Chili Marmalade Chicken is a flavorful, zesty dish that bakes in the oven with minimal effort. It pairs perfectly with rice or quinoa.
INGREDIENTS
- 1 1/4 pounds Chicken Thighs or Tenderloins
- 1 1/2 tablespoons Soy Sauce
- 1 tablespoon Chili Garlic Paste
- 1 teaspoon Rice Vinegar
- 2 tablespoons Orange Juice
- 1 tablespoon Olive Oil
- 3/4 cup Orange Marmalade
- 1/4 teaspoon Ginger Paste
- 1 teaspoon Cornstarch
- Salt and Pepper to taste
INSTRUCTIONS
- In a small bowl, whisk together the soy sauce, chili garlic paste, rice vinegar, olive oil, orange marmalade, ginger paste, and cornstarch.
- Arrange the chicken in an oven-safe baking dish. I recommend using a Le Creuset Enameled Cast-Iron 3-1/2-Quart Round Braiser for this dish. Season the chicken with salt and pepper to taste.
- Pour the marmalade mixture over the chicken. Cover and bake at 400°F for 20 minutes.
- After 20 minutes, uncover, baste the chicken with the sauce, and continue to bake for an additional 20-30 minutes, or until the chicken is browned on top and fully cooked.
Notes: For an extra burst of orange flavor, add a little orange zest to the sauce.
Nutrition
Calories: 489 kcal
Carbohydrates: 42g
Protein: 37g
Fat: 19g
Saturated Fat: 5g
Sodium: 471mg
Sugar: 38g
