Recipes Marmalade Chicken (Entree)

Number of Servings

    1/4 cup orange marmalade
    1/4 cup fresh lemon juice
    1/4 cup white cooking wine
    1 tbsp. soy sauce, diluted with 1 tbsp. water
    1/4 tsp. dried thyme, crumbled
    1 (3-lb.) chicken, cut into 4 pieces


Combine first 5 ingredients in large bowl. Remove any visible fat from chicken, but leave skin on. Add chicken to bowl with marinade; toss to coat. Cover and refrigerate 4 hours or overnight, stirring occasionally. Preheat oven to 400 F. Place a wire rack on top of a baking sheet. Remove chicken from marinade, reserving marinade. Place chicken skin-side up on rack. Bake 20 minutes. Turn and bake 20 minutes longer. Turn chicken skin side up and continue cooking until skin is golden brown and chicken is almost cooked through, approximately 10 minutes. Meanwhile, boil marinade in small, heavy saucepan until reduced to glaze, about 10 minutes. Remove skin and brush chicken with glaze. Bake chicken until glaze is set and chicken is cooked through, approximately 5 minutes.

Nutrition Information

225 Calories; 6g Fat (25.8% calories from fat); 27g Protein; 15g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 336mg Sodium.  Carbohydrates.