Marmalade Chicken

This is another lovely recipe from my SIL Trish, thanks Trishy!  Sorry it took so l o n g to getting around and making this but better late than never as they say.  When I make this again though, I will double the amount of Dijon mustard from one tablespoon to two as I couldn’t quite taste it and think it will enhance the citrus flavours even more.

Marmalade Chicken


6 to 8 chicken thighs
½ cup marmalade
1 tbsp Dijon mustard
1tbsp olive oil
½ inch piece ginger grated
1 garlic clove crushed
Juice & zest of 1 orange
Salt & black pepper to taste


  1. Preheat the oven to 180°C.
  2. Place the chicken pieces in a large oven proof dish.
  3. Combine all the ingredients and pour over the chicken.
  4. Bake for 45 – 60 minutes, basting every 15 minutes.
  5. If the sauce is still runny, reduce in a pan and pour over the chicken before serving.


90 thoughts on “Marmalade Chicken

  1. That’s a great recipe for marinated chicken. I’m always looking for inspiration when it comes to preparing chicken to grill or BBQ. And we’re about to come into BBQ season so your recipe is very timely. Love how it also has a little bit of ginger xx

  2. Lovely recipe. Neither my wife or I use marmalade on toast etc… but I bought a jar quite a while ago with a view to using it as you did (although I was thinking something vaguely Asian). It’s about time I actually got around to doing something with it, I guess 🙂

  3. 2 posts in one day! YAY!
    THis sounds great, Mandy. WIth all of the jam I’ve been making of late, I’ve been wondering about using some as a glaze. If I’m half as successful as your dish, I’ll be very happy. Thanks and have a good week!

    • To be honest, it was a bit of a blupse to have both posts go off on one day but no matter as it has made you happy. 😀 I look forward to hearing how delicious this is using your homemade jam. 🙂

  4. Hmmm, I may just have to try this one with the ginger preserves I keep on hand and add a bit more citrus to it . . . Sounds spectacular, and I do love orange marmalade too, so then it could just be the right excuse for me to jam-shop. So many choices, so little time! 😉

  5. It looks beautiful and tasty…I love this kind of recipes, mix everything together, pour over, put in the oven and eat!!
    One question, the flavor of marmalade could be anything?

    • Definitely my kind of cooking Giovanna, quick and easy and hopefully always with a tasty result. You could most definitely use any marmalade and even a mixture if you like. Have a super day. 🙂

  6. Great supereasy recipe I have to try soonest – love the marmalade idea as that would add a touch of interesting ‘bitterness’ – with my love of depth of flavour, would probably also have a ‘heavy’ spoon with the mustard!

  7. Def going to try this, looks so delicious and sticky. Mands won’t you consider putting a print button on your blog so I can just print out your lovely recipes instead of copying and pasting into a word doc and then printing?

  8. O often roast a chicken glazed in marmalade and marmade in gravy is divine but this looks like the best .. I will try it tonight.. As i have already got the chicken out and was not sure what to do with it.. lovely.. c

  9. i have heard of marmalade chicken but didn’t get a chance to try it myself. if i like marmalade on it its own so much then i am bound to really like this chicken 😉

  10. Your amazing chicken recipes are definitely sending me mind in chicken heaven right about now :). I LOVE this recipe too. I made your sticky wings last weekend and LOVED THEM as I knew I would

  11. I had a jar of orange marmalade that was kind of purchased by accident and, although I’ve never been a fan of marmalade, I didn’t want to waste it. I went looking for a recipe to use it up and I found yours. I improvised a little, since I was fresh out of ginger and I used Gulden’s in place of Dijon, which I didn’t have on hand. I like allspice, so I added a dash. The sauce required no reducing, as it became a nice thick glaze in the oven (baked in Corning Ware). It was delicious, but I think it would have been a little better with the Dijon.

    • Hi Brian, I am so pleased you enjoyed the recipe and I often amend recipes for what I have on hand. I love the addition of allspice. Thanks for the feedback. Have a super weekend. 🙂 xo

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    • Hi Barb, I used bone-in and skin on thighs – if you use boneless, you’ll need to adjust your cooking time slightly. This is a winner of a meal and so easy. Thanks for popping by. 🙂 xo

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