Marmalade Marinated Chicken
It’s the time of year for al fresco eating and this Marmalade Marinated Chicken is ideal to eat outside. It’s good hot or cold and, as you don’t want to be spending time inside when the sun is shining, it is super quick and easy to make.
Last week we had the longest warm spell of weather that I can remember for a long time, we had about 10 days of sunshine with temperatures of 24-26C, which is pretty unusual in Scotland. One of my greatest pleasures on warm days, is to eat outside on our patio. Whether it’s breakfast, lunch or dinner it seems to taste better when eaten outside.
I always want wholesome, home made and tasty food, but when it’s nice outside I don’t want to spend ages in the kitchen making it. I know that the solution for most people is to have a barbecue grill and we used to have one, but I found it takes ages to get set up and get to the right temperature and my husband isn’t interested in barbecues the way some men are! I considered a gas barbecue, however they are expensive and really with the limited number of days we could use it, it seems just as easy to prepare simple meals quickly in the kitchen and eat them outside.
Marinades are a really great way to get flavour into food, keeping it moist and tenderising it. Skinless chicken breasts are a good vehicle for flavours, however they can become dry quickly, especially when roasted. A rich marinade and quick cooking ensures that it doesn’t dry out and you end up with soft juicy chicken with a sticky, sweet and savoury coating.
- 5 tbsp marmalade
- Zest of half an orange
- Juice of 1 orange
- 1 tbsp soy sauce
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 tsp Sriracha hot sauce (optional)
- 1/2 tsp salt
- A few grinds of freshly ground pepper
- 4-6 chicken breasts
- Mix the marinade ingredients together in a bowl
- Add the chicken breasts
- Marinade for minimum of 8 hours or overnight.
- Heat the oven to 200C
- Place the chicken in a roasting tin and roast for 15 to 20 minutes, test with a skewer to see that the juices run clear.
- While the chicken is roasting, pour the marinade into a small pan and bring to the boil, simmer until it has reduced by a third.
- Serve the chicken sliced with some of the sauce, salad and potato wedges.
I served the Marmalade Marinated Chicken with a homemade coleslaw, made simply with shredded white cabbage, grated carrots and sliced red pepper, dressed with a yogurt and mayonnaise mixture. The potato wedges are made with maris piper potatoes, tossed in Scottish rapeseed oil and sea salt and popped on a tray into the oven 10 minutes before the chicken, so both are ready at the same time. A few salad leaves and the meal is ready to serve.
I’m adding this to EATING AL FRESCO, the new Linky run by Munchies & Munchkins especially for outside eating.