Description
This simple orange chicken recipe combines orange marmalade and BBQ sauce for a sweet, tangy glaze that’s pure comfort food magic. Ready in 30 minutes with either stovetop or oven method, it’s perfect for busy weeknight dinners. Serve over rice or noodles for a family-friendly meal everyone will love.
Ingredients
For the Chicken:
- 1½ to 2 pounds boneless, skinless chicken breasts or thighs (thighs stay juicier, but breasts work beautifully too)
For the Sauce:
- ¾ cup orange marmalade (this is your sweet, citrusy secret weapon)
- ¾ cup BBQ sauce (Sweet Baby Ray’s is my go-to, but use your favorite)
- Optional: 2-3 tablespoons soy sauce (adds that restaurant-style umami depth)
Optional Seasonings:
- Salt and pepper to taste
- Pinch of chili flakes or hot sauce (for those who like a little kick)
- Garlic powder (because garlic makes everything better)
- Sesame oil (adds a lovely nutty finish)
For Serving:
- Cooked rice, noodles, or steamed vegetables
- Green onions, sliced (for a fresh pop of color)
- Sesame seeds (optional, but so pretty)
Instructions
In a medium bowl, whisk together the orange marmalade and BBQ sauce until they’re completely blended and smooth. If you’re adding soy sauce, this is the time.
Season your chicken lightly with salt and pepper if you’d like. Heat a large skillet over medium-high heat and add just a little oil, enough to coat the bottom. When it’s shimmering and hot, add your chicken pieces. Let them sear undisturbed for 3-4 minutes per side until they’re beautifully golden brown.
Turn the heat down to medium-low. Pour that beautiful sauce all over the chicken, using tongs to turn each piece so it’s completely coated. Cover the skillet and let everything simmer together for 10-15 minutes. The chicken will finish cooking and the sauce will thicken into this glossy, sticky glaze that makes your mouth water.
Spoon that extra sauce from the pan right over your chicken. Serve over fluffy rice, buttery noodles, or a pile of steamed veggies. Sprinkle with green onions and sesame seeds if you’re feeling fancy.
Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. This is the hands-off method for when you want to get dinner started and then go fold that laundry or help with homework.
Arrange your chicken pieces in the baking dish in a single layer. Make sure they’re not overlapping, you want every piece to get kissed by that sauce.
Whisk your marmalade and BBQ sauce together, then pour it evenly over all the chicken. Flip each piece with tongs so both sides get coated. It should look like the chicken is taking a luxurious sauce bath.
Bake for 25-30 minutes total, or until your meat thermometer reads 165°F in the thickest part. Let the chicken rest for just a few minutes before serving, this helps keep all those juices locked in.
Notes
If your sauce seems thin after cooking, don’t panic. Remove the chicken to a plate, turn the heat up to medium-high, and let the sauce bubble away for 2-3 minutes until it thickens. It’ll reduce and concentrate all those sweet, tangy flavors. Just keep an eye on it so it doesn’t burn.
And here’s a shortcut for busy nights: use pre-cut chicken tenders or chunks. They cook even faster—usually in about 8-10 minutes on the stovetop. Perfect for those evenings when 30 minutes still feels like too long.
- Prep Time: 5 minutes
- Cook Time: 15-30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired