Orange Glazed Five Spice Chicken Drumettes Recipes

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SWEET ORANGE CHICKEN DRUMSTICKS



Sweet Orange Chicken Drumsticks image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

1/2 cup finely chopped yellow onion
1/4 cup fresh orange juice (from 1 large orange)
1/4 cup ketchup
1/4 cup orange marmalade
1/4 cup apple cider vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon Dijon mustard
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
8 skin-on chicken drumsticks (about 1 pound)
Chopped fresh parsley, for sprinkling

Steps:

  • Add the onion, orange juice, ketchup, orange marmalade, apple cider vinegar, soy sauce, Dijon, five-spice, paprika, black pepper and garlic to a large resealable plastic bag. Close the bag and shake to incorporate. Add the chicken drumsticks to the bag. Reseal and marinate for at least 1 hour in the refrigerator. (Chicken can be prepped the day before and refrigerated overnight.)
  • Preheat oven to 400 degrees F.
  • Pour the entire contents of the bag onto a foil-lined sheet tray. Bake, turning the drumsticks halfway through baking, until the chicken is cooked through, the juices run clear and an instant-read thermometer inserted into the thickest part of meat (avoiding bone) registers 160 degrees F, about 25 minutes.
  • Remove to a platter and let rest 5 minutes, then sprinkle with parsley and serve warm.

ORANGE-SPICED CHICKEN



Orange-Spiced Chicken image

Five ingredients are all you'll need for this fast and extremely flavorful marinade. With one taste, it'll become your most-requested chicken recipe! -Debra Stevens, Lutz, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup thawed orange juice concentrate
1/4 cup honey
1/4 cup soy sauce
1 teaspoon Chinese five-spice powder
1/2 teaspoon garlic powder
4 boneless skinless chicken breast halves (5 ounces each)

Steps:

  • In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

Nutrition Facts : Calories 234 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 643mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 30g protein.

FIVE-SPICE CHICKEN DRUMMIES



Five-Spice Chicken Drummies image

Saucy little chicken drummettes or wings right from the crock-pot. From a Holiday Appetizers magazine by BHG. Should be great for our holiday buffet.

Provided by Mama2boys

Categories     For Large Groups

Time 4h20m

Yield 16 serving(s)

Number Of Ingredients 5

3 lbs chicken drummettes or 3 lbs chicken wings
1 cup bottled plum sauce
2 tablespoons butter, melted
1 teaspoon five-spice powder
thin orange wedge (optional)

Steps:

  • Preheat oven to 375.
  • Bake chicken in a single layer for 20 minutes, then drain.
  • For sauce, combine plum sauce, butter, and spice.
  • Add chicken, stir well.
  • Cover and cook on low-heat for 4 to 5 hours. Serve immediately or keep covered on low-heat setting for up to 2 hours. If desired, garnish with oranges.

Nutrition Facts : Calories 184.8, Fat 9, SaturatedFat 3, Cholesterol 72.8, Sodium 183.4, Carbohydrate 8.2, Fiber 0.1, Protein 16.6

ORANGE FIVE-SPICE ROASTED CHICKEN



Orange Five-Spice Roasted Chicken image

Another low-carb recipe from one of my cookbooks. A nice combination of Asian and orange flavors. Have not tried this yet, but plan to soon.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h10m

Yield 5-6 serving(s)

Number Of Ingredients 8

3 lbs chicken thighs
1/4 cup soy sauce
2 tablespoons canola oil (or peanut oil)
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
1 tablespoon Splenda sugar substitute
2 tablespoons low-sugar orange marmalade
2 teaspoons five-spice powder

Steps:

  • Place the chicken in a large zip-lock bag. Mix all other ingredients together and pour over chicken. Seal the bag, pressing out the air as you go. Turn the bag to coat, and place it in the refrigerator. Let sit for at least 2 hours, longer is fine.
  • Preheat oven to 375 degrees F. Place the chicken in a baking pan; reserving marinade in a small bowl. Roast chicken for 1 hour, basting 2-3 times with the reserved marinade.

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