makes two servings
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup light brown sugar, packed
1 tablespoon low-sodium soy sauce (or tamari)
2 fresh rosemary sprigs (4-5 inch pieces)
3 garlic cloves, smashed
1/4 teaspoon ground black pepper
6 organic chicken drumsticks (about 1 1/4 pounds)
1 tablespoon sesame seeds (I used black sesame seeds, you could also use white sesame seeds and toast them if you prefer)
1 teaspoon fresh thyme leaves
1. In a gallon plastic zip-top bag (or a large airtight container), combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, garlic cloves, and black pepper. Use your fingers to gently squoosh (technical cooking term, ha!) the ingredients to mix them together. Add in the chicken and smooth out any air from the bag before zippering it closed. Marinate in the fridge overnight (I left mine in the marinade for two days), gently shaking the bag/flipping it over every once in a while.
2. Preheat the oven to 450 degrees. Cover a rimmed baking sheet with aluminum foil. Place the marinated chicken drumsticks on the prepped baking sheet, reserving the marinade. Roast the chicken in the oven for 25-30 minutes, or until the internal temperature reaches 165 degrees.
3. While the chicken is cooking, make the sauce. Place the reserved marinade into a small sauce pot and bring to a boil. Boil for three minutes, then reduce the heat to medium-low and simmer for 15 minutes, or until the sauce thickens.
4. Use a pastry brush to brush the thickened sauce onto the cooked chicken. You can then opt to lightly caramelize the sauce by cooking the chicken for an additional 5 minutes, or serve as-is. Right before serving, garnish the drumsticks with the sesame seeds and fresh thyme leaves.