Monday, April 23, 2012

Honey-Molasses Chicken Drumsticks

D and I missed something about this recipe but we have yet to figure out what it is. Who in their right mind eats 1 drumstick? Not leg-quarter, but drumstick?

The overall taste was decent, but it tasted like Adobo Chicken which I like better. And there was enough sauce for about 24 drumsticks.

We had with Pasta Salad. I would make Adobo Chicken before I made this one again.

Honey-Molasses Chicken Drumsticks

The zesty chicken and sauce are good warm right out of the pan but will keep for up to two days in the refrigerator.
Yield: 6 servings (serving size: 1 drumstick)

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 first 7 ingredients, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a mahogany color, and chicken is well coated. Remove from heat; cool 15 minutes. Cover and chill.

Nutritional Information 
Calories: 180; Calories from fat: 36%; Fat: 7.2g; Saturated fat: 1.8g; Monounsaturated fat: 3g; Polyunsaturated fat: 1.6g; Protein: 16.7g; Carbohydrate: 11.9g; Fiber: 0.1g; Cholesterol: 53mg; Iron: 1.3mg; Sodium: 291mg; Calcium: 24mg

Cooking Light MARCH 2005

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