Baked Orange Marmalade Chicken Thighs Recipes

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).

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 SESAME MARMALADE CHICKEN

Steps:

• Mix the garlic, ginger, orange marmalade and soy sauce together in a large bowl.
• Add the chicken thighs, stir, cover and set aside for 15min.
• Put the chicken in a roasting tin and roast at 425°F for 35min, basting and moving the chicken around in the tin so that it cooks evenly and is cooked to the centre. Lift the chicken out of the tin and keep warm.
• Skim the fat off the juices in the roasting tin, discard the fat, bring the juices to the boil and bubble for 30sec. Spoon the juices over the chicken, sprinkle the sesame seeds over and serve with boiled white rice.

BAKED ORANGE CHICKEN

Steps:

• In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

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.

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.