Marmalade Glazed Chicken Recipes

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



Citrus Marmalade-Glazed Chicken Livers with Roasted Potatoes and Crispy Brussels Sprouts image

Provided by Tom Pizzica

Time 2h10m

Yield 2 to 4 servings

Number Of Ingredients 13

3 tablespoons unsalted butter, divided
6 red potatoes, quartered
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1 tablespoon fresh thyme, finely chopped, divided
3 strips Canadian bacon, chopped
1 pound chicken livers
2 tablespoons Big Chef's Bold Citrus Marmalade, recipe follows
1 pound Brussels sprouts, sliced thin
6 Ruby Red grapefruits, peeled and sectioned, 1 thinly sliced peel reserved
1 cup granulated sugar
1 cup dry sweet wine (recommended: German Riesling)
1/4 cup rice wine vinegar

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.

SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS



Sweet Chili and Orange Marmalade Glazed Chicken Wings image

It doesn't get much easier than these three-ingredient sticky sweet wings. A combination of orange marmalade and sweet chili sauce make for some of the most addictive wings you've ever had.

Provided by bd.weld

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 50m

Yield 4

Number Of Ingredients 3

2 pounds chicken wing pieces, drumettes and flats
½ cup orange marmalade
¼ cup sweet chili sauce

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.

Nutrition Facts : Calories 287.8 calories, Carbohydrate 33 g, Cholesterol 47.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 237.5 mg, Sugar 29 g

STICKY ORANGE MARMALADE CHICKEN (GLUTEN-FREE)



Sticky Orange Marmalade Chicken (Gluten-Free) image

This orange marmalade chicken recipe is quick and easy and perfect for a weeknight dinner. Made using a glaze with my favourite marmalade with no added sugar, it's got a lovely sticky finish and is very juicy. Serve with a side of steamed veg for a healthy meal.

Provided by Irena Macri (Adapted from Nigel Slater's)

Categories     Main

Time 35m

Yield 2

Number Of Ingredients 7

2 chicken drumsticks skin on
2 chicken thighs (skin on or off)
1/2 teaspoon sea salt
A generous pinch of ground pepper
3 tablespoons orange marmalade (I use this brand with no added sugar)
4 teaspoons wholegrain mustard (I use this brand which has very little sugar added)
4 teaspoons lemon juice

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.

Nutrition Facts : ServingSize 2 pieces of chicken, Calories 476 calories, Sugar 11 g, Sodium 1203.8 mg, Fat 24.6 g, SaturatedFat 6.6 g, TransFat 0.1 g, Carbohydrate 13.3 g, Fiber 0.4 g, Protein 47.8 g, Cholesterol 244 mg

MARMALADE GLAZED CHICKEN TENDERS



Marmalade glazed chicken tenders image

There are so many great ways to cook chicken. This is one of our favorites

Provided by Kathleen Brigham

Categories     Chicken

Time 55m

Number Of Ingredients 5

1 1/2 lb chicken breast tenders
1/2 c orange marmalade
2 Tbsp dijon mustard
1 Tbsp soy sauce, low sodium
1 crushed garlic clove (optional)

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.

SPICY MARMALADE GLAZED CHICKEN



Spicy Marmalade Glazed Chicken image

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

2 cups orange marmalade
4 tablespoons balsamic vinaigrette
2 tablespoons green jalapeno salsa (to taste)
1/2 teaspoon salt
1 dash black pepper
1/2 teaspoon garlic powder
4 boneless chicken breast halves

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.

ORANGE MARMALADE-GLAZED CHICKEN



Orange Marmalade-Glazed Chicken image

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

4 small boneless chicken breastss (1-lb.)
1-1/2 cups cut-up fresh green beans (1 inch lengths)
1/2 lb. baking potatoes (about 1), thinly sliced
1/2 cup KRAFT Classic CATALINA Dressing
1/4 cup orange marmalade
1/4 tsp. ground black pepper

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

MARMALADE GLAZED CHICKEN



Marmalade Glazed Chicken image

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

1 tablespoon olive oil
3 boneless skinless chicken breast halves
1 large egg, beaten
1/2 cup dried breadcrumbs
1/4 cup Grand Marnier
1/4 cup orange marmalade
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Dijon mustard
1/4 teaspoon garlic powder

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.

CHICKEN BREASTS WITH MARMALADE GLAZE



Chicken Breasts with Marmalade Glaze image

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

¼ cup ketchup
½ cup marmalade
½ clove garlic, finely chopped
½ teaspoon red pepper flakes
½ teaspoon chili powder
¼ teaspoon dry mustard
4 bone-in chicken breast halves

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

MARMALADE-GLAZED CHICKEN WINGS



Marmalade-Glazed Chicken Wings image

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

2-1/2 pounds whole chicken wings
2/3 cup orange marmalade
1/4 cup water
1 tablespoon lemon juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon prepared horseradish
1 garlic clove, minced
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon pepper
Oil for deep-fat frying

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.

STICKY MARMALADE CHICKEN



Sticky Marmalade Chicken image

This is from BBC Good Food 40 Best Chicken Recipes

Provided by mezzanino

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Season chicken with salt and pepper. Fry in the olive oil for 10 minutes turning over half way
  • Add stock, marmalade and thyme. Simmer for 5 minutes.
  • Remove the chicken and keep warm.
  • Boil the mixture to a syrup and pour over chicken.

BAKED ORANGE MARMALADE CHICKEN BREASTS



Baked Orange Marmalade Chicken Breasts image

These marmalade chicken breasts are easy to fix and your family will love them. Serve with rice and a side of vegetables for a memorable family meal.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 2h30m

Number Of Ingredients 9

4 split chicken breasts (bone-in)
Kosher salt (to taste)
Pepper (to taste)
1/2 cup sweet orange marmalade
2 teaspoons lemon juice
2 teaspoons Dijon mustard (or a whole grain mustard)
1 clove garlic (minced)
1/2 teaspoon Worcestershire sauce
1 teaspoon curry powder

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

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