|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||0%|
|Total Sugars 12g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These roasted drumsticks are a super quick and easy five-ingredient recipe. You can either roast or grill the chicken legs while you baste them with the sweet and savory sauce of butter, honey, soy sauce, and garlic.
This recipe can be made with bone-in chicken breasts or chicken thighs if you'd like. The chicken breasts won't take as long to cook since white meat cooks more quickly than dark meat. Just use your trusty instant-read meat thermometer to make sure the chicken is cooked to a safe internal temperature of 165 F.
This recipe can be doubled if you want more. Just make sure to turn the drumsticks carefully, so they don't burn, and watch them, especially when the end of cooking time nears. Serve with steamed rice or roasted potatoes and roasted Brussels sprouts or a green salad.
Click Play to See This Roasted Chicken Drumstick Come Together
"The drumsticks came out tender and delicious with great flavor from the honey, soy sauce, butter, and garlic mixture. The prep takes no more than 10 minutes. The sauce mixture makes plenty—enough to use on 10 or 12. It would be great with chicken thighs, or about 6 chicken leg quarters with thighs attached." —Diana Rattray
2 pounds chicken drumsticks, about 8
1/4 cup unsalted butter, melted
1/4 cup honey
2 tablespoons soy sauce
4 cloves garlic, minced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Gather the ingredients.
Preheat the oven to 400 F. Line a rimmed baking sheet with foil and place the drumsticks on the foil.
In a small bowl, combine the melted butter, honey, soy sauce, garlic, salt, and pepper. Mix well.
Brush about half of the sauce mixture on the drumsticks.
Bake the chicken for 20 minutes, and then carefully turn the drumsticks over with tongs and brush with the remaining sauce mixture. Bake for an additional 15 to 20 minutes longer or until a meat thermometer registers 165 F.
- To grill the drumsticks, prepare and preheat an outdoor gas or electric grill for indirect cooking. Grill the drumsticks for 15 minutes, covered, then turn, cover, and grill for 15 minutes more.
- Uncover the chicken and brush with the sauce frequently, grilling until golden brown, about 10 to 15 minutes longer or until the thermometer registers 165 F. Discard any remaining sauce.
- For a little spice, whisk 1/2 teaspoon (or more) of sambal chile sauce or Sriracha into the sauce mixture.
- For sweeter glaze, add 2 tablespoons of brown sugar to the sauce mixture.
How To Store
- Refrigerate leftover drumsticks in a covered shallow container for three to four days.
- Freeze cooked leftover drumsticks in sealed freezer bags or airtight containers for up to three months.
How Can You Tell When Drumsticks Are Done?
The best way to test chicken drumsticks is with an instant-read thermometer inserted into the thickest part near the bone (but not touching bone). The minimum safe temperature for chicken is 165 F, but drumsticks and thighs remain tender and juicy when cooked to higher temperatures. Look for a temperature of 170 F to 185 F.