Bourbon and marmalade-glazed drumsticks from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 27) by Diana Henry

  • bourbon
  • oranges
  • orange marmalade
  • red chillies
  • chicken drumsticks

  • EYB Comments

    Chicken marinates several hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken marinates several hours.

  • angrygreycat on August 01, 2018

    Made this tonight with 7 drumsticks. I think I would increase the mustard or the chillies for a bit more bite. Super easy recipe and a nice flavor. I bought a big pack of drumsticks and used half for this recipe and half with Justin Chapple's to have a variety of flavors. I was surprised when the recipe said dump the wings and the marinade all in the roasting pan. I was sure the liquid marinade would burn but it didn't :).

  • chawkins on February 26, 2018

    This was delicious, I only used 7 drumsticks but they were quite large and I only had room in my 7x 11” pan (so I could use my counter-top oven) for 1 large orange, so that was what I went with. Used one red Chile and one jalapeño and marinated for about 4 hours.

  • hillsboroks on November 17, 2015

    Great flavor and a snap to put together. I let them marinate 4 hours and the flavor did penetrate the chicken legs. I roasted them in a 9 x 13 inch metal baking pan that I had lined with heavy duty foil and they turned out looking just like the photo in the book. Next time I would cut the oranges into slightly larger slices. The thicker ones did the best and tasted lovely with chicken and the bit of sauce.

  • lilham on May 22, 2015

    Very good. The orange wedges are fiddly to eat and my family left them uneaten. Would try again without.

  • caitmcg on May 14, 2015

    I doubled the mustard and used thighs, rather than drumsticks. Great flavor, sweet, spicy, complex. It's odd that she says you can't eat the skin of the oranges because not only can you, but I've made a few recipes from Diana Henry's earlier books that similarly use whole orange pieces where you are clearly meant to eat them skin and all.

  • Radish on April 26, 2015

    This is pretty darn good. I used rum instead of bourbon. and I also put these on the BBQ. I will make this again in some form.

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