Marmalade Glazed Chicken Thighs Recipes

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MARMALADE-GLAZED CHICKEN THIGHS



MARMALADE-GLAZED CHICKEN THIGHS image

Categories     Chicken     Dinner

Yield 4

Number Of Ingredients 7

8 boneless, skinless chicken thighs
salt & pepper
2 Tbsp. butter
2 Tbsp. vegetable oil
1/2 cup orange marmalade
1 Tbsp. Dijon mustard
2 tsp. lemon juice

Steps:

  • 1. Set a rack 6 in. from heat source and preheat broiler to high. Season chicken on all sides with salt and pepper. 2. Melt butter with oil over medium-high heat in a large ovenproof skillet. Add chicken and cook until lightly browned, about 4 min. per side. 3. Combine marmalade, mustard and lemon juice in a small bowl. Stir until blended. 4. Pour off fat from skillet. Add marmalade mixture and turn chicken several times to coat. Place skillet in oven and broil chicken until glazed and cooked through, about 10 min. Turn often, watching so it doesn't scorch.

ORANGE-BALSAMIC GLAZED CHICKEN



Orange-Balsamic Glazed Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

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.

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

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 CHICKEN THIGHS WITH MARMALADE-MUSTARD SAUCE



Baked Chicken Thighs with Marmalade-Mustard Sauce image

This is a quick and easy dinner with chicken thighs baked in a delicious orange marmalade-mustard sauce. Tastes great over rice.

Provided by Chef Mo

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 boneless chicken thighs
salt and ground black pepper to taste
1 tablespoon olive oil
½ cup orange marmalade
¼ cup bourbon
¼ cup yellow mustard
¼ cup onion, diced
2 cloves garlic, minced

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).

Nutrition Facts : Calories 395 calories, Carbohydrate 35.8 g, Cholesterol 71.6 mg, Fat 16.7 g, Fiber 1.2 g, Protein 17.6 g, SaturatedFat 3.9 g, Sodium 461.1 mg, Sugar 24.6 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.

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