Rather than waxing poetic about this chicken recipe for half an hour, let me just say this: holy CRAP, is it good. Like, “I want to eat myself sick, this is so delicious”, good… and seriously, who says that about CHICKEN? I do, apparently. I hardly know myself anymore!
This recipe is fairly quick and easy (though it does require a bit of attention during the cooking process), and is made up of ingredients you likely already have you in your kitchen. So, swing by the store on your way home, pick up some chicken legs, and get cooking!
Sticky Balsamic and Honey Chicken
recipe adapted from here
1.5 lbs chicken legs with skin (about 6 drumsticks)
1/2 cup soy sauce
1/2 cup balsamic vinegar
1/2 cup brown sugar
1/4 cup honey
1/2 t black pepper
5 cloves of garlic (mince three, and just smash the last 2)
1″ piece of ginger, minced
1 tsp sesame seeds
1 tablespoon of minced fresh parsley
1.) In a bowl, whisk together soy sauce, balsamic, brown sugar, honey, and black pepper. Pour half of the mixture into a one-gallon ziploc bag, and reserve the rest. Add the minced garlic and ginger to the ziploc bag, and put the crushed garlic cloves in with the remaining marinade in the bowl.
2.) Add the chicken legs to the ziploc bag, squeeze all the air out, and seal it. Place the chicken in the fridge and allow to marinate for at least 2 hours, or as long as 12. (Don’t forget to put the second half of the marinade in the fridge, too!)
3.) When the chicken is ready, preheat your oven to 400°. Line a rimmed baking sheet with foil, and place a wire rack on the sheet. Remove the drumsticks from the marinade, and space out evenly on the rack. Discard the marinade.
4.) Once the chicken goes into the oven, pour the second half of the marinade (along with the crushed garlic cloves) into a small sauce pan and place it over medium heat. Allow the mixture to come to a boil, whisking often. When the mixture has thickened just slightly, remove it from the heat (it will thicken considerably once it begins to cool, so you want to stop reducing when it’s thickened up just a little bit).
5.) When the chicken has been cooking for about 25 minutes, baste all the pieces (both sides) with the glaze, and put it back in the oven. Baste again 10 minutes later, and again 5 minutes after that. Allow the chicken to cook for another 5 minutes after the last basting, then remove from the oven.
6.) Glaze the chicken one more time, and then sprinkle each piece with sesame seeds and chopped parsley. Serve immediately!
Oh man. This chicken is sweet and juicy and a little bit tangy, and just PERFECT. It’s incredible how much juicier chicken cooked on the bone is! I served it with some green beans cooked with whole grain mustard and shallots (recipe forthcoming), and mustard-roasted potatoes and onions, and it was seriously the most delicious and satisfying meal I’ve made in quite a while. I will definitely be making this chicken again soon… and often.
As a side note, you could use this same marinade/glaze on a whole, cut up chicken, if you didn’t want to do just drumsticks; just be sure to allow the bigger pieces enough time to cook through.
Don’t be scared of dark meat chicken, Crist,