Dijon, Maple, Red Pepper Drumsticks

RECIPE: Dijon, Maple and Red Pepper Drumsticks by the Lemon Apron



  • 1/2 cup dijon mustard
  • 1/2 cup maple syrup
  • 4 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp tamari or coconut aminos (a soy sauce replacement made from coconut)
  • 2 garlic cloves minced
  • 1 1/2 tsp DRØM red peppercorns freshly cracked
  • 3 1/2 to 4 lb chicken, cut into pieces or you can purchase ready cut pieces (go for bone in, skin on)
  • 2 tbsp fresh parsley or rosemary chopped

Serves approximately 4



  1. Marinade: Combine all the marinade ingredients in a bowl and whisk well.
  2. Pat dry all the chicken pieces with a paper towel. Take a baking dish that will accommodate the chicken in one layer and cover the entire dish with aluminum foil. Don't skimp! The marinade will really get baking on, so you want to minimize clean up as best you can. Place the chicken in the dish. Cover with the marinade. Turn to coat. These can sit in the marinade, covered, in the fridge from one hour up to the day while you are at work etc. Alternatively, you can place all of the ingredients into a large freezer bag, coat well, seal and freeze. Then just pull out in the morning before you are ready to cook them.
  3. Preheat the oven to 425F. Remove the chicken from the fridge to come to room temperature. Place the baking dish on the centre rack and roast for 40 to 45 minutes, until cooked through. Check with an instant read thermometer (you want to hit 170F).
  4. Move a rack to the top third of the oven. Place the dish on this rack and turn on the broiler. Broil for 1-2 minutes, until the skin is crisped and a lovely ebony colour in spots.  Don't let it burn though!!
  5. Transfer the pieces to a cutting board to rest. Take the marinade and place in pitcher or gravy boat.  
  6. To serve: Place the chicken on a serving platter and drizzle the sauce over it. Grind another good cracking of the red pepper over everything. Sprinkle with parsley or rosemary as a garnish.

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