Balsamic Glazed Chicken Drumsticks

Everyone loves a drumstick! Have you ever sat at family roast dinners and argued over who gets the two drumsticks? It’s a no-brainer – just get the drumsticks and skip the rest. It’s time to just buy drumsticks and stop the fight for the last drumstick. Drumsticks are such good value for money, and are so easy to pick up in any food store. But these aren’t just any drumsticks. These balsamic glazed chicken drumsticks will add a whole new level of deliciousness to chicken. A touch of coconut gives it a refreshing taste which makes you feel like you are sipping Pina Coladas on a hot summer day, even in the middle of winter!

This meal is so simple for a week day dinner; that will please all the family. The marinade is so easy to prep the night before, and they will then be ready to cook the next evening. But if you forget to prep the marinade the night before, after just 30 minutes the chicken will still turn out full of taste! The combination of coconut aminos, garlic and balsamic vinegar packs the chicken drumsticks full of flavor.

These Balsamic chicken drumsticks go perfectly with a tomato salad in the summertime and are the perfect way to end a long summer day. For the colder winter evenings, these drumsticks go perfectly with some filling mash or fries to warm you up.

You’ll be wishing you could eat these drumsticks every night of the week!

Balsamic Glazed Chicken Drumsticks Recipe

These tasty Whole30-compliant chicken drumsticks get a touch of sweetness from the coconut aminos in the marinade.

• Prep time: 10 minutes + time to marinate
• Cook time: 50-55 minutes
• Serves: 4

Ingredients

• 2 lbs. chicken drumsticks
• 1/2 c. balsamic vinegar
• 3 T. extra virgin olive oil
• 3 T. coconut aminos
• 1/2 c. organic chicken stock
• ½ t. crushed red pepper flakes
• 3 cloves fresh garlic, minced
• Salt and pepper, to taste
• 3 green onions, sliced

Directions

1. Pat chicken drumsticks dry with a paper towel and place in a large, sealable plastic bag. Set aside.
2. In a medium glass or other non-reactive bowl, whisk the balsamic vinegar, olive oil, coconut aminos, chicken stock, red pepper flakes, and minced garlic together. Season with salt and pepper, if desired.
3. Pour one half of the balsamic marinade over chicken and seal bag tightly. Turn bag over until chicken is coated. Place bag in refrigerator for a minimum of 30 minutes to overnight. Reserve remaining marinade to use later.
4. When ready to prepare, preheat oven to 400° and line a large rimmed baking sheet with parchment paper. Remove drumsticks from plastic bag and arrange on lined baking sheet in a single layer without overcrowding. Discard remaining marinade inside bag.
5. Place baking sheet in preheated oven for 30 minutes, then remove chicken from oven and turn each drumstick. After turning, brush the tops of each drumstick with remaining marinade and return to oven. Bake for another 20-25 minutes or until the chicken is well done and the outside has caramelized.
6. Remove from oven and let rest for 5 minutes. Transfer drumsticks to a serving dish and sprinkle with sliced green onions before serving.

Nutritional info (per serving)*

Calories: 444 (excluding skin on drumsticks)
Protein: 42g
Carbohydrates: 8g
Dietary Fiber: 0g
Fat Total: 25.5g

*Nutritional information is from HappyForks.com. It is provided for entertainment purposes only.

4.86 from 7 votes

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Balsamic Glazed Chicken Drumsticks

These balsamic chicken drumsticks are so easy and tasty that you'll want to make them at least once a week! They're also budget friendly!

Course Main Course

Cuisine American

Keyword chicken

Prep Time 10 minutes

Cook Time 50 minutes

Marinate 30 minutes

Total Time 1 hour 30 minutes

Servings 4 people

Ingredients

• 2 lbs chicken legs
• 1/2 c balsamic vinegar
• 3 Tbsp olive oil extra virgin
• 3 Tbsp coconut aminos
• 1/2 c chicken stock organic
• 1/2 tsp crushed red pepper flakes
• 3 cloves fresh garlic minced
• salt to taste
• pepper to taste
• 3 green onions sliced

Instructions

1. Pat the chicken drumsticks dry with a paper towel and place in a large, sealable plastic bag. Set aside.

2. In a medium glass or other non-reactive bowl, whisk the balsamic vinegar, olive oil, coconut aminos, chicken stock, red pepper flakes, and minced garlic together. Season with salt and pepper, if desired.

3. Pour one half of the balsamic marinade over chicken and seal bag tightly. Turn bag over until chicken is coated. Place bag in refrigerator for a minimum of 30 minutes to overnight. Reserve remaining marinade to use later.

4. When ready to prepare, preheat oven to 400° and line a large rimmed baking sheet with parchment paper. Remove drumsticks from plastic bag and arrange on lined baking sheet in a single layer without overcrowding. Discard remaining marinade inside bag.

5. Place baking sheet in preheated oven for 30 minutes, then remove chicken from oven and turn each drumstick. After turning, brush the tops of each drumstick with remaining marinade and return to oven. Bake for another 20-25 minutes or until the chicken is well done and the outside has caramelized.

6. Remove from oven and let rest for 5 minutes.

7. Transfer drumsticks to a serving dish and sprinkle with sliced green onions before serving.

What should I make next?

• If you’re in the mood for Chinese food, try my Easy Pressure Cooker General Tso’s Chicken
• Another easy meal is this Chicken and Potatoes Sheet Pan Recipe
• If you’re in the mood for something spicy, try my Fiery Fiesta Buffalo Chicken Wraps.