- 12 skinless chicken drumsticks
- 1 cup low sugar apple juice
- 1 cup apple cider
- 1/2 cup apple cider vinegar
- 1/4 cup low-sodium soy sauce
- 2 tablespoons coconut oil
- 2 teaspoons honey or agave nectar
- 2 teaspoons sesame seeds
- Grated zest of 1 lemon
- 1/8 to 1/4 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
Preheat the oven to 450 degrees F. Set a wire rack on a rimmed baking sheet. Skin all drumsticks. Melt coconut oil and rub all drumsticks with the oil. Put the drumsticks on the rack and season both sides generously with salt and pepper. Cover with foil, Bake 30 minutes; remove foil, flip the drumsticks and continue baking uncovered about 30 more minutes.
Meanwhile, make the sauce: Bring the apple juice, apple cider, vinegar, soy sauce, honey, lemon zest, red pepper flakes and a pinch of salt to a high simmer in a large skillet over medium-high heat. Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes. Set aside until the chicken is done.
Stir the sesame seeds into the sauce and warm over medium heat, if necessary. Transfer the chicken to a large bowl. Add the sauce and toss to coat. Season with salt and pepper to taste. Transfer the chicken to a platter and drizzle with any remaining sauce from the bowl.
Total Fat: 9 grams
Protein: 28 grams
Total carbohydrates: 10 grams
Approved by Sean Marszalek CEO SDC Nutrition Inc