Divide the glaze first

Start the chicken with only oil, salt and pepper. A sweet glaze is a finishing layer, not protection from fierce heat. Divide it between two small bowls before brushing: one for cooking and one for the table. A brush that has touched undercooked chicken must not return to the serving portion. For a coarser finish, replace part of the smooth mustard with whole-grain mustard rather than increasing the honey.

A drumstick's thick end and narrow tip do not respond equally to heat. Point the meaty ends toward the warmer area and exchange positions as needed. Divide the mustard glaze before the first brush touches chicken so a clean portion remains for finishing without contact with raw poultry. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 8 chicken drumsticks, about 2¼ lb / 1 kg
  • 1 tbsp canola oil
  • ¾ tsp fine salt
  • ½ tsp black pepper
  • 3 tbsp prepared mustard
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh thyme leaves

Method

  1. Pat the drumsticks dry and coat with oil, salt and pepper. Stir together mustard, honey, vinegar and thyme, then separate the glaze into cooking and serving bowls.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Cook the drumsticks over indirect heat with the lid closed for about 30–40 minutes, turning occasionally. Brush lightly with glaze during the final 8–10 minutes. Give them a short direct-heat finish for color, keeping them away from flames.
  4. Check several pieces at their thickest point with a clean thermometer. Poultry must reach 165°F / 74°C before leaving the grill; the approximate cooking times are not a substitute for this measurement.
  5. Check beside the bone in the thickest area. Rest cooked drumsticks for five minutes and serve with the untouched glaze. A tangy cabbage slaw makes a useful contrast to the honey instead of adding another sweet side.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.