Yum! I do love a chicken leg. Cooked just about any way. I also am a fan of grilled anything and cook on mine several times a week… just steps outside my kitchen door. You’ll love making these sticky orange chicken legs!
When it’s hot, like it’s been these days around here (in central North Carolina), some of us are still going to cook, and grill… but keep things simple. Since I know not everyone has and uses a grill, this recipe is written for your oven, but can just as easily be cooked on gas or charcoal grill (or even on your Blackstone).
This sticky chicken is about as easy as it gets. All you need to do is prep and cook your chicken. Once done, just throw into a bowl with some marmalade and butter… cover with another bowl and shake the hell out of it. The hot-off-the-grill or out-of-the-oven chicken melts the butter and marmalade together to glaze the chicken just right. If you eat immediately, you will still enjoy nice crispy skin I so adore while also enjoying this nice glaze. Just remember, the longer it stands, the faster you’ll lose the crisp!
Add a simple side and some damp paper towels for finger dab’n and EAT!
Give my Butter Swim Cornbread Biscuits with blueberries and rosemary a try… a really nice side for this chicken. Along with some Spiced Refrigerator Pickled Peaches.
This recipe created for and published in Carolina Country Magazine July 2022.
Food propping/styling and photography © (copyrighted) by Wendy Perry.
Carolina Country Magazine Contributing Recipes Editor
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Sticky Chicken Legs with Orange Marmalade
Ingredients
- 1 dozen chicken legs
- salt and pepper
- 2 teaspoons granulated garlic
- ½ cup orange marmalade
- 1 stick butter, cut into pieces
Instructions
- Pat legs dry with paper towels. Season all sides with salt, pepper and garlic.
- Preheat oven to 425 degrees. Line baking pan with parchment paper and place a cooking rack over paper. Coat rack with pan spray. Cook legs until they reach 165 degrees, turning after the top side has browned a bit to do the same on the other side.
- If preferred, you can also grill the legs until crispy and browned and 165 by thermometer.
- Put hot legs in a deep bowl and add in marmalade and butter. Cover with another bowl and shake vigorously until butter melts and hot legs are nicely glazed.
- Serve immediately if you prefer your chicken crispy.
