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Tamari-Honey Chicken Drumsticks

You can substitute chicken breasts or thighs for the drumsticks; if you do, buy bone-in, skin-on chicken for the best flavor.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Author: Marcia W. Smart


  • 1/3 cup honey
  • 1/3 cup tamari coconut aminos or low-sodium soy sauce
  • 1/3 cup rice vinegar
  • Juice of 1 lime plus additional for serving
  • 2 bay leaves
  • 8 drumsticks
  • Sea salt and fresh ground pepper


  • In a medium bowl, combine the honey, tamari, rice vinegar, lime juice and bay leaves.
  • Pat the drumsticks dry with a paper towel and sprinkle with salt and pepper.
  • Add the drumsticks to the marinade, cover and refrigerate for at least two hours and up to overnight.
  • Heat a grill to medium-high heat and barbecue the drum sticks for 8-10 minutes per side. Discard any leftover marinade.
  • Chicken should have an internal temperature of 165 degrees. If the drum sticks are getting charred or too dark, but aren't cooked to 165 degrees, put them on a sheet pan or roasting pan (in a single layer) in a 350 degree oven until they reach an internal temperature of 165.
  • Serve sprinkled with chopped green onions or chopped chives and lime wedges.


If you forget to marinate the drumsticks ahead of time, heat the marinade on the stove to a simmer. Place the drumsticks in a baking pan and pour in the heated marinade. Let stand at room temperature for 20 minutes, rotating every few minutes, before grilling.