Orange-Molasses Glazed Chicken
- Ready In:
- 1hr 25mins
- 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
- 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.
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RECIPE MADE WITH LOVE BY
"<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>"
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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 ...
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.
This was very tasty! I couldn't believe how so few ingredients could yield such a great and unique flavor. I served it with brown rice and and drizzled the remaining glaze over the rice, and the result was soooo yummy! My husband, my mother, and I all enjoyed it. I'll definitely make it again. Next time I'll not cook the glaze as long because it thickened up a lot after I removed it from the heat.
We really enjoyed the flavor of this! I made a half recipe and 3 oranges was not enough to get juice so I added the juice of about 8 clementines. While making the glaze, it quickly went from soupy to thick so be careful. Also, it was difficult to brush on the glaze since it becomes the consistency of taffy. I laid it on the chicken and it baked nicely. I had no extra to reserve though. Cleanup is a little extra work since the glaze hardens when it cools.
I was quite please with how this turned out. A lot of full bodied flavor with few ingredients. This would be a great dish for unexpected company (that is if you feel like treating them lol). Served with steamed rice, steamed broccoli and a side salad. Made a very nice dinner. I did cook my glaze for about 20 minutes. Next time I try it on the grill.