The Best Grilled Bourbon Chicken Drumsticks
Juicy, smoky, and sweet — these bourbon-glazed grilled chicken drumsticks are an easy, protein-packed dinner that feels like summer on a plate. Includes optional charred broccolini and zucchini sides.
Ingredients
Chicken
- 6 bone-in, skin-on chicken drumsticks (or substitute thighs)
- 2 tbsp bourbon (or sub 1 tbsp apple cider vinegar + 1 tbsp apple or pineapple juice
- 2 tbsp soy sauce
- 1 tbsp brown sugar or monkfruit sweetener
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil or avocado oil
- 1 tsp Dijon mustard
- 2 cloves minced garlic
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp salt
Veggies
- 1 small zucchini, sliced into thick rounds
- 1 small bunch broccolini
- 1 tsp olive oil or avocado oil
- 1 pinch salt & pepper to taste
To Serve
- 1/2 cup Cooked rice (white or brown)
Instructions
- Make the Marinade: In a bowl, whisk together bourbon, soy sauce, brown sugar or monkfruit, vinegar, olive oil, mustard, garlic, smoked paprika, salt, and pepper.
- Marinate the Chicken: Add drumsticks to a zip-top bag or container and pour in the marinade. Seal and refrigerate for at least 2 hours, ideally overnight.
- Preheat Grill: Heat grill or grill pan over medium-high. Lightly oil grates or cooking surface.
- Grill the Chicken: Remove chicken from marinade and grill for 6–8 minutes per side, turning occasionally, until internal temp reaches 165°F and the skin is slightly charred and sticky.
- Cook the Veggies: Toss zucchini rounds and broccolini with olive oil, salt, and pepper. Grill for 3–5 minutes per side until charred but tender.
- Assemble the Plate: Serve grilled chicken over a bed of rice with broccolini and zucchini on the side. Optionally drizzle with any reserved (cooked) marinade.
Notes
Pro Tip: For extra glaze, simmer the leftover marinade in a small pan for 5–7 minutes until reduced and safe to spoon over the finished chicken. (Do not reuse raw marinade without cooking it.)