Once you’ve had your fill of spicy marmalade on toast, whip up these easy marmalade chicken ‘fingers’ for a quick weeknight meal. Empty a jar, do a little victory dance, and enjoy a delicious dinner. Leftovers are fabulous in a cold chicken sandwich (or straight from the fridge, washed down with OJ from the carton. Not that I would ever condone such a thing. Put it on a plate, son: you’ll enjoy it more.)
Marmalade Chicken Fingers
- 1 and 1/2 lbs chicken breast (I used boneless, skinless)
- 4 tbsp butter, divided
- salt, black pepper and cayenne pepper to taste
- about 1/4 cup white wine (for deglazing)
- 1, 8-oz jar of marmalade (I used a zucchini orange marmalade)
- 3 large garlic cloves, slivered
- juice of 1 lemon (about 1/4 cup)
- 1/2 tsp sea salt
- Preheat the oven to 400 degrees F.
- Rinse the chicken and pat very dry. Sprinkle breasts on both sides with salt, freshly ground black pepper and a touch of cayenne.
- Heat 1 tbsp of butter in a large, oven-safe skillet over medium-high heat. Once butter melts and foam begins to subside, add chicken breasts, one at a time, and sear both sides until lightly brown, about 1 – 2 minutes per side. Remove to a clean plate.
- Deglaze the pan with a splash or two of white wine (use just enough to cover the bottom of your pan). Scrape up the browned bits of fond from the pan. Reduce heat to medium-low; add marmalade, remaining butter, garlic, lemon juice and salt. Bring to a simmer and, stirring frequently, cook the sauce untils it reduces slightly, about 5 – 10 minutes.
- Meanwhile, slice chicken breasts lengthwise into “fingers”, keeping the individual pieces as consistent in size as possible. Add any accumulated juices on the plate to your pan sauce.
- Add chicken to the skillet; stir to coat in marmalade sauce, then transfer skillet to the oven. Roast, uncovered, until cooked through (thickest part of the finger reads at least 165 degrees F on an instant thermometer; I like mine at about 170 degrees F), about 20 minutes. Be careful not to overcook; start checking internal temperature at 15 minutes.
- When fully cooked, remove chicken to a clean serving platter; return skillet to the stove top and reduce the marmalade sauce over high heat, stirring constantly, until thick & jammy. Taste and adjust seasonings. Pour hot sauce over chicken and serve.
Serves 4 – 6.
- Match your flavorings to your marmalade: a grapefruit-vanilla bean marmalade may call for a touch of vanilla extract and a deglaze with bourbon or rum; a bright and acidic lemon marmalade may call for a touch of honey or fresh herbs.
- Marisa’s chicken wing recipe uses apricot jam, which sounds equally delicious. A habanero or chile pepper jam is intriguing as well.
Refrigerated, for up to 1 week.
With wintry citrus marmalade, this is a perfect dish for winter, but can be made year round.