Honey & Cinnamon Chicken Drumsticks

Shun plain roasted chicken and go gaga for marinating the meat instead.

That’s what I’ve been doing lately and I’m completely hooked. The possibilities are endless when it comes to the variety of marinades that can be concocted using ingredients originating from the East and West.

It can be as simple as lemon, garlic and olive oil, which is a classic combination. Or it can have ten or more spices that include cumin, turmeric, chilli, coriander and yogurt, and suddenly the meal will have an Indian twist to it. Honey and cinnamon is just another one of those marriages made in heaven but there is absolutely nothing stopping you from experimenting in the kitchen. Be creative and have fun!

Download and/or print the recipe! Click HERE.

Honey & Cinnamon Chicken Drumsticks
Serves 4
Preparation Time: 10 mins + marinating – Cooking Time: 1 hr
  • 8 large chicken drumsticks
  • 4 garlic cloves, finely chopped
  • 60ml (¼ cup) olive oil
  • 30ml (2 tbsp) soy sauce
  • 60ml (¼ cup) rice vinegar
  • 60ml (¼ cup) honey
  • 5ml (1 tsp) ground cinnamon
  • few sprigs of fresh thyme OR 5ml (1 tsp) dried thyme
  • 2.5ml (½ tsp) ground ginger
  • 2.5ml (½ tsp) mustard
  1. Mix all the ingredients in a plastic bag and marinate the chicken overnight. It helps to knead the bag every now and then to make sure the chicken is completely covered.
  2. Preheat the oven to 140°C/fan 120°C/285°F/gas mark 1.
  3. Arrange the drumsticks in a dish in a single layer. Drizzle a bit of marinade over them to keep them moisturized. Cover with foil and bake in the oven for 40 minutes.
  4. Take the chicken out of the oven and increase the temperature to 180°C/fan 160°C/350°F/gas mark 4.
  5. Remove the foil and pour a bit more marinade to the chicken and make sure the drumsticks are well-coated.
  6. Return the chicken to the oven and bake for another 20 minutes, turning several times, until the chicken is tender and nicely glazed.
  7. Let the chicken rest for a few minutes before serving.
Serving Suggestion
  • Boiled new potatoes with buttered, steamed greens work well with the chicken.
  • Drumsticks were used in this recipe to ensure even cooking. You are welcome to use chicken wings, thighs or breasts instead. Take note that you will need a longer cooking time if the pieces are bigger – bake for longer at 140°C/fan 120°C/285°F/gas mark 1 but keep the browning/glazing stage at 20 minutes at 180°C/fan 160°C/350°F/gas mark 4.
  • I used Dijon mustard but you can use dried powder too.
  • Instead of baking the chicken in the oven you can barbecue them while continuously glazing them with the marinade. Another method is to par-cook them in the oven first, then finishing them off on the grill.

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  1. marcella says

    It’s true, once you start marinating you can’t go back!!! I never believed that it made that much of a difference until I started doing it myself!

  2. sweetbird says

    I’ve got some drumsticks in the freezer and haven’t had any idea what to do with them. This looks delicious! I’ll have to try your recipe sometime this week.

  3. Al says

    more of a novice cook that ready to expirement, can you give me some more details about the lemon and garlic marinade, sounds more ‘child friendly’.

  4. says

    Thanks Jenn, Michelle, Cherine, hungry dog!

    Tigerfish: That sounds like a fab combination of spices to marinate chicken with!

    Marcella: I’m completely hooked now and experiment with a different marinade each week!

    Kristen: As I recall, the cinnamon isn’t overpowering but if you are still hesitant I suggest you only use half the quantity at first and maybe the second time round up the dosage. 😉

    Al: At the moment I have no lemon and garlic marinade recipe on the site but will start experimenting with one for the following weeks and post one when I’m successful. So please subscribe and stay tuned!

    HarryLou, ovenhaven, HowCookFood, Chris, sweetbird: Please do let me know how you get on. Any feedback is always appreciated! :-)

  5. HarryLou says

    Thought this was excellent, great flavor, and will make it again. My first marinade experience and I too am a new fan of this process. Substituted worcestershire sauce for soy sauce. Also pretty much doubled the recipe (15 drumsticks for 5 adults). Took foil off to finish baking.

  6. Kayane says

    I tried this today and – oh all divine powers – it was amazing. This was my first time handling drumsticks or marinading anything and it turned out to be a huge flavorful success, it was beautiful. Thank you so so much for posting this recipe. I am never forgetting this recipe, everrrrrr! My taste buds are forever indebted to you =).

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