Crazy Orange-Marmalade Chicken
photo by Crafty Lady 13
- Ready In:
- 1hr 45mins
- Preheat oven to 350 degrees.
- Place chicken in a glass or ceramic baking dish.
- Mix last 3 ingredients and pour over chicken.
- Marinate at least 2 hours in the refrigerator but no more than 24 hours.
- Bake until chicken is tender, approximately 1 1/2 hours.
- This recipe makes a delicious sauce for rice.
Questions & Replies
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All my picky eaters like it! I simply told them it was a sweet and sour chicken recipe w/out a ketchup base. I use boneless/ skinless chicken breasts. My only problem was that it stuck to the grill and got a tad burned, but next time I'll make my DH grill. I paired it with rice. Since I cut the recipe in half I added the the extra onion soup to the rice water. No one complained! Thanks for a fun chicken recipe.
Very interesting flavors in this marinade. After the first bite I wasn't sure how I felt about this dish, but after a couple more bites I decided that I enjoyed the uniqueness of the flavors. You really do taste all of the flavors in the marinade. I think I would like this better with a bone-in/skin-on chicken breast. I also think this would be very good on the grill with the extra marinade basted on the chicken breasts. Made for June, 2009 Aussie/NZ Swap.
I marinated split bone-in/skin on split breasts and drumsticks for 24 hours, I patted them dry and cooked them on the grill, it took about 45 minutes as my grill was very hot. The chicken was moist and juicy, though if most of the marinade flavor was in the skin. We typically don't eat the skin but the glaze on the chicken came out so pretty and I had to take a few bites bc it was so good. My husband ate a cold drumstick with the skin later on in the evening, cold for the fridge and loved it. I think these would be great to cook ahead and bring on a picnic!
The recipe didn't specify whether to cook the chicken in the marinade or what, so, I compromised and discarded half of it and cooked it in the remaining marinade. Turning and basting. I did cook a little longer to make the skin a bit more crisp. This had a wonderful taste and will definatly make it again, but next time I'll bake the chicken after removing it from the marinade and just baste it. Everyone really liked it and is definatly a keeper. Thanks for a tasty and easy meal. I served it over rice and with broccoli and fresh bread.
RECIPE SUBMITTED BY
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.