12 Delicious Orange Marmalade Chicken Recipes

How about adding a sweet and tangy twist to your chicken dinners? Our roundup of 12 Delicious Orange Marmalade Chicken Recipes is here to inspire your next meal. Perfect for those who love a blend of citrusy brightness with savory depth, these recipes promise to turn ordinary chicken into extraordinary dishes. Dive in and discover your new favorite way to enjoy chicken with a marmalade glaze!

Orange Marmalade Glazed Chicken

First off, let me tell you, there’s something magical about the combination of sweet and savory that just hits the spot every time. I stumbled upon this Orange Marmalade Glazed Chicken recipe during a lazy Sunday experiment, and it’s been a staple in my kitchen ever since. The glaze caramelizes beautifully, creating a sticky, flavorful crust that’s absolutely irresistible.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup high-quality orange marmalade
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken.
2. In a small bowl, whisk together the orange marmalade, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth. Tip: For a smoother glaze, warm the marmalade slightly before mixing.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden and crispy. Tip: Avoid moving the chicken too soon to ensure a perfect sear.
4. Flip the chicken thighs and brush the top generously with the marmalade glaze. Transfer the skillet to the preheated oven.
5. Bake for 20-25 minutes, brushing with additional glaze halfway through, until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for accuracy.
6. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

So there you have it, a dish that’s as delightful to look at as it is to eat. The chicken comes out juicy with a crispy skin, coated in a glaze that’s the perfect balance of sweet and tangy. Serve it over a bed of wild rice or with roasted vegetables for a complete meal that’s sure to impress.

Spicy Orange Marmalade Chicken Wings

Every time I think about game day or a cozy night in, my mind instantly goes to these Spicy Orange Marmalade Chicken Wings. There’s something about the sweet heat that just makes them irresistible, and I’ve lost count of how many times they’ve saved me from last-minute dinner dilemmas.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints, tips discarded
• 1 cup high-quality orange marmalade
• 2 tbsp clarified butter
• 1 tbsp apple cider vinegar
• 1 tsp crushed red pepper flakes
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Sea salt, to coat wings
• Freshly ground black pepper, to coat wings

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken wings dry with paper towels to ensure crispiness, then season both sides generously with sea salt and black pepper.
3. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each for even cooking.
4. Bake for 45 minutes, flipping halfway through, until the skin is golden and crispy.
5. While the wings bake, combine orange marmalade, clarified butter, apple cider vinegar, red pepper flakes, smoked paprika, and cayenne pepper in a small saucepan over medium heat.
6. Simmer the sauce for 5 minutes, stirring occasionally, until it thickens slightly. Tip: For a smoother sauce, strain it through a fine-mesh sieve.
7. Once the wings are done, toss them in the sauce until fully coated. Tip: For extra sticky wings, broil for an additional 2-3 minutes after saucing.
8. Serve immediately, garnished with orange zest or sliced scallions for a pop of color. Tip: Pair with a crisp, cold beverage to balance the heat.

Ready to dive in? The wings boast a perfect crunch with a glaze that’s boldly sweet at first, then slowly builds into a warm, spicy finish. Try serving them over a bed of jasmine rice to soak up every last drop of that addictive sauce.

Orange Marmalade Chicken Stir Fry

Last week, I found myself staring at a jar of orange marmalade in my pantry, wondering how to give it a savory twist. That’s when the idea for this Orange Marmalade Chicken Stir Fry was born—a perfect blend of sweet and savory that’s become a weeknight favorite.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp clarified butter
• 1/2 cup orange marmalade
• 2 tbsp soy sauce
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 cup snap peas, trimmed
• 1/4 cup chicken stock
• 1 tbsp cornstarch
• 2 tbsp water
• 1/4 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add thinly sliced chicken breasts, cooking until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Add julienned red bell pepper and snap peas, stir-frying for 2 minutes until slightly softened.
5. Whisk together orange marmalade, soy sauce, chicken stock, and red pepper flakes in a bowl, then pour over the chicken and vegetables.
6. Bring to a simmer, then reduce heat to medium-low, cooking for 5 minutes to meld flavors. Tip: Adjust the heat to maintain a gentle simmer.
7. In a small bowl, mix cornstarch and water to create a slurry, then stir into the skillet to thicken the sauce, about 1 minute.
8. Garnish with sliced green onions before serving. Tip: For an extra kick, add more red pepper flakes to taste.

Serve this Orange Marmalade Chicken Stir Fry over a bed of steamed jasmine rice or quinoa for a complete meal. The dish boasts a delightful contrast of textures—tender chicken, crisp vegetables, and a glossy, flavorful sauce that’s both sweet and slightly spicy. It’s a versatile recipe that’s sure to impress at any dinner table.

Baked Orange Marmalade Chicken Thighs

Over the years, I’ve found that the simplest ingredients can create the most memorable meals, especially when they’re baked to perfection. This dish, with its sweet and tangy glaze, reminds me of summer dinners at my grandma’s house, where the oven was always on and the table was never empty.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup high-quality orange marmalade
• 2 tbsp Dijon mustard
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh thyme

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a small bowl, whisk together the orange marmalade, Dijon mustard, grated ginger, and minced garlic until smooth.
3. Season the chicken thighs evenly with sea salt and black pepper, then arrange them skin-side up in the prepared baking dish.
4. Brush the marmalade mixture generously over each chicken thigh, ensuring they’re fully coated.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is caramelized and crispy.
6. Halfway through baking, baste the chicken with the pan juices to enhance flavor and moisture.
7. Remove from the oven and let rest for 5 minutes before serving, garnished with chopped fresh thyme.

Just out of the oven, these chicken thighs boast a sticky, glossy glaze with a perfect balance of sweetness and spice. Serve them over a bed of fluffy jasmine rice or alongside roasted vegetables for a meal that’s as vibrant as it is satisfying.

Orange Marmalade Chicken Salad

Every now and then, I stumble upon a recipe that feels like it was made just for me, and this Orange Marmalade Chicken Salad is one of those. It’s a delightful mix of sweet and savory, perfect for those days when you’re craving something light yet satisfying. I remember first making it on a lazy Sunday afternoon, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1/2 cup high-quality orange marmalade
• 1/4 cup Greek yogurt, full-fat
• 1 tbsp Dijon mustard
• 1/2 cup celery, finely diced
• 1/4 cup red onion, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large mixing bowl, combine the shredded chicken breast, orange marmalade, Greek yogurt, and Dijon mustard. Mix until all ingredients are evenly coated. Tip: For a smoother consistency, warm the marmalade slightly before adding.
2. Add the finely diced celery and minced red onion to the bowl. Stir gently to incorporate. Tip: Soaking the red onion in cold water for 10 minutes before mincing can reduce its sharpness.
3. Season the mixture with sea salt and freshly ground black pepper. Adjust the seasoning according to your preference. Tip: Always taste your salad before serving to ensure the balance of flavors is just right.
4. Garnish with freshly chopped parsley for a pop of color and freshness.

A perfect blend of textures and flavors, this Orange Marmalade Chicken Salad is both refreshing and hearty. Serve it on a bed of mixed greens for a light lunch, or between slices of artisan bread for a satisfying sandwich. The sweetness of the marmalade paired with the tanginess of the yogurt creates a harmony that’s hard to resist.

Grilled Orange Marmalade Chicken Breasts

Warm summer evenings call for dishes that are both vibrant and effortless, and this Grilled Orange Marmalade Chicken Breasts recipe is my go-to. It’s a delightful blend of sweet and tangy, with a hint of smokiness from the grill, reminding me of the backyard barbecues at my grandma’s house where the chicken was always the star.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1 cup orange marmalade, high-quality
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. In a medium bowl, whisk together the orange marmalade, Dijon mustard, apple cider vinegar, smoked paprika, sea salt, and black pepper until fully combined.
3. Brush the chicken breasts lightly with extra virgin olive oil to prevent sticking and ensure even grilling.
4. Place the chicken on the grill and cook for 5-7 minutes on the first side, or until you see clear grill marks and the chicken releases easily.
5. Flip the chicken and generously brush the top with the marmalade mixture. Cook for another 5-7 minutes.
6. Flip once more, brush the other side with the remaining marmalade mixture, and cook for an additional 2-3 minutes to caramelize the glaze.
7. Remove the chicken from the grill and let it rest for 5 minutes before slicing to retain its juices.

Velvety with a sticky-sweet crust and juicy interior, this chicken is a masterpiece of contrasts. Serve it atop a bed of wild rice or alongside a crisp arugula salad for a meal that’s as beautiful as it is delicious.

Orange Marmalade Chicken with Rice

Perfectly balancing sweet and savory, this Orange Marmalade Chicken with Rice has become a staple in my kitchen, especially when I’m craving something that feels both indulgent and comforting. The way the marmalade caramelizes on the chicken is nothing short of magical, and I love pairing it with fluffy rice to soak up all the delicious juices.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1 cup orange marmalade, high-quality
• 2 tbsp clarified butter
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1/2 cup chicken stock, low-sodium
• 1 tbsp soy sauce, reduced-sodium
• 1 cup jasmine rice, rinsed until water runs clear
• 1 3/4 cups water
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken later.
2. In a medium saucepan over medium heat, combine the jasmine rice, water, and sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
3. While the rice cooks, heat clarified butter in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and sear until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pan to get a good sear.
4. In a small bowl, whisk together orange marmalade, grated ginger, minced garlic, chicken stock, and soy sauce. Pour the mixture over the chicken in the skillet.
5. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Basting the chicken halfway through with the sauce will keep it moist and flavorful.
6. Serve the chicken over the steamed rice, spooning extra sauce from the skillet over the top.

Here’s how the dish turns out: the chicken is incredibly tender, with a sticky, glossy coating that’s packed with bright citrus and warm ginger notes. For a creative twist, try serving it with a sprinkle of toasted sesame seeds or a side of steamed broccoli for added color and crunch.

Slow Cooker Orange Marmalade Chicken

Having spent countless Sundays experimenting with my slow cooker, I’ve stumbled upon a recipe that’s become a staple in my household. It’s the kind of dish that fills the kitchen with an irresistible aroma, promising a meal that’s both comforting and slightly exotic.

Ingredients

• 4 pasture-raised chicken thighs, skin-on
• 1 cup high-quality orange marmalade
• 2 tbsp clarified butter
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1/2 cup chicken stock, low-sodium
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Season the chicken thighs generously with sea salt and freshly ground black pepper on both sides.
2. Heat the clarified butter in a large skillet over medium-high heat until shimmering. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip and sear the other side for an additional 3 minutes. Transfer to the slow cooker.
3. In the same skillet, reduce the heat to medium. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
4. Pour in the chicken stock and apple cider vinegar, scraping up any browned bits from the bottom of the skillet. Stir in the orange marmalade and smoked paprika until well combined. Bring to a simmer for 2 minutes.
5. Pour the sauce over the chicken in the slow cooker, ensuring the thighs are well-coated. Cover and cook on low for 6 hours.
6. Once cooked, carefully remove the chicken thighs from the slow cooker. If desired, skim any excess fat from the sauce and adjust seasoning with additional salt and pepper.

Letting the chicken rest for a few minutes before serving allows the flavors to meld beautifully. The result is a dish where the chicken is fall-off-the-bone tender, enveloped in a sauce that’s the perfect balance of sweet, tangy, and smoky. Serve it over a bed of fluffy jasmine rice or with roasted vegetables for a complete meal that’s sure to impress.

Orange Marmalade Chicken Skewers

Remember those lazy summer afternoons when the grill was your best friend? That’s exactly where my mind wandered when I first whipped up these Orange Marmalade Chicken Skewers. The sweet and tangy glaze, the charred edges—it’s a recipe that brings back memories and creates new ones.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup high-quality orange marmalade
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tbsp extra-virgin olive oil
• Salt, to season

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. In a medium bowl, whisk together the orange marmalade, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, and cayenne pepper until smooth. Tip: For a smoother glaze, warm the marmalade slightly before mixing.
3. Thread the chicken pieces onto skewers, leaving a small space between each piece to ensure even cooking.
4. Brush the skewers lightly with extra-virgin olive oil and season both sides with salt.
5. Place the skewers on the grill. Cook for 4-5 minutes on one side, then flip. Tip: Avoid moving the skewers too much to get those perfect grill marks.
6. After flipping, brush the cooked side generously with the marmalade glaze. Cook for another 4-5 minutes.
7. Flip the skewers once more, brush the other side with the glaze, and cook for an additional 2 minutes. Tip: Keep a close eye during the last few minutes to prevent burning from the sugar in the glaze.
8. Remove from the grill and let rest for 3 minutes before serving.

Glazed to perfection, these skewers boast a sticky, caramelized exterior with juicy, tender chicken inside. Serve them over a bed of cilantro-lime rice or alongside a crisp, citrusy salad for a meal that’s as vibrant as it is delicious.

Orange Marmalade Chicken Pizza

Craving something sweet, savory, and utterly unique for dinner tonight? I stumbled upon this Orange Marmalade Chicken Pizza recipe during a lazy Sunday experiment, and it’s been a game-changer for my pizza nights. The combination of tangy marmalade with succulent chicken on a crispy crust is nothing short of magical.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup orange marmalade
• 1 tbsp Dijon mustard
• 1 cup cooked chicken breast, shredded
• 1/2 cup red onion, thinly sliced
• 1 cup mozzarella cheese, shredded
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, ensuring an even thickness throughout.
3. In a small bowl, whisk together the orange marmalade and Dijon mustard until smooth. Tip: For a smoother consistency, warm the marmalade slightly before mixing.
4. Brush the rolled-out dough with olive oil, then spread the marmalade mixture evenly over the surface, leaving a 1-inch border for the crust.
5. Evenly distribute the shredded chicken and red onion slices over the marmalade base. Tip: For extra flavor, toss the chicken in a bit of the marmalade mixture before adding it to the pizza.
6. Sprinkle the shredded mozzarella cheese over the toppings, then season with sea salt and black pepper.
7. Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through baking for even cooking.
8. Remove from the oven and let it cool for 2 minutes before sprinkling with fresh rosemary.

Kick your pizza night up a notch with this Orange Marmalade Chicken Pizza. The crust is perfectly crispy, the marmalade adds a bright, tangy sweetness, and the rosemary brings a fragrant finish. Serve it with a light arugula salad dressed in lemon vinaigrette to complement the flavors beautifully.

Orange Marmalade Chicken Tacos

Never did I think that the sweet tang of orange marmalade could elevate chicken tacos to such heights, but here we are. It all started on a lazy Sunday when I was rummaging through my fridge, looking for something to spice up my usual taco night. That’s when I spotted a jar of orange marmalade, and the rest, as they say, is history.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1/2 cup high-quality orange marmalade
• 2 tbsp clarified butter
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 cup chicken stock, low-sodium
• 8 small corn tortillas, warmed
• 1/4 cup fresh cilantro, finely chopped
• 1 lime, cut into wedges
• Sea salt, to taste

Instructions

1. In a medium bowl, combine the orange marmalade, smoked paprika, ground cumin, and cayenne pepper to create a marinade.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
3. Heat the clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
4. Remove the chicken from the marinade, letting excess drip off, and sear in the skillet for 5-6 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F.
5. Deglaze the skillet with chicken stock, scraping up any browned bits, and reduce the liquid by half to create a glossy sauce.
6. Shred the chicken using two forks, then toss with the reduced sauce to coat evenly.
7. Serve the shredded chicken on warmed corn tortillas, garnished with fresh cilantro and a squeeze of lime juice.

What makes these tacos stand out is the perfect balance of sweet and spicy, with the orange marmalade adding a glossy sheen and depth of flavor that’s irresistible. For an extra crunch, top with thinly sliced radishes or a sprinkle of cotija cheese.

Orange Marmalade Chicken Sandwich

Orange marmalade chicken sandwich is one of those recipes that sneaks up on you with its perfect balance of sweet and savory. I first stumbled upon this combination during a lazy Sunday brunch experiment, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 boneless, skinless chicken breasts, about 6 oz each
• 1/2 cup orange marmalade
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp extra-virgin olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 slices sourdough bread, toasted
• 1/2 cup arugula
• 2 tbsp crumbled goat cheese

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the orange marmalade, Dijon mustard, apple cider vinegar, smoked paprika, sea salt, and black pepper until smooth.
3. Place the chicken breasts on the prepared baking sheet and brush them generously with the marmalade mixture, reserving half for later.
4. Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (74°C), basting with the remaining marmalade mixture halfway through.
5. While the chicken bakes, toast the sourdough bread until golden and crisp.
6. Once the chicken is done, let it rest for 5 minutes before slicing it thinly against the grain.
7. Assemble the sandwiches by layering the arugula and sliced chicken on the toasted sourdough, then sprinkle with crumbled goat cheese.

Every bite of this sandwich offers a delightful contrast between the juicy, flavorful chicken and the crisp, tangy arugula, with the goat cheese adding a creamy finish. Try serving it with a side of sweet potato fries for a complete meal that’s sure to impress.

Conclusion

From sweet to savory, these 12 orange marmalade chicken recipes offer a delightful twist to your dinner routine. Perfect for home cooks looking to impress with minimal effort, each dish promises a burst of flavor. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!