Best 6 Marmalade Glazed Chicken Recipes

SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS

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.

MARMALADE-GLAZED CHICKEN WINGS

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.

MARMALADE GLAZED CHICKEN

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.

SPICY MARMALADE GLAZED CHICKEN

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.

MARMALADE GLAZED CHICKEN TENDERS

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.

MARMALADE-GLAZED CHICKEN THIGHS

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.