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.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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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
Instructions
- Mix the glaze. Mix the marmalade, soy sauce, garlic powder and ginger.
- Spread and bake. Spread over the chicken in a baking dish and bake at 350°F for 1 hour.
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.
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