I’ve been confined to my house a bit more than usual recently, because I have just adopted a puppy! He is 11 weeks and currently 6 1/2 pounds, though I’m fattening him up pretty fast. In preparation for his arrival, I prepared a couple make-mostly-ahead meal options so I wouldn’t have to worry about much come meal times. This marinated chicken was my favorite recipe of the bunch – I can’t stop eating it.
The combination of sweet, sour, and salty result in a sticky, crispy, and slightly caramelized skin that makes this chicken unbelievably addictive. A sprinkling of cilantro gives it a bit of freshness. I can’t wait to roast a whole chicken this way – basting it with the thick marinade every few minutes and watching the crackly crust form.
Now that I’ve had my pup for a few days, I’ve discerned that we were definitely meant for each other, because his favorite room in my apartment is the kitchen. I put his bed across from the stove (he loves the warmth) and he watches me cook. A match made in heaven!
Sweet Chili Glazed Chicken
1 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp rice vinegar
1 tbsp honey
1 tbsp brown sugar
1/4 cup soy sauce
1/4 cup sweet chili sauce
2 cloves garlic, smashed
black pepper, as needed
cilantro, as needed for garnish
1. In a small bowl, whisk the oil, vinegars, honey, brown sugar, soy sauce, sweet chili sauce, garlic, and pepper together until well combined.
2. Transfer the drumsticks to a plastic bag and pour the marinade inside. Toss the chicken well to coat. Marinate, refrigerated, for at least 2 hours and up to overnight.
3. Remove the chicken and place on a roasting rack set inside a pan. Brush the chicken with the marinade to coat. Roast the chicken in a 400 degree oven, basting with remaining marinade occasionally as it cooks. Roast until the skin is crisp and sticky and the chicken is cooked through, about 25-30 minutes.
4. Garnish with cilantro and serve.