My six-year-old is quite the connoisseur of drumsticks. Last year for his birthday party my mom made Zesty Chicken Wings, which he loved. When I came across Chiptole-Orange Chicken Legs in the May issue of Southern Living I knew it would be a keeper.
My kids enjoy spicy, just not set-your-mouth-on-fire spice. Citrus paired with chiptole seasoning gives a perfect kick without the pain. And, it’s pretty fast to make. We were able to sit down to dinner within an hour and that included marinating time and preparing the yummy glaze. Paired with a garden salad and garlic bread, it is a good summer dinner.
1 cup of fresh orange juice, divided
5 tablespoons soy sauce, divided
3 tablespoons brown sugar
2 tablespoons olive oil
6 garlic cloves, finely chopped
2 tablespoons orange zest (I upped this)
1 and 1/2 teaspoon Kosher salt
1 teaspoon ground chipotle chile pepper
1 lb chicken drumsticks (4 drumsticks) plus 4 thin-sliced boneless skinless chicken breasts
3 teaspoons brown sugar (upped this too)
2 teaspoons cornstarch
Mix 1/4 cup orange, 3 tablespoons soy sauce, 3 tablespoons brown sugar, olive oil, garlic, orange zest, Kosher salt, and chiptole chile pepper in bowl.
Place one large zip style freezer bag inside another one to create a double bag. (You’ll thank me if the inside bag springs a leak!) Place chicken inside innermost bag and pour in marinade. Zip and coat chicken by shaking / moving the bag around. Chill for 15 minutes.
Prepare grill. Remove chicken from bag. Throw away bags with marinade (do NOT use on chicken).
Grill chicken. Once done, let rest on a plate covered with aluminum foil while you prepare the glaze.
To prepare glaze, whisk 3 teaspoons of brown sugar, remaining orange juice and 2 tablespoons of soy sauce in a small saucepan. Whisk cornstarch and 2 teaspoons of water into juice mixture. Bring to a boil, constantly whisking for one minute or until thickened. Pour over chicken.