Time 35m Yield 2 Number Of Ingredients 7 Steps:
Preheat the oven to 200 C / 400 F. Place the chicken pieces (skin side up) on a flat baking tray covered with foil or parchment paper. I used foil as I was at a friend’s house but ideally you would want to use parchment paper. Otherwise, drizzle the tray with some olive oil. The parchment paper is mostly there to catch any sweet juices and to prevent them from sticking to your tray, which is a pain in the *** to clean. So, the chicken is on the tray, not sprinkle with pieces with salt and some pepper. Put the tray in the oven, middle shelf, and bake for 17 minutes. In the meantime, mix together the marmalade, mustard and lemon juice in a small bowl and set aside. After 15 minutes, remove the chicken and spread the marmalade over the top. Place the tray back in the oven for 15 more minutes. Prepare a side of vegetables or a salad while it’s cooking.
Time 45m Yield 4 Number Of Ingredients 7 Steps:
Preheat an outdoor grill for medium heat and lightly oil the grate. Whisk ketchup, marmalade, garlic, red pepper flakes, chili powder, and dry mustard together in a small bowl. Place chicken on the preheated grill and cook, flipping occasionally, for 25 minutes. Brush on glaze and cook, flipping as needed, until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the grill, brush on more glaze, and serve.
Time 30m Yield 3 serving(s) Number Of Ingredients 10 Steps:
Pound chicken breasts to a thickness of 1/4". Heat oil in medium skillet over medium-high heat. Dip chicken in egg, then in crumbs to coat well. Shake off excess. Cook until golden brown, about 1-1/2 minutes per side. Remove from skillet and keep warm. Add Grand Marnier to skillet. Bring to a boil, scraping brown bits. Blend in marmalade. Mix in remaining ingredients and reduce heat to low. Return chicken to skillet. Cover and simmer 10 minutes. Baste chicken with glaze and continue cooking until juices run clear when pierced with tip of sharp knife, about 5 minutes. Check frequently to avoid burning glaze. Serve immediately.
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
In a large pan, heat the extra-virgin olive oil over medium-high to high heat. Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more. In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.
Time 20m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Prepare the chicken tenders in the oven as directed, on a foil lined baking sheet. Meanwhile, melt the butter in a medium skillet and cook the onions until soft. Blend in the syrup and the mustard. Cook to a simmer for 1 minute and remove from heat. Add the cooked chicken tenders to the skillet and stir to coat. Spreak glazed chicken back onto the baking sheet and cook 5-8 minutes longer until the sauce is set.
Time 25m Yield 2 servings. Number Of Ingredients 8 Steps:
Flatten chicken to 1/4-in. thickness. Sprinkle with 1/4 teaspoon lemon-pepper and salt; set aside. , In a large skillet, saute onion in oil and butter until tender. Sprinkle with the garlic powder and remaining lemon-pepper. Remove onion and keep warm., In the same skillet, cook chicken over medium heat for 3 minutes on each side or a thermometer reaches 170°. Spread marmalade over chicken. Return onion to the pan. Reduce heat; cover and simmer for 2-3 minutes or until the marmalade is melted.
Time 30m Yield 2 dozen. Number Of Ingredients 12 Steps:
Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the marmalade, water, lemon juice, soy sauce, horseradish and garlic. Bring to a boil; cook until liquid is reduced to about 3/4 cup., Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper, add wings a few at a time, and shake to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. , Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately.
Time 45m Yield 3 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Season drumsticks with salt and pepper and place in an oven-proof dish. Bake in the preheated oven for 20 minutes. Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl. Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes. Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven’s broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.
More about “marmalade glazed chicken tenders recipes”
Time 30m Yield Serves 4 Number Of Ingredients 0 Steps:
Season chicken with salt and pepper. Fry in the olive oil for 10 minutes turning over half way Add stock, marmalade and thyme. Simmer for 5 minutes. Remove the chicken and keep warm. Boil the mixture to a syrup and pour over chicken.
