Balsamic Grilled Chicken Drumsticks

It's been awhile since we made chicken legs, so I reached deep into my well of recipes and pulled out this one. I do love a good balsamic recipe, and it's perfect grilling weather. These turned out ok, but not crazy flavorful. That's the problem with some marinades... they just don't get into the meat enough. I think that was the case here. The chicken was good, but the balsamic flavor was just a hint. I think this would be better if there was some sort of glaze you could brush on so that the taste would be a little more pronounced. This was very easy though, so there's that.

Chicken legs, skin on (about 2 lbs.)

1 tbsp mustard (I used Dijon)

1 tbsp fresh rosemary, chopped

1 clove garlic, minced

1/4 cup balsamic vinegar

1/2 cup olive oil

Salt & pepper

Whisk all the ingredients (minus the chicken legs, of course) in a small bowl until the oil and vinegar have put aside their differences and joined together. Put the chicken legs in a large ziploc bag, pour the marinade over them, and put them in the fridge for at least 30 minutes. We had them in there for a few hours. Take them out about 10 minutes before you grill them. Every grill is different but remember with a bone in they need to cook longer than regular chicken breasts. About 20-30 minutes should do it. Then serve with a side of paper napkins.