I was invited to a 4th of July grilling at Pastor Jean’s house with the youth before their missions trip. I wanted to bring something different and will work will for the holiday. This sweet ‘n sticky drumstick is a great mix of Asian flare and classic american grilling. The drumstick is sticky, sweet, and with a crispy skin on the outside. They are very delicious and definitely great as finger food.
First, I marinated the chicken in a mixture of balsamic vinegar, honey, brown sugar, soy sauce, and minced garlic. If you have a vacuum sealer, that is the best way to get the sauce to work in the chicken. This sauce gives a nice balance of sweetness and saltiness. You can either use the oven or sous vide and grill them. Over all, it is very tasty and everyone liked it.
INGREDIENTS:
1/4 cup Balsamic Vinegar
1/2 cup Honey
1/2 cup Brown Sugar
1/3 cup Soy Sauce
6 Garlic Cloves, Minced
12 Chicken Drumsticks
2 Tbsp. Sesame Seeds
2 Tbsp. Fresh Grated Ginger
2 Tbsp. Sriracha (Optional)
1/4 cup Chopped Fresh Fat-leaf Parsley or Cilantro
DIRECTIONS:
Difficult Level: 1 – marinate, coat, and bake
Preparation time: 15-20 minutes
Cook Time: 45 minutes
Total Time: 60 – 65 minutes
1. Wash and wipe down each chicken drumstick. With a sharp knife, make small incision into the meat.
2. Combine honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, sriracha, and season to taste with black pepper. Pour the liquid into a large resealable bag. Add the chicken to the bag and seal. Marinate in the refrigerator for at least 2 hours.
3. Preheat the oven to 450 degrees. Line a rimmed bakign sheet with aluminum foil. Top with a cooling rack. Remove the chicken from the bag, reserving the marinade, and arrange the drumstick on the cooling rack. Bake until the skin is caramelized and dark in spots about 30 minutes.
4. Meanwhile, bring the leftover marinate to a boil in a small sauce pan uncovered. Then lower the temperature and simmer for 15 minutes, until the sugar have dissolved and the sauce is beginning to thicken. Remove from heat and allow to cool for a few minutes
5. Use a pastry brush to brush the cooked marinate on the chicken. Return to the oven for 10 more minutes.
6. Place the chicken on a serving platter and sprinkle with sesame seeds and chopped parsley or cilantro.
Adaptation:
