I don’t know where you are on your cooking journey in life, but my first time alone in the kitchen was in college. (I grew up in a family obsessed with cooking and was a restaurant kid in the summers). So, the first time I could cook what I wanted, I had analysis paralysis. One of Rachael Ray’s shows was playing on the tv when I was desperately trying to decide, so I just copied her.<\/p>\n\n\n\n

Rachael loves balsamic vinegar, and so I became obsessed too. Specifically, when she combined it with honey and basil, I fell in love. The simple flavor combination never left me, and it’s still my go-to marinade for chicken drumsticks, even after all these years.<\/p>\n\n\n\n

Balsamic chicken with honey and dried basil is a simple flavor that everyone loves, even kids! The acidity of the vinegar marinates the chicken, the sweetness of the honey balances out the tang, and the basil is the herby freshness chicken needs. Memorize this marinade and use it on anything!<\/p>\n\n\n\n

Balsamic Glazed Chicken Ingredients<\/h2>\n\n\n\n
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Chicken Drumsticks<\/strong>. One small pack of chicken drumsticks is about 1.5- 2 pounds. This is perfect for a family of 4, but if you want to serve more, simply double or triple the recipe.<\/li>\n\n\n\n
Balsamic Vinegar<\/strong>. One-quarter cup of balsamic vinegar. Be sure to use the vinegar, not ‘balsamic glaze’ or ‘balsamic reduction’ because that has added sugar. Balsamic vinegar does not contain any added ingredients like sugar, while balsamic glaze does!<\/li>\n\n\n\n
Honey<\/strong>. Three tablespoons of honey. It doesn’t need to be a super fancy flavored honey because we’re going to be roasting the chicken on high heat in the oven. <\/li>\n\n\n\n
Dried Basil<\/strong>. Two teaspoons of dried basil leaves. I really don’t recommend fresh because they will burn in the oven, but if you love fresh basil, sprinkle some on after baking (like I did for the photos). Of course, it goes without saying that we need salt and pepper for this balsamic chicken recipe, too! One teaspoon of salt and 1\/2 teaspoon of freshly ground black pepper.<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to Make Balsamic Chicken<\/h2>\n\n\n\n
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First, preheat the oven to 400 degrees, and line a large sheet pan with parchment paper.<\/li>\n<\/ol>\n\n\n\n
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2. In a large bowl (or plastic storage bag to minimize clean up), combine the balsamic vinegar, honey, basil, salt and pepper.<\/p>\n<\/div>\n\n\n\n
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3. Mix well to combine the marinade, and then add the chicken, tossing to combine. Refrigerate and let marinate for at least 1 hour and up to 6 hours.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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4. Remove the chicken from the marinade, and arrange evenly spaced on a baking sheet. Don’t be tempted to pour excess marinade on top, because it will burn in the oven.<\/p>\n<\/div>\n\n\n\n
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5. Bake the chicken for 35-40 minutes, flipping after the first 20 minutes. Use a meat thermometer to ensure the chicken is 165-degrees F at the thickest part. <\/p>\n<\/div>\n<\/div>\n\n\n\n
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What to Serve with Balsamic Chicken<\/h2>\n\n\n\n
As you can see in the video, I served this with roasted cauliflower and a side salad. If the oven is already going to be cranked to 400-degrees, I will take advantage and slide another pan of vegetables in the oven for a quick roasted side dish. For summer, serve this with pressure cooker potato salad<\/a><\/span> or my best recipe for mashed potatoes<\/a><\/span>.<\/p>\n\n\n\n
Tips for Using Marinades:<\/h3>\n\n\n\n
The honey balsamic glaze in this recipe is absolutely delicious, and there will be some left behind in the bowl. Resist the urge to brush it over the chicken after baking, because it has come into contact with raw chicken. I don’t think I have to say things like this, but I just want to be safe. Please follow all food handling rules when cooking with raw chicken; I don’t want you to get sick! Once a marinade has touched raw meat, it should be thrown away. If you want to brush extra balsamic glaze over the chicken after baking, remove a small portion of the marinade before it comes into contact with the chicken. Then, brush the reserved marinade on after baking. I don’t think the recipe needs this, but I’m just offering in case you’re tempted!<\/p>\n\n\n