Orange Marmalade Glazed Chicken

21/06/2023 by Living the Gourmet 27 Comments

The Summer’s finally here, and that means it’s time savor the flavors of the season! And what better way to celebrate the joys of summer than with a mouthwatering recipe that combines the succulence of spatchcocked chicken with the zesty allure of orange marmalade BBQ sauce? Get ready to tantalize your taste buds and elevate your summer feasts to new heights!

Picture this: tender, juicy chicken infused with smoky flavors, perfectly complemented by a tangy and slightly sweet orange marmalade BBQ sauce. The marriage of these bold flavors creates a harmony that sings on your palate with every bite. The chicken, with its crispy skin and moist meat, becomes a canvas for the vibrant sauce, delivering an explosion of taste that will leave you craving more.

Now, let's delve into the star of our recipe—the spatchcocked chicken. By removing the backbone and flattening the bird, we ensure even cooking and a faster cooking time. This technique not only results in a juicy and tender chicken but also provides an opportunity to infuse it with a delightful blend of flavors. The secret lies in our homemade rub, combining a touch of sweetness from sugar, the pungent allure of garlic powder, and the aromatic marriage of black pepper and salt. Rubbing this over the bird becomes a tantalizing prelude to the main act.

And now, let us turn our attention to this recipe’s secret ingredient—the Orange Marmalade BBQ Sauce. This exquisite creation adds a burst of tangy, citrusy goodness that perfectly complements the savory notes of the spatchcocked chicken. The delightful medley of orange marmalade, chili paste, fish sauce, balsamic vinegar, and sesame oil creates a harmony of flavors that coat the chicken in a glaze that’s pure culinary delight.

To complete this summer feast, let’s explore some pairings. Grilled vegetables, with their smoky char and vibrant colors, bring a fresh and colorful element to the plate. Freshly baked cornbread, with its golden crust and delicate crumb, adds a delightful contrast to the juicy chicken. And who could resist the cool, creamy allure of a homemade coleslaw, with its refreshing crunch and tangy dressing? These accompaniments not only enhance the flavors of the spatchcocked chicken but also blend seamlessly into the spirit of the Summer season.

Below, we’ll be providing you with an ingredient checklist, tips for spatchcocking your chicken, and a list of pairing suggestions. Now, without further delay, let’s get cooking.

Ingredient Checklist – The Chicken

3 1/2 lb. chicken - spatchcocked
- Note: Choose a fresh, high-quality whole chicken for best results. Spatchcocking involves removing the backbone and flattening the chicken for even cooking. More details on that below.
1 piece of parchment paper
- Note: The parchment paper is used to line the pan and prevent the chicken from sticking. If you don't have parchment paper, you can use aluminum foil as an alternative.

Ingredient Checklist – The Dry Rub

1 tsp. sugar
- Tip: Adjust the amount of sugar based on your desired level of sweetness.
1 tsp. garlic powder
- Tip: For a stronger garlic flavor, use minced fresh garlic as a substitute.
- Substitution: Garlic salt can be used instead of garlic powder, but adjust the amount of additional salt accordingly.
1 tsp. black pepper
- Tip: Freshly ground black pepper enhances the overall flavor profile.
  Substitution: If you prefer a milder heat, you can use white pepper instead.
1 tsp. salt
- Tip: Use kosher salt or sea salt for best results.
3 tsps. vegetable oil
- Tip: Vegetable oil helps bind the rub ingredients together and promotes browning.
- Substitution: Canola oil, grapeseed oil, or another neutral oil can be used as alternatives. Use flavor neutral oils for best results.

Ingredient Checklist – The Orange Marmalade BBQ Sauce

3 tbs. orange marmalade
- Note: Look for orange marmalade with a good balance of sweetness and citrus flavor.
- Substitution: Apricot or peach preserves can be used instead of orange marmalade for a different flavor profile.
2 tsps. chili paste
- Tip: Adjust the amount of chili paste based on your preferred level of spiciness.
- Substitution: Sriracha sauce, hot sauce, or red pepper flakes can be used as alternatives to chili paste – or in addition to the chili paste for a spicier sauce.
1 tsp. fish sauce
- Tip: Fish sauce provides a savory umami flavor to the sauce.
- Substitution: Tamari or Teriyaki can be used as a substitute if you do not like fish sauce.
1 tsp. balsamic vinegar
- Tip: Balsamic vinegar adds tanginess and depth of flavor.
1 tsp. sesame oil
- Tip: Sesame oil contributes a nutty and aromatic note to the sauce.
- Substitution: Toasted sesame oil provides a more pronounced flavor, but regular sesame oil can be used as well.

Pairings – Completing the Summer Feast

Grilled Vegetables: These make a fantastic side dish to complement the flavors of the spatchcocked chicken. The smoky char from grilling adds depth, while the natural sweetness of vegetables balances the savory and tangy notes of the dish. Popular choices include zucchini, bell peppers, eggplant, asparagus, and corn on the cob. Drizzle the vegetables with a bit of olive oil, sprinkle with salt and pepper, and grill until tender. For a burst of freshness, squeeze some lemon juice over the vegetables before serving.
Cornbread: The subtly sweet and buttery flavors of cornbread complement the savory and tangy elements of the spatchcocked chicken. The contrasting textures, with the soft chicken and the crumbly cornbread, create a delightful mouthfeel. Serve warm slices of cornbread on the side, and consider spreading a dollop of butter or honey for extra indulgence.
Coleslaw: Coleslaw offers a refreshing and crunchy contrast to the rich and tender chicken. The creamy dressing and crisp cabbage provide a cool and tangy component that balances the flavors. The acidity in the coleslaw helps cut through the richness of the chicken and BBQ sauce. Opt for a classic coleslaw with cabbage, carrots, and a creamy mayonnaise-based dressing, or experiment with variations like apple slaw or Asian-inspired slaw with sesame dressing.
Roasted Potatoes: Roasted potatoes serve as a satisfying and comforting side dish that complements the chicken's flavors. The crispy exterior and fluffy interior of roasted potatoes add texture, while the mild earthy flavors provide a neutral base that allows the chicken to shine. Toss cubed potatoes with olive oil, salt, pepper, and herbs like rosemary or thyme, then roast until golden brown and crispy.
Citrus Salad: A bright and citrusy salad brings a burst of freshness to the meal. A combination of sliced oranges, grapefruit, or mandarins, mixed with fresh greens like arugula or spinach, creates a vibrant and zesty accompaniment. The citrus flavors enhance the tanginess of the orange marmalade BBQ sauce while providing a refreshing contrast to the richness of the chicken.

Spatchcocking Technique – How to Spatchcock a Chicken, Tips and Tricks

Choose the right tools: To make the process easier, have a pair of kitchen shears or sharp poultry scissors on hand. These will help you easily cut through the backbone and any small bones. If this is your first time spatchcocking, I strongly recommend ‘against’ attempting this process without either shears or poultry scissors.
Ensure a clean workspace: Start by clearing a clean and spacious workspace. This will allow you to maneuver the chicken without any obstacles and maintain hygiene throughout the process.
Secure the chicken: Before you begin, make sure the chicken is securely placed on a stable cutting board or surface. You can use a damp kitchen towel underneath to prevent it from slipping.
Remove excess moisture: Pat the chicken dry with paper towels to remove any excess moisture. This will keep the chicken from slipping while spatchcocking. It will also help the rub adhere better and ensure a crispy skin after you’re done spatchcocking.
Locate the backbone: With the breast-side down, locate the backbone of the chicken. It runs along the length of the bird, from neck to tail.
Cut along the backbone: Using the kitchen shears or poultry scissors, start from one end of the backbone and cut along the length of the backbone on one side. Repeat on the other side to completely remove the backbone.
Flatten the chicken: Flip the chicken over and open it up. Use your hands to press down firmly on the breastbone until you hear a slight cracking sound. This will flatten the chicken and ensure even cooking.
Remove any remaining small bones: Feel around the cavity and along the rib bones to check for any small bones that may have been missed during the initial cut. Remove them carefully to ensure a safe dining experience.
Practice caution: Exercise caution. Take your time and work slowly, especially if this is your first time cutting through bone and joints.

Orange Marmalade Glazed Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Author: Living the Gourmet
Total Time: 1 hour 25 minutes
Yield: 4-6 servings 1x

Save Recipe

Print Recipe

Ingredients

Units Scale

3 1/2 lb. chicken, spatchcocked
1 piece of parchment paper

For the Rub:

1 tsp. sugar
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. salt
3 tsps. vegetable oil

For the Orange Marmalade BBQ Sauce:

3 tbs. orange marmalade
2 tsps. chili paste
1 tsp. fish sauce
1 tsp. balsamic vinegar
1 tsp. sesame oil

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, mix all the ingredients for the dry rub. Set aside.
Next, in a separate bowl, combine the ingredients for the BBQ sauce. Set aside.
Clean the chicken, inside and out, and pat dry then spatchcock it.
Place a piece of parchment paper in a large cast iron frying pan and place the prepared chicken on the parchment.
Rub the skin of the chicken with the prepared rub.
Preheat Oven 375 degrees F.
Place the chicken in the oven for 30-35 minutes, then remove from the oven and brush with the prepared bbq sauce.
Return the chicken back to the oven and cook for another 20-25 minutes. Remove again and brush once more with the remaining bbq sauce.
Place the chicken back in the oven for an additional 10-12 minutes, until the chicken is a beautiful golden color and the internal temperature reads 160 degrees F. with an instant read thermometer. (Please note, that the cooking time depends on the size of the chicken and the range of your oven).
Let the chicken rest for about 10-12 minutes before carving it.

Notes

Make a second batch of bbq sauce to serve at the table with the chicken. It also makes a nice dipping sauce for veggies or drizzled over rice.

**Do Not use the bbq sauce that was used for brushing the undercooked chicken, please discard that sauce!

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Main Dish
Method: Bake
Cuisine: American

Recipe Card powered by

And that’s spatchcocked chicken with homemade Orange Marmalade BBQ Sauce. If you enjoyed today’s recipe, or have any questions, be sure to let us know in the comments below. We always love hearing from you.

Also, be sure to like, share, and subscribe, so that you never miss a post. Happy Cooking!