Asian Glazed Drumsticks (or Thighs)

This is my first ever blog post! I've been on a new recipe mission now that I have some more free time. I found this recipe here: http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html. 

Her recipe list is amazing! I made this last night and Tom told me that this dish is definitely getting added to our repeat recipe list. I found this to go really well with rice and salad. You could even almost just make this chicken as a salad topping. With its yummy glaze you wouldn't even need to add dressing to the salad. Oh and I forgot to buy ginger to add like the recipe calls for, but it was still really good without it, and I used skinless/ boneless chicken thighs instead because I don't like to touch skin or bones. 

Here is the recipe to make it easier for you:

Asian Glazed Drumsticks----http://www.skinnytaste.com/
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g  

• 8 medium chicken drumsticks, skin removed
• olive oil spray (I used my Misto)
• 1 cup water
• 1 tbsp Sriracha hot sauce (more or less to taste)
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 4 tsp agave nectar (or sugar)
• 3 cloves garlic, crushed
• 1 tsp ginger, grated
• 2 tbsp chives or scallions, chopped
• 1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transferchicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.


Hints from Ashlee:

1. Set out all ingredients, pans, utensils, etc before you begin to cook. This sounds weird, but it really saves time, and since this chicken cooks pretty quick it will save you from burning it.
2. Mix all sauce ingredients together in a measuring cup for easy pouring. Chop your chives or green onions, and toast the sesame seeds and set to the side. Then start cooking! 
3. Don't have sesame seeds? They're too expensive? Try looking outside of the "spice aisle." At Target in the Asian section I found sesame seeds for cheaper than the the ones in the spice aisle.