Sticky Marmalade Chicken
Treat your taste buds to the sweet-savory magic of Sticky Marmalade Chicken, a crowd-pleasing dish bursting with flavor and texture. Perfectly seared, bone-in chicken thighs are enveloped in a glossy, citrusy glaze made from vibrant orange marmalade, tangy soy sauce, and Dijon mustard, creating a delightful balance that will tantalize your palate. This one-skillet marvel transitions effortlessly from stovetop to oven, where the sauce thickens into caramelized perfection, coating each piece with sticky, zesty goodness. A touch of garlic and rice vinegar adds depth, while a final garnish of fresh rosemary elevates the dish with aromatic flair. Simple to prepare in under an hour, this recipe pairs beautifully with fluffy rice, roasted vegetables, or a crisp green salad, making it your go-to option for an unforgettable dinner. Keywords: sticky marmalade chicken, orange marmalade glaze, easy chicken dinner, one-skillet recipe, savory-sweet chicken recipe.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic cloves, minced
- 0.5 cup Orange marmalade
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Rice vinegar
- 2 sprigs Fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a large, oven-safe skillet over medium-high heat.
Place the chicken thighs skin side down in the skillet and sear for 5-6 minutes, until the skin is golden and crispy. Flip and cook the other side for 3-4 minutes. Remove and set aside on a plate.
Reduce the heat to medium and add the minced garlic to the skillet, cooking for 1 minute until fragrant.
In a small bowl, whisk together the orange marmalade, soy sauce, Dijon mustard, and rice vinegar until smooth.
Pour the marmalade mixture into the skillet, stirring to combine with the garlic. Let it simmer for 1-2 minutes, thickening slightly.
Return the chicken thighs to the skillet, skin side up, and spoon some of the sauce over each piece.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. The sauce will thicken further as it cools.
Serve the sticky marmalade chicken garnished with fresh rosemary sprigs, if desired. Pair with rice, roasted vegetables, or a simple green salad for a complete meal.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4683 mg | 204% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 102.2 g | ||
| Protein | 165.6 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1925 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
