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.
Orange Chili Lime Chicken
- 1/2 cup orange marmalade
- 1/3 cup bottled chili sauce
- 1 1/2 tsp. Tahitian lime oil*
- 1 pkg. boneless skinless chicken thighs
Place chicken in a flat cassarole dish. I use a BonCook large round mold or Grand Mold*.
Mix sauce ingredients together and pour over chicken. Bake at 350 degrees for 30 minutes.
This sauce is excellent basted on grilled chicken.