Photo: David Martinez
Honey-Molasses Chicken Drumsticks are one of my favorites. My family and friends especially enjoy these during football games. I discovered the recipe in the March 2005 edition of Cooking Light.
Add the following ingredients to your shopping list:
1 tablespoon brown sugar
2 tablespoons water
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon molasses
1 teaspoon minced garlic
1 teaspoon olive oil
6 chicken drumsticks, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine 1 tablespoon of brown sugar, 2 tablespoons of water, 2 tablespoons of honey, 2 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of molasses, 1 teaspoon of minced garlic. Stir with a whisk.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Sprinkle your chicken with salt and pepper.
Place your chicken in the pan. Make sure it browns on all sides. Now add honey mixture to the pan, turning the chicken to coat evenly. Reduce the heat to medium-low. Cover the pan and cook 15 minutes or until chicken is done. Be sure to turn the chicken every 5 minutes. Uncover, then let cook for an additional minute or until mixture is thick. The mixture should be a mahogany color, and check the chicken to be sure it is well coated.
Remove from heat. Let it cool for 15 minutes. Then, cover and chill.
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