Orange 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.

EASY ORANGE CHICKEN WITH ORANGE MARMALADE

Steps:

• In a medium bowl, whisk together the marmalade, soy sauce, vinegar, garlic, ginger, and red pepper flakes. Heat the oil in a large skillet or wok over medium-high. In a ziplock bag, toss the chicken with the cornstarch, salt, pepper, and garlic powder to coat. Spread chicken in a single layer in the hot oil. Cook for 12-15 minutes, flipping every 4-5, until chicken is browned and cooked through. Pour in the sauce and cook an additional 2-3 minutes, stirring frequently, until sauce thickens and glazes over the chicken. Serve with rice.

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.

ORANGE 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.

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.

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.

ORANGE MARMALADE CURRY CHICKEN

Steps:

• Lightly flour chicken pieces.
• Brown well in butter in frying pan.
• Mix together marmalade, water, curry powder, salt and pepper.
• Baste chicken well with this mixture.
• Pour remaining mixture into frying pan with chicken.
• Cover and cook for 30 minutes or until chicken is tender.
• Remove cover for the last 5 minutes of cooking.

CRAZY ORANGE-MARMALADE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place chicken in a glass or ceramic baking dish.
• Mix last 3 ingredients and pour over chicken.
• Marinate at least 2 hours in the refrigerator but no more than 24 hours.
• Bake until chicken is tender, approximately 1 1/2 hours.
• This recipe makes a delicious sauce for rice.

ORANGE MARMALADE CHICKEN

Steps:

• Mix and pour over chicken in casserole dish.
• Bake at 350F for 40-50 minutes, stirring halfway through.

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.

ALMOND ORANGE CHICKEN

Steps:

• Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
• Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.

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.

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.

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.