Gingered Balsamic & Date Glazed Chicken Legs {AIP}


  • 6 chicken legs / drumsticks, skin-on
  • 3 tbsp (33 g) cooking fat
  • 8 fresh dates, pitted and finely chopped
  • 3⁄4 cup (180 mL) balsamic vinegar
  • 1 tbsp (15 g) fresh ginger, grated
  • 1⁄2 tsp salt
  • ground pepper to taste {omit to make AIP compliant – Rach}


  1. Preheat oven to 375°F (190°C).
  2. Start by brushing chicken legs with some melted cooking fat. Place the chicken on a rack in a roasting pan and bake for 35 minutes, or until skin becomes crispy (internal temperature of 175°F (79°C)).
  3. In the meantime, puree dates, balsamic vinegar, ginger, salt and pepper in a small food processor. Pulse these ingredients together until a paste has formed. You may have to stop it occasionally and scrape the mixture off the sides, as sometimes the dates can stick.
  4. Transfer the mixture to a small saucepan and heat over medium heat on the stovetop, stirring occasionally until it becomes the consistency of a honey-like glaze. If it is too thick you may have to add in a little bit more balsamic.
  5. Remove the chicken when cooked and brush generously with the date glaze, making sure the entire drumstick is coated. Return to oven and broil for approximately 5 minutes, watching closely. You can use tongs to turn, and broil opposite side if you wish. Let them sit and cool for 5 to 10 minutes before serving.