5 Ingredient Sticky Stove Top Balsamic Drumsticks
Juicy chicken drumsticks cooked on the stove in half the time it takes to bake, coated in a rich, sticky balsamic glaze. Despite the short ingredient list, the glaze delivers intense flavour. Perfect for a quick dinner with a restaurant-quality finish.
| Cuisine | Western |
| Category | Chicken |
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Marinating Time | 5 minutes |
| Total Time | 35 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Published | 8/18/2025 |
Instructions
- 1
Combine all ingredients, including optional extra flavourings, in a large skillet, fry pan, or pot over medium-high heat. Arrange chicken in a single layer.
- 2
Bring to a boil, then turn chicken and reduce to medium heat so it simmers energetically but not rapidly. Do not cover the pan.
- 3
Cook for 20 minutes, turning chicken halfway at 10 minutes.
- 4
Move cooked chicken to the side of the skillet to clear surface for liquid reduction. Simmer for 5 minutes until liquid thickens to the consistency of thick pouring cream. Roll chicken in glaze to coat evenly.
- 5
Remove skillet from stove and let stand for 5 minutes to thicken glaze slightly more. Roll chicken in glaze again, then serve garnished with parsley or scallions if desired.
Nutrition Information
| Calories | 236 |
| Protein | 22g |
| Carbohydrates | 10g |
| Total Fat | 14g |
| Saturated Fat | 4g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 7g |
| Trans Fat | 0g |
| Cholesterol | 85mg |
| Sodium | 720mg |
| Potassium | 320mg |
| Fiber | 0g |
| Sugar | 7g |
| Vitamin A | 180IU |
| Vitamin C | 2mg |
| Calcium | 25mg |
| Iron | 2mg |
Recipe Notes
Chicken substitutions – Boneless thigh fillets, wings, or bone-in thighs can be used. Adjust cooking times for smaller cuts. Breast fillets will not achieve the same sticky glaze without adding 3 tbsp oil.
Chilli options – Any fresh or dried chili, or hot sauce can be used to adjust heat according to taste.
Pan size – A large skillet or pot is needed so drumsticks fit in a single layer. Ensure chicken is mostly submerged in liquid for even cooking; turning helps cook evenly.
Glaze reduction – After chicken is cooked, move them aside and reduce liquid until thickened. Roll chicken in glaze before serving for best coating.
Nutrition – Calories are per drumstick. Actual calories may be lower due to rendered fat mixing with glaze and partial glaze coating.
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