Chicken Drumettes Valencia Recipes

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.

SWEET AND SPICY CHICKEN DRUMETTES

Steps:

• In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved. Put the chicken drumettes in a 1-gallon size, resealable plastic bag. Add the pineapple liquid to the chicken and seal removing as much air as possible from the bag. Marinate the chicken for 3 hours in the refrigerator.
• Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it liberally with vegetable cooking spray.
• Remove the chicken from the marinade and arrange in a single layer on the prepared pan. Season the chicken with salt, to taste, and bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
• Meanwhile, put the marinade into a small saucepan. Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria). Reduce the heat to a low boil and cook until thick, about 5 minutes. Cool for 10 minutes.
• Using a pastry brush, brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side. Arrange the chicken on a platter, sprinkle with chopped cilantro and serve.

LIME CHICKEN DRUMETTES

Steps:

• In large Ziploc® bag, combine lime peel, juice and chicken; seal bag and shake to coat. Spray broiler pan with nonstick cooking spray; arrange chicken on pan. In small bowl, combine Garlic Salt and Seasoned Pepper. Sprinkle top side of drumettes with half of seasoning mixture.
• Broil chicken about 5 inches from heat for 8 minutes. Turn drumettes and sprinkle with remaining seasoning. Broil about 8 more minutes, or until chicken is thoroughly cooked.

GIADA'S BALSAMIC CHICKEN DRUMETTES

Steps:

• Mix balsamic, honey, brown sugar, soy sauce, rosemary, and garlic in a big ziploc bag.
• Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar.
• Add the chicken to the bag and seal trying to leave as little air as possible.
• Marinate in the fridge for 2 hours
• Preheat the oven to 450°F.
• Place chicken on a foil-lined baking sheet.
• Bake until the skin is caramelized (about 30 to 35 minutes).
• Place marinade in a saucepan and bring to a boil; reduce heat to simmer on low heat until it thickens (15minutes).
• Brush some of the cooked marinade over the chicken (once the chicken is cooked).
• Sprinkle with sesame seeds and parsley when serving.

CHICKEN DRUMETTES VALENCIA

Steps:

• Rinse chicken in cold water and pat dry. Arrange in a shallow glass pan and cover with the remaining ingredients.
• Marinate 2-48 hours, refrigerated.
• Prepare hot grill. Cook chicken, turning occasionally and brushing with some of the marinade, until cooked through, 15-20 minutes.
• Serve warm or at room temperature.