Spicy Marmalade Glazed Chicken |
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Prep Time: 180 Minutes Cook Time: 15 Minutes |
Ready In: 195 Minutes Servings: 4 |
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Sweet. Spicy. Good. From recipe section. I have changed a few things. The amounts for the marinade are doubled from the original, because it called for the chicken to be marinated and then after marinating the raw chicken in it, they called for you to use it again. Which grosses me out because of the bacteria, even though it called for you to boil it! So, I make double the marinade and use the second half to serve with the cooked chicken. Prep time includes the cooling and marinating time. Ingredients:
2 cups orange marmalade |
4 tablespoons balsamic vinaigrette |
2 tablespoons green jalapeno salsa (to taste) |
1/2 teaspoon salt |
1 dash black pepper |
1/2 teaspoon garlic powder |
4 boneless chicken breast halves |
Directions:
1. In a small saucepan, combine the marmalade, vinaigrette, salsa, salt, pepper, and garlic powder.
2. Heat the mixture, simmering, until the marmalade has melted.
3. Set aside to cool completely.
4. Divide the marmalade in half.
5. Place the chicken in a food storage bag. If desired, pound gently with a mallet or heel of hand to even thickness. Add one half of the cooled marinade mixture, seal the bag, and refrigerate for at least 2 hours.
6. Take chicken from the marinade and discard the USED marinade.
7. Pour the second half of the marinade into a saucepan.
8. Bring marinade to a boil; reduce heat to low and simmer for 5 minutes.
9. Grill chicken for about 5 to 6 minutes on each side, or until chicken is cooked through. Serve chicken with hot reserved marinade.
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