In an effort to not spend all my money buying the oh so expensive scallops, I am trying to experiment at least twice a week with chicken. Chicken drumsticks to be exact.
I’ve always been a dark meat girl, going immediately for the leg of the chicken and almost never eating any other part. I do enjoy a good chicken breast depending the recipe (mustard chicken for instance) but ultimately, if there’s a roasted chicken on the table I’m laying claim to the legs as they’re my favorite.
My decision to experiment with chicken drumsticks also lies in the price. As a single person you can get 3 meals for $3 worth of chicken legs, whereas chicken breasts are much more expensive. And if I’m gonna indulge in scallops the way we know I like to, I gotta tighten the purse strings elsewhere.
This week, for reasons I can’t fully explain, I decided to try my hand at making balsamic chicken legs. I used this recipe as my base and then altered it for one person. I also removed the sesame seeds element because I couldn’t find them at the store and ultimately didnt’ think they mattered that much anyway.
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 sprigs of rosemary
- 3 garlic cloves, halved
- 2 chicken drumsticks
- 1/4 cup chopped fresh flat-leaf parsley
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. I only marinated them for one as I was not about to wait 2 plus hours for my dinner. One hour was enough in my opinion to get the full flavor, but if you have the time, certainly marinate them for longer.
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 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 (I didn’t have one so I used a spatula and that worked fine) to brush some of the cooked marinade on the cooked chicken. Place the chicken on bed of rice (or whatever side you wish). Sprinkle with the chopped parsley. Et voila:
The chicken was perfectly moist and the glaze was a lovely sweet flavor. Definitely a great mid week option.
Although to be honest, while these were quite tasty, they’re not really my preferred flavor palette. They were delicious for sure, but something I would have with less regularity than some of the other dishes I’ve experimented with. I’m more of a vegetable tartine kinda girl in terms of flavor. But I will definitely be making this again as it’s a good option for chicken and packs a whole lotta flavor without fattening it up too much.
Good recipe all around if you’re looking for a solid chicken dish for dinner!