ORANGE MARMALADE CHICKEN
Try this easy, quick and delicious recipe that is ready in less than an hour. This recipe is so versatile that any cut of chicken will work.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 45m
Yield 3
Number Of Ingredients 7
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.
Nutrition Facts : Calories 408 calories, Carbohydrate 44.3 g, Cholesterol 123.8 mg, Fat 8.7 g, Fiber 0.5 g, Protein 39 g, SaturatedFat 2.5 g, Sodium 754.3 mg, Sugar 35.8 g
ORANGE MARMALADE-GLAZED CHICKEN
See how easy dinner can be with this Orange Marmalade-Glazed Chicken. Featuring boneless chicken breasts, green beans, potatoes, CATALINA dressing, orange marmalade and black pepper, enjoy the sweet and savory flavor of Orange Marmalade-Glazed Chicken.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
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.
Nutrition Facts : Calories 302 kcal, Carbohydrate 28 g, Cholesterol 102 mg, Fiber 1 g, Protein 38 g, SaturatedFat 1 g, Sodium 265 mg, Sugar 24 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g
ORANGE-BALSAMIC GLAZED CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
- Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
- In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.
CITRUS MARMALADE-GLAZED CHICKEN LIVERS WITH ROASTED POTATOES AND CRISPY BRUSSELS SPROUTS
Provided by Tom Pizzica
Time 2h10m
Yield 2 to 4 servings
Number Of Ingredients 13
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.
SHEET PAN CHICKEN A L'ORANGE
This is Jeff's simple take on a classic French dish, duck a l'orange.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
- In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
- Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
- Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
- Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
- Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
- Garnish with the orange segments and zest.
CHICKEN MARMALADE
As the children were growing up, it was fun to try different recipes. If they ate what I served and liked it, I would use it for an entree with company. If the dish passed the kids' palates, I knew others would enjoy it. -Joi Freeman Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 281 calories, Fat 15g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 522mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 18g protein.
ROASTED CHICKEN WITH MARMALADE
Make and share this Roasted Chicken With Marmalade recipe from Food.com.
Provided by Boomette
Categories Whole Chicken
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 896.3, Fat 61.5, SaturatedFat 22.5, Cholesterol 252.9, Sodium 453.2, Carbohydrate 33.1, Fiber 0.8, Sugar 27.3, Protein 52.1
BREADED ORANGE GLAZED CHICKEN
Adopted from Kraft Magazine. A nice change of pace from the standard baked breaded chicken. Usually I don't worry about how to serve a dish but they recommended making a really light dressing and placing the chicken on a bed of spinach leaves with this dressing. It was yummy and I'm glad I took that extra step.
Provided by HokiesMom
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F
- Spread chicken breasts with 2 tbls of the marmalade.
- Empty coating mix into shallow dish and add chicken, turning to evenly coat both sides.
- Place chicken in a 13x9" baking dish.
- Bake for 25 minutes or until chicken is cooked through (180°F).
- Mix dressing and remaining marmalade and add to spinach; tossing to coat.
- Place spinach evenly on 4 serving plates.
- Place one chicken breast on each plate and add mandarin oranges around the edges of the plate, if desired.
CHICKEN BREASTS WITH MARMALADE GLAZE
Sweet marmalade-glazed chicken breasts. Serve with white rice.
Provided by SMURFETE09
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 30.8 g, Cholesterol 126.6 mg, Fat 12 g, Fiber 0.6 g, Protein 45.5 g, SaturatedFat 3.3 g, Sodium 300.1 mg, Sugar 27.5 g
SPICY MARMALADE GLAZED CHICKEN
Sweet. Spicy. Good. From About.com recipe section. I have changed a few things. The amounts for the marinade are doubled from the original, because it called for the chicken to be marinated and then after marinating the raw chicken in it, they called for you to use it again. Which grosses me out because of the bacteria, even though it called for you to boil it! So, I make double the marinade and use the second half to serve with the cooked chicken. Prep time includes the cooling and marinating time.
Provided by SarahBeth
Categories Chicken
Time 3h15m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the marmalade, vinaigrette, salsa, salt, pepper, and garlic powder.
- Heat the mixture, simmering, until the marmalade has melted.
- Set aside to cool completely.
- Divide the marmalade in half.
- Place the chicken in a food storage bag. If desired, pound gently with a mallet or heel of hand to even thickness. Add one half of the cooled marinade mixture, seal the bag, and refrigerate for at least 2 hours.
- Take chicken from the marinade and discard the USED marinade.
- Pour the second half of the marinade into a saucepan.
- Bring marinade to a boil; reduce heat to low and simmer for 5 minutes.
- Grill chicken for about 5 to 6 minutes on each side, or until chicken is cooked through. Serve chicken with hot reserved marinade.
MARMALADE-GLAZED CHICKEN WINGS
A must-try recipe that even a wing skeptic will love. Orange marmalade lends an unexpected twist on flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 122 calories, Fat 8g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 5g protein.
GLAZED ORANGE-HOISIN CHICKEN
This is a delicious sweet and savory chicken recipe originally created by Diane Rossen Worthington in her book, "The California Cook." It is made in the oven. I like to use thighs and legs but you can use chicken breasts as well...but it's best with the skin on. Allow at least 30 minutes for marinading, 2 hours is best. **** Note that this is not a marinade, but a sauce that you bake the chicken it. Do not throw out all of the delicious sauce!! Use it over the chicken and/or rice as you serve.****
Provided by Pam-I-Am
Categories Chicken Thigh & Leg
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients up to marmalade in a large bowl and mix well.
- Wash and pat dry the chicken legs and thighs.
- Preheat oven to 375°F.
- Place the chicken in a large shallow roasting pan or baking dish Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes, or until the chicken is done. (Time also depends on how plump your legs and thighs are - the fatter, the longer the time).
- Baste with juices one or two times during the baking process.
- When finished, remove chicken from roasting pan onto serving platter. Spoon some sauce over it and garnish with the scallion. Serve immediately.
Nutrition Facts : Calories 517.5, Fat 30.1, SaturatedFat 8.1, Cholesterol 188.7, Sodium 1209.5, Carbohydrate 16.7, Fiber 0.5, Sugar 13.4, Protein 43.3
MARMALADE GLAZED CHICKEN
This is a recipe my sister-in-law Aggie submitted for our family cookbook. She recommends serving it with wild rice and green beans.
Provided by Chef TraceyMae
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
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.
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