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Tomato-Balsamic Marinated Chicken

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While I was in the process of trying to make grocery store grape tomatoes taste like something I went through a few iterations of tomato-balsamic reduction. In the end I had a dressing I liked for the tomatoes and three pans full of a sort of glaze/marinade leftover. I put it all into an empty jelly jar and let it sit on the counter while I figured out what to do with it. Then Steve graciously volunteered to go grocery shopping for us and he came home with an item I have never purchased before, chicken wing drummies.

What the... ? I like a buffaloed wing as much as the next person but without a deep-fat fryer it just isn't the same. So for a lack of anything better to do I threw the drummies into my tomato-balsamic marinade and we grilled them for dinner.

Patrick said, "THIS is delicious." And it was.

Tomato-Balsamic Marinated Chicken   

24 chicken wing drummies

1.5 c tomato juice
3 T balsamic vinegar
3-4 cloves of garlic, minced

6 T olive oil

In a saucepan combine tomato juice, vinegar and garlic. Bring to a low boil/rapid simmer and cook until it reduces by about a third. Off the heat whisk in olive oil. Let cool.

Pour half of the marinade into a large bowl, add the chicken and toss thoroughly to coat. Refrigerate for two hours (or less if you have less time.)

Grill over medium heat for 12-15 minutes, turning three or four times as they cook.

Edited to add: oh damn it! I forgot to say, after grilling pour the reserved marinade over the chicken and serve. The serve part is probably intuitive but the marinade as sauce thing was not.

Comments

I love it when a new favorite is born.

what exactly do you mean by tomato juice?

The pictures here always look delicious.

Yum! Do you use the other half of the marinade for basting or save it for a rainy day?

Did you leave the skin on the drummies? It looks like it but that is one reason I won't eat them, as most of the time there is too much fatty skin. But it looks delicious!

Canned tomato juice. My grocery store sells them in little cans or individual 12 ounce sizes - always reminds me of being on an airplane which is the only time I ever drink tomato juice, personally.

I had never encountered a drummie in its pre-buffaloed form so, yes, I just kept the skin on. Ours weren't overwhelmingly fatty but you could always pull the skin off after grilling and pour the sauce on after. I think it might be nice.

This sounds awesome. I'm always looking for new ways to do chicken.

looks and sounds yummy! I am gonna give it a try, too.

Chard! (Responding to the last post). This is my go-to recipe for using chard. It's a big hit w/ my picky kids, and an easy recipe. We use lamb b/c it's local (we live in VT), but ground beef would be just as good. And it uses chicken broth! (one of my favorite kitchen items, too)

1 lb. lamb
1 egg
1/4 C bread crumbs
1/4 t. dried thyme
1 med onion, diced
2 T olive oil
1 quart chicken broth
1 bunch chard, thinly sliced
1 lb. bag frozen cheese tortellini (or plain pasta)

Mix lamb, egg, bread crumbs and thyme and shape into meatballs. Saute onion in olive oil until translucent. Add meatballs and brown 5-10 min (so they won't fall apart). (You can drain some/all of the grease at this point for a somewhat healthier meal.) Add chard and saute until wilted. Add chicken broth and water to taste (depends if you want it more like a stew or a soup). Bring to a boil. Add cheese tortellini (or pasta) and lower heat to medium. Simmer until pasta is cooked through. Ladle into bowls and serve with sprinkled parmesan cheese. Serves 6.

Hi- I'm a linguistically challenged reader from England. What do you mean by 'wing drummies?' Wings and drumsticks? Looks tasty anyway....

That is gorgeous. Just had to say.

Huh, I don't know if they are even really called drummies. Did I make that up? Steve brought home a package of what look like miniature drumsticks but are actually the first joint of the wing.

They're kinda cute, if I can say that about an entree.

Those look delicious!

Around here the stores call them drumettes. We were eating them a lot last year... not sure why we haven't had them much recently. Have to add them back into the rotation to try this.

This looks great.

Were someone so blasee about following recipe instructions (or reading titles) that she failed to notice the word "Marinade" (in the title!), made the (no-longer-a) "marinade" while failing to notice one doesn't put the oil in until reducing and after removing it from the heat, and then went on to dump this on 2 chicken breasts cooking on low heat in a skillet, more or less following Julia's instructions from there on out (because, eh, it's never too late to start), she would, it turns out, end up with a pretty decent dish -- served over rice, cooked in the same pot as the (not a) marinade was reduced in, so pleasantly lightly flavored.

Not that anyone would *be* so blasee. If I had it to do over again, though, I'd use thighs as breasts (even bone in, skin on, as I used) dry out too quickly.

ps this sauce, er, marinade, might also be good on salmon, or tuna steaks.

looks delicious!

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