These zesty chicken drumsticks and sauce are good warm right out of the pan but will keep for up to two days in the refrigerator.
1 tablespoon brown sugar
2 tablespoons water
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon molasses
1 teaspoon minced garlic
1 teaspoon olive oil
6 chicken drumsticks, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 7 ingredients, stirring with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a mahogany color, and chicken is well coated. Remove from heat; cool 15 minutes. Cover and chill.
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Took these to a potluck where they were much enjoyed. Kept the skin on the chicken as it keeps them moist and can be pulled off while eating. Needed a hands-off prep method, so I eliminated the water in the sauce to keep it thick, poured the sauce over them in a roasting pan lined with foil & sprayed with cooking spray, then roasted in a 400 oven for 30 minutes. Perfect. I added hot sauce after cooking, so next time I will mix some cayenne into the sauce.