Hot and Chili Chicken
1⁄2 cup sweet or bitter orange marmalade
2 Tbsp chili powder (mild, hot or a mix of both)
6 chicken drumsticks
2 small boneless, skinless chicken breasts
1. Heat oven to 400°F. Line a rimmed baking sheet with nonstick (Release) foil.
2. Mix marmalade, chili powder and 1⁄2 tsp salt in a large ziptop bag. Add chicken; seal bag. Turn and squeeze bag to coat drumsticks. Arrange on lined baking sheet, spooning on any excess marmalade mixture.
Good! Found in a Womans' Day magazine.
3. Bake 25 to 30 minutes until cooked through and an instant-read thermometer inserted in thickest part of meat, not touching bone, registers 180°F.
From Woman's Day magazine.
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