Summer is just a whirlwind. With all of the traveling, I am finally posting this a week late. Definitely better late than never, with this awesome recipe! I have always been a huge fan of condiments and sauces - I always take way too much ketchup, spaghetti sauce, you name it, and eat it all. Normally when I eat scrambled eggs, they are literally a vehicle for ketchup. This recipe was so good because the sweet & sticky balsamic to chicken ratio was pretty even. My kind of meal.
| Ingredients: 6 chicken drumsticks 1/4 cup balsamic vinegar 1/4 cup honey 2 tablespoons coconut aminos (or soy sauce) 3 garlic cloves, minced 1 tablespoon minced fresh ginger 1/2 teaspoon fresh cracked black pepper Fresh italian parsley, chopped | Preheat the oven to 400 degrees. On a baking sheet, drizzle the drumsticks with olive oil, and roast in the oven for 25 minutes. In the meantime, combine the balsamic vinegar, honey, coconut aminos, minced garlic, minced ginger, and pepper. Place in a small sauce pan, bring to a boil, then reduce the heat to a simmer. Let this simmer uncovered for 15 minutes. Turn off the heat, and let rest. Remove the chicken from the oven, brush liberally with half of the reduced balsamic glaze. Place back in the oven for 10 more minutes. Remove, and coat with the rest of the balsamic glaze. Feel free to literally pour it over the top. Worth it. Sprinkle the top with freshly chopped parsley, and enjoy! |
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