Despite all the chicken recipes I have posted, hubby and I actually eat a lot more red meat and fish than the blog showcases. You see, my hubby is a fisherman and hunter at heart, a person born in the wrong era. He should have been a pioneer frontiersman.
He also usually cooks the meat and fish, liberally sprinkling on a variety of spices–whatever he is in the mood for. I, on the other hand, am a recipe follower. And I’m the one who experiments with the chicken recipes. Although we have freezers full of the game and ocean fish he brings home, we buy chicken just for the sake of having variety in our meals.
We had some drumsticks hanging around the freezer a few weeks back, and this Orange-Glazed Chicken recipe crossed my path around the same time I decided they needed to be cooked. Wow! This marinade packs a flavorful punch. It’s sweet from the orange juice and brown sugar; savory from the garlic and green onion; packs on more subtle spicy flavor with the ginger, anise, and cinnamon; and the addition of soy sauce and rice vinegar creates an Asian flair. Oh, and the final glaze of honey provides one more layer of sweetness.
I can’t get enough of these sweet things. They are so darn delicious that you just keep going back for more! I knew I would be making them again soon–both because I craved them and because I wanted to take photos for the blog (didn’t get around to that the first time).
Although I made these using only drumsticks, the marinade would work with all chicken cuts as well as with an entire roast chicken.
- 10-12 chicken drumsticks (or one chicken, whole or cut up)
- freshly ground black pepper
- 2 tbsp. honey
- orange slices for garnish
- 3 cloves garlic, minced
- 2 tbsp. freshly grated ginger (TIP: I keep 1-inch pieces of peeled ginger in a resealable bag in the freezer for recipes calling for grated ginger)
- 1 tsp. ground anise
- 1 1/2 tsp. ground cinnamon
- zest of one medium-sized orange
- 1 cup freshly squeezed orange juice (about 3 medium oranges)
- 3 tbsp. low-sodium soy sauce
- 1 tbsp. rice vinegar
- 1/2 tbsp. brown sugar
- 4 green onions, coarsely chopped
- 1 tbsp. sesame oil
- In a small saucepan, bring to a simmer all marinade ingredients except the sesame oil. Simmer for 15-20 minutes, allowing marinade to thicken, then remove from heat.
- Stir in sesame oil and allow marinade to cool completely.
- Set aside (refrigerate) 1/4 – 1/2 cup marinade for basting during roasting, then pour remaining marinade into a resealable plastic bag. Add chicken pieces and coat well. Seal bag, place in refrigerator, and allow meat to marinate anywhere from 2-24 hours.
- Preheat oven to 425 degrees F. Line a baking pan with foil (otherwise you will have quite the mess to scrape up during cleaning time), and evenly spread chicken pieces onto pan. Sprinkle with ground black pepper, the place pan into preheated oven.
- Roast chicken for 45-50 minutes, turning and basting 2-3 times with the marinade you set aside. During the final basting, brush with honey (TIP: if honey is too thick to brush onto chicken, microwave it for 15-30 seconds).
SOURCE: Season with Spice