Balsamic And Berry Glazed Drumsticks Recipes

STICKY BALSAMIC GLAZED CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 200C / 400F
• In a small bowl mix together the balsamic vinegar, minced garlic, grated ginger and soy sauce.
• Lay the drumsticks out on a baking tray that is big enough to allow them to lay in an even layer.Using a basting, or pastry brush, brush each drumstick gererously with the marinade. There will be plenty left in the bowl, just put it to one side for now.
• Place the baking tray into the oven and cook for 35-40 minutes.
• Some balsamic vinegars are thick and syrupy, and some are more watery.If the balsamic vinegar you have is thick and syrupy, add 2 teaspoons of water to the bowl to think it out a little.
• Halfway through the cooking time, carefully remove the baking tin from the oven, and brush the meat with the marinade again. Pour the remaining marinade into the bottom of the pan and return to oven to finish cooking.
• When the cooking time is up, I recommend leaving the drumsticks in the tray for people to help themselves to as there will be an incredible layer of that sticky goo that would be sinful to let go to waste.Serve with beer or crusty bread and salads.

EASY GLAZED CHICKEN DRUMSTICKS RECIPE IN BALSAMIC VINEGAR

Steps:

• Pat chicken drumsticks dry with a paper towel and place in a large, sealable plastic bag. Set aside.
• In a medium glass or other non-reactive bowl, whisk the balsamic vinegar, olive oil, coconut aminos, chicken stock, red pepper flakes, and minced garlic together. Season with salt and pepper, if desired.
• Pour one half of the balsamic marinade over chicken and seal bag tightly. Turn bag over until chicken is coated. Place bag in refrigerator for a minimum of 30 minutes to overnight. Reserve remaining marinade to use later.
• When ready to prepare, preheat oven to 400° and line a large rimmed baking sheet with parchment paper. Remove drumsticks from plastic bag and arrange on lined baking sheet in a single layer without overcrowding. Discard remaining marinade inside bag.
• Place baking sheet in preheated oven for 30 minutes, then remove chicken from oven and turn each drumstick. After turning, brush the tops of each drumstick with remaining marinade and return to oven. Bake for another 20-25 minutes or until the chicken is well done and the outside has caramelized.
• Remove from oven and let rest for 5 minutes. Transfer drumsticks to a serving dish and sprinkle with sliced green onions before serving.

BALSAMIC CHICKEN DRUMETTES

Steps:

• 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.

BALSAMIC MARINATED CHICKEN DRUMSTICKS

Steps:

• Combine the balsamic vinegar, oil, garlic, salt, pepper, and oregano into a gallon sized ziplock bag or a mixing bowl and mix well.
• Place the uncooked chicken into the marinade. Zip up the bag and carefully shake it around until the marinade coats the chicken evenly. If using a bowl, you can use tongs to mix the chicken into the marinade.
• Place the marinated chicken drumsticks into to fridge to sit. Mix the chicken around in the marinade every few hours. Allow the chicken to sit in the marinade for 24 hours if possible.
• Preheat the oven to 425°F.
• Line a baking sheet with parchment paper (optional for easy clean-up) and place a wire rack on top.
• Remove each marinated chicken drumstick from the bag, and lay it in a single layer on top of the wire rack, making sure the drumsticks aren't touching each other.
• Place chicken into the oven for 40-45 minutes or until the internal tempereature of the chicken reaches 165°F.
• Serve hot and store in an airtight container for up to 3 days in the fridge.

BALSAMIC CHICKEN DRUMSTICKS

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.

MIXED BERRY BALSAMIC VINAIGRETTE

Steps:

• Muddle blueberries, strawberries, and raspberries together with sugar in a bowl until combined.
• Pour mixture into a blender and add balsamic vinegar, oil, Dijon, lemon juice, and honey. Blend until smooth.

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

BALSAMIC-AND-BERRY-GLAZED DRUMSTICKS

Steps:

• Preheat oven to 400°F with a rack in upper third. Add chicken to a large bowl and season salt and pepper; toss with 1 tablespoon extra-virgin olive oil to coat and arrange in a single layer on a foil-lined baking sheet.
• Roast chicken, flipping once, until golden and cooked through, 45 to 50 minutes.
• Meanwhile, in a medium saucepan, bring blueberries, balsamic vinegar, honey, and rosemary to a boil over medium-high heat. Reduce heat and simmer, stirring often, until reduced by just more than half, 10 to 12 minutes.
• Strain blueberry mixture (you should have a scant 1/2 cup glaze); discard solids. Brush chicken all over with glaze and broil until caramelized, about 5 minutes. Serve with remaining glaze, sprinkled with chopped fresh herbs.