Sticky Chicken with Thin Cut Orange Marmalade
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Serves 4
10 mins prep time
30 mins cooking time
recipe courtesy of our friends at streamline foods
Sticky Chicken with Thin Cut Orange Marmalade is a vibrant, sweet and savoury dish that delivers a delicious balance of zesty citrus flavour and rich, caramelised glaze. Perfect for a comforting family dinner or an easy yet impressive midweek meal, this recipe transforms simple chicken into something truly flavourful and satisfying.
The chicken is first seasoned and lightly seared or roasted until golden, helping to lock in its natural juices and create a tender, succulent texture. As it cooks, it develops a slightly crisp exterior that holds up beautifully against the sticky glaze that comes later.
The star of the dish is the thin cut orange marmalade, which provides a bright, tangy sweetness with delicate citrus peel throughout. When gently heated and combined with ingredients such as soy sauce, garlic, ginger, or a splash of vinegar, it transforms into a glossy, sticky glaze that coats the chicken perfectly. The marmalade’s natural bitterness from the orange peel adds depth and prevents the dish from becoming overly sweet.
As the glaze simmers and reduces, it thickens into a rich, shiny sauce that clings to every piece of chicken, creating a beautifully caramelised finish. The result is a mouth-watering combination of sticky, savoury, and citrusy flavours with just the right amount of zing.
This dish pairs wonderfully with steamed jasmine rice, fluffy couscous, or stir-fried vegetables, all of which help soak up the delicious sauce. A sprinkle of spring onions or sesame seeds can be added for extra texture and freshness.
Sticky Chicken with Thin Cut Orange Marmalade is a simple yet flavour-packed recipe that brings a touch of brightness and indulgence to the table. It’s an easy way to elevate everyday chicken into a sweet, sticky, and unforgettable meal.
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Ingredients
You'll Need
- 8 chicken pieces, a mixture of drumsticks and thighs
- 1tsp oil
- 2 shallots sliced
- 1 garlic clove, crushed
- 1 red chilli, seeded and chopped
- 4tbsp Thin Cut Orange Marmalade
- 1tbsp soy sauce
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Method
- Heat the oven to 200C
- In a small saucepan heat 1tsp oil and cook the shallots gently for a minute. Add the garlic and chilli and continue cooking until the shallots are soft. Remove from the heat and stir in the Thin Cut Orange Marmalade and soy sauce
- Put the chicken in a large bowl and pour over the marinade mixture, stirring well to coat the chicken. Place the chicken into an oven dish and spoon over any sauce that remains in the bowl. Cook for 30 mins, turning halfway through and basting. The chicken should be sticky and caramelised on the top and cooked all the way through
- Tips: Delicious served with potato wedges and Tenderstem broccoli. Double or triple this recipe if you’re cooking for a crowd. Cover the marinating chicken and refrigerate for up to a day to get ahead.