Chicken drumsticks, skin removed
3 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon ground pepper

The glaze:
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
1 teaspoon chili garlic sauce

1. Place the chicken drumsticks in a large Ziploc bag.
2. In a medium bowl, whisk together the Dijon mustard, maple syrup, olive oil, balsamic vinegar, salt and pepper.
3. Pour the mixture over the chicken, seal the bag and coat the chicken with the sauce. Marinate for at least 1 hour and up to 4 hours.
4. Preheat the grill to medium heat. Lightly coat the grill with cooking spray.
5. Place the drumsticks on the grill and cook until the chicken is just cooked through, turning every 5 minutes, about 20 minutes total.
6. Brush the chicken with the glaze. Cook for another 1 minutes, brush the other side with the glaze and cook for another 1 minute.

The glaze:
In a small bowl, stir together the Dijon mustard, maple syrup and chili garlic sauce.

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