Marks Daily Apple
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4 Aug

Balsamic-Glazed Drumsticks

Chicken drumsticks are the perfect finger food for so many occasions. Serve drumsticks at parties, pack them for lunch, hand them to your kids for a late-afternoon snack or grab a drumstick on your way out the door in the morning. Delicious baked or grilled with only salt and pepper, drumsticks also quickly soak up the flavor in sauces and marinades.

This balsamic glaze (which can do double-duty as a marinade) lightly coats the drumsticks rather than drowning them in thick sauce. As the glaze reduces, first on the stove and then in the oven, the flavor intensifies and becomes surprisingly bold.

Balsamic-glazed drumsticks are tangy, slightly sweet and perfectly salty. The flavor is complex and interesting enough that you could serve these at a dinner party, but your kids are going to love them too.

Eat these drumsticks warm from the oven or eat them cold, right out of the refrigerator. Either way, they’re finger lickin’ good.

Ingredients:

  • 6-8 chicken drumsticks
  • 3 tablespoons coconut oil (45 mL)
  • 1/2 cup balsamic vinegar (120 mL)
  • 3 tablespoons tamari (45 mL or 1 1/2 fluid ounce)
  • 1/2 to 1 tablespoon honey (15 mL)

Instructions:

Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius)

Coat the drumsticks with coconut oil.

Place the drumsticks on a foil-lined, rimmed baking sheet. Bake for 35 minutes or until lightly browned and fairly crisp.

Combine the balsamic vinegar, tamari and honey in a saucepan and bring to boil. Let the mixture boil for 5 minutes or until it has reduced to about 1/3 of a cup.

Take the drumsticks out of the oven and pour the glaze on top. Bake for another 5 minutes then take the pan out of the oven and use tongs to roll the drumsticks around in the glaze (it will have thickened a bit more in the oven) and/or use a brush to coat them with the glaze.

Garnish with chopped parsley or cilantro if you like.

Let the drumsticks rest a bit to cool before eating, then dig in.


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  1. These are so yummy! I make them very often.

    TigerLilly wrote on October 9th, 2012
  2. I did this as a marinade before BBQing the legs. Didn’t care for it. It was ok and the family ate it up, but not my favorite. It may be better as a glaze.

    Rebecca wrote on April 2nd, 2013
  3. I made this, it’s wonderful, and I have a few notes:

    * coconut aminos in place of tamari is a fine substitution and tastes great
    * make sure you really coat the chicken with oil before you bake (underneath too) because it really sticks to the foil otherwise
    * if the chicken is not at room temp before baking, you may need 10 more minutes of baking time like I did

    Delish!

    Julie wrote on April 4th, 2013
  4. I tried to make this, but didn’t get too far with the glaze. It burned before it reduced to 1/3 cup. I was simmering it over medium and stirring constantly. Next time I’m going to only try reducing to 1/2 C or just until it coats the back of the spoon! I ended up just putting BBQ sauce on the chicken since it was already baking in the oven.

    Anna wrote on December 23rd, 2014

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