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+ servings
5 from 8 votes
Sticky Asian Blood Orange Chicken
Prep Time
15 mins
Cook Time
40 mins
Total Time
45 mins
This Sticky Asian Blood Orange Chicken is a fantastic twist on a classic Chinese take-out. Drumsticks or thighs are marinated and then basted with a sweet, spicy, sticky sauce infused with Blood Orange juice, garlic, ginger, chili, honey, and jalapeno. An explosion of flavor does not even cover it!
Course: Main Course, supper
Cuisine: American, Asian
Keyword: Sticky Asian Blood Orange Chicken
Servings: 6 people
Calories: 644 kcal
  • 3 pounds chicken drumsticks or thighs
  • 3/4 cup blood orange juice fresh squeezed
  • 1/2 cup brown sugar
  • 2 tablespoons rice vinegar
  • 3 cloves garlic finely minced
  • 1 tablespoon fresh ginger grated
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup water
  • 1 jalepeno thinly sliced ribs and seeds removed
  • 6 green onions sliced spring onions
  • 2 tablespoons cilantro leaves whole or chopped aka coriander
  • 1-2 blood oranges thinnly sliced
  1. Juice 3-4 Blood Oranges to create 3/4 cup of juice.  Including the pulp in the 3/4 cup is ok.

  2. Whisk the blood orange juice in a small mixing bowl with the brown sugar, rice vinegar, minced garlic, fresh ginger, soy sauce, honey, red pepper flakes, and water to create both marinade and sauce.

  3. Marinate the chicken in 2/3 of the sauce mixture in the refrigerator for 2-8 hours.

  4. Make sure to reserve the remaining 1/3 for the sauce.

  5. Preheat the oven to 400 degrees.  Use cooking spray on a large cookie/baking sheet that has an edge.

  6. After the first 15 minutes of cook time, place a thinly sliced piece of blood orange on each drumstick or thigh.

  7. Baste 3-4 times throughout the cooking process with the remaining sauce used to marinate the chicken.

  8. Cook 30-45 minutes, depending on choice of drumsticks or thighs, until interior temperature is 165 degrees.

  9. Simmer the untouched, remaining 1/3 of the sauce mixture, the majority of the jalapeno slices, and the white parts of the sliced green onions for about 5 minutes until sauce is slightly reduced, thickened, and sticky.

  10. Serve chicken over rice if desired and drizzle with sauce.

  11. Garnish with the greens of the green onions, jalapeno slices and/or cilantro leaves.

Recipe Notes

If grilling, cook the chicken on indirect heat (not directly over the flame) so it does not burn the skin.  Place directly over the heat, turning frequently, the last few minutes of cooking to caramelize the outside if desired.

Nutrition Facts
Sticky Asian Blood Orange Chicken
Amount Per Serving
Calories 644 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 10g63%
Cholesterol 222mg74%
Sodium 1263mg55%
Potassium 638mg18%
Carbohydrates 36g12%
Sugar 32g36%
Protein 39g78%
Vitamin A 395IU8%
Vitamin C 22.1mg27%
Calcium 52mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.