Marmalade Mustard Chicken Recipes

STICKY ORANGE MARMALADE CHICKEN (GLUTEN-FREE)

Steps:

• Preheat the oven to 200 C / 400 F.
• Place the chicken pieces (skin side up) on a flat baking tray covered with foil or parchment paper. I used foil as I was at a friend's house but ideally you would want to use parchment paper. Otherwise, drizzle the tray with some olive oil. The parchment paper is mostly there to catch any sweet juices and to prevent them from sticking to your tray, which is a pain in the *** to clean.
• So, the chicken is on the tray, not sprinkle with pieces with salt and some pepper. Put the tray in the oven, middle shelf, and bake for 17 minutes.
• In the meantime, mix together the marmalade, mustard and lemon juice in a small bowl and set aside.
• After 15 minutes, remove the chicken and spread the marmalade over the top. Place the tray back in the oven for 15 more minutes. Prepare a side of vegetables or a salad while it's cooking.

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 WITH MUSTARD MASCARPONE MARSALA SAUCE

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
• While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

HONEY MUSTARD CHICKEN MARINADE

Steps:

• For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

BAKED ORANGE MARMALADE CHICKEN BREASTS

Steps:

• Gather the ingredients.
• Line a baking pan with nonstick foil or spray with cooking spray.
• Arrange the chicken breasts, meaty side up, in the prepared baking pan. Sprinkle chicken breasts with salt and pepper.
• In a bowl, combine the marmalade, lemon juice, mustard, garlic, Worcestershire sauce, and curry powder; blend well.
• Coat the chicken pieces with the marmalade mixture.
• Cover the pan tightly with foil. If desired, let the chicken marinate in the refrigerator for an hour or two. Heat the oven to 375 F.
• Bake the chicken, covered, in the preheated oven for 30 minutes. Remove foil and baste the chicken.
• Continue baking, uncovered, for about 30 minutes longer or to a temperature of at least 165 F, basting every 10 to 15 minutes.

MUSTARD CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

CARAMELIZED MUSTARD-MARMALADE WINGS

Steps:

• Preheat oven to 400 degrees. Season wings with salt and pepper, toss with oil, and arrange in a single layer on a parchment‐lined rimmed baking sheet. Roast, flipping once, until golden and cooked through, about 45 minutes. Meanwhile, whisk together marmalade, mustards, and cayenne.
• Brush wings all over with marmalade mixture; return to oven and roast until caramelized, 10 to 20 minutes. Let cool slightly, then sprinkle with scallions and serve.

CURRIED MARMALADE - MUSTARD CHICKEN

Steps:

• Simmer marmalade, mustard, honey, curry and lemon juice in small saucepan over low heat, stirring constantly, 5 minutes.
• Cool.
• (can be made up to 3 days ahead) Brush chicken pieces on all sides with half of this glaze.
• Let stand 1 hour at room temperature.
• Season with salt and pepper Grill in oven or bbq at medium heat.
• Brush with remaining glaze and serve.

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.