Mustard and garlic chicken drumstick marinade
Tired of your everyday chicken drumstick marinade? Try this savoury mustard and garlic marinade for an easy weeknight meal that doesn’t skimp on flavour. This recipe is a part of our Chicken Drumstick Recipe Collection.
Ingredients
Method
- 1.6 kg chicken drumsticks
- ¼ cup olive oil
- 3 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 4 tsp crushed garlic
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon dried thyme
- 1 tsp salt
- 1 tsp white pepper
- The night before cooking, whisk together all marinade ingredients. Place drumsticks and marinade in a large snaplock bag and refrigerate for 6-8 hours (overnight is ideal).
- Before cooking, take the drumsticks out of the fridge and preheat the oven to 200° C.
- Arrange the drumsticks on a rimmed baking sheet lined with baking paper or foil. Brush the drumsticks with leftover marinade.
- Bake for 40-45 minutes, turning halfway through.
- Serve with a side of mashed potato and your choice of vegetables, or a simple pre-made coleslaw.
Tips
Make sure all of the drumsticks are covered with the marinade before refrigerating.
FAQs
Should you score drumsticks before marinating?
This is up to you! If you score each drumstick with a knife to make 2-3 shallow cuts, about ¼-inch deep, this will help the chicken soak in all the flavours even more!
Can I pour the leftover marinade on the chicken after cooking?
NO! The marinade was for the raw chicken prior to cooking. Once you brush the drumsticks with some marinade and place them in the oven, the leftover marinade in the bag should be disposed of to avoid cross contamination.