Balsamic Chicken Drumsticks

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.

If it’s hot out, maybe try this one with some crunchy raw cucumber and carrot noodles, or if it’s still a little chillier, what about some garlic green beans?

Balsamic Chicken Drumsticks Recipe

SERVES: 4 PREP: 15 min. COOK: 30 min.

Ingredients

• 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

Preparation

1. Combine the balsamic vinegar, coconut aminos, water, ginger, garlic, honey, and red pepper flakes.
2. Place the drumstick in a saucepan or dutch oven.
3. Pour the balsamic sauce on top of the drumsticks. Place the pan on the stovetop, and bring to a boil.
4. Lower heat to a simmer and cook for 25 to 30 minutes, turning occasionally.
5. Once the chicken is cooked through, make sure the drumsticks are well-coated with the sauce, and let rest for 2 to 3 minutes.
6. Serve the drumsticks topped with green onions.