Friday, July 15, 2011

Finger licking good chicken

I am always looking for quick and easy chicken marinades. I grew up eating grilled food that had been marinated for 4830483094248209348 hours in Dale's Steak Sauce. This is a sodium packed marinade that is based out of Alabama. If you were to open my fridge, you would find a rather large bottle of Dale's, but I try to only use a cap full every once and a while to strengthen a marinade. Its potent stuff.

I skipped the Dale's last night and went with a sticky, gooey, spicy marinade instead.

Sweet & Sticky Chicken Drumsticks Breasts
from Giada's Kitchen by Giada de Laurentiis

1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup light brown sugar, packed
1/4 cup soy sauce
5 fresh rosemary sprigs
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds ( I skipped this step)
1/4 cup chopped fresh flat-leaf parsley leaves

Combine the vinegar, honey, brown sugar, soy sauce, rosemary sprigs and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken to the bag and seal, squeezing out as much air from them as possible. Marinate in the refrigerator for 2 hours.

Preheat oven to 450 F. Line a rimmed baking sheet with aluminum foil. ( Instead I grilled the chicken, but next time I will bake it. I felt like a lot of the marinade flavor was lost due to the grill taste)

Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.

Meanwhile place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Sprinkle the chicken with the sesame seeds and chopped parsley before serving.

* I added 1/3 a cup of orange juice and a splash or two or three of Louisiana hot sauce. 
And I used boneless, skinless chicken breasts. Trying to watch my weight along with the other 73.5 billion people in the U.S.

2 comments:

JMW said...

Ooo, this sounds so very good! I made a chicken dish last night using a mango curry marinade - delicious! Of course, yours sounds so much better. Great summer dish!

Shannon Willcutt said...

I think I am going to try this! It sounds yummy! I read it out loud to Jason, and he said it sounded good, and even better because it was your recipe...ha!!

Your last post about that asian salad dressing, and this post about the chicken made me think about a recipe I did once...asian chicken thighs. I thought they were going to be so good...and I thought they were okay, but they made Jason literally barf. So everytime I ask for supper suggestions and he won't give me any, I tell him I am going to make asian chicken thighs...and he tells me on the spot what he wants.

Talk to you soon!!