Balsamic Teriyaki Chicken Drumsticks
This recipe, from Luisa Ormonde of Luisa’s Catering in San Carlos, is absolutely amazing. Marinating overnight gets the flavor deep into the drumsticks. You’ll love them! The recipe is easy to double, if needed.
Balsamic Teriyaki Chicken Drumsticks
This recipe, from Luisa Ormonde of Luisa’s Catering in San Carlos, is absolutely amazing. Marinating overnight gets the flavor deep into the drumsticks. You’ll love them! The recipe is easy to double, if needed.
Ingredients
Marinade:
- 5 Tbsp + 1 tsp soy sauce
- 5 Tbsp + 1 tsp Sigona's 12-year aged condimento tradizionale balsamic
- 2 Tbsp brown sugar firmly packed
- 1 garlic clove grated or finely minced
- 1/2 tsp grated fresh ginger
- Freshly ground black pepper
- 1 green onion thinly sliced
Chicken:
- About 5-6 fresh chicken drumsticks
Balsamic Teriyaki Glaze:
- 5 Tbsp + 1 tsp soy sauce
- 5 Tbsp + 1 tsp Sigona's 12-year aged condimento tradizionale balsamic
- 1/4 cup brown sugar firmly packed
- 1 Tbsp honey such as our Honey Hole Honey Co.
- 1 garlic clove grated or finely minced
- 1/2 tsp grated fresh ginger
Garnish:
- 1-2 green onions thinly sliced
- 2-3 tsp toasted sesame seeds see *note below
Instructions
- For the Marinade: Combine all marinade ingredients in a large bowl. Add chicken and toss to coat. Keep in bowl and cover with plastic wrap or transfer to large zip-top freezer bag, squeeze out the air and seal. Refrigerate 8 hours or overnight.
- Preheat oven to 375 degrees F. Remove chicken from marinade and shake off excess sauce. Place chicken pieces on lined baking sheet (parchment or lightly greased foil). Bake 20 minutes, flip and bake 15-20 more minutes to crisp the skin.
- Meanwhile, make the Balsamic Teriyaki Glaze as the wings bake.
- For the Balsamic Teriyaki Glaze: Combine soy sauce, balsamic, brown sugar and honey in a small saucepan. Gently boil, stirring occasionally, for 3 minutes, until it gets syrupy. Watch carefully, so it does not boil over or get too thick. Remove from heat, stir in garlic and ginger.
- To Serve: Place baked chicken in large bowl, pour just enough glaze over to lightly coat and toss. Transfer to serving platter and garnish with green onions and toasted sesame seeds.
*Note: Use a dry saucepan or frying pan to toast the sesame seeds, stirring constantly over medium heat until golden. Any extra Balsamic Teriyaki Glaze may also be used as a finishing glaze for baked salmon, chicken or shrimp.
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