"I love my cast iron pans. Nothing gives a better sear! This recipe is the perfect way to put your cast iron skillet to use. The chicken is perfectly seasoned with a nice crispy skin in a sweet and tangy sauce that is so good, you’ll want to lick your plate (and your fingers!) clean." -- Leanna
Put the drumsticks in a large bowl. Drizzle the lime juice over the chicken, then sprinkle with salt and toss until the drumsticks are evenly coated with lime and salt. Be sure to rub some of the salt under the skin of each drumstick, too. Add some black pepper and garlic powder and toss to coat.
Pour oil into a large cast iron skillet to a depth of about 1 inch and heat over high heat to 350 degrees F. Add the chicken, skin side down, to the hot oil and reduce the heat to medium-high. Allow the skin to thoroughly brown before turning the chicken. Brown the chicken on all sides and allow to cook until the juices run clear (or 170 degrees F on a meat thermometer), about 20 minutes. Transfer the drumsticks to a paper towel–lined plate; reserve the oil in the skillet.
While the chicken is frying, in a small bowl, whisk together the balsamic vinegar, soy sauce, and honey. Set aside.
Add the shallots, sliced garlic, rosemary leaves, and peppercorns to the hot oil and fry for 1 minute. Add the honey-soy mixture. The sauce will bubble at first and then begin to thicken just a little. Stir occasionally and turn the heat down so the sauce is at a simmer.
Return the chicken to the skillet with the sauce. Use a spoon to ladle the sauce over the chicken. Allow the chicken to simmer in the sauce for 2–3 minutes. Transfer the chicken to a plate and serve immediately.
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