A must for your superbowl party! This dish takes all of 5 minutes to prepare but it needs a good hour to bake so that the honey juices simmer down to a rich thick golden glaze and coat the chicken perfectly (make sure to use drumsticks only as only they will remain tender and juicy). It is definitely worth the wait! I should note that this recipe, exactly as written, is ideal for a picnic because the honey glaze just coats the drumsticks perfectly so you can eat it with your fingers. In fact, back in 2009, Oprah magazine published my honey glazed chicken as a healthy tailgate party alternative. The feedback was finger-licking tremendous! However, if you want to make this dish as a dinner entrée and would like more sauce to sop up, I recommend you just double the sauce ingredients while leaving the chicken constant–but the salt should be no more than 3/4 tsp!
Honey Glazed Chicken
- 12 free range chicken drumsticks skinless
- 2 Tbsp Dijon mustard
- Juice of 1 lemon 1/4 cup
- 1/4 cup honey
- ¼ tsp mild curry powder
- ½ tsp salt
Preheat oven 370° F.
Rinse and pat dry chicken.
Combine mustard, lemon juice, honey, curry powder and salt in large bowl.
Place the chicken in the marinade and stir to coat all the pieces (you can do this part ahead and leave it covered in the refrigerator overnight if you would like but it is not necessary).
Bake in the oven for 45 minutes to an hour, turning the pieces over a couple times and basting occasionally until the sauce has thickened to a rich thick golden glaze and the chicken meat almost falls off the bone.
Do not worry if it starts out “liquidy” it will thicken, just keep checking until it looks just right!