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Grilled Honey Chipotle Chicken Drumsticks

Grilled honey chipotle chicken drumsticks with smoky char and a sticky caramelized glaze. Drumsticks get a quick chipotle-honey marinade, then grill until charred and 165°F for tender, flavorful skin.
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Prep Time 15 minutes
Cook Time 30 minutes
marinating 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Marinade / Glaze
  • 10 chicken drumsticks
  • 0.25 cup honey about 3 tbsp
  • 2 chipotle peppers in adobo sauce minced (about 2 peppers)
  • 1 tbsp adobo sauce from the can
  • 3 garlic minced
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
To Serve
  • 0.25 cup fresh cilantro chopped
  • 2 lime wedges
  • 0.25 cup green onions sliced

Equipment

  • 1 grill

Method
 

Make the honey chipotle marinade
  1. In a bowl, whisk together honey, minced chipotle peppers, adobo sauce, garlic, olive oil, apple cider vinegar, smoked paprika, cumin, onion powder, salt, and black pepper until smooth and glossy.
  2. Pat the chicken drumsticks dry with paper towels, then place them in a large zip-lock bag or bowl and pour in about two-thirds of the marinade, reserving the rest for glazing; toss to coat.
  3. Refrigerate the coated drumsticks for at least 30 minutes, up to 8 hours, for deeper flavor.
Grill and glaze
  1. Preheat the grill to medium-high heat (400°F / 200°C) and oil the grates well to prevent sticking.
  2. Remove the drumsticks from the marinade and grill for 25–30 minutes, turning every 5–7 minutes, until the skin is charred in spots and the internal temperature reaches 165°F (74°C).
  3. During the last 5 minutes, brush the reserved glaze over each drumstick and let it caramelize, turning once to set both sides.
  4. Transfer the drumsticks to a plate and rest for 5 minutes so the juices settle.
  5. Garnish with chopped fresh cilantro and sliced green onions and serve with a squeeze of lime.

Notes

Pro tip: pat the drumsticks dry before marinating so the skin can crisp and char; also oil the grates right after preheating to reduce sticking. Refrigerate leftovers in a sealed container up to 3 days; freeze up to 2 months (best for reheating gently so the glaze doesn’t burn). For a lower-sugar option, use honey substitute in the same amount to keep the sticky caramelized glaze texture as close as possible.