Baked Marmalade Chicken

Baked Marmalade Chicken Somehow my boss ended up with a jar of marmalade. It’s homemade, it’s good quality, it’s chunky and it has been sitting in the office fridge for about 3 months. As it expires end of this month, I decided to take it back and make something out of it. He didn’t even notice.

(But of course I told him lah… )

Googled for recipes using marmalade, found a BBC one that I’m not linking because I’m lazy to look it up again. Basically almost followed it to the tee. Made it twice (because the first time I followed it to the tee and it was blah), here’s my jottings for the 2nd time:

The Chicken:
– 4 chicken pieces

The Marinade:
– 2 tbsp marmalade (preferably chunky)
– 1 tbsp ginger, finely chopped
– 3 garlic cloves, finely chopped
– 2 tsp Dijon mustard
– 1/2 tsp salt
– a sprinkle of ground black pepper
– 1 tsp olive oil
– 50ml orange juice

Trim excess fat off the chicken. I used all thighs so there was a lot of excess fat. Will use a combination of thighs and breast meat next time. Mix the marinade well, then coat the chicken with it. Feel free to double the recipe if you’re making more chicken. Cover with cling wrap, put in fridge to marinade for at least 1 hour, at most 4 hours.

Baked Marmalade Chicken - 01 marinade
Ready to bake!

Heat the oven to: 180C for 15 mins. Dump the chicken and marinade into a baking tray lined with tin foil. Cover the top of the tray with tin foil. Bake for 50 mins.

Baked Marmalade Chicken - 02 in the oven

Take it out, bast it some. Here’s what it looks like after 50 mins.

Baked Marmalade Chicken - 03 after 50 mins

Remove the top tin foil and put it back in the oven for another 20 mins. Here’s the result, ta-dahhhh!

Baked Marmalade Chicken - 04 after 70 mins

Let it rest for 10 mins then serve with awesome roast potatoes and boiled greens. Or rice or salad or cous cous or whatever tickles your fancy! You just need something neutral to balance the sweetness of the dish.

Baked Marmalade Chicken - 05 serving

It’s sweet and tangy (make sure you don’t skimp on the ginger!) and quite yummy. Click here for a photo of the chicken when I pried it open. The flesh is juicy and succulent, the skin slightly caramelised and all very lovely. Smells wonderful too, you need to make some marmalade chicken now! ๐Ÿ˜€



  1. wow this looks good. you are getting more and more impressive in the kitchen

  2. wtf. I had home made marmalade?

  3. Hahahahha.

  4. ooOOooo, nice & looks very pro! Am salivating, babe! ๐Ÿ˜€

  5. at: thanks. ๐Ÿ˜€

    gier: you did!

    ST: ๐Ÿ˜›

    SooPey: nah the final photos lack lighting. but lantak lah ๐Ÿ™‚

  6. if u go to the market u can get the chicken seller to cut them in “chicken chop” style, I bought 3 pieces for RM 14 the other day, no need to deal with bones, lagi best!

    the recipe looks awesome btw.

  7. KY: 3 chicken chop or 3 thighs?? 3 thighs at jaya grocer is like RM8.

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