Marinade:
1 c. Honey Ginger White Balsamic Vinegar
1 c. soy sauce
¼ c. agave nectar
4 cloves garlic, crushed
3/4 tsp. crushed red pepper flakes
2 dried bay leaves
12 chicken drumsticks
2 c. low-sodium chicken broth
3 Tbsp. arrowroot
2 Tbsp. fresh lime juice (from 2 large limes)
Kosher salt and freshly ground black pepper
2 Tbsp. chopped fresh parsley or cilantro
Lime wedges
For the marinade: In a medium bowl, combine the vinegar, 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.
