Chicken Drums With Mustard Orange Hoisin Glaze Recipes

Steps:

• Prick chicken in several places using a fork; arrange in a large dish in 1 layer. Season with salt and pepper and brush with 1 tablespoon olive oil. Cover and refrigerate for 15 to 30 minutes.
• Meanwhile, whisk remaining 2 tablespoons olive oil, mustard, orange zest, cumin, and fennel together in a small glass bowl.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush chicken with orange-mustard sauce and arrange on the preheated grill. Cook, turning often and brushing with more of the sauce, until legs are no longer pink at the bone and juices run clear, 16 to 18 minutes. Transfer chicken to a platter and garnish with cilantro.

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.

Steps:

• Combine the sugar, chinese five spice powder, hoisin sauce, sesame oil, cooking wine and mix well to form a paste.
• Rub the paste over the drumbsticks, giving the chicken a little massage.
• Place drumsticks in roasting pan, cover and marinate for 3 hours or overnight in your refrigerator.
• After marinading, Bake in a preheated oven at 350 F for 40-45 minutes, or until cooked thouroughly.
• Remove rosting pan from oven; and brush drumsticks with corn syrup. Place under a preheated broiler for 2-3 minutes or until the glaze has turned a golden carmel colour.

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.

Steps:

• Combine garlic, honey, mustard, soy sauce, lemon juice and pepper in a bowl.
• Add the drumsticks and toss to coat evenly.
• Cover and refrigerate for 1 hour (can marinate for up to 6 hours in advance).
• Pre-heat grill to medium-hot, for outdoors medium-hot coals.
• Grill turning every 3 minutes and basting with any leftover marinade until the chicken is opaque with no trace of pink, for about 15 minutes.
• Serve hot on its own or with a sweet-chili dip.