Ingredients
1 cup Coronado Taste of Oils Honey Ginger Balsamic
1 cup soy sauce
1⁄4 cup agave nectar
4 cloves garlic, crushed
3/4 teaspoon crushed red pepper flakes
2 dried bay leaves
12 chicken drumsticks
2 cups low-sodium chicken broth
3 tablespoons arrowroot
2 tablespoons fresh lime juice (from 2 large limes)
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley or cilantro
Lime wedges
Directions
Marinade
In a medium bowl, combine the Coronado Taste of Oils Honey Ginger Balsamic, soy sauce, agave nectar, garlic, red pepper
flakes, and bay leaves.
Whisk until blended
Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish.
Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.
Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth.
Bring the liquid to a boil over medium-high heat.
Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted
into the thickest part of the meat registers 165 degrees F.
Remove the chicken from the liquid and arrange on a serving platter.
Discard the bay leaves and garlic cloves.
Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil.
Cook until the mixture thickens, about 2 minutes.
Season with salt and pepper, to taste.
Pour the sauce over the chicken or serve alongside as a dipping sauce.
Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.
