The dramatic dark color of this sauce promises a lot of flavor – and it doesn’t disappoint. With the coconut aminos, ginger, and red pepper flakes, it has a hint of Asian flavor inspiration, and the honey balances out all the tart and spicy ingredients with just a little bit of sweetness. Top it all off with some green onions and devour.
This recipe is a little different from most ways of cooking chicken drumsticks, because it’s totally done on the stovetop. Not everyone has an oven available to cook with: that doesn’t mean you have to miss out! Or if it’s getting warmer and you want something that won’t heat up the kitchen too much, this would be a good option.
Balsamic Chicken Drumsticks Recipe
Protein: 44g / %
Carbs: 19g / %
Fat: 16g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 8 chicken drumsticks, skinless
- ½ cup balsamic vinegar
- ⅓ cup coconut aminos
- 1 cup water
- 3 garlic cloves, minced
- 2 tbsp. raw honey
- 2 tsp. fresh grated ginger
- 1 tsp. red pepper flakes
- Green onion, finely sliced
- Combine the balsamic vinegar, coconut aminos, water, ginger, garlic, honey, and red pepper flakes.
- Place the drumstick in a saucepan or dutch oven.
- Pour the balsamic sauce on top of the drumsticks. Place the pan on the stovetop, and bring to a boil.
- Lower heat to a simmer and cook for 25 to 30 minutes, turning occasionally.
- Once the chicken is cooked through, make sure the drumsticks are well-coated with the sauce, and let rest for 2 to 3 minutes.
- Serve the drumsticks topped with green onions.