Filed Under: 30 Minutes Plus, Chicken, Dinner

Maple, Orange & Mild Chili Drumsticks

These sticky chicken legs are very simple — most of the items are in your pantry, and it’s a one-pan main, with the sauce thickening as it cooks.

September 4th, 2013

By LeeAnne Wright
Prop styling by Lynda Felton
From the print edition, September 2013

Servings
6 + leftovers for lunch
Prep Time
15 Minutes
Cook Time
30 Minutes
Ingredients
  • ½ cup orange marmalade
  • 2 tbsp chili powder
  • 2 tbsp maple syrup
  • 2 tbsp lime juice
  • 2 tsp salt
  • 1 tsp pepper
  • 3 lb chicken drumsticks
Directions
  1. Preheat oven to 400ºF. Line a sheet pan with foil and spray lightly with oil.

  2. Stir together orange marmalade, chili powder, maple syrup, lime juice, salt and pepper in a re-sealable bag. Add chicken to the bag, seal and turn bag to coat chicken completely. Chicken can be baked immediately or marinated in the refrigerator for up to 24 hours.

  3. Transfer chicken and sauce to greased pan, arranging in a single layer, and bake about 30 minutes, brushing sauce over the chicken every 10 minutes. Chicken is done when skin is crispy and when juices run clear when meat is pierced.

Nutrients Per Serving

Combined with Baked Potato Chips: 489 calories, 25 g fat, 46 mg calcium, 719 mg sodium, 40 g carbohydrates, 2 g fibre, 25 g protein. Excellent source of vitamin B6, niacin, pantothenic acid, potassium, selenium and zinc; good source of iron; source of vitamins C and D, fibre and omega-6.

Maple, Orange & Mild Chili Drumsticks
Photography by Maya Visnyei
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