BBQ chicken drumsticks with mustard

Ingredients

• 6chicken drumsticks, plant-based or organic Ferme des Voltigeurs
• 60 ml (¼ cup)melted butter
• 60 ml (¼ cup)yellow mustard
• 2garlic cloves, chopped
• 10 ml (2 tsp)smoked paprika
• 2.5 ml (½ tsp)salt
• Juice of 1 lemon, to tastelemon juice

Instructions

1. 1

   Melt the butter

   Melt the butter in a microwave-safe bowl.

2. 2

   Mix the marinade

   Add all the other ingredients and mix well.

3. 3

   Coat the drumsticks

   Add the drumsticks and turn them until they are well coated.

4. 4

   Marinate briefly

   Cover and leave the drumsticks to marinate in the refrigerator for 15 minutes.

5. 5

   Heat the barbecue

   Preheat the barbecue to 204°C (400°F), then turn the heat down to medium-low and place the drumsticks on the grill.

6. 6

   Cook the drumsticks

   Cook for 20 to 30 minutes on each side.

What are barbecue mustard drumsticks?

Chicken drumsticks are a familiar barbecue cut, prized for their juicy meat and easy-to-hold shape. This version pairs them with yellow mustard, butter, garlic, smoked paprika and lemon for a sharp, savoury coating.

The recipe takes a simple grilled-chicken approach rather than relying on a long marinade. A short rest lets the coating cling to the drumsticks before they go over moderate heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 42g protein, 5g carbs, 34g fat.

The drumsticks provide most of the protein, while butter contributes much of the fat and saturated fat. The mustard and lemon add relatively little carbohydrate; serve with vegetables and a modest portion of potatoes or bread to round out the plate.

Choosing the ingredients

Drumsticks: the recipe allows for either plant-based drumsticks or organic chicken drumsticks. Cooking times can differ between products, so use the package guidance and check that the centre is properly cooked.

Mustard and paprika: yellow mustard gives the coating its tang, while smoked paprika adds a smoky note. Use chopped fresh garlic for the stated flavour.

Making the coating

Melted butter: warm it just until liquid, then mix it with the mustard and seasonings. The butter helps the mixture coat the drumsticks evenly.

Lemon: add the juice to taste, keeping in mind that it will sharpen the mustard. Mix everything together before adding the drumsticks.

Marinating and grilling

Short rest: 15 minutes in the refrigerator is the specified marinating time. Turn the drumsticks in the mixture so all sides are covered before chilling.

Moderate heat: the method calls for heating the barbecue to 204°C (400°F), then lowering it to medium-low before grilling. This change helps manage browning while the drumsticks cook through.

Checking for doneness

The recipe gives a cooking time of 20 to 30 minutes on each side, but drumstick size, grill heat and whether the product is plant-based can affect the timing. Check the thickest part of a chicken drumstick with a food thermometer, avoiding the bone; chicken should reach 74°C.

For plant-based drumsticks, follow the product's cooking and doneness instructions. Keep the barbecue lid and heat consistent where possible, and turn the pieces as directed.

What to serve alongside

Serve the drumsticks with a fresh salad or grilled vegetables for a lighter contrast to the buttery coating. Potatoes, corn or bread make the meal more substantial.

A little extra lemon at the table can brighten the smoky mustard flavour. If serving with a sauce, choose one that complements rather than overwhelms the coating.

Recipe notes & tips

• Stir the marinade thoroughly before coating the drumsticks so the mustard and butter are evenly mixed.
• Use a shallow dish or a food-safe bag to make turning the drumsticks easier.
• Marinate in the refrigerator, not on the counter.
• Lower the barbecue heat after preheating, as the method directs.
• Check the centre of chicken drumsticks with a thermometer rather than relying on colour alone.

Variations

• Add black pepper: grind a little into the marinade for extra warmth.
• Increase the lemon: add more juice to taste for a sharper coating.
• Use Dijon mustard: swap it for yellow mustard for a stronger, more pungent flavour.
• Add herbs: mix chopped thyme into the coating for an earthy note.
• Serve with slaw: pair the drumsticks with crunchy cabbage for a cool contrast.

Common mistakes to avoid

• Skipping the coating: turn each drumstick in the marinade so the seasoning reaches all sides.
• Leaving the grill too hot: reduce it to medium-low after preheating to avoid scorching the coating.
• Guessing doneness: check chicken at its thickest point with a thermometer, away from the bone.
• Using the chicken timing for plant-based pieces: follow the plant-based product's package directions instead.
• Marinating at room temperature: keep the drumsticks in the refrigerator during the 15-minute rest.

How to store

Refrigerate leftover cooked drumsticks in a covered container and use within 3 to 4 days. Reheat until piping hot throughout; avoid repeatedly reheating the same portion.

Frequently asked questions