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Balsamic Glazed Chicken Drumsticks
These super easy and delicious drumsticks are Paleo and Whole30 friendly. Plus my kids will eat them so they must be good…
I don't know about you but I love an easy dinner and these balsamic glazed chicken drumsticks fit the bill nicely. They are sticky and sweetish which the kids love. Yet have enough sophistication with the balsamic to make them a winner with the adults in the house as well.
I like to serve them up with a nice salad or just a bunch of steamed vegetables.
This makes for a quick and easy dinner and is even great for a backyard BBQ with friends.
The recipe calls for coconut aminos which is fermented coconut nectar and is a terrific substitute for traditional soy sauce (great if you avoid soy, wheat or gluten like we do). You can find coconut aminos in some grocery stores in the health food section, health food stores or online – I usually pick mine up from iHerb (affiliate)
This post contains some affiliate links – if you purchase through these links I receive a small commission for sharing products with you – this is at no additional cost to you and helps support the running of this website.
Serves Serves 4150
10 minPrep Time
55 minCook Time
1 hr, 5 Total Time
- 2 lbs. (1 kilo) chicken drumsticks
- 1/2 c. balsamic vinegar
- 3 T. extra virgin olive oil
- 3 T. coconut aminos
- 1/2 c. organic chicken stock
- ½ t. crushed red pepper flakes
- 3 cloves fresh garlic, minced
- Salt and pepper, to taste
- 3 green onions, sliced
- Pat chicken drumsticks dry with a paper towel and place in a large, sealable plastic bag. Set aside.
- In a medium glass or other non-reactive bowl, whisk the balsamic vinegar, olive oil, coconut aminos , chicken stock, red pepper flakes, and minced garlic together. Season with salt and pepper, if desired.
- Pour one half of the balsamic marinade over chicken and seal bag tightly. Turn bag over until chicken is coated. Place bag in refrigerator for a minimum of 30 minutes to overnight. Reserve remaining marinade to use later.
- When ready to prepare, preheat oven to 400° and line a large rimmed baking sheet with parchment paper. Remove drumsticks from plastic bag and arrange on lined baking sheet in a single layer without overcrowding. Discard remaining marinade inside bag.
- Place baking sheet in preheated oven for 30 minutes, then remove chicken from oven and turn each drumstick. After turning, brush the tops of each drumstick with remaining marinade and return to oven. Bake for another 20-25 minutes or until the chicken is well done and the outside has caramelized.
- Remove from oven and let rest for 5 minutes. Transfer drumsticks to a serving dish and sprinkle with sliced green onions before serving.
Nutritional info (per serving)* Calories: 444 (excluding skin on drumsticks) Protein: 42g Carbohydrates: 8g Dietary Fiber: 0g Fat Total: 25.5g
*Nutritional information is from HappyForks.com. It is provided for entertainment purposes only.
You can find more of my favorite recipes and posts on food and nutrition for those with Pyrrole and MTHFR here
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