Chickenmarmalade Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Season the chicken breasts with salt and pepper, to taste. In a large saute pan over high heat, add the oil. Once heated, place the chicken into the pan. Cover the chicken with aluminum foil and place another heavy pan on top. Cook the chicken until the skin is golden brown, about 5 to 8 minutes, and then flip and cook until cooked through, about 5 to 8 more minutes. Serve with the marmalade and wilted romaine.
• Place the oranges on a flat surface and slice a few thin rounds from both ends. Avoid the center part because that's where a large concentration of the pits are.
• Measure the honey directly into a medium skillet over low heat until it melts. Add the oranges rounds and bring the mix to a boil. Add a sprinkle of salt and pepper, to taste. Add the juice of the lemon and the vanilla. Stir to blend. Cook for an additional 2 minutes and then transfer to a bowl to cool.
• In a large skillet, heat the butter and add the garlic over medium heat. Cook until fragrant and add the romaine. Season with salt and pepper, to taste. Use a wooden spoon and stir to blend for an additional minute. Remove from the heat and drain any liquid remaining. Add a few squirts of lemon juice and serve with chicken.

Steps:

• Cut up chicken.
• Mix orange juice, soy sauce, orange marmalade, peach preserves, pepper and salt together.
• Marinate chicken in mixture for 2 hours.
• bake chicken in 375 degree Fahrenheit oven for 45 minutes.
• Turn chicken.
• Bake 15 minutes more.

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.

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.

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.

Steps:

• Combine mustard, marmalade, jalapeno, lime juice and oil.
• If mixture isn't hot enough to your taste add a little cayenne pepper.
• Wash chicken and pat dry.
• Cut a pocket in the side of each breast and spoon in a little of the mustard sauce.
• Baste the tops of the chicken with the sauce.
• Place chicken on a rack in a roasting pan.
• Bake in a preheated pan for 40 minutes or until chicken is no longer pink.
• Baste once during the cooking time with the sauce.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the marmalade, garlic, ginger, soy, oil and half the lemon juice. Arrange the chicken thighs on a baking tray lined with foil and spoon over half the marmalade mixture. Roast in the oven for 15 mins.
• Baste the chicken with the marmalade mix from the bottom of the tray, then spoon over the remaining marmalade mix and cook for another 10 mins. Baste again, then cook for a further 10-15 mins until the chicken is cooked through and golden.
• Squeeze over the remaining lemon juice, and sprinkle with the zest and spring onions. Serve with rice and stir-fried Tenderstem broccoli.

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.

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.

Steps:

• In a medium-size microwave-safe bowl, stir marmalade with soy sauce. Microwave, uncovered, on high until softened, 1 minute.
• OR melt in a saucepan, stirring often.
• Stir in barbecue sauce.
• Place chicken in crock pot. Pour in sauce. Stir to coat.
• Cover and cook on high setting 4 hours or low 6 hours.
• To bake, preheat oven to 350F (180C). Place chicken in a large, ovenproof casserole dish that will hold at least 16 cups (4 L). Pour sauce over chicken. Stir to evenly coat. Set on a baking sheet to catch any drips if it bubbles over.
• Bake, covered, in centre of preheated oven until chicken feels springy when pressed and sauce is bubbly, about 1 3/4 hours.
• To thicken sauce, remove cooked chicken to a large serving bowl.
• In a small bowl, stir cornstarch with water until dissolved.
• Carefully ladle liquid from slow cooker or casserole into a medium-size saucepan.
• Set over high heat. Bring to a boil. Stir in cornstarch mixture.
• Reduce heat to medium. Stir until sauce thickens, 2 minutes. Pour over chicken.
• Note: I prefer orange marmalade, ginger marmalade can be substituted. Recipe yields approximately 3 cups of sauce.

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.

Steps:

• Heat oven to 200C/180C fan/ gas 6. Put the thighs in a roasting tin and roast for 30 mins.
• Meanwhile, mix the oil, marmalade, garlic, chilli, allspice, oregano and some seasoning to make a marinade. Remove the thighs from the oven and brush all over with the marinade. Return to the oven and roast for another 20 mins until crispy and golden. Serve with some sweet potato wedges, lime wedges and salad, if you like.

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.

Steps:

• Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
• Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
• Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
• Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.