BALSAMIC CHICKEN LEGS
This simple marinade for chicken legs packs so much flavor from balsamic vinegar, a touch of honey, and Dijon mustard. You'll want baked balsamic glazed drumsticks for dinner every night!
Provided by Chelsea Cole
Categories Dinner
Time 3h25m
Number Of Ingredients 9
Steps:
- Whisk together all ingredients except the chicken legs. Arrange the chicken legs in a 9x13 inch glass baking dish. Pour the marinade over the chicken legs and turn them to coat.
- Cover the dish with plastic wrap and place in the fridge to marinate for 2 hours, up to overnight, turning the legs again half way through marinating time.
- When ready to cook, preheat your oven to 350 degrees F.
- Cook legs for 1 hour 15 minutes to 1 hour 30 minutes, until they're no longer pink in the middle and meat is starting to fall off the bone.
Nutrition Facts : Calories 691 kcal, Sugar 10 g, Sodium 876 mg, Fat 50 g, SaturatedFat 13 g, TransFat 1 g, Carbohydrate 13 g, Fiber 1 g, Protein 43 g, Cholesterol 240 mg, ServingSize 1 serving
BALSAMIC MARINATED CHICKEN DRUMSTICKS
These marinated chicken drumsticks are and easy weeknight meal that's healthy and filling!
Provided by Jill from Simply Jillicious
Categories Main Course
Number Of Ingredients 7
Steps:
- Combine the balsamic vinegar, oil, garlic, salt, pepper, and oregano into a gallon sized ziplock bag or a mixing bowl and mix well.
- Place the uncooked chicken into the marinade. Zip up the bag and carefully shake it around until the marinade coats the chicken evenly. If using a bowl, you can use tongs to mix the chicken into the marinade.
- Place the marinated chicken drumsticks into to fridge to sit. Mix the chicken around in the marinade every few hours. Allow the chicken to sit in the marinade for 24 hours if possible.
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper (optional for easy clean-up) and place a wire rack on top.
- Remove each marinated chicken drumstick from the bag, and lay it in a single layer on top of the wire rack, making sure the drumsticks aren't touching each other.
- Place chicken into the oven for 40-45 minutes or until the internal tempereature of the chicken reaches 165°F.
- Serve hot and store in an airtight container for up to 3 days in the fridge.
ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
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.
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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