Curried Marmalade - Mustard Chicken

Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

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


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

Wow! Made this last week - am sure it will be on again this week! Yes it is that good. We love chicken - the fruit and curry make for a great combination! Made as posted - wouldn't change a thing, Can't wait to serve this one to family and friends!

Gerry June 23, 2008

I used this remarkable tasting glaze on a Cornish hen. I made the curry yesterday as suggested so the flavors were really savory and intense and so wonderful tasting. I basted the glaze on during the roasting time, and the hen was so succulent. I used Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture as the curry base. Oh just delightful! I also used cookiedog's idea regarding the coconut....yum!! Thank you evelyn/athens. Made for *ZWT4* June 2008.

Andi of Longmeadow Farm June 23, 2008

This was delicious! The marmalade and curry really work well together. I like cookiedog's suggestion of adding coconut and will try to remember that next time. Made for ZWT 4 by another Jefe de la cocina

little_wing June 21, 2008