Honey & Soy Glazed Chicken

Finger-licking good, baked honey glazed chicken drumsticks. The honey-soy glaze packs these juicy chicken drumsticks full of flavour and makes them an irresistible addition to your summer barbecue.
Serves: 4-6
Prep: 6 hours
Cooking: 50 mins


  • 2 tbsp dijon mustard
  • 4 large garlic cloves minced or finely grated
  • 1 tbsp ginger peeled and finely grated
  • Sesame seeds and chives for garnish optional


In a small bowl, whisk together all marinade ingredients: 3/4 cup honey, 1/2 cup soy sauce, 1/4 cup orange juice, 2 tbsp dijon mustard, 4 grated garlic cloves and 1 tbsp grated ginger. Reserve 2/3 cup of marinade and refrigerate.
Place drumsticks in a large sealable food bag, pour remaining marinade over chicken, remove as much air from the bag as you can and seal.
Refrigerate 6 hours or overnight, turning the bag a few times while marinating to disperse the marinade for best flavour.
Preheat oven to 400˚F / 200˚C / Gas mark 6.
Place rack in center of oven. Line a rimmed baking sheet or large roasting pan with parchment (see notes).
Arrange chicken skin-side up, so chicken pieces are not touching.
Add enough of the marinade to just coat the bottom of the baking pan and discard anything left in the bag. Bake for 25 minutes.
Turn chicken over skin-side down and bake additional 20 minutes.
If you want your chicken skin caramelized at the end, remove drumsticks from the oven and turn them over again (skin-side-up), and broil on high for 3-4 minutes or until skins are browned.

Recipe Notes:

If using low sodium soy sauce, add 1 1/2 tsp salt to the recipe.

Use gluten free soy sauce like Tamari to make this gluten free.

Trim parchment paper to fit the pan and go up the sides but not hang over the edge (easier cleanup without paper scorching). Make sure you line that pan or you’ll be scrubbing the caramelized honey from the pan.