Mustard Drumsticks with Peach Glaze are grilled over indirect heat for the most tender and juicy drumsticks you can find. Start with a dry rub and mustard and end with a peach glaze for the most delicious chicken.
Something about drumsticks makes it seem like summer and these amazing drumsticks are going to be the hit of your next cook out. We seem to ignore drumsticks when making chicken dishes because it’s easy to over cook them. When cooking dark meat, there are a few things you want to differently then when grilling chicken breasts to make sure they are tender and juicy.
How to grill chicken thighs and drumsticks:
When I’m cooking dark meat, I don’t bother with marinating in buttermilk. The dark meat will not dry out as quickly as the white meat, so it’s not really needed. The best way to get tender dark meat is to cook it slowly. To do this on the grill, you will place the drumsticks and thighs over indirect heat and cook them for about 40 minutes until a meat thermometer reads 170º.
Now that you know how to cook them, let’s talk about the seasoning. I first brushed dijon mustard on the chicken and then sprinkled them with a slightly sweet and spicy rub made up of mostly brown sugar and paprika. Once they have completely cooked over indirect heat, brush them with the peach glaze and place them back on the grill letting the heat from the grill caramelize the glaze.
You can use your own peach preserves or cheat and get some from the grocery, I like the Bonne Mamman brand which isn’t quite as sweet as some. Since I live close to the Sandhills where there are tons of peach orchards, I really don’t have an excuse not to have peach jam on hand. If you haven’t tried your hand at making jam, check out my Peach Vanilla Jam with bourbon, it’s pretty yummy.
We had these for lunch on Sunday and Taylor declared that the chicken was so good that we should call it a “luncheon” and not merely lunch. Hard to get all of my crew to agree on something but this one will be added to the short list of favorites.
What to serve with chicken drumsticks:
While the recipe calls for drumsticks, it works just as well with chicken thighs. Serve these with something simple like corn on the cob or its great with Broccoli Salad. For dessert, I love a sheet cake when you’re having a cook out, like Chocolate Cream Cheese Cake or Caramel Heath Bar Cake.
More recipes for the grill
- Grilled peaches
- Grilled shrimp quesadillas
- Grilled dates
- Spiral hot dogs
- Tequila chicken
- Southwest chicken
- Buttermilk ranch kabobs
Mustard Drumsticks with Peach Glaze
- DRY RUB
- 4 teaspoons dark brown sugar
- 1 teaspoons salt
- 1 teaspoons garlic salt
- 2 teaspoons pepper
- 1 ½ teaspoons paprika
- ½ teaspoon cayenne
- 12 drumsticks or 4 thighs and 4 drumsticks
- dijon mustard
- PEACH GLAZE
- 1 cup peach preserves
- 4 teaspoons molasses/honey
- 1 tablespoon soy sauce
- 1 tablespoon dijon mustard
- 1. Combine the dry rub ingredients. Lightly brush each drumstick with mustard and season with dry rub. Place over indirect heat of grill and cook for about 40 minutes until internal temperature reaches 170º.
2. For the glaze, in a blender or food processor combine ingredients and puree. Brush glaze over cooked drumsticks and place them back on the grill for about 8 minutes
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