Balsamic Marinated Drumsticks
Marinating chicken drumsticks or thighs in a balsamic vinegar-olive oil dressing spiked with rosemary and oregano is quick and delicious—and can be started the night before or earlier in the day.
Ingredients
- 3/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 cloves garlic, finely chopped
- 1 tablespoons dried rosemary leaves, crushed
- 1 tablespoon dried oregano, crushed
- 5 to 6 (20 ounces) Just Bare Chicken Drumsticks
- Coarse salt and freshly ground pepper to taste
Instructions
-
Mix vinegar, oil, mustard, garlic, and herbs in a large resealable plastic bag or medium bowl. Place chicken in marinade; season with salt and pepper and toss chicken to be sure it’s well coated. Refrigerate for at least 2 hours, turning occasionally, up to overnight.
-
Heat grill to medium-high heat. Remove chicken from marinade; place on grill. Cook 20 to 30 minutes, turning occasionally, until no longer pink near bone and juices run clear (165°F internally).
-
Meanwhile, pour marinade into a small saucepan and bring to a boil (or microwave on HIGH for 1 minute). Serve with drumsticks.