- 1/2 cup fig balsamic vinegar
- 1/2 cup agave nectar
- 5 sprigs of rosemary, minced
- 5 cloves of garlic, chopped
- 1/4 cup low sodium soy sauce
- 2 tbls sesame seeds
By now I’m sure you’ve heard that dark meat chicken isn’t bad for us and should be included in our healthy diets. We’re sharing a recipe that’s sure to become a regular in your summer grilling routine. We tend to stay away from the sugary sweet traditional BBQ sauces, so when Chloe came up with this concoction, we were all in. We used all drumsticks, but feel free to use thighs, legs, breasts, whatever you have on hand.
We paired our chicken with a mediterranean style arugula salad, herb grilled potatoes & roasted cauliflower.
Heat grill on high. Toast sesame seeds in a dry saute pan, about 3 minutes. Mix all ingredients in a large bowl and let chicken marinate for at least 20 minutes.
Place chicken on grill, searing each side to keep skin crispy and juices in. Reserve the marinade for a glaze. Reduce heat to medium-low and close the lid. This is a low and slow process, so you have plenty of time to make your sides while the chicken cooks. Turn chicken every 15 minutes for 45 minutes to an hour depending on thickness. Make sure your chicken isn’t drying out, if it seems to be cooking too fast, reduce the heat. Check for doneness at the thickest part, making sure there’s no remaining pink meat. We removed the skin of some pieces, added the glaze and threw them back on the grill for a minute.
While chicken is grilling, add marinade to a hot saute pan, cook on medium until you reduce to a glaze consistency. When chicken in finished, brush the chicken with the glaze for the last 5 minutes of grilling.