Family was coming over and this was one of those weekends that my husband and I just didn’t have time (or energy) to be creative and try something new. It was a great weekend to grill so we went through our mental rolodex of what we’ve bbq’d before and decided on Giada’s balsamic chicken drumsticks. Giada’s recipe actually uses drumettes but drumsticks are a bit heartier and more filling, depending on your intentions . A mixture of wings and drumettes is a great alternative as well. This recipe has been a huge hit each time we’ve served it.
When reading the reviews on this recipe, it appeared that the chicken is on the sweet side and could use a touch of heat. If you enjoy some heat to counterbalance with sweetness, the addition of sriracha and red chili flakes (**) are a great addition. The added heat is very subtle and does offer a good contrast to the sweetness. Once again, great reviews from our guests. This recipe does not disappoint!
1/2 c balsamic vinegar
1/2 c honey
1/2 c brown sugar
1/4 c low sodium soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
2 tsp red chili flakes**
1 tbs sriracha**
2 tbs toasted sesame seeds
1/4 c chopped fresh flat-leaf parsley
combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic (**red chili flakes and sriracha) in a large, resealable 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 (left overnight enhances the flavor even more). this recipes doubles nicely, depending on how many you are serving.
preheat the grill to medium high heat
place the chicken drumsticks on direct heat to crisp the skin and rotate the chicken legs for consistent grill marks around the chicken. roughly 5-10 minutes. once skin is crisp, place on indirect heat for about 15 minutes longer depending on the size of the meat. during this process, if the skin is becoming to dark or charred, you can move to a cooler spot on the grill. grill until an instant food thermometer reads at least 160 degrees or juices run clear. remove from grill and let sit.
meanwhile, place the marinade in a saucepan and bring to a boil in order to kill off any bacteria. reduce heat and simmer 15 minutes or so. this will cook down the sauce about half.
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 parsley ( i use cilantro as well as it is a nice addition).