Marinated Chicken Drumsticks

Chicken dinner time! And for this particular evening it was courtesy of Giada de Laurentiis and her Sweet and Sticky Chicken Drumsticks. This marinade was really easy. The chicken does need to take a little time to marinate so Patrick started the recipe in the afternoon then we baked them when I got home from work. We were expected a few people for supper that weren't able to come last minute so we definitely prepared more chicken than we needed. Stay tuned for the next post to see how we repurposed them into another meal.

Sweet and Sticky Chicken Drumsticks from Giada de Laurentiis.com
Makes 4 to 6 servings

Ingredients

½ cup balsamic vinegar ½ cup honey ½ cup brown sugar, packed ¼ cup soy sauce 5 fresh rosemary sprigs 5 garlic cloves, halved 10 to 12 chicken drumsticks 2 tablespoons toasted sesame seeds ¼ cup chopped fresh flat-leaf parsley

Instructions 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, squeezing out as much air from the bag as possible. Marinate in the refrigerator for 2 hours. Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil. Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared 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 , then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. 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. (We opted out of the sesame seeds and chopped parsley.)

Two drumsticks made a good serving; we served with green beans and brown rice.