Orange Marmalade Barbeque Chicken Lord Byron's Kitchen

Easy Orange Chicken Recipe Recipe Healthy recipes, Dinner recipes

Instructions. Cook the chicken nuggets according to the directions on bag. Mix together the bbq sauce, orange marmalade, soy sauce and sesame oil in a microwave safe bowl and cover with a damp paper towel. Microwave for 45 seconds. Toss the hot, crispy, chicken nuggets with the orange bbq sauce.

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Instructions: In a bowl, whisk together the orange marmalade, BBQ sauce, soy sauce, minced garlic, grated ginger, red pepper flakes (if using), salt, and pepper. Place the chicken breasts in a resealable plastic bag and pour half of the marinade mixture over them. Seal the bag and refrigerate for at least 30 minutes, or overnight for best results.

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Whisk egg together in place in a bowl. Wash chicken pieces in egg wash and then coat with flour. Add chicken to warm oiled skillet. Allow chicken to cook for 3-4 minutes before turning over. Turn and cook until both sides are crispy. Add chicken to a large mixing bowl and pour orange sauce over cooked chicken.

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Step 2 In medium size sauce pan, mix together the orange marmalade, bbq sauce, and soy sauce. Heat this mixture on medium low until the marmalade is melted and everything is combined (about 5 minutes). Make sure to stir the sauce frequently so it doesn't burn. Step 3 Remove the popcorn chicken from the oven and dump the cooked chicken into a.

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Preheat the oven to 375°F (190°C). Place the chicken in a lightly sprayed baking dish and season with salt and pepper. In a medium bowl, combine the marmalade, Dijon, and garlic. Spread the mixture all over the chicken. Bake for about 30 minutes, until the chicken is cooked through.

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Place chicken in slow cooker. Next, add the remaining ingredients to the slow cooker and gently stir the chicken to coat it evenly in the sauce. Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours.

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Instructions. Bake the popcorn chicken according to the package directions. While the chicken bakes, make the sauce. Combine the BBQ sauce, marmalade, soy sauce, and rice vinegar in a saucepan. Heat it over medium heat and once it starts to bubble keep it on low until the chicken is done.

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Place chicken pieces in a large bowl and add 3 tablespoons corn starch, salt and pepper. Stir to coat. Heat a large pan over high heat and add oil. Add chicken to the pan and cook over high heat, turning once, just until browned, about 2 minutes per side. You may have to do this in batches.

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Put the tray in the oven, middle shelf, and bake for 17 minutes. In the meantime, mix together the marmalade, mustard and lemon juice in a small bowl and set aside. After 15 minutes, remove the chicken and spread the marmalade over the top. Place the tray back in the oven for 15 more minutes.

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Cook the chicken nuggets according to package directions. While the chicken cooks, whisk together the orange marmalade, BBQ sauce, and soy sauce in a microwave safe bowl. Microwave on high heat for 45-60 seconds. Whisk the sauce until smooth. Pour the sauce over the fully cooked chicken nuggets as soon as they come out of the oven.

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Directions. In a medium bowl, whisk together the marmalade, soy sauce, vinegar, garlic, ginger, and red pepper flakes. Heat the oil in a large skillet or wok over medium-high. In a ziplock bag, toss the chicken with the cornstarch, salt, pepper, and garlic powder to coat. Spread chicken in a single layer in the hot oil.

Orange Marmalade Barbeque Chicken Lord Byron's Kitchen

Preheat the oven to 350 degrees F (175 degrees C). Season drumsticks with salt and pepper and place in an oven-proof dish. Bake in the preheated oven for 20 minutes. Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl. Remove dish from oven and brush chicken with marmalade mixture.

Orange Marmalade Barbeque Chicken Lord Byron's Kitchen

In a separate bowl, stir together the flour and seasoning mix. Dredge the chicken pieces in the egg wash and coat evenly with the flour mixture. Heat the oil in a medium-sized (about 12 inches) cast-iron skillet or frying pan. Cook the chicken pieces until golden brown, about 3 to 4 minutes per side.

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Whisk together the marmalade, vinegar, rosemary, remaining tablespoon of oil, and salt and pepper to taste. Drop the chicken into the bowl with the marmalade mixture and toss to coat. Place the chicken onto the baking sheet nestling the pieces among the shallots. Bake the chicken for about 20 minutes.

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Arrange the chicken pieces in an oven-safe baking dish. Salt and pepper the top of the chicken. Pour the marmalade mixture on top of the chicken. Cover with foil, then bake for 20 minutes. After 20 minutes, remove the foil and baste the chicken with the juices. Return to the oven, uncovered, and bake until finished.

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In a large skillet or wok, heat the oil, and cook the chicken over medium high heat until lightly brown and slightly crisp. If cooking in batches, remove each batch to a plate, cover and keep warm. Add the sauce to the pan, stir in the chicken, and heat over medium heat until thick and bubbling -- about 10 minutes.