Curried Marmalade Mustard Chicken Recipes

Steps:

• For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

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.

Steps:

• In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Brown chicken on both sides, about 2 minutes per side. Transfer chicken thighs to an 8-inch square baking dish.
• Combine orange marmalade, bourbon, mustard, onion, and garlic in a small bowl. Pour sauce into the skillet. Cook and whisk over medium heat to cook off the bourbon, about 2 minutes. Pour sauce over chicken thighs in the baking dish.
• Bake in the preheated oven, uncovered, until chicken thighs are longer pink and juices run clear, about 25 minutes. An instant-read thermometer inserted in the center should read 165 degrees F (74 degrees C).

Steps:

• Simmer first five ingredients in small saucepan for 5 minutes, stirring constantly.
• Cool.
• Brush chicken pieces on all sides with half of glaze.
• Let stand 1 hour at room temperature.
• Grill over medium heat.

Steps:

• Simmer marmalade, mustard, honey, curry and lemon juice in small saucepan over low heat, stirring constantly, 5 minutes.
• Cool.
• (can be made up to 3 days ahead) Brush chicken pieces on all sides with half of this glaze.
• Let stand 1 hour at room temperature.
• Season with salt and pepper Grill in oven or bbq at medium heat.
• Brush with remaining glaze and serve.

Steps:

• Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
• In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
• Pour over chicken; bake until chicken is cooked through, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.
• Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
• Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

Steps:

• Simmer first five ingredients in small saucepan for 5 minutes, stirring constantly, add garlic; Cool.
• Brush chicken pieces on all sides with half of glaze.
• refrigerate 1 hour.
• Reserve marinade.
• TO GRILL: Light a charcoal fire and let it burn down to medium, or preheat a gas grill to medium.
• Position grill rack about 6 inches above heat source.
• When the grill is ready, lightly oil the rack.
• Lay chicken on rack, cover and grill 5 minutes.
• Turn, cover and grill for another 5 minutes.
• Brush the chicken with some of the mainade, turn and grill for 5 minutes.
• Continue brushing chicken with marinade and turning it every 5 minutes until the chicken is cooked through while remaining moist, 25 to 30 minutes.