Description

Sweet, tangy, and savory all in one bite—Orange Marmalade Chicken is the ultimate easy-to-make dish that delivers big on flavor. This sticky, citrus-glazed chicken has gained a cult following for good reason: it’s fast, flavorful, and incredibly versatile. Whether you’re cooking on a busy weeknight, meal prepping for the week, or entertaining dinner guests, this recipe adapts effortlessly to your needs. The glaze, made with pantry staples, caramelizes beautifully and clings to the chicken for an irresistible bite every time.

Ingredients

Scale

1.5 lbs chicken thighs or breasts (boneless recommended)
½ cup orange marmalade (seedless and pulp-free)
2 tablespoons soy sauce (low sodium)
3 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
¼ teaspoon red pepper flakes (optional, for heat)
2 tablespoons olive oil
1 tablespoon cornstarch

1 tablespoon cold water (to mix with cornstarch)

Instructions

Preheat & prep: Preheat your oven to 400°F or heat a skillet over medium heat with 2 tablespoons of olive oil.
Sear the chicken: Sear chicken for 3–4 minutes on each side until golden brown. It won’t be fully cooked—this step is for flavor.
Mix the glaze: In a bowl, whisk together orange marmalade, soy sauce, garlic, ginger, and red pepper flakes.
Glaze the chicken: Pour the sauce over the chicken. If using a skillet, reduce the heat and let it simmer. If baking, transfer the skillet to the oven.
Thicken the sauce: Mix cornstarch and cold water in a small bowl to create a slurry. Add to the pan after 10 minutes to help the sauce thicken.
Finish cooking: Cook for another 10–12 minutes until the sauce reduces and clings to the chicken.
Optional broil: For a crisp, caramelized glaze, broil the chicken for 2–3 minutes at the end.

Rest & serve: Let chicken rest for 5 minutes before serving. Plate over rice, quinoa, or roasted vegetables.

Notes

For gluten-free versions, substitute tamari for soy sauce.
To spice it up, add sriracha or sambal oelek.
Grilling the chicken adds a smoky flavor—perfect for summer meals.
Make it in a slow cooker: Cook on low for 4–5 hours, then add slurry and cook 30 minutes more.
Leftovers keep well in the fridge for 4 days or freezer for up to 2 months.
Try pairing with stir-fried veggies, mashed sweet potatoes, or even in tacos for a fun twist.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: LUNCH
Cuisine: Asian-American Fusion

Nutrition

Serving Size: 4 servings
Calories: 320 per serving
Fat: 14g
Carbohydrates: 22g
Protein: 28g