This is an incredibly easy weeknight meal, you can choose to marinate your chicken in the marmalade for at least an hour or just add it on as a glaze before baking it.
Throw it in a container with your chicken in the morning before work, and then pop it in the oven when you get home! Dinner is served.
Also, I love this as a marinade for grilling. Follow the same method, but grill instead of bake. Grill on a lower temperature until cooked through to prevent too much charring on the chicken, but a little bit is good of course, that’s why we grill right?
6 Chicken Thighs about 3 oz. each
½ jar (4.5 oz) Kansas City Canning Co. Clementine Thyme Marmalade
1 tsp minced garlic
½ tsp sea salt
Pinch of freshly ground pepper to taste
Combine all ingredients together in a bowl and pour over chicken. Cover and return to the fridge if marinating.
Preheat oven to 400 Degrees. Coat a shallow baking dish with oil to prevent sticking. Arrange your marmalade chicken in a single layer in pan and place in hot oven. Bake approximately 20 minutes or until internal temp reaches 145 and juices run clear when you cut into it. The outsides of your chicken should show a little bit of caramelization and browning. Serve atop a seasonal green salad or pour over some wild rice or roasted veggies and dinner is done!