Balsamic Chicken Drumettes
This easy recipe creates flavorful Balsamic Chicken Drumettes. Chicken is marinated in a tangy-sweet mixture of balsamic, honey, brown sugar, and soy sauce with rosemary and garlic. After marinating, the drumsticks are baked until caramelized, while the marinade is reduced to a rich glaze. The cooked chicken is then brushed with the glaze and garnished with sesame seeds and parsley for a delicious finish.
Equipment
- 1 Large Re-sealable Plastic Bag Or a large bowl with lid for marinating
- 1 Baking Sheet
- 1 Aluminum Foil To line the baking sheet for easy cleanup
- 1 Small Saucepan For reducing the marinade
- 1 Pastry Brush For glazing the chicken
Ingredients
Main
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 5 sprigs of rosemary
- 5 garlic cloves halved
- 10 to 12 chicken drumsticks
- 2 tablespoons toasted sesame seeds
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
- Preheat the oven to 450 degrees F.
- Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
- Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
- Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
- Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
Notes
Achieving deep flavor in these drumettes hinges on proper marination; ensure the chicken is fully submerged in the balsamic mixture for maximum penetration. When baking, the high heat creates beautiful caramelization and 'dark spots' – these are crucial for savory depth from the Maillard reaction, but monitor closely to prevent burning. Boiling the marinade is essential for food safety before reducing it to a thick, glossy glaze. This reduction concentrates the sweet and tangy notes, transforming it into a flavorful, brushable sauce. Brushing the cooked chicken not only enhances flavor but also re-moistens and helps the garnish adhere for better presentation. Consider a sprinkle of red pepper flakes in the marinade for a subtle kick.