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Orange Chicken with Citrus & Ginger Jam

Orange Chicken with Citrus & Ginger Jam

by Chef Chelsea Heller


4 chicken thighs, bone in and skin on

1/4 cup of Jamboree Jams Citrus & Candied Ginger Marmalade

2 garlic cloves, minced

1/4 cup soy sauce

2 tablespoons white wine vinegar

1 teaspoon salt


Pat chicken thighs with paper towel to dry. Season generously with salt and pepper on both sides. 

Combine the marmalade, garlic, soy sauce, white wine vinegar, and salt.

Set a cast iron skillet on the stove over medium heat. Sear the chicken skin side down until brown and crispy, about 7-10 minutes, or until the chicken releases easily from the pan. Flip the thighs to the other side to sear and add the marmalade mixture to the pan. Lower heat slightly and cook until the internal temperature of the thighs is 165ºF, spooning marmalade sauce over the thighs as you go.

Remove from heat and serve with your favorite vegetable side, maybe charred green beans with ginger!



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