Balsamic, Honey and Rosemary Drumsticks

Recipe courtesy of Chicken Night by Kate McMillan

Serves 4

  • 3 tablepoons balsamic vinegar
  • 2 tablespoons honey
  • 1½ tablespoons dark brown sugar
  • 1 tablespoon chopped rosemary
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, chopped
  • 8 chicken drumsticks, about 1½ pounds

Balsamic, Honey and Rosemary Drumsticks

Balsamic, Honey and Rosemary Drumsticks

Click image to enlarge


In a large bowl, whisk together the vinegar, honey, brown sugar, rosemary, olive oil, mustard, and grlic. Add the drumsticks to the bowl and toss to coat well. Cover and let marinate in the refrigerator for at least 1 hour and up to 8 hours, tossing a few times.

Preheat the oven to 375F. Coat a baking sheet with cooking spray, line with aluminum foil, and coat again.

Remove the drumsticks from the marinade and arrange on the prepared pan. Bake, turning once about halfway through, until an instant-read thermometer inserted into the meatiest part of a leg away from the bone registers 165F, about 40 minutes. Serve right away.

Louisiana Recipes Weekly


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