Curried Marmalade Mustard Chicken Recipes

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HONEY MUSTARD CHICKEN MARINADE

This tangy-sweet marinade takes a hum-drum weeknight chicken dinner up a notch or two. Mix it up with 1 1/2 pounds of chicken, pop it in the freezer and you'll always have a flavorful meal on hand.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 4



Honey Mustard Chicken Marinade image

Steps:

  • For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
  • To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons whole-grain mustard
Kosher salt

LADY MARMALADE CHICKEN SALAD

Provided by Aarti Sequeira

Time 40m

Yield 4-6 servings

Number Of Ingredients 15



Lady Marmalade Chicken Salad image

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes. Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool. Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl. Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined. Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro.
  • Photograph by Lisa Shin

2 boneless, skinless chicken breasts (about 1 pound)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
3 tablespoons orange marmalade
1 medium shallot, minced
1 green apple, diced
1 cup red seedless grapes, halved
Juice of 1 lime
1 cup low-fat Greek yogurt, mixed well
1 tablespoon canola or peanut oil
1 teaspoon brown mustard seeds or cumin seeds
1 clove garlic, minced
2 teaspoons curry powder
2 tablespoons roasted salted cashews, chopped
Fresh cilantro leaves, for sprinkling

RHUBARB CURRY CHICKEN

A sweet curry dish that goes great with rice.

Provided by suzy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h45m

Yield 4

Number Of Ingredients 8



Rhubarb Curry Chicken image

Steps:

  • Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.
  • Bring to a boil, then reduce heat to medium-low and simmer until marmalade is thickened, stirring occasionally, about 45 minutes. Allow marmalade to cool; ladle into jars. Cover jars with lids and refrigerate until ready to use.
  • Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.
  • Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve rhubarb sauce over chicken breasts.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 112.1 g, Cholesterol 60.8 mg, Fat 2.9 g, Fiber 3.9 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 637.8 mg, Sugar 105.6 g

4 cups chopped rhubarb
1 large orange, peeled and chopped
2 cups white sugar
2 teaspoons grated orange zest
½ cup water
1 tablespoon curry powder
1 teaspoon salt
4 skinless, boneless chicken breast halves

CHIPOTLE-MARMALADE CHICKEN

Big on flavor and easy on the cook's time, this slow cooker chicken recipe is appealing. The sweet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice to use up every delectable drop of the sauce. -Cittie, Tasteofhome.com Community

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13



Chipotle-Marmalade Chicken image

Steps:

  • Sprinkle chicken with salt and pepper. Transfer to a 3-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 315 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 400mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
Dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 tablespoon canola oil
1 tablespoon balsamic vinegar
1 tablespoon minced chipotle pepper in adobo sauce
1 tablespoon honey
1 teaspoon chili powder
1/4 teaspoon garlic powder
4 teaspoons cornstarch
2 tablespoons cold water

MARMALADE-MUSTARD CHICKEN

Make and share this Marmalade-Mustard Chicken recipe from Food.com.

Provided by jan007

Categories     Weeknight

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7



Marmalade-Mustard Chicken image

Steps:

  • Simmer first five ingredients in small saucepan for 5 minutes, stirring constantly, add garlic; Cool.
  • Brush chicken pieces on all sides with half of glaze.
  • refrigerate 1 hour.
  • Reserve marinade.
  • TO GRILL: Light a charcoal fire and let it burn down to medium, or preheat a gas grill to medium.
  • Position grill rack about 6 inches above heat source.
  • When the grill is ready, lightly oil the rack.
  • Lay chicken on rack, cover and grill 5 minutes.
  • Turn, cover and grill for another 5 minutes.
  • Brush the chicken with some of the mainade, turn and grill for 5 minutes.
  • Continue brushing chicken with marinade and turning it every 5 minutes until the chicken is cooked through while remaining moist, 25 to 30 minutes.

Nutrition Facts : Calories 404.8, Fat 14.8, SaturatedFat 4, Cholesterol 92.8, Sodium 468, Carbohydrate 37.7, Fiber 1.6, Sugar 33, Protein 31.9

1/2 cup orange marmalade
1/2 cup Dijon mustard
2 tablespoons honey
1/2 tablespoon curry powder
2 teaspoons fresh lemon juice
1 clove garlic, minced
4 chicken breasts

CURRIED MARMALADE - MUSTARD CHICKEN

A yummy coating for bbq'd/roasted chicken. The chicken needs to marinate for an hour before cooking.

Provided by evelynathens

Categories     Chicken

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 6



Curried Marmalade - Mustard Chicken image

Steps:

  • Simmer marmalade, mustard, honey, curry and lemon juice in small saucepan over low heat, stirring constantly, 5 minutes.
  • Cool.
  • (can be made up to 3 days ahead) Brush chicken pieces on all sides with half of this glaze.
  • Let stand 1 hour at room temperature.
  • Season with salt and pepper Grill in oven or bbq at medium heat.
  • Brush with remaining glaze and serve.

Nutrition Facts : Calories 1492.3, Fat 92.1, SaturatedFat 26.1, Cholesterol 453.6, Sodium 689.9, Carbohydrate 48.9, Fiber 1.4, Sugar 43.9, Protein 113.7

1 cup seville orange marmalade
1/2 cup Dijon mustard
1/4 cup honey
1 tablespoon curry powder
1 tablespoon fresh lemon juice
2 (4 lb) chicken, quartered

ORANGE CURRIED CHICKEN

An orange marmalade curry sauce gives this chicken its sparkling sheen.

Provided by Wilma Scott

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 5



Orange Curried Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.
  • Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
  • Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

Nutrition Facts : Calories 588.9 calories, Carbohydrate 54 g, Cholesterol 144 mg, Fat 21 g, Fiber 1.1 g, Protein 47.4 g, SaturatedFat 6 g, Sodium 768.7 mg, Sugar 48 g

1 cup orange marmalade
1 tablespoon curry powder
1 teaspoon salt
½ cup water
4 bone-in chicken breast halves, with skin

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