Orange-Molasses Glazed Chicken

Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

I adopted this recipe from the RecipeZaar account. I was blown away at how flavourful this dish was. Be careful not to actually burn it though as the burnt molasses taste will permeate the entire dish. ;) Trust me on that one! ---- Original Chef's notes: "This simple citrus glaze has a hint of sweetness, but also takes on a bit of smoky flavor from the molasses and red wine vinegar. The chicken turns a beautiful mahogany color, and is so delicious. From Everyday Food's January 2004 issue."


  1. Preheat oven to 400 degrees Fahrenheit, and cover a rimmed baking sheet with foil.
  2. Squeeze the oranges until you have 3 cups of juice.
  3. In a large skillet, combine the juice, molasses and vinegar and bring to a boil over high heat, skimming foam periodically.
  4. Boil until you have only about a half cup of thick glaze.
  5. This takes 10-15 minutes.
  6. Set half the glaze aside in a separate container for serving with the chicken.
  7. Place the chicken breast halves on the baking sheet and season with salt and pepper.
  8. Brush with glaze.
  9. Bake chicken, brushing with glaze two more times, until juices run clear when pierced, 35-40 minutes.
  10. Serve chicken hot with reserved glaze.
Most Helpful

Moxie! We loved this chicken! The glaze is perfect. First off, I started with 3 cups of Sunny Delight, added the molasses, and I had to use white wine vinegar, out of red and...KIDDING, lol! I used real OJ!(but I really did have to sub white wine vinegar) The glaze is so good! Mine took longer than 15 minutes to cook down, too. I think it was because I used a saucepan, and not a large skillet--no biggie. The chicken came out moist and delicious. I will definitely make this one again! Thanks mox!

ciao February 12, 2004

The whole family loved this. I used 8 oranges though, but I think that's because I had to squeeze them by hand. I subbed dark corn syrup for the molasses because at the last minute I noticed I didn't have any, and it was still perfection. I think the glaze had to boil down for a 1/2 hour, maybe because I made a subsitution? It doesn't matter because this was just wonderful! I made your Cranberry Upsidedown Cake for after dinner and I think it's the perfect dessert for this.

Kiss*My*Tiara May 05, 2004

Excellent provender. Followed directions explicitly and it turned out terrific. Thanks, Moxie.

Clifford Boren February 15, 2004