Recipe by KitchenKing
"Orange marmalade brings this recipe together for a sweet but tangy flavor."
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chopped fresh chives
1 (3 pound)
chicken, cut into pieces
coarsely ground black pepper
Being that I don't have a grill, I just baked the chicken in our oven covered in some tinfoil instead. Cooked for 15 minutes on each side at 350F covered, then 20-30 minutes uncovered at 400F so the skin would get nice and crispy. Every time I opened the oven I placed a little more sauce on the chicken. The room smelt nice and orangey and the chicken came out tasting great. Will be making again soon.
Perhaps I did something wrong...I followed the recipe. Just the smell of the balsamic mixture was horrible. I thought it'd taste better when done but it didn't. All I tasted was vinegar. No orange flavor what so ever. I even made an orange sauce out of more marmalade, fresh oranges and orange juice and soaked chicken in it, nothing could get rid of that horrible vinegar taste. Will never do this again.
How can something so easy taste so great? Thank you kitchenking1 for a new favorite. I substituted 1 tbsp. fresh sage for rubbed and green onion tops for chives because that is what was handy. I salted and peppered the chicken before printing and checking the recipe, learning that it called for garlic salt. So I added a crushed garlic clove to the glaze. The chicken was heavenly and I dipped every bite in glaze! Wow. Next time I may need more glaze. :o) My husband is crazy for ginger so I may try ginger marmalade some time. Thanks again.
The flavor is really good, however I think the cooking time is way too long. I cut it down almost by half and the breasts were still a bit tough.
Also works great on the George Foreman grill, just leave the lid open to cook with the sauce brushed on and reduce the cooking times.
I made this for my family(2,8,12 plus husband and I) Everyone really liked it. I made this in the oven as it is winter and didn't want to BBQ. A hint for those who don't know much about Balsamic Vinegar...depending on how old and how long it is aged for will change the flavour of the vinegar. The old and longer aged ones cost more and will have a VERY pungent flavour. Please adjust your recipe or you will be disappointed by the overwhelming Balsamic aroma and taste. If you are in doubt add less the first time.
Wow - great combination of flavors! I used boneless chicken breasts and opted for white wine vinegar vs. balsamic. Since I didn't have garlic salt on hand I used minced garlic and a little salt. I didn't bother cooking the marinade but rather thew everything into a ziploc bag and let it marinate all day. The result was a moist, tender grilled chicken with a nice sweet orange flavor. Thanks KitchenKing!
I found this quite easy to make and it turned out great. If you are cooking for less than 4 though definitely cut back on how much your putting in the sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Orange Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 292
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