It was way too hot today, so my housemate and I got in the car and drove to the only place I could think of that would be freezing…
the grocery store.
It’s ALWAYS too cold in grocery stores… except when it’s 95 degrees and the air around you actually feels like a swamp… THEN the grocery store freezingness is really awesome.
So… I bought a bunch of chicken drumsticks on sale, and came home with little idea of what to do with them… and of course I went right to foodnetwork.com (my FAVORITE for brainstorming). Instead of always googling “gluten free chicken somethingsomething” or “gluten free thingything” I’ve been working more on adapting “regular” recipes to be gluten free. With things like gluten free soy sauce, different types of flours, and a creative brain, it’s been pretty successful thus far.
Let’s make this short tonight (my eyes are tired but I just watched a really bad romantic comedy so I’m trying to recover with Will and Grace BUT I AM SO TIRED!)…
Tonight I made BALSAMIC CHICKEN…. and holy moly… it was AMAZING.
I took a recipe from my LOVE, Giada DeLaurentiis, and adapted it to be gluten free. Ya ready? Prepare for a flavor explooOOoosion…
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DELICIOUS BALSAMIC CHICKEN WINGS
serves 3 or so
1/2 cup balsamic vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup GF soy sauce
a bunch of dried rosemary
5 garlic cloves, chopped (but not too small)
10-12 chicken drumsticks
Skin the drumsticks if you prefer. I like to poke some holes in the chicken with forks for the marinade… so do that! Mix all the ingredients in a large bowl, and cover. Fridge the chickens for about two hours.
Preheat oven to 450* and take out the marinated chickens from the fridge. Cover a 13×9 pan with tin foil and grease it up a little (just to make sure nothing sticks!). Lay out the drumstix and bake for 35 minutes. While baking the chicken, heat the leftover marinade in a small pot – first, boil it (to kill the bacteria!) then simmer for about ten minutes. Don’t overheat, or you’ll be left with a sticky mess. Yr just trying to make a light glaze here, so just cook it a little bit. When the chicken’s done, glaze them with the heated marinade, and eattttttttttt! You can put some of the marinade on a dish as a dipping sauce, too – so good!
I served this with bokchoy/kale, brown rice, and CORN! Loved it. So good. Magically easy summer dinner.
<3
jess
PS: Make sure to watch this while you wait for your chicken to bake. It's pretty necessary for the summer.
