Ipshita Mukherjee

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Baked Orange Glazed Chicken

Baked Orange Glazed Chicken

Cook Duration 00:40
Food TypeNon-veg
Recipe Calories 369kcal


  • Recipe Ingredients listChicken leg 3pcs
  • Recipe Ingredients listOrange 100g
  • Recipe Ingredients listSoy Sauce 10ml
  • Recipe Ingredients listHoney 10ml
  • Recipe Ingredients listGinger paste
  • Recipe Ingredients listGarlic paste
  • Recipe Ingredients listChilli powder (optional)
  • Recipe Ingredients listSweetener
  • Recipe Ingredients listLemon
  • Recipe Ingredients listSalt as per taste
  • Recipe Ingredients listMustard sauce
  • Recipe Ingredients listSesame seeds
  • Recipe Ingredients listChopped Spring onion
  • Recipe Ingredients listRed Chili (optional)



In a small bowl, whisk together honey, soy sauce, orange juice, red chilli powder, lemon juice, sweetener mustard sauce (I used zero calorie mustard sauce), garlic paste and ginger paste.


Place drumsticks in a large ziploc bag and pour the marinade mixture over chicken, remove as much air from the bag as you can and seal. Refrigerate for sometime or even overnight. I generally keep it overnight.


Preheat oven to 350 ˚F. Place rack in center of oven. Line a rimmed baking sheet or large roasting pan with parchment or you can use silicon mats.


Arrange chicken skin-side up, so chicken pieces are not touching. Add the marinade to just coat the bottom of the baking pan. Bake at 400˚F for 25 minutes. Turn chicken over skin-side down and bake additional 15 minutes.


While chicken is baking, pour the marinade from ziplock bag into a small saucepan. Bring to a boil then reduce heat and simmer 5 minutes or until thickened and syrupy. Remove from heat and brush over baked chicken drumsticks. Garnish with sesame seeds and chopped spring onion, orange and red chili (optional)
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