This journey that I have been on with building Royale Eats has been a blessing and a challenge in my life. To be able to share with you that my debut cookbook Let’s Get Into It is now available for preorder is the greatest blessing thus far! ( You can find it here geni.us/LetsGetIntoIt ) Sometimes the obstacles can be so big that it can be tough for me to see what's ahead. There were many times where I was unsure of how to continue and even thought of quitting at one point. Through perseverance and the continuous support that you and others in the Royale Eats community have given me, it all makes sense why the obstacles came my way. 

When you’re on your journey to becoming the best version of yourself and looking to serve the world with your ideas and gifts, challenges will occur. These challenges will build your character and prepare you for what’s to come. Once you get started you are much closer to getting where you want to go than turning back and giving up. We must find ways to enjoy the process and see our visions through.

 I thank you for being on this journey with me and hope that you see how much I appreciate you with this cookbook. I created this cookbook with you in mind to give you foundational recipes and also challenge you a bit to grow as a home cook so that you can serve yourself and your loved ones.

Preorders for this book will be greatly appreciated. By preordering the book, you will help see our book reach bookshelves in all stores so that we can continue to grow as a community. A great amount of work was put into the creation of this book from the love and support you all have given me. Please support by preordering a copy today!

Let me know your thoughts on this and where you are on your journey. Feel free to comment and/or message directly at [email protected] so we can chat.

INSTRUCTIONS

Prepare the chicken.

1. In a large bowl, combine together the sweet chili sauce, balsamic vinegar, soy sauce, brown sugar, sriracha, honey, garlic, and ginger powder. Whisk together until well combined.

2. Pat chicken drumsticks dry. Next, add the drumsticks to the bowl. Fully coat and submerge the drumsticks in the marinade. Then, cover the bowl and refrigerate for at least 4 hours to overnight. For best results, I recommend marinating overnight.

Bake the chicken.

3. Preheat the oven to 375 F.

4. Line a baking pan with aluminum foil, or lining of choice, and place an oven baking rack on top. Remove the chicken from the marinade, shake off excess marinade, and place the chicken on top of the baking rack slightly spaced apart. Keep the marinade as this will be used to make our glaze in later steps.

5. Place the pan in the oven, uncovered, and bake for 30 minutes. Then, flip over and continue baking for an additional 30 to 35 minutes until fully cooked. Internal chicken must be at least 165 F when presumed done.

Prepare the glaze.

6. While the chicken is baking in the oven we can prepare the glaze. Heat a large skillet over medium heat. Place the reserve marinade in the skillet and bring to a high simmer. Once simmering, reduce the heat to a low simmer. Continue simmering for about 10-15 minutes until the sauce thickens, while periodically stirring.

7. Once the chicken is done baking, brush the sauce on the drumsticks and serve. Enjoy!