Grill or bake your way to a juicy, tender, flavorful meal with this easy recipe for marinated chicken legs!
Chicken legs often get overlooked. They’re not as meaty as breasts or thighs, but they’re often a better choice. Not only do drumsticks bring tender, juicy dark meat to the table, but they’re also often priced much more affordably than other pieces. That makes them twice as nice for family-friendly meals!
This recipe for keto chicken drumsticks makes the most of these humble cuts. It starts with this delightful Dijon Vinaigrette—which takes only five minutes to mix up. Marinating the chicken legs in a delicate balance of avocado oil, balsamic vinegar, Dijon mustard, garlic, and a touch of sugar-free maple syrup enhances and amplifies their savory qualities. Then you get to choose whether to cook your drumsticks on the grill or in the oven.
Whether you’re serving this dish for a weeknight dinner or a weekend get-together, you’ll love the zesty flavors and effortless prep.
How to safely reuse marinade for basting or dipping
Marinade that’s come into contact with raw chicken is not safe for consumption. But you don’t necessarily have to toss it! With a little care, you can give it a second life as a flavorful dip or basting sauce. Simply pour it into a saucepan and bring it to a rolling boil for at least five minutes. This step destroys any harmful bacteria, making the marinade safe for dipping, glazing, or brushing onto your cooked drumsticks. If the sauce thickens too much as it boils, add a splash of broth or water to reach your desired consistency.
After it’s boiled for the full five minutes, taste the sauce and adjust the seasoning as needed. Sometimes a pinch of salt, a squeeze of lemon, or a bit more sweetener brings the flavors back into balance. Always use a clean brush or spoon to serve the boiled marinade, and never use utensils that touched raw poultry. By boiling the marinade, you reduce waste while serving up an extra punch of flavor.
How do I store leftovers?
Let your drumsticks cool before storing them, but never leave cooked chicken at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. Or freeze them for up to 3 months in freezer-safe containers or resealable bags. Thaw overnight in the fridge. Reheat in the microwave, the oven, or an air fryer until the internal temperature reaches 165°F.
Similar recipes to try
Hungry for more marinated chicken dishes? Dress your chicken legs in gluten-free breading with this recipe for Crispy Baked Keto Chicken Drumsticks. Bake up tender, tasty chicken breasts every time with this easy Keto Chicken Marinade Recipe. Embrace your love of pickles and ranch seasoning with this clever recipe for 4-Ingredient Keto Grilled Chicken.
Keto Chicken Drumsticks (In Oven Or On The Grill)
Ingredients
- 1 batch Dijon Vinaigrette
- 3 pounds chicken drumsticks/legs approximately 12 drumsticks
Instructions
Marinate The Chicken:
- Prepare the Dijon Vinaigrette marinade according to the recipe directions.
- Place the chicken legs in a resealable plastic bag or shallow bowl. Pour the marinade over the chicken, turning to coat all pieces.
- Cover the bowl or seal the bag and refrigerate for at least 3 hours, or overnight for deepest flavor.
To Cook On The Grill:
- Preheat grill to medium-high, 400-450°F, and oil the grates.
- Remove drumsticks from marinade, letting excess drip off.
- Place the drumsticks skin-side down directly over heat.
- Grill with lid closed, turning every 5–7 minutes, for 30–35 minutes.
- Remove chicken from grill when the internal temperature reaches 185°F for best texture, or a minimum of 165°F for food safety.
- Tent with foil and let the chicken rest for 5-10 minutes before serving.
To Cook In The Oven:
- Preheat oven to 400°F. Prepare a baking sheet with a lining of foil or parchment paper. Set a wire rack on top and lightly spray it with nonstick cooking spray.
- Remove drumsticks from marinade, letting excess drip off.
- Arrange the drumsticks skin-side up on the wire rack.
- Bake for 40-45 minutes, turning halfway through, until internal temperature reaches 185°F for juicy texture or a minimum of 165°F for food safety.
- Let rest 5-10 minutes before serving.
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