Mouthwatering Marinade Madness!
August 20th, 7pm at Michelle Dye's
Bring 1 to 2 lbs of uncooked, already marinated meat (any kind is fine) and be prepared for a great grilling gathering!
Post your recipe here in the comments or bring it along that night.
Balsamic Chicken Drumettes
ReplyDelete1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
(you can also use chicken wings, just reduce cooking time by 5-10 min)
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley (optional)
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable 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.
Preheat the oven to 450 degrees F if baking.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes. Or grill until skin is caramelized.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 20 minutes. If sauce seems too thin add more honey and/or brown sugar. Reserve.
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 the chopped parsley.