these chicken legs have the most perfect flavour, with a honey-mustard-garlic glaze and a paprika dry rub.
I make a mean chicken leg. I already have a few different spice rub variations on my website for chicken, from rotisserie-style, whole roasted chicken in the air fryer, to these turmeric lemon legs. However, I realized recently I was missing the ~most classic~ of all chicken recipes: a honey garlic mustard marinade. So, clearly, I had to remedy that.
These combine one of my classic spice rub combinations with a very easy to throw together marinade, resulting in a skin that gets crispy while being full of flavour– and same with the meat.
Chicken legs are one of my weekly meal preps, so I love to have some variation and not rely on the same ol’ dry rub every week. This is indeed one of the ways I do that.
For this recipe, I opt for chicken legs, but as many/all my chicken recipes are; it’s versatile. If you don’t have full chicken legs and only have chicken drumsticks, that’ll work too, you can probably make at least eight chicken drumsticks to my four chicken legs below. Or, you can even go all out and try this rub and marinade for a full roast chicken. I think I have to do that myself ASAP.
You’ll want to pat dry your chicken legs with a paper towel before adding your dry rub (it’s a pro tip that I can’t remember where I saw first, but it’s sooo key, as it results in an extra crispy skin!), and then go ahead and be generous with the dry rub coating the front and back of the chicken legs. Finally, drizzle the marinade all over the legs, and if you have the time to let these sit in the fridge over night, your mouth will thank you later.
Find the full recipe and instructions below. Follow me on IG for my daily grain free shares @grainfreee! Please leave a comment or review below if you try this recipe, I’d love to hear from you!
A few more chicken recipes:
- AIR FRYER WHOLE ROASTED ROTISSERIE-STYLE CHICKEN
- PARMESAN & SUN-DRIED TOMATO-CRUSTED CHICKEN THIGHS
- ROASTED RED PEPPER & GARLIC MARINADED CHICKEN
- LEMON GARLIC BUTTER PAN-FRIED CHICKEN THIGHS WITH GREEK SALAD
honey garlic mustard chicken legs: ingredients
- 4 skin-on chicken legs
dry rub
- 1 + 1/2 tbsp paprika
- 1 + 1/2 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp black pepper
marinade
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 3 cloves of garlic, finely minced/chopped
honey garlic mustard chicken legs: how to
- start by preparing your spice rub and marinade. mix all the spices together in a small bowl. in another small bowl, mix the marinade together.
- pat dry your chicken legs with paper towel. if marinading ahead of time, you’ll want to place the chicken legs in a glass tupperware to store in the fridge overnight, or else, use a large ziploc bag.
- first, rub the spice mix across the chicken legs, both front and back.
- pour the marinade across the chicken legs. allow to marinade for 3-24 hours if possible. if you don’t have time, proceed to the oven.
- once ready for the oven, preheat to 375. roast on a parchment paper-lined baking tray to allow for ultimate crispy skin. roast for an hour, taking out to spoon some of the marinade juices that have accumulated on the tray back on top of the legs.
- serve immediately or use for meal prep. fantastic with pretty much anything!
honey garlic mustard chicken legs
Ingredients
- 4 skin-on chicken legs
dry rub
- 1 + 1/2 tbsp paprika
- 1 + 1/2 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp black pepper
marinade
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 3 cloves of garlic, finely minced/chopped
Instructions
- start by preparing your spice rub and marinade. mix all the spices together in a small bowl. in another small bowl, mix the marinade together.
- pat dry your chicken legs with paper towel. if marinading ahead of time, you'll want to place the chicken legs in a glass tupperware to store in the fridge overnight, or else, use a large ziploc bag.
- first, rub the spice mix across the chicken legs, both front and back.
- pour the marinade across the chicken legs. allow to marinade for 3-24 hours if possible. if you don't have time, proceed to the oven.
- once ready for the oven, preheat to 375. roast on a parchment paper-lined baking tray to allow for ultimate crispy skin. roast for an hour, taking out to spoon some of the marinade juices that have accumulated on the tray back on top of the legs.
- serve immediately or use for meal prep. fantastic with pretty much anything!