Balsamic Vinegar ½ cup
Honey ½ cup
Brown sugar ½ cup
Shangrila Soy Sauce ¼ cup
Rosemary 1 tbs
Garlic cloves (halved) 5 pcs
Ginger 1 inch pc
Chicken drumsticks ½ kg
Sesame seeds (toasted) 2 tbs
Parsley (chopped) ¼ cup
Combine the balsamic vinegar, honey, brown sugar, Shangrila Soy Sauce, rosemary and garlic cloves in a pan. Heat until honey and brown sugar get dissolved. Add in chicken drumsticks and marinate for 2 hours in the refrigerator. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, reduce the heat to simmer and cook over low heat until thick, for about 15 minutes. Use a pastry brush, to brush some of the cooked marinade on the chicken. Place the chicken on a serving platter. Sprinkle with sesame seeds and chopped parsley.
Print
Save to Facebook