Food Friday: Chili Chicken
October 17, 2008
Depending on the marmalade you use, this chicken comes out a little different each time. It is also great on other chicken parts or on chicken tenders (which then make a great sandwich), you may need to adjust your cooking time accordingly.
1/2 cup orange marmalade (sweet or bitter)
2 Tbsp* chili powder (mild, hot or mixed)
8 chicken drumsticks (apx 2 1/4 lb)
1/2 tsp salt
1/4 tsp pepper
1. Heat Oven to 400 degrees. Line 2 rimmed baking sheets with nonstick foil.
2. Mix marmalade, chili powder, salt and pepper in a large ziptop bag. Add chicken; seal bag. Turn and squeeze bag to coat drumsticks. Arrange on lined baking sheet, spooking on any excess marmalade mixture.
3. Bake 25 to 30 minutes until cooked through and an instant-read thermometer inserted in the thickest part of the meat, not touching the bone, registers 180 degrees.
* yes, 2 tablespoons. I know it looks like a lot but trust me, it works.