Best Marmalade Chicken Recipes

ORANGE MARMALADE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season drumsticks with salt and pepper and place in an oven-proof dish.
• Bake in the preheated oven for 20 minutes.
• Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
• Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
• Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
• Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
• Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

BAKED CHICKEN THIGHS WITH MARMALADE-MUSTARD SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Brown chicken on both sides, about 2 minutes per side. Transfer chicken thighs to an 8-inch square baking dish.
• Combine orange marmalade, bourbon, mustard, onion, and garlic in a small bowl. Pour sauce into the skillet. Cook and whisk over medium heat to cook off the bourbon, about 2 minutes. Pour sauce over chicken thighs in the baking dish.
• Bake in the preheated oven, uncovered, until chicken thighs are longer pink and juices run clear, about 25 minutes. An instant-read thermometer inserted in the center should read 165 degrees F (74 degrees C).

CHICKEN MARMALADE

Steps:

• Flatten chicken to 1/4-in. thickness. Sprinkle with 1/4 teaspoon lemon-pepper and salt; set aside. , In a large skillet, saute onion in oil and butter until tender. Sprinkle with the garlic powder and remaining lemon-pepper. Remove onion and keep warm., In the same skillet, cook chicken over medium heat for 3 minutes on each side or a thermometer reaches 170°. Spread marmalade over chicken. Return onion to the pan. Reduce heat; cover and simmer for 2-3 minutes or until the marmalade is melted.

CHICKEN BREASTS WITH MARMALADE GLAZE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Whisk ketchup, marmalade, garlic, red pepper flakes, chili powder, and dry mustard together in a small bowl.
• Place chicken on the preheated grill and cook, flipping occasionally, for 25 minutes. Brush on glaze and cook, flipping as needed, until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove from the grill, brush on more glaze, and serve.

ORANGE MARMALADE MARINATED SALMON, CHICKEN OR PORK

Steps:

• In a ziplock gallon size bag add first 8 ingredients.
• Seal and mush with hand till blended.
• Add Salmon and marinate for 1 hour.
• Heat grill to medium high.
• If using a fish basket or heavy duty foil, spray it with nonstick oil.
• Remove salmon from marinade and reserve.
• Place salmon into basket or foil folding tail in to make thickness even.
• Place basket or wrapped in foil on barbecue and grill salmon, skin side up, 5 to 7 minutes.
• Meanwhile bring the marinade to a boil then reduce heat to simmer till fish is cooked.
• Turn basket over and grill salmon until just opaque in center, about 5 to 7 minutes longer.
• Turn salmon out onto platter.
• Drizzle the reduced marinade and garnish with scallions.
• *To make ahead*.
• To freeze: Place salmon and marinade in a large freezer bag. Seal, label and freeze.
• To serve: Thaw in fridge and proceed with cooking directions.

STICKY ORANGE MARMALADE CHICKEN WINGS

Steps:

• Place an oven rack in the center of the oven and another oven rack about 6 inches from the heat source. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
• Blot chicken wing pieces with a paper towel and place in a gallon-sized resealable bag.
• Combine orange marmalade, five-spice powder, sesame oil, avocado oil, ginger, sambal oelek, garlic, salt, and white pepper in a blender; blend until smooth. Add marinade to chicken wings in the bag, squeeze out all the air, and seal. Squish chicken wings around in the sealed bag until well coated with marinade.
• Place coated chicken wings in a single layer on the prepared sheet pan.
• Bake in the preheated oven on the center rack for 30 minutes. Flip and bake an additional 30 minutes. Remove from the oven.
• Preheat the oven's broiler. Broil chicken wings until they sizzle and turn a deep brown color, watching carefully so they don't burn, 3 to 5 minutes. Remove from the oven. Sprinkle with chives and sesame seeds.

MARMALADE-GLAZED CHICKEN WINGS

Steps:

• Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the marmalade, water, lemon juice, soy sauce, horseradish and garlic. Bring to a boil; cook until liquid is reduced to about 3/4 cup., Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper, add wings a few at a time, and shake to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. , Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately.

BBQ MARMALADE CHICKEN

Steps:

• In a medium-size microwave-safe bowl, stir marmalade with soy sauce. Microwave, uncovered, on high until softened, 1 minute.
• OR melt in a saucepan, stirring often.
• Stir in barbecue sauce.
• Place chicken in crock pot. Pour in sauce. Stir to coat.
• Cover and cook on high setting 4 hours or low 6 hours.
• To bake, preheat oven to 350F (180C). Place chicken in a large, ovenproof casserole dish that will hold at least 16 cups (4 L). Pour sauce over chicken. Stir to evenly coat. Set on a baking sheet to catch any drips if it bubbles over.
• Bake, covered, in centre of preheated oven until chicken feels springy when pressed and sauce is bubbly, about 1 3/4 hours.
• To thicken sauce, remove cooked chicken to a large serving bowl.
• In a small bowl, stir cornstarch with water until dissolved.
• Carefully ladle liquid from slow cooker or casserole into a medium-size saucepan.
• Set over high heat. Bring to a boil. Stir in cornstarch mixture.
• Reduce heat to medium. Stir until sauce thickens, 2 minutes. Pour over chicken.
• Note: I prefer orange marmalade, ginger marmalade can be substituted. Recipe yields approximately 3 cups of sauce.

MARMALADE GLAZED CHICKEN

Steps:

• Pound chicken breasts to a thickness of 1/4".
• Heat oil in medium skillet over medium-high heat.
• Dip chicken in egg, then in crumbs to coat well. Shake off excess.
• Cook until golden brown, about 1-1/2 minutes per side.
• Remove from skillet and keep warm.
• Add Grand Marnier to skillet.
• Bring to a boil, scraping brown bits.
• Blend in marmalade.
• Mix in remaining ingredients and reduce heat to low.
• Return chicken to skillet.
• Cover and simmer 10 minutes.
• Baste chicken with glaze and continue cooking until juices run clear when pierced with tip of sharp knife, about 5 minutes.
• Check frequently to avoid burning glaze.
• Serve immediately.

SLOW COOKER MARMALADE CURRY CHICKEN

Steps:

• Season the chicken breasts with salt and pepper, and place into a slow cooker. Whisk together the marmalade, chicken stock, curry powder, cayenne pepper, and ground ginger in a bowl. Pour over chicken breasts.
• Cover, and cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Make sure to flip over the chicken breasts once during cooking.

CHINESE-STYLE LEMON MARMALADE CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the marmalade, garlic, ginger, soy, oil and half the lemon juice. Arrange the chicken thighs on a baking tray lined with foil and spoon over half the marmalade mixture. Roast in the oven for 15 mins.
• Baste the chicken with the marmalade mix from the bottom of the tray, then spoon over the remaining marmalade mix and cook for another 10 mins. Baste again, then cook for a further 10-15 mins until the chicken is cooked through and golden.
• Squeeze over the remaining lemon juice, and sprinkle with the zest and spring onions. Serve with rice and stir-fried Tenderstem broccoli.

ORANGE MARMALADE-GLAZED CHICKEN

Steps:

• Heat oven to 400°F.
• Place chicken, beans and potatoes in 13x9-inch baking dish sprayed with cooking spray.
• Mix remaining ingredients until blended; pour over ingredients in dish.
• Bake 30 min. or until chicken is done (165°F) and vegetables are tender.

ORANGE MARMALADE CHICKEN

Steps:

• Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
• In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.

ROASTED CHICKEN BREAST WITH MARMALADE

Steps:

• Preheat the oven to 450 degrees F.
• Season the chicken breasts with salt and pepper, to taste. In a large saute pan over high heat, add the oil. Once heated, place the chicken into the pan. Cover the chicken with aluminum foil and place another heavy pan on top. Cook the chicken until the skin is golden brown, about 5 to 8 minutes, and then flip and cook until cooked through, about 5 to 8 more minutes. Serve with the marmalade and wilted romaine.
• Place the oranges on a flat surface and slice a few thin rounds from both ends. Avoid the center part because that's where a large concentration of the pits are.
• Measure the honey directly into a medium skillet over low heat until it melts. Add the oranges rounds and bring the mix to a boil. Add a sprinkle of salt and pepper, to taste. Add the juice of the lemon and the vanilla. Stir to blend. Cook for an additional 2 minutes and then transfer to a bowl to cool.
• In a large skillet, heat the butter and add the garlic over medium heat. Cook until fragrant and add the romaine. Season with salt and pepper, to taste. Use a wooden spoon and stir to blend for an additional minute. Remove from the heat and drain any liquid remaining. Add a few squirts of lemon juice and serve with chicken.

ROASTED CHICKEN WITH MARMALADE

Steps:

• Place the rack in the middle of the oven. Preheat to 375°F Put parchment paper on a baking sheet.
• Roasted Chicken: In a bowl, mix marmalade, butter, parsley and dijon mustard. Add salt and pepper. Set aside.
• On a working plan, with a chief knife, cut the bone in the back of the chicken to open it flat. Delicately loosen the skin of the breasts and thighs without breaking it. Spread the mixture of marmalade between the meat and skin. Put the chicken on the baking sheet, breasts side up Add salt and pepper.
• Cook in oven 1h15 to 1h30 or until thermometer inserted in the thigh, without touching the bone, shows 82 C (180 F). Baste with the baking juice at mid-cooking. Set aside the chicken and baking juice for the sauce and keep warm.
• Orange Sauce: Meanwhile, in a small saucepan, melt butter. Sprinkle with flour and cook 1 minute while stirring. Add orange juice and chicken stock. Bring to boil while stirring with a whisk. Let simmer 2 to 3 minutes. Add baking juice of the chicken. Adjust seasoning.

MARMALADE GLAZED CHICKEN TENDERS

Steps:

• 1. Preheat oven to 350 degrees. Spray a 10x8 inch baking pan with nonstick cooking spray and set aside. Rinse and dry the chicken tenders. Remove all visible fat. In a medium-sized bowl, mix the orange marmalade, mustard, soy sauce and garlic. Dip the chicken pieces in the sauce and arrange in the baking pan. Spoon the remaining mixture over the chicken and bake uncovered for 40 minutes.

STUFFED CHICKEN BREAST WITH ORANGE MARMALADE SAUCE

Steps:

• Stuffing: Melt margarine (or butter) in medium saucepan or frying pan on medium.
• Add onion and celery.
• Cook for 5 to 10 minutes, stirring often, until onion is softened.
• Remove from heat.
• Add next 6 ingredients.
• Stir well.
• Add more milk, if needed, until stuffing is moist and holds together when squeezed.
• Pound chicken with mallet to 1/4 inch thickness.
• Divide and spoon stuffing on half of each piece.
• Fold over crosswise to cover stuffing.
• Secure with wooden picks.
• Transfer to 1 1/2 quart dish.
• Marmalade Orange Sauce: Heat marmalade and concentrated orange juice in small saucepan on low, stirring often, until smooth.
• Spoon some over chicken.
• Bake, uncovered, in 325°F oven for about 45 minutes until tender.
• Cut into 1/2 inch slices.
• Arrange on individual plates.
• Spoon more sauce over top.
• Serves 4.

ORANGE MARMALADE CHICKEN

Steps:

• Preheat broiler. Mix honey, salt and pepper; brush evenly on chicken. Place on rack of broiler pan.
• Broil chicken 4 to 6 inches from heat 5 to 7 min. on each side or until cooked through (170ºF). Brush chicken with marmalade; sprinkle with almonds. Broil an additional 1 to 2 min. or until almonds are lightly toasted.
• Serve with couscous and broccoli.

CITRUS MARMALADE-GLAZED CHICKEN LIVERS WITH ROASTED POTATOES AND CRISPY BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F. Melt 1 tablespoon butter.
• On a baking sheet, toss the potatoes with the melted butter, 1/2 tablespoon olive oil, salt, pepper, and 1/2 tablespoon thyme. Put them in the oven for 30 minutes.
• Meanwhile, heat a large skillet and add 1 tablespoon oil. Add the chopped bacon and cook for a few minutes. You don't want to over-crisp the bacon before you add the livers. If the bacon gets too crisp before the livers go in just take it out and lay on a paper towel to drain. Season the livers with salt, and pepper, and add to the pan. We are looking for a great dark sear on each side so let the livers cook about 3 minutes per side. Put the livers on one side of pan and the bacon on the other. After the livers are cooked, add the marmalade and the remaining thyme and give it a good toss or stir. Turn off the heat and let stand. While the livers are resting, in another saute pan add 1 tablespoon oil and 1/2 tablespoon butter. Put the pan over high heat and when the butter starts to brown, add the sliced Brussels sprouts and spread out across the entire pan. Cook for 2 minutes, add salt, and pepper, and toss like a pancake or simply stir them up. The edges will start to brown and you'll get a deep nutty crispness.
• Place the Brussels sprouts down on a plate and lay the livers on top and then flank it with the new potatoes.
• To make Citrus Marmalade:
• Heat a large pot over medium heat and stir in the grapefruit sections, grapefruit peel, sugar, wine, and rice wine vinegar. Bring the mixture to a boil, then lower the heat and simmer for 90 minutes or until it's nice and thick. Transfer the mixture to a food processor or blender and quickly pulse. Do not fully puree it. Keep the mixture in a jar to use with meats or desserts.