Balsamic Glazed Chicken Drumsticks Recipe
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This recipe for Balsamic Glazed Chicken Drumsticks is easy to make for weeknight dinners and also makes a satisfying party appetizer!
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Balsamic Glazed Chicken Drumsticks
The whole ingredients list and instructions are in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
A few simple seasonings – garlic, balsamic vinegar, crushed red pepper flakes, and soy sauce are all you need to elevate plain chicken drumsticks to the next level!
You will need a minimum of 30 minutes for marinading the drumsticks, but if you can leave them overnight, the end result will be even more flavorful.
Then all you need to do is roast the balsamic glazed chicken drumsticks in the oven and voila, a tasty chicken dish to enjoy for lunch or dinner with sides like Creamy Red Potato Salad or Grilled Corn with Cherry Tomatoes.
Or if you are throwing a gathering for a big game day, these will make a substantial appetizer to enjoy.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
Ingredients Needed For Balsamic Glazed Chicken Drumsticks
- Fresh Produce – Green Onions (Spring Onions/Scallions), Garlic
- Protein – Chicken Drumsticks
- Store Cupboard – Extra Virgin Olive Oil, Salt, Pepper
- Balsamic Vinegar
- Chicken Broth/Stock
- Crushed Red Pepper Flakes
- Soy Sauce, Tamari, or Coconut Aminos – see below.
Depending on your dietary requirements you may want to use one of the following in this recipe:
- Soy Sauce – the regular stuff made from fermented soybeans and roasted grains.
- Tamari – a gluten-free soy sauce (but always check the label) if this is a concern for you.
- Coconut Aminos – a soy-free, soy sauce made with coconut tree sap and salt, and popular in Paleo, Keto, and Whole 30 communities.
The complete list of ALL ingredients with measurements is found on the recipe card at the end of this post.
Equipment Needed For This Recipe
- Paper Towels – for patting the chicken dry.
- Large, Sealable Food Bags – for marinating the chicken.
- Sharp Knife
- Chopping/Cutting Board
- Non-Reactive Mixing Bowls – such as glass, ceramic, stainless steel, or non-staining plastics like silicone. These types of bowls are ideal for preparing acidic foods like tomatoes, lemon juice, and vinegar.
- Large, Rimmed Baking Sheet
- Parchment Paper – also known as baking paper or greaseproof paper.
- Pastry Brush
- Kitchen Tongs
Recipes on The Purple Pumpkin Blog use cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Chicken
One of the hero ingredients in this dish is chicken, so here are some more recipes using the same:
- Lemon Herb Chicken Drumsticks with Smoky-Bacon Greens
- Lemon Pepper Roasted Chicken with Potatoes
- Sweet & Spicy Hawaiian Chicken Recipe
- Honey & Mustard Chicken with Apple-Potato Salad
- Sheet Pan Roasted Rosemary Lemon Chicken Recipe
Here are more Chicken Recipes for you to enjoy. Right-click and open a new tab to read next.
Storing Leftovers & Freezing
- Storing Leftovers: Cool, transfer to an airtight container, and store in the fridge for 2-3 days. Ensure food is piping hot throughout when re-heating.
- Freezing Instructions:
- It is best to remove the cooked chicken from the bone before freezing.
- Cool completely and transfer to an airtight, freezer-safe container or bag.
- If freezing in food bags, squeeze out as much air from the bags as possible.
- Place in the freezer for up to 3 months.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- To defrost the chicken place it in the fridge to thaw overnight (or at least 12 hours).
- Reheat until piping hot throughout and reaches an internal temperature of 70°C/165°F but this can differ depending on the cut.
- Safe Minimum Internal Temperature Chart for Cooking
- With all leftovers, make sure the food looks and smells okay before consuming.
- Consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
Balsamic Glazed Chicken Drumsticks Recipe Card
The printable recipe card below has the full ingredients list and instructions. To save ink, any demonstration photos do not print.
Balsamic Glazed Chicken Drumsticks
This recipe for Balsamic Glazed Chicken Drumsticks is easy to make for weeknight dinners and also makes a satisfying party appetizer!
Ingredients
- 2 lbs (900g) chicken drumsticks
- ½ cup balsamic vinegar
- 3 Tbsp extra virgin olive oil
- 3 Tbsp soy sauce/tamari/coconut aminos
- ½ cup chicken stock
- ½ tsp crushed red pepper flakes
- 3 cloves fresh garlic, minced
- Salt and pepper, to taste
- 3 green onions, sliced
Instructions
- Pat the chicken drumsticks dry with a paper towel and place them into a large, sealable plastic bag. Set aside.
- In a medium glass*, whisk the balsamic vinegar, olive oil, soy sauce, chicken stock, red pepper flakes, and minced garlic together. Season with salt and pepper, if desired.
- Pour one-half of the balsamic marinade over the chicken drumsticks and seal the bag tightly. Turn the bag over until the chicken is coated. Place the bag in the refrigerator for a minimum of 30 minutes and up to overnight. Reserve the remaining marinade to use later.
- When ready to cook, preheat the oven to 400°F/200°C/Gas 6 and line a large, rimmed baking sheet with parchment paper.
- Remove the drumsticks from the plastic bag and arrange them on the lined baking sheet in a single layer without overcrowding. Discard the remaining marinade inside the bag.
- Place the chicken into the preheated oven for 30 minutes.
- Remove the chicken from the oven and turn each drumstick with tongs. After turning, brush the tops of each drumstick with the remaining marinade and return to the oven. Bake for another 20-25 minutes or until the chicken is fully cooked, the juices run clear, and the outside has caramelized.
- Remove from the oven and let the chicken rest for 5 minutes.
- Transfer the drumsticks to a serving dish and sprinkle them with sliced green onions before serving.
Notes
*or another type of non-reactive bowl, such as ceramic, stainless steel, or non-staining plastics such as silicone. These types of bowls are ideal for preparing acidic foods like tomatoes, lemon juice, and vinegar.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 564Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 289mgSodium: 554mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 56g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.