BBQ Chicken Thighs

Monday 29 February 2016

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Well, it is day two of my Marmalade challenge and  what a delicious recipe I have to share with you today!  I was sent some delicious Marmalades to cook with earlier this month from the people at Mackays,  in honor of National Marmalade Week  (February 28th to March 6th) and asked would I like to try to create some new recipes using it.   I have risen to the challenge and this is the second recipe I created using their lovely marmalades.  For this one I used their old fashioned Dundee Marmalade, but I think any flavour would work well.

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Boneless, skinless chicken thighs are trimmed and then browned off on all sides in a skillet.   A delicious mixture of BBQ sauce, marmalade and soy sauce is then poured over top and they are simmed in this for about 20 minutes . . .  until they are meltingly tender.

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 The temperature is then turned up so that they cook for a further 10 minutes, until the sauce becomes a thick glaze . . .  creating a tender juicy chicken that is really "finger licking" good!

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 You could use any cut of chicken for this, but I chose to use chicken thighs because they don't dry out like breasts do . . .  if you do choose to use breasts you won't have to cook it for as long initially, but you may want to remove them from the pan while you turn up the heat to thicken the sauce, adding them back to the pan for the last few minutes to coat them properly.  (I would halve the intitial cook time in the sauce)

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The end result is a really tender and delicious chicken with a sauce that is a bit spicy from the BBQ sauce, sweet/bitter from the marmalade and . . . . dare I say it again?   I must  . . .  FINGER LICKING good!

Your family is sure to love this!

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*BBQ Chicken Thighs*
Makes 4 servings
Sticky tender chicken that will have your family wanting seconds!  Best make extra!
You will need:
8 boneless skinless chicken thighs, trimmed of any fat
olive oil spray
salt and pepper

For the sauce:
340g BBQ Sauce ( 1 cup) (I used Newman's own hickory sauce)
220g Orange Marmalade (1 cup)
2 TBS soy sauce
Season the chicken thighs all over with salt and pepper.  Spray a large skillet (with a tight fitting lid) and heat over medium heat.  Add the chicken thighs in one layer, top side down.  Brown them well on both sides, flipping them after about 5 minutes. (About 10 minutes altogether)

Whisk together all of the sauce ingredients in a saucepan until the marmalade melts and all are well amalgamated together.  Pour this mixture over top of the chicken thighs.   Cover and allow to simmer over medium low heat for about 20 minutes.  Uncover and increase the heat to medium.   Cook for a further 10 minutes, flipping the chicken frequently until it is coated with a lovely thick sauce.  Serve hot.  This is REALLY tasty!


National Marmalade Week runs from 28th Feb - 6th March 2016. National Marmalade Week is organised by the World Marmalade Awards at Dalemain, Penrith. The Awards will take place from 19th-21st March with the main sponsors being Mackays, Fortnum & Mason and Paddington Bear.

Mackays, which is family owned and run,  has been producing their Best Selling Dundee Marmalade for over 70 years so you just know that they have it down to a fine art.  It's delicious!  As I said earlier I used the Old Fashioned Dundee for this, but any flavour would work.
To find out more do check out their website.
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Tune in tomorrow to see what else I get up to with these delicious marmalades!


  1. Mmmm, sounds great! I think they would also do well baked in the oven, what do you think?

    1. I am sure that would also work, but would probably take a bit longer to cook Marcellina! Thanks! xo


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