Sticky Orange Chicken

A cut-up chicken spread with orange marmalade, soy sauce, garlic and ginger and baked at 350°F for an hour until sticky and glazed.

Gluten-free with swapsDairy-free

Contains: wheat, soy. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Baked chicken pieces with a sticky orange marmalade and soy glaze in a baking dish
  • Prep 10 min
  • Cook 1 hr
  • Total 1 hr 10 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills's Sticky Chicken has a five-ingredient glaze: half a jar of orange marmalade, soy sauce, garlic powder and ground ginger, stirred together and spread over a cut-up chicken.

An hour in the oven turns it into a glossy, sweet-and-savory orange glaze.

Ingredients

  • 1 chicken, cut up
  • 1/2 jar orange marmalade
  • 1/4 cup soy sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ginger powder

To make it gluten-free

  • For the soy sauce, use tamari or a soy sauce labeled gluten-free.

See all our gluten-free recipes.

Instructions

  1. Mix the glaze. Mix the marmalade, soy sauce, garlic powder and ginger.
  2. Spread and bake. Spread over the chicken in a baking dish and bake at 350°F for 1 hour.

Dairy-freeBudget-friendlyGluten-free with swaps

Tips

  • Chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
  • Line the dish with foil; the marmalade caramelizes onto the pan.
  • Baste with the pan juices once or twice for an even glaze.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chardonnay or Pinot Noir. Wine pairing guide

More chicken and poultry recipes

All chicken and poultry recipes | All recipes | Cooking guide and safe temperatures