Try this less than an hour-long dish that is simple, quick, and tasty. Any chicken cut can be used in this dish because of its versatility.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Total Time: | 45 mins |
| Servings: | 3 |
| Yield: | 6 drumsticks |
Ingredients
- 6 chicken drumsticks
- salt and ground black pepper to taste
- ½ cup orange marmalade
- 2 tablespoons Dijon mustard
- 2 tablespoons barbeque sauce
- 1 tablespoon sambal oelek
- ½ tablespoon soy sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Season drumsticks with salt and pepper and place in an oven-proof dish.
- Bake in the preheated oven for 20 minutes.
- Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
- Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
- Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven’s broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.
Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 1 g |
| Protein | 39 g |
| Saturated Fat | 3 g |
| Sodium | 754 mg |
| Sugars | 36 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely loved this recipe…. Making it for the 2nd time tonight.
I love to cook! And most of the time I never follow recipes. I just throw what I have into the pot and everyone loves it! I probably never made the same thing exactly the same way twice! When I made this I used chicken tenderloins, apricot preserves, & mixed with some rhubarb & peach preserves. I didn’t have the Sambal oelek so I added some onion. This is the way I’ve always cooked and my husband loves my cooking! That’s the only thing that matters! Next time I might try it with the marmalade & Sambal Oelek!
I followed everything but used a jalapeño bbq sauce. Gave it extra zing.
I tripled the recipe for 30 drumsticks and used 1/2 orange marmelade and 1/2 apricot jam cause it’s what I had onhand, and added garlic powder. Marinated for about 4 hours with half the marmelade mixture and followed the rest of the recipe as is. It was really good, everyone loved it. IMO the marmelade mixture could be used on fish or shrimps…
Sorry we didn’t really care for it very much. I patted the chicken dry and the sauce wouldn’t stick to it. It was very bland tasting. I won’t make it again.
Very easy but I added 5 minutes to every step for 20 extra minutes total. I like the combination of all the ingredients in this recipe.
Very tasty!!! The only change I made the second time was instead of broiling, we grilled the chicken. Made them crispier and more tender–so good!
I printed but could not find the recipe when I went home…so I winged it! No mustard, and basically just baked big chicken thighs in the rest of the loosely remembered sauce….and it was awesome….served with rice, the sauce was terrific over the rice…I would think about adding a veggie like asparagus or even broccoli to it for serving a more balanced meal.
One of the easiest and tastiest oven-baked chicken drumsticks I had. I am making it again.
Very good, the tip about broiling at the end is key
I made it as directed using chicken thighs, It was ok but a bit bland. Given the number of ingredients, that surprised me. I probably won’t make it again.
I am the submitter of this recipe and in my original submission I added an extra step not listed in the published recipe. Once baked, I placed chicken in the broiler for 2-3 minutes, charring the skin to taste. It makes all the difference!