Balsamic-and-Berry-Glazed Drumsticks

balsamic-and-berry glazed drumsticks
Photo: Lennart Weibull
Prep Time:
15 mins
Total Time:
1 hr
6 to 8 Serves

A simple, tangy glaze made from frozen wild blueberries and balsamic vinegar brightens baked drumsticks. The sweet-savory chicken is perfect served alongside something simple like rice pilaf and a green salad.


  • 3 pounds chicken drumsticks

  • Kosher salt and freshly ground pepper

  • 1 tablespoon extra-virgin olive oil

  • 1 cup frozen wild blueberries

  • cup balsamic vinegar

  • ¼ cup honey

  • 1 tablespoon chopped fresh rosemary

  • Chopped fresh herbs, such as cilantro and mint, for serving


  1. Preheat oven to 400°F with a rack in upper third. Add chicken to a large bowl and season salt and pepper; toss with 1 tablespoon extra-virgin olive oil to coat and arrange in a single layer on a foil-lined baking sheet.

  2. Roast chicken, flipping once, until golden and cooked through, 45 to 50 minutes.

  3. Meanwhile, in a medium saucepan, bring blueberries, balsamic vinegar, honey, and rosemary to a boil over medium-high heat. Reduce heat and simmer, stirring often, until reduced by just more than half, 10 to 12 minutes.

  4. Strain blueberry mixture (you should have a scant 1/2 cup glaze); discard solids. Brush chicken all over with glaze and broil until caramelized, about 5 minutes. Serve with remaining glaze, sprinkled with chopped fresh herbs.

Cook's Notes

The glaze can be made up to two days ahead and refrigerated in an airtight container; return it to room temperature before using. You can brush it on wings, thighs, or pork chops, too.

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