Campfire Rosemary-Dijon Chicken Drumsticks
Golden chicken drumsticks marinated with rosemary, Dijon, and garlic, then fire-roasted over camp coals. Crisp-skinned, juicy, and full of herbal fragrance—a classic for group camps or family outings.
Equipment
- Grill grate
- Tongs
- Bowl
- Knife
- Cutting board
Ingredients
- 8 chicken drumsticks
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp chopped fresh rosemary or 2 tsp dried
- 3 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In a bowl, mix olive oil, Dijon, rosemary, garlic, salt, and pepper.
- Add drumsticks, toss to coat well. Marinate at least 30 minutes or up to 8 hours (cooler).
- Arrange drumsticks on a grill grate over medium campfire coals.
- Grill, turning every 5-7 minutes, until skin is crisp and deep golden and juices run clear, about 25-30 minutes.
- Serve hot.
Notes
Marinate chicken ahead in a sealed bag for max flavor. Rotate drumsticks often for even crisping. Great with grilled veggies or fresh camp bread.