A Winner: Asian Marmalade Chicken

I can’t remember ever winning a contest or giveaway, so I was shocked when the lovely Marisa of Food in Jars alerted me that I was the winner of a huge container of her gorgeous blood orange marmalade. I’ve been enjoying spoonfuls of smeared on Sunday-morning bagels and homemade scones, drizzled on frozen yogurt and cornbread, but I wanted to include it in a savory dish, too.

The tangy marmalade perfumed a marinade that reminded me a bit of childhood (back when “Asian” recipes almost always included orange juice). I added a little fish sauce, thinking of the sweet chicken wings at Pok Pok restaurant, and spiked it with just enough Sriracha to warm it up. Orange, ginger, hoisin, and soy may be a retro/Americanized combination, but it proved so delicious that I’m glad I wrote down the measurements as I cooked.

I piled the chicken on top of some fresh steamed spinach and sauteed garlic scapes. Jasmine rice would also be nice on the side. If you can find scapes in your local farmer’s market, you should grab them—they’re also great grilled, a little like garlicky green beans. Plus, they’re kind of adorable.

And now, a peek into the dinner conversation of two nearly-weds enjoying a home-cooked meal and watching the sunset:

Maggie: This chicken is so good! Chicken on the bone is so much better than boneless.
Matt: Yeah, but it’s so much work.
Maggie: It wasn’t too bad…I just dumped it into a marinade and put it in the oven!
Matt: No, I mean it’s so much work to eat.

I thanked him for his tireless effort, and then I made him do the dishes.

Asian Marmalade Chicken
serves 3

For marinade:
2 cloves garlic, chopped
2 T fresh ginger, chopped
2/3 cup marmalade
1/3 cup soy sauce
2 T fish sauce
1/2  T sesame oil
Juice of 1 lime
1 T hoisin sauce
1 to 2 T sriracha (we did about 1 1/2 and it was pretty mild)
2 T honey
1 T white wine vinegar or champagne vinegar

8 pieces cut up organic chicken on the bone (I used half drumsticks, half thighs)

Mix marinade ingredients together, buzzing in a food processor or with an immersion blender until evenly blended. Put chicken in a gallon-sized resealable bag and toss with marinade, then let marinate in fridge 15 minutes to 1 hour. Preheat oven to 400 degrees F.

Place chicken in large baking or roasting pan, then pour remaining marinade on top. (I lined the pan with foil first to ease cleanup.) Roast 30 minutes, then turn carefully with tongs, spooning liquid from around chicken on top of the pieces. Roast another 20 minutes, then turn again. Continue roasting 15 minutes or until done. (Use an instant thermometer to determine doneness.)

In asian, chicken, citrus, garlic scapes, poultry

Email This Post Email This Post | Bookmark or Share | | Print This Post Print This Post