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BBQ Drumsticks

One mistake many cooks make when grilling chicken is to douse it with BBQ sauce when it first hits the grill. The sauce burns to a crisp before the chicken is done cooking. The trick to delicious, moist and flavorful chicken is to baste the meat when it's almost done cooking. The BBQ sauce cooks to a beautiful golden brown.

I love grilling drumsticks because they can be eaten with your hands and the leftovers are great for a healthy, high-protein lunch. This recipe, adapted from, combines yellow mustard with BBQ sauce to slightly tame its sweetness. Use your favorite sauce (Ted Lasso loves Arthur Bryant's!), Add a dash of French's yellow mustard and enough water to make the marinade easily spreadable, and you'll have a new go-to method for your summer grilling.

8 chicken drumsticks

1 tsp. kosher salt (or seasoned salt, such as Lawry's)

1 tsp. garlic powder

4 Tbsp. BBQ sauce (your favorite)

3 tsp. yellow mustard

2 Tbsp. water

Season drumsticks with salt and garlic powder. Cover and refrigerate for at least an hour or as long as overnight.

In a small bowl combine BBQ sauce and mustard; add 2 Tbsp. water to thin it out.

Grill drumsticks, turning often so they don't burn, until chicken is golden brown, about 18-20 minutes.

Brush the BBQ sauce evenly over the chicken and cook, turning a few times, until golden, about 2 more minutes. Be careful not to burn.

Serves 4 (two drumsticks)

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