Giada's Balsamic Chicken Drumettes
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I was thinking about what to cook for tomorrow and I remembered a balsamic-glazed chicken I had in 2 different Italian restaurants. I decided to look for a "similar" recipe and found this one by Giada De Laurentiis. I have not tried it...but will soon! I'll let you know! (Courtesy of FoodNetwork)
- Ready In:
- 2hrs 31mins
- Serves:
- Units:
2
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ingredients
- 1⁄2 cup balsamic vinegar
- 1⁄2 cup honey
- 1⁄4 cup soy sauce
- 1⁄2 cup brown sugar
- 5 sprigs rosemary
- 5 garlic cloves, halved
- 10 -12 chicken drumsticks
- 2 tablespoons toasted sesame seeds
- 1⁄4 cup fresh flat-leaf parsley, chopped
directions
- Mix balsamic, honey, brown sugar, soy sauce, rosemary, and garlic in a big ziploc bag.
- Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar.
- Add the chicken to the bag and seal trying to leave as little air as possible.
- Marinate in the fridge for 2 hours
- Preheat the oven to 450°F.
- Place chicken on a foil-lined baking sheet.
- Bake until the skin is caramelized (about 30 to 35 minutes).
- Place marinade in a saucepan and bring to a boil; reduce heat to simmer on low heat until it thickens (15minutes).
- Brush some of the cooked marinade over the chicken (once the chicken is cooked).
- Sprinkle with sesame seeds and parsley when serving.
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RECIPE MADE WITH LOVE BY
@Vanessa
Contributor
@Vanessa
Contributor
"I was thinking about what to cook for tomorrow and I remembered a balsamic-glazed chicken I had in 2 different Italian restaurants. I decided to look for a "similar" recipe and found this one by Giada De Laurentiis.
I have not tried it...but will soon! I'll let you know!
(Courtesy of FoodNetwork)"
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Love Giada DeLaurentiis but not this recipe. In the first ten minutes of cooking, my oven was full of smoke and the fire alarm was screaming! I turned the oven back to 400F, changed the burnt foil to fresh and started again. It still was charring at 400F so I was not impressed. I followed exactly as written and since I had a thermometer in the oven at the time, I know the temperature was correct. After salvaging what I could, I would say there was too much vinegar flavour to it for our tastes. (And the charred flavour wasn't so great either.) Oh well, love her Italian food anyways.Reply