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Honey Dijon Barbecued Chicken

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  Chicken drumsticks 3 Pound (12 Pieces)
  Honey 1⁄3 Cup (5.33 tbs)
  Dijon mustard 2 Tablespoon
  Grated fresh ginger 1 Teaspoon
  Garlic 1 Clove (5 gm), peeled and pressed or minced
  Worcestershire 1 Teaspoon
  Salt To Taste
  Pepper To Taste

1. If using charcoal, ignite 60 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Set a drip pan on firegrate between mounds. If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (heat on opposite sides of grill, not down center); keep heat on high.
2. Rinse chicken and pat dry. Set chicken on grill, not directly over heat. Cover (open vents for charcoal) and cook 20 minutes.
3. Meanwhile, in a small bowl, mix honey, mustard, ginger, garlic, and Worcestershire. Brush drumsticks generously with honey mixture. Cover and cook another 5 minutes.
4. Turn drumsticks; baste with honey mixture. Cover and cook until meat is no longer pink at bone in thickest part (cut to test), about 5 minutes longer. Transfer to a platter. Add salt and pepper to taste.

Recipe Summary

Main Dish

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