Balsamic Chicken Legs Recipes

CHICKEN LEGS WITH BALSAMIC VINAIGRETTE

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.

BALSAMIC CHICKEN LEGS

Steps:

• Whisk together all ingredients except the chicken legs. Arrange the chicken legs in a 9x13 inch glass baking dish. Pour the marinade over the chicken legs and turn them to coat.
• Cover the dish with plastic wrap and place in the fridge to marinate for 2 hours, up to overnight, turning the legs again half way through marinating time.
• When ready to cook, preheat your oven to 350 degrees F.
• Cook legs for 1 hour 15 minutes to 1 hour 30 minutes, until they're no longer pink in the middle and meat is starting to fall off the bone.

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.

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.

HICKORY SMOKED CHICKEN LEGS WITH A GARLIC BALSAMIC GLAZE

Steps:

• Start by marinating your chicken legs in a mixture of chopped garlic (several cloves), balsamic vinegar, white wine, brown sugar, the juice of 1 lime, salt, and pepper. Allow your chicken legs to marinate for at least 30 minutes, but longer is better (you could even marinate these overnight).

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.

BALSAMIC CHICKEN THIGHS

Steps:

• In a small bowl, mix together balsamic vinegar, olive oil, honey, salt, pepper, and garlic. Add chicken to a glass container or zip-top bag. Pour marinade over chicken. Add the fresh herbs. Cover container and place in fridge to marinate 15 minutes or up to 2 hours.
• Remove chicken from the fridge. Heat grill to medium-high heat, about 450 degrees. Clean and oil grates. Place chicken on the grill and cook for 5-6 minutes then flip. Cook the chicken an additional 5-6 minutes until done. Internal temperature should reach 165 degrees.
• *** You can substitute bone-in, skin-on chicken. Cooking time will need to be increased, cooking for approximately 10 minutes per side. The chicken will be done when the internal temperature reaches 165 degrees.
• Remove chicken from grill and let rest for 5 minutes. Drizzle with balsamic glaze.
• Sprinkle with sliced green onion if desired.

HONEY BALSAMIC DRUMSTICKS

Steps:

• Preheat the oven to 350ºF.
• Rinse the chicken and pat it dry. In a small bowl, combine the onion powder, kosher salt, paprika, and pepper.
• Drizzle the chicken with 1 teaspoon of the olive oil and use your hands to rub it into the chicken. Sprinkle the seasoning mixture over the chicken evenly and then massage it in.
• Heat a large Dutch oven or oven proof skillet with an oven proof lid over medium heat. Add the remaining 2 teaspoons of olive oil. Working in batches if necessary, cook the chicken until it is browned.
• While the chicken is searing, whisk together the honey, balsamic vinegar, ketchup, water and minced garlic. Add the sauce to the chicken in the Dutch oven once all the chicken has been browned. Toss the chicken in the sauce, then put the lid on the pan and transfer to the oven.
• Bake the chicken for 20 minutes, then rotate the chicken and baste with the sauce. Bake an additional 20 minutes.
• While the chicken is baking, line a large baking sheet with foil and set aside.
• When the chicken is cooked, transfer the drumsticks to the foil lined baking sheet. Place the Dutch oven on the stove over high heat and bring to a boil. Simmer until the sauce is thick and glazy.
• Turn the broiler on the oven. Place the chicken under the broiler and cook until it is lightly charred, just a minute or two.
• Brush the chicken with the reduced sauce before serving.