Orange, Chili and Lime Chicken

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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.

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Orange Chili Lime Chicken

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1/2 cup orange marmalade
  • 1/3 cup bottled chili sauce
  • 1 1/2 tsp. Tahitian lime oil*
  • 1 pkg. boneless skinless chicken thighs

Instructions

  1. 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. 

Recipe Notes

Get Tahitian lime oil Here

Get your Round mold or Grande Mold Here

 

BonCook molds are safe, nonstick and oven safe up to 450 degrees. No oils sprays or greasing needed. 

 

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