Balsamic Chicken Drumsticks

BALSAMIC CHICKEN DRUMSTICKS

this recipe is courtesy of giada de laurentiis. i haven't actually made it, but i work with a young lady who prepared it and brought it to the office. this was so good we looked like some hogs "slopping at the trough" gnawing on those drumsticks and licking our fingers. we were even eating the marinade after all the chicken was gone because we didn't want to waste a drop. if you wanted to serve this as an appetizer you could use the "drumettes" from the chicken wings. the original recipe does not call for salt, but after tasting it i feel it does need some salt so i listed it as an optional ingredient.

Time: 160 minutes

Steps:

  • combine the balsamic vinegar , honey , brown sugar , soy sauce , rosemary sprigs , salt and garlic cloves , stirring to mix well
  • pour into a large reseable zip-top plastic bag and add the drumsticks
  • seal with as little air as possible
  • place in the refrigerator and marinade for at least 2 hours
  • preheat oven to 450 degrees
  • place the chicken on a foil-lined baking sheet
  • bake until the skin is carmelized and very dark in spots , about 30 to 35 minutes
  • while chicken is cooking , pour marinade in a small saucepan
  • bring marinade to a boil then reduce the heat and simmer over low heat , about 20 minutes
  • remove from heat
  • during the last 10 minutes baste chicken with the marinade
  • place chicken on a serving platter and baste with the remaining glaze
  • sprinkle with the sesame seeds and chopped parsley


Balsamic Chicken Drumsticks image

Number Of Ingredients: 10

Ingredients:

  1. balsamic vinegar
  2. honey
  3. brown sugar
  4. soy sauce
  5. salt
  6. fresh rosemary
  7. garlic cloves
  8. chicken drumsticks
  9. toasted sesame seeds
  10. flat leaf parsley


BALSAMIC CHICKEN DRUMSTICKS

This recipe is courtesy of Giada De Laurentiis. I haven't actually made it, but I work with a young lady who prepared it and brought it to the office. This was so good we looked like some hogs "slopping at the trough" gnawing on those drumsticks and licking our fingers. We were even eating the marinade after all the chicken was gone because we didn't want to waste a drop. If you wanted to serve this as an appetizer you could use the "drumettes" from the chicken wings. The original recipe does not call for salt, but after tasting it I feel it does need some salt so I listed it as an optional ingredient.

Recipe From food.com

Provided by Luby Luby Luby

Time 2h40m

Yield 5 serving(s)

Steps:

  • Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, salt and garlic cloves, stirring to mix well.
  • Pour into a large reseable zip-top plastic bag and add the drumsticks.
  • Seal with as little air as possible.
  • Place in the refrigerator and marinade for at least 2 hours.
  • Preheat oven to 450 degrees.
  • Place the chicken on a foil-lined baking sheet.
  • Bake until the skin is carmelized and very dark in spots, about 30 to 35 minutes.
  • While chicken is cooking, pour marinade in a small saucepan.
  • Bring marinade to a boil then reduce the heat and simmer over low heat, about 20 minutes.
  • Remove from heat.
  • During the last 10 minutes baste chicken with the marinade.
  • Place chicken on a serving platter and baste with the remaining glaze.
  • Sprinkle with the sesame seeds and chopped parsley.


Balsamic Chicken Drumsticks image

Number Of Ingredients: 10

Ingredients:

  • 1/2 cup balsamic vinegar
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1/2 teaspoon salt (optional)
  • 5 sprigs fresh rosemary
  • 5 garlic cloves, halved
  • 10 chicken drumsticks
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup flat leaf parsley, chopped


CHICKEN LEGS WITH BALSAMIC VINAIGRETTE

Just a handful of ingredients give this mouthwatering meal maker its light, lemony flavor. -Leslie Palmer, Swampscott, Massachusetts

Recipe From tasteofhome.com

Provided by Taste of Home

Time 55m

Yield 2 servings.

Steps:

  • In a large shallow dish, combine the first 6 ingredients. Add the chicken; turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard marinade., Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° until juices run clear, basting occasionally with pan juices, 45-50 minutes.


Chicken Legs with Balsamic Vinaigrette image

Number Of Ingredients: 7

Ingredients:

  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 2 chicken leg quarters, skin removed


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