CHICKEN SKEWERS WITH SWEET & SPICY MARMALADE
This chicken is delicious! My father-in-law loved it; he said it reminded him of growing up in Southern California. What a great way to bring summer sunshine to winter days! -Laurel Dalzell, Mantecca, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings (1 cup sauce)
Number Of Ingredients 13
Steps:
- Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt., Preheat broiler. Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce.
Nutrition Facts : Calories 180 calories, Fat 6g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 270mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 12g protein.
MARMALADE GLAZED CHICKEN
This is a recipe my sister-in-law Aggie submitted for our family cookbook. She recommends serving it with wild rice and green beans.
Provided by Chef TraceyMae
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts to a thickness of 1/4".
- Heat oil in medium skillet over medium-high heat.
- Dip chicken in egg, then in crumbs to coat well. Shake off excess.
- Cook until golden brown, about 1-1/2 minutes per side.
- Remove from skillet and keep warm.
- Add Grand Marnier to skillet.
- Bring to a boil, scraping brown bits.
- Blend in marmalade.
- Mix in remaining ingredients and reduce heat to low.
- Return chicken to skillet.
- Cover and simmer 10 minutes.
- Baste chicken with glaze and continue cooking until juices run clear when pierced with tip of sharp knife, about 5 minutes.
- Check frequently to avoid burning glaze.
- Serve immediately.
SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS
It doesn't get much easier than these three-ingredient sticky sweet wings. A combination of orange marmalade and sweet chili sauce make for some of the most addictive wings you've ever had.
Provided by bd.weld
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 50m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
- Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
- Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 33 g, Cholesterol 47.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 237.5 mg, Sugar 29 g
SPICY MARMALADE GLAZED CHICKEN
Sweet. Spicy. Good. From About.com recipe section. I have changed a few things. The amounts for the marinade are doubled from the original, because it called for the chicken to be marinated and then after marinating the raw chicken in it, they called for you to use it again. Which grosses me out because of the bacteria, even though it called for you to boil it! So, I make double the marinade and use the second half to serve with the cooked chicken. Prep time includes the cooling and marinating time.
Provided by SarahBeth
Categories Chicken
Time 3h15m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the marmalade, vinaigrette, salsa, salt, pepper, and garlic powder.
- Heat the mixture, simmering, until the marmalade has melted.
- Set aside to cool completely.
- Divide the marmalade in half.
- Place the chicken in a food storage bag. If desired, pound gently with a mallet or heel of hand to even thickness. Add one half of the cooled marinade mixture, seal the bag, and refrigerate for at least 2 hours.
- Take chicken from the marinade and discard the USED marinade.
- Pour the second half of the marinade into a saucepan.
- Bring marinade to a boil; reduce heat to low and simmer for 5 minutes.
- Grill chicken for about 5 to 6 minutes on each side, or until chicken is cooked through. Serve chicken with hot reserved marinade.
CHICKEN BREASTS WITH MARMALADE GLAZE
Sweet marmalade-glazed chicken breasts. Serve with white rice.
Provided by SMURFETE09
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Whisk ketchup, marmalade, garlic, red pepper flakes, chili powder, and dry mustard together in a small bowl.
- Place chicken on the preheated grill and cook, flipping occasionally, for 25 minutes. Brush on glaze and cook, flipping as needed, until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove from the grill, brush on more glaze, and serve.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 30.8 g, Cholesterol 126.6 mg, Fat 12 g, Fiber 0.6 g, Protein 45.5 g, SaturatedFat 3.3 g, Sodium 300.1 mg, Sugar 27.5 g
SPICY GLAZED CHICKEN BREASTS
This one-skillet chicken has a spicy, pleasantly tart and punchy glaze that's built on frying a little tomato paste in garlic- and almond-infused oil, then deglazing with lemon juice. It tastes like you sun-dried lots of tomatoes for weeks. (But you don't need to do that.) The final flourish is the crunchy fried almonds and garlic. You could skip them, but they add a special touch that belies how fast the dish comes together. Besides chicken, the dish also can be made with any other ingredient that browns well, like tofu or even broccoli.
Provided by Ali Slagle
Categories poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
- In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
- Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
- With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
- Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.
CHICKEN MARMALADE
As the children were growing up, it was fun to try different recipes. If they ate what I served and liked it, I would use it for an entree with company. If the dish passed the kids' palates, I knew others would enjoy it. -Joi Freeman Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4-in. thickness. Sprinkle with 1/4 teaspoon lemon-pepper and salt; set aside. , In a large skillet, saute onion in oil and butter until tender. Sprinkle with the garlic powder and remaining lemon-pepper. Remove onion and keep warm., In the same skillet, cook chicken over medium heat for 3 minutes on each side or a thermometer reaches 170°. Spread marmalade over chicken. Return onion to the pan. Reduce heat; cover and simmer for 2-3 minutes or until the marmalade is melted.
Nutrition Facts : Calories 281 calories, Fat 15g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 522mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 18g protein.
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