STICKY BALSAMIC GLAZED CHICKEN DRUMSTICKS
Deliciously sticky balsamic glazed drumsticks for just 1 syn per portion (when serving 2) on Slimming World!
Provided by Cliona Keane
Yield 10-12
Number Of Ingredients 5
Steps:
- Preheat your oven to 180 degrees.
- Spray a baking tray with Fry Light and lay your drumsticks out on it evenly. Spray them with Fry Light and season with salt & pepper.
- Bake for 15 minutes in the oven.
- A few minutes before they are due to come out, add the balsamic vinegar over a high heat and stir until bubbling. Add the honey and stir.
- Reduce the heat and bubble and stir until thickened. Set aside.
- Remove your drumsticks from the oven and glaze them on both sides.
- Bake for a further 15 minutes and then serve hot or cold!
Nutrition Facts : Servingsize 2 serving
BALSAMIC CHICKEN DRUMETTES
Provided by Giada De Laurentiis
Categories appetizer
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 9
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
Easy Baked Chicken Legs recipe is perfect for serving a flavorful chicken dinner up with a salad on the side.
Provided by All She Cooks
Categories Main Course Main dishes
Time 1h30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 391 kcal, Carbohydrate 10 g, Protein 28 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 469 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 272 kcal, Carbohydrate 6 g, Protein 27 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 276 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
BALSAMIC CHICKEN DRUMSTICKS
This recipe is courtesy of Giada De Laurentiis. I haven't actually made it, but I work with a young lady who prepared it and brought it to the office. This was so good we looked like some hogs "slopping at the trough" gnawing on those drumsticks and licking our fingers. We were even eating the marinade after all the chicken was gone because we didn't want to waste a drop. If you wanted to serve this as an appetizer you could use the "drumettes" from the chicken wings. The original recipe does not call for salt, but after tasting it I feel it does need some salt so I listed it as an optional ingredient.
Provided by Luby Luby Luby
Categories Chicken
Time 2h40m
Yield 5 serving(s)
Number Of Ingredients 10
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.
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