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Balsamic Chicken Drumettes Recipe

Balsamic Chicken Drumettes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (361)

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Average Rating:

Total Reviews: 361

Showing 301-310 of 361

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  • on March 22, 2007

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    very easy to prepare the parsley was a fresh and delicious addition.

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  • on March 20, 2007

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    The chicken was good and moist, I didn't think the marinade had as much flavoring as I thought it would. It really smelled up my house with the vinegar, and make sure to wash the saucepan with the marinade because it can be really sticky!

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  • on March 19, 2007

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    We loved them! I will broil or grill them next time for a crispier coating.

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  • on March 19, 2007

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    I loved this recipe. I used 4 boneless chicken breasts instead of the drumettes, and baked those for the same amount of time. The glaze was fantastic. I ended up putting the finished chicken on a salad with feta, it was so good. My only change would be that I wouldn't put parsley on the top-maybe scallion or chive instead.

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  • on March 18, 2007

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    This recipe was simple, but was full of flavor. I loved it!

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  • on March 18, 2007

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    Since breaking my foot, getting around in the kitchen like I normally do isn't possible. So I have trying recipes that are very easy to make but still have the flavor I'm used to. This one was fabulous. It had the "well, I have to have one more bite" factor and yet it was easy to make. Be careful to allow time for the chicken to marinade, which is two hours. The night I made this, I was having a yen for mac and cheese, so I did a homemade mac and cheese on the stovetop with horseradish cheese, which I thought might go well with the marinade. The bit of spice in the cheese added just the right kick to combine well with the chicken. I will definately do this one again.

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  • on March 18, 2007

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    VERY GOOD

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  • on March 17, 2007

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    This recipe has definitly been added to the family cookbook. It is also something I would feel good about entertaining with. I would add just a pinch of salt to cut the sweetness, but other than that, they were fabulous!

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  • on March 17, 2007

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    This dish was very easy to make. The hardest part was waiting for the chicken to marinate! Casual food but looked very elegant plated.

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  • on March 14, 2007

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    These were probably the best! The marinade was absolutely delicious. Instead of using fresh rosemary, I added about a handful of herbes de provence to the marinade. I also used it, after boiling, as a dip for focaccia bread. I also used it in Giada's broiled zucchini and potatoes with parmesan crust recipe. It was absolutely delicious!!! I will definately make this one again.

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