Hoisin and Balsamic Glazed Chicken Drumsticks (Paleo, Gluten Free)

Hoisin and Balsamic Glazed Chicken Drumsticks (Paleo, Gluten Free)

My wonderful Crunchy Friends, you have spoken and I am listening! I am always on the lookout for ways to keep improving this site and reader experiences. I am working on getting a printable recipe option live – it’s nice to have favorite recipes on hand in a binder sometimes. It will certainly save your iPad or laptop screen from grease splatter (speaking from first-hand experience :D)

Also, I have now added an email subscription sign-up box on the top right hand of the page so you can get email notification of new posts – never miss out on a fresh, yummy recipe again!

Tonight, I served my husband and toddler this easy and yummy dinner. As I was making it, it dawned on me that this would work quite well with chicken wings too so keep that in mind as Superbowl weekend approaches. If you have any chili wimps in the family that can’t stand the heat (like me), they will love this glaze on some wings.

Prepare the hoisin and balsamic  glaze sauce in a bowl. Be sure to use Paleo-friendly homemade hoisin sauce.

Prepare sauce

Set aside 1/4 of the sauce for basting. Combine the rest with the chicken and marinate for 2-24 hours. I used a large ziplock bag.

Marinating chicken

 

Set oven to broil and lay chicken in a broiling pan or iron skillet.

Ready to go in oven

 

Broil for 30 minutes – turn and baste every 10 minutes. Check that chicken is cooked by sticking a fork in the thickest part and juices should run clear.

Out of the oven

You’ll Need:

  • 2-3 lb chicken drumsticks, dried thoroughly
  • Optional: chopped green onion and sesame seeds to garnish

Sauce:

  1. Combine all the sauce ingredients. Set aside 1/4 cup for basting later
  2. Marinate chicken in sauce for 2-24 hours
  3. Set oven to a high broil and place the oven rack in the middle
  4. Transfer chicken onto a broiling pan or a cast iron skillet and broil for 30 minutes. Turn the chicken every 10 minutes and baste with the reserved sauce and drippings.
  5. Check for doneness – juices should run clear.
  6. Optionally, dress with green onion and sesame seeds and serve.

* This recipe will work very well with some chicken wings but you will need to reduce cooking time and maybe turn and baste a bit more frequently to ensure they don’t burn (aim for 5-8 minutes)

Hoisin and Balsamic Glazed Chicken Drumsticks (Paleo, Gluten free)


Comments

  1. Lori Carroll says:

    This looks and sounds fabulous… definitely a “must make” for me!!

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