Orange-Molasses Glazed Chicken
photo by Bergy
- Ready In:
- 1hr 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 5 -6 navel oranges (enough to get 3 cups fresh-squeezed juice)
- 1⁄2 cup red wine vinegar
- 1⁄2 cup molasses
- 4 boneless skinless chicken breast halves
- salt and pepper
directions
- Preheat oven to 400 degrees Fahrenheit, and cover a rimmed baking sheet with foil.
- Squeeze the oranges until you have 3 cups of juice.
- In a large skillet, combine the juice, molasses and vinegar and bring to a boil over high heat, skimming foam periodically.
- Boil until you have only about a half cup of thick glaze.
- This takes 10-15 minutes.
- Set half the glaze aside in a separate container for serving with the chicken.
- Place the chicken breast halves on the baking sheet and season with salt and pepper.
- Brush with glaze.
- Bake chicken, brushing with glaze two more times, until juices run clear when pierced, 35-40 minutes.
- Serve chicken hot with reserved glaze.
Questions & Replies
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Reviews
-
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!
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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.
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I agree completely with all said by Quest4ZBest and Jenn from New Orleans. This looks better than it turns out, but pouring the pan juices over everything hot on your plate definitely helps! For all that effort to juice the oranges (even with a machine), I recommend drinking the juice and using another chicken recipe ...
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I was excited to try this recipe...but was a little disappointed! It was good...but not something I'd want to make on a regular basis. I was hoping for something with more of an orange flavor - the molasses was more prominant than I would have liked. I didn't mind boiling down the sauce, but it did take over 15 minutes on medium/high (just for others to be aware of). I served over white rice.
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Tweaks
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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.
RECIPE SUBMITTED BY
Saturn
Sarnia, 0
<p>I am the Document Administrator for an engineering firm here in Sarnia. I am quite happy with the position and think I'll be there for a long, long time. It's nice to finally be settled in a job.</p>
<p>I am married to a wonderful man who takes great care of me. My two teenage sons from my previous marriage love and adore him as well. Things are wonderful at home.</p>
<p>As I am working full time, I don't have as much time to cook the fantastic meals that I would love to. Instead, we end up cooking a lot of quick, somewhat-healthy meals.</p>