Marmalade Chicken

January/February 2009

Your rating: None Average: 4 (218 votes)

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.

"I made the recipe exactly as stated except I used chicken breasts instead of tenders because I happened to have them in the house. For a very low fat, low calorie recipe, my boyfriend and I both really liked it and I would definitely...
Marmalade Chicken

30 Reviews for Marmalade Chicken


This was pretty good but it was GREAT the next day after the chicken soaked in the juice all night! And super fast to make! I used garlic and dried onion instead of shallots because it was what I had on hand. I liked the extra garlic flavor. I will make this again (and again!)


I made this for dinner tonight and loved it!
I did however change the recipe just a bit.
Instead of orange marmalade I used apricot preserves and the juice of an orange. (all the jars of orange marmalade at my local grocer had high fructose corn syrup in them... yuck!) I also added oregano, a teaspoon of honey, and a touch of raw sugar to the mixture. Right before I added the chicken to the thickened sauce I added three minced garlic cloves. I let the chicken cook in the sauce for about five extra minutes.
My picky eater boyfriend and I loved it!

Renee, Fayetteville, AR


Love.. love... love... I'm always pressed for time after I get off work and running errands after but wanting a good meal rather than something generic like frozen pizza.. real tasty and cheap!


A good recipe to start with, but needs some heat -- I am going to add a few drops of chili oil next time.


This one's a keeper. I generally don't like red wine vinegar, so I substituted the slightly sweeter balsamic. Otherwise made as written (we generally have shallots and a good, French dijon in the house). Sweet, tangy, complex - and it smelled beautiful when I sprinkled on the freshly grated orange zest.


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