1. In small saucepan over high heat, combine orange juice, maple syrup, balsamic vinegar, Dijon mustard, 1 teaspoon salt and 1/2 teaspoon black pepper.  Bring mixture to a boil.  Lower heat to medium-high and simmer until sauce has reduced and thickened, about 15 minutes.
2. Remove sauce from heat; stir in orange zest and basil.  There should be about 1 cup of glaze.
3. Preheat gas or charcoal grill.  Sprinkle drumsticks with 1 teaspoon salt and 1 teaspoon black pepper; place on grill.  Cook, turning occasionally, until chicken is cooked throughout, about 35 minutes.
4. During last 5 minutes of grilling, begin to brush balsamic maple-citrus glaze onto the chicken drumsticks.  Keep heat at medium-low and brush on the glaze, every minute or so, in light layers to avoid burning and flare-ups. 
5. Remove chicken from heat and serve immediately.

Recipe courtesy of the National Chicken Council

Balsamic Maple-Citrus Glazed Chicken Drumsticks

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Balsamic Maple-Citrus Glazed Chicken Drumsticks
By Craig | March 1, 2007, 4:40 pm | CHAMPAIGN, IL

The recipe is missing the measure of balsamic vinegar. I found it is 1/4 cup on another site (hgtv) that also has a copy of this recipe.

This one is about average. Most should enjoy it.