Chicken Drumstick Marinade

Need more foolproof marinades? Try my pork tenderloin marinade, 4-ingredient chicken marinade, and fajita marinade next. Chicken drumsticks are one of my favorite cuts of chicken because they’re naturally tender and juicy. When I want to impart the most flavor possible, I whip up a quick marinade. By using a marinade, we can impart extra layers of flavor. It also prevents the meat from drying out and turning tough or chewy. Instead, you’re left with succulent, fall-apart meat that’s layered with flavor.

Why I love this recipe

All pantry staples. In fact, you more than likely already have them in your kitchen. Versatile. Don’t let the soy sauce fool you; you don’t HAVE to pair the drumsticks with other Asian dishes (though you certainly could). These drumsticks will pair just as well with my smoked mac and cheese or stuffed potatoes. They don’t need extended marinating. I’ve had luck marinating the chicken anywhere from 30 minutes up to 4 hours. Works with fresh or frozen drumsticks. You don’t even have to thaw them first.

Ingredients needed

Extra virgin olive oil. Fat is essential in any marinade as it helps to deepen the flavor and moisten the chicken. Soy sauce. For an umami flavor that enhances the natural meatiness of dark meat. Feel free to use low-sodium soy sauce or gluten-free tamari. Worcestershire sauce. For sweet, savory, and tangy flavor. Honey. For subtle sweetness and to caramelize the skin during the cooking process. Garlic cloves. I always prefer freshly minced garlic if possible, though I have used garlic powder in a pinch. Salt and pepper. Just a pinch to taste.

How to make chicken drumstick marinade

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Use different cuts of meat. This is a very versatile marinade, and I’ve used it on everything from chicken breasts to pork loin, so feel free to experiment. Or use it with vegetables. Drizzle it over roasted veggies or use it as a salad dressing. Make it ahead of time. Store it in a sealed jar for up to 3 days beforehand. Discard the marinade when you’re done. Any leftover marinade can NOT be used again as it can lead to foodborne illness (source).

Storage instructions

To store: Store unused marinade in an airtight container in the refrigerator for up to 3 days. Any used marinade needs to be discarded.

Indian flavor. Add one teaspoon each of turmeric, coriander, chili powder, and ½ cup of Greek yogurt for added creaminess. Add acid. I find soy sauce plenty acidic, but a little lemon juice or lime juice can really brighten the flavor. If you go this route, add some lemon zest, too. Give it some heat. Add a few dashes of hot sauce or ½ teaspoon of chili powder.

To freeze: Leftover marinade can be stored in a shallow container in the freezer for up to 1 month. Let it thaw overnight in the fridge before using.