BBQ Marmalade Chicken

poniedziałek, 10 lutego 2014

BBQ Marmalade Chicken

Time: 1 hrs 10 mins


  • 1 cup orange marmalade
  • 2 tablespoons soy sauce
  • 1 cup of your favourite barbecue sauce
  • 12 boneless skinless chicken breasts or 24 boneless skinless chicken thighs
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water


  • 1 In a medium-size microwave-safe bowl, stir marmalade with soy sauce. Microwave, uncovered, on high until softened, 1 minute.
  • 2 OR melt in a saucepan, stirring often.
  • 3 Stir in barbecue sauce.
  • 4 Place chicken in crock pot. Pour in sauce. Stir to coat.
  • 5 Cover and cook on high setting 4 hours or low 6 hours.
  • 6 To bake, preheat oven to 350F (180C). Place chicken in a large, ovenproof casserole dish that will hold at least 16 cups (4 L). Pour sauce over chicken. Stir to evenly coat. Set on a baking sheet to catch any drips if it bubbles over.
  • 7 Bake, covered, in centre of preheated oven until chicken feels springy when pressed and sauce is bubbly, about 1 3/4 hours.
  • 8 To thicken sauce, remove cooked chicken to a large serving bowl.
  • 9 In a small bowl, stir cornstarch with water until dissolved.
  • 10 Carefully ladle liquid from slow cooker or casserole into a medium-size saucepan.
  • 11 Set over high heat. Bring to a boil. Stir in cornstarch mixture.
  • 12 Reduce heat to medium. Stir until sauce thickens, 2 minutes. Pour over chicken.
  • 13 Note: I prefer orange marmalade, ginger marmalade can be substituted. Recipe yields approximately 3 cups of sauce.

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