Wednesday, June 27, 2012

Chipotle-Orange Chicken Legs


I am pretty irritated at myself. I normally do not forget to take pics of my food. It doesn't take me too long, hence the not so great pics ;) but tonight, with all of the rushing to get the food on the table, listening to my hubby tell me his cholesterol, after his Dr.'s visit today, is too high, etc. I forgot. If the dinner was just so/so I wouldn't blog it but it was GOOD.

I baked the chicken but grilling it would be so good too! The char would taste great. If you like citrus & some heat, try this. Just imagine how good it looked! ;)

<3 Lishie

Chipotle-Orange Chicken Legs
adapted from My Recipes
  • 1 c fresh orange juice, divided
  • 5 TBSp soy sauce, divided
  • 3 TBSp brown sugar
  • 2 TBSp olive oil
  • 6 garlic cloves, pressed
  • 1 TBSp orange zest
  • 1 1/2 tsp kosher salt
  • 1 tsp ground chipotle chile pepper
  • 2 lb chicken drumsticks (about 8 drumsticks)
  • 2 tsp brown sugar
  • 2 tsp cornstarch 
Preheat oven to 400° F.

Combine 1/4 c orange juice, 3 Tbsp. soy sauce, 3 Tbsp. brown sugar, &  next 5 ingredients in a shallow dish or large zip-top plastic freezer bag; add chicken. Cover or seal, & chill 10 minutes. Remove chicken from marinade, discarding marinade.

Bake chicken 40 minutes (until juices run clear); remove from oven; cover with aluminum foil, & let stand 10 minutes.

Meanwhile, whisk together 2 tsp. brown sugar, remaining 3/4 c orange juice, & 2 Tbsp. soy sauce in a small saucepan. Whisk together cornstarch & 2 tsp. water, & whisk into orange juice mixture. Bring mixture to a boil over medium heat, & cook, whisking constantly, 1 minute or until thickened. Brush sauce over chicken.


  1. Sounds like a great flavor combination.
    What did you serve with it?

  2. Hi Kylee, I went with some plain rice not to overwhelm.