Grilled Chicken Drum Sticks

In Ohio, grilling season is here! In our neighborhood, nearly every night, we can smell the grills cooking delicious food. Once summer really hits, say, mid-July, I almost refuse to turn my oven on and will only grill foods. That was actually embedded into my head from a young age. I grew up with no central air, just a single window air conditioner. So, there was no way in h-e-double hockey sticks my mom was going to turn the oven on in the July heat. I still stick to that same principle today. 

This recipe was used as my husband's lunch for the whole week. 1 drum stick, 1/2 cup quinoa, 1 cup grilled vegetables. It was the perfect amount of food for him and it was super easy to throw together. Remember to keep the grilling time to a minimum when grilling meat. Carcinogens form when meats are heated (especially) on a grill for a long time at high temperatures. These drumsticks cooked relatively fast, but, if you are grilling a larger and thicker piece of meat, try baking it in the oven first, and then tossing it on the grill to finish it.


  • 8 drum sticks
  • 1 Tbsp. mustard (regular or Dijon, FODMAPers stick to regular)
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 3 Tbsp. fresh squeezed lemon juice
  • 2 Tbsp. fresh rosemary, minced
  • Salt and pepper to taste


  1. In a bowl combine the mustard, balsamic, olive oil, lemon juice, rosemary, salt and pepper.
  2. Place the drum sticks in a Ziploc bag and add the mixture in the bowl. Place in the refrigerator and marinate for 30 minutes - 1 hour.
  3. Once time is up, put the drum sticks on the grill for 15-20 minutes (about 7-10 minutes per side) until the chicken reaches 180 degrees.
  4. Serve with quinoa and a side of grilled vegetables.
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