Orange, Chili and Lime Chicken


For reasons unknown to me, Orange Marmalade reminds me of vacation. It’s like sunshine on toast.  However, I keep it on hand for more than just breakfast. I add water or fruit juice to make a great dipping sauce for shrimp or coconut chicken.  In this recipe, I use it as a base for my sauce.


½ cup orange marmalade

1/3 cup bottled chili sauce

1 ½ t.  Lime oil

1 pkg. boneless skinless chicken thighs

Place chicken in large round or Grande mold placed on a perforated baking sheet. (or use your favorite casserole dish)

Mix sauce ingredients together and pour over chicken. Bake at 350 degrees for 30 minutes.

This sauce is excellent basted on grilled chicken as well.



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