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Marmalade marinated chicken with roasted vegetables plated

Sticky Marmalade Chicken

A fabulous sweet and sour marinade for roasted, grilled, broiled or barbecued chicken. Delicious served hot or cold.
5 from 4 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine British
Servings 4
Calories 415 kcal


  • 5 tbsp marmalade
  • 1/2 orange Zest
  • 1 orange Juice
  • 1 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tsp Sriracha hot sauce optional
  • 1/2 tsp salt
  • 1 pinch A few grinds of freshly ground pepper
  • 4 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.


Calories: 415kcalCarbohydrates: 23gProtein: 49gFat: 12gSaturated Fat: 2gCholesterol: 144mgSodium: 876mgPotassium: 953mgFiber: 1gSugar: 16gVitamin A: 180IUVitamin C: 32.8mgCalcium: 36mgIron: 1.1mg