Chicken Drums With Mustard Orange Hoisin Glaze Recipes

EASY HOISIN GLAZED CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 425 degrees. In a small bowl, whisk the hoisin sauce, water, soy sauce, garlic chili sauce, rice vinegar, and garlic.
• Lay the chicken drumsticks in a single layer in a baking dish lined with parchment paper. Pour the sauce over the top and mix so that the chicken is well-coated in the sauce.
• Bake the chicken, uncovered, for 30-35 minutes, or until the thickest part of the meat reaches an internal temperature of 165 degrees. Baste the chicken with some of the sauce in the baking dish then broil it for 5 minutes to lightly crisp and brown the skin.

GLAZED ORANGE-HOISIN CHICKEN

Steps:

• Combine ingredients up to marmalade in a large bowl and mix well.
• Wash and pat dry the chicken legs and thighs.
• Preheat oven to 375°F.
• Place the chicken in a large shallow roasting pan or baking dish Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes, or until the chicken is done. (Time also depends on how plump your legs and thighs are - the fatter, the longer the time).
• Baste with juices one or two times during the baking process.
• When finished, remove chicken from roasting pan onto serving platter. Spoon some sauce over it and garnish with the scallion. Serve immediately.

QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE

Steps:

• To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
• Toss with hot chicken and sprinkle with sesame seeds to coat.

ROASTED CHICKEN WITH ORANGE GLAZE

Steps:

• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN

Steps:

• Sprinkle chicken with salt and place in a large glass or plastic bowl.
• Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
• Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

BAKED ORANGE-GLAZED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HOISIN-GLAZED CHICKEN THIGHS

Steps:

• Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
• Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.