Tuesday, March 1, 2011

Asian Glazed Drumsticks


I saw this recipe some time back as a favorite chicken dish on one of my favorite blogs that I follow.  I'm not sure why I waited so long to add it to my menu.  I thought this was great!  Serena ate two chicken legs, so needless to say, she liked it.  And it was a perfect week night meal.

Asian Glazed Drumsticks
Gina's Skinny Recipes

8 medium drumsticks, skin removed
Pam spray oil
1 cup water
1 Tbsp Sriracha hot sauce
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar
3 cloves garlic
1 tsp ginger, grated
2 Tbsp scallion
1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

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