Easy Orange Chicken Recipe With Orange Marmalade And BBQ Sauce: Sweet and Sticky Glaze in Minutes

This recipe transforms ordinary chicken into something extraordinary with minimal effort. The combination of orange marmalade and BBQ sauce creates a sweet and sticky glaze that caramelizes beautifully on the chicken.

I developed this method for busy weeknights when you want restaurant-quality flavor without the fuss. The sauce comes together in minutes, and the chicken cooks quickly in a hot pan, making this a foolproof dish for any home cook.

The result is tender, juicy chicken coated in a glossy, finger-licking glaze. The marmalade adds bright citrus notes while the BBQ sauce brings smoky depth, creating a perfect balance of flavors.

Serve over rice or with steamed vegetables for a complete meal. Here’s how to make it.

Ingredients for Easy Orange Chicken Recipe with Orange Marmalade and Bbq Sauce

Transform ordinary chicken with this vibrant glaze using pantry staples and fresh aromatics.

The marmalade is non-negotiable here. Smucker’s or Bonne Maman deliver consistent quality—avoid the budget brands with artificial flavors. For BBQ sauce, Sweet Baby Ray’s Original or Stubb’s Smoky Mesquite provide the right balance of sweetness and smoke. Chicken thighs stay juicier than breasts in this preparation, and Costco or Sam’s Club offer the best value for bulk purchases.

No marmalade? Apricot jam plus orange zest works in a pinch. Swap BBQ sauce for hoisin plus a dash of liquid smoke (use sparingly). Fresh ginger is ideal, but ground ginger at one-third the amount will do. For gluten-free, use tamari instead of soy sauce. The cornstarch slurry can be made with cold water—don’t skip this step or the sauce won’t thicken properly.

The sauce tastes even better the next day once flavors meld. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months. Reheat gently to avoid separating the glaze. Garnishes are best added fresh—slice green onions and toast sesame seeds just before serving.

Step-by-Step Instructions for Orange Chicken With Orange Marmalade And BBQ Sauce

This method ensures a sticky, glossy glaze with minimal effort and maximum flavor.

Step 1: Season and Sear the Chicken

Cut the 1.5 lb boneless skinless chicken thighs into 1-inch pieces and pat them dry with paper towels. Season evenly with the 0.5 tsp kosher salt and 0.25 tsp black pepper—this ensures the meat stays juicy and the exterior browns well.

Heat the 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer and sear undisturbed for 3-4 minutes until golden brown on the bottom. Flip and cook for another 2-3 minutes until cooked through. Remove the chicken to a plate and set aside.

Step 2: Build the Flavor Base

In the same skillet, reduce the heat to medium and add the 3 cloves minced garlic cloves and 1 tbsp finely grated fresh ginger. Stir constantly for 30 seconds until fragrant—this prevents burning and develops the aromatic foundation.

Pour in the 2 tbsp soy sauce and 1 tbsp rice vinegar, scraping up any browned bits from the bottom of the pan. These bits add depth to the sauce. Let the mixture simmer for 1 minute to allow the flavors to meld.

Step 3: Create the Glaze

Stir in the 0.75 cup orange marmalade and 0.5 cup BBQ sauce until fully combined. The mixture should bubble gently. In a small bowl, whisk together the 1 tbsp cornstarch and 0.25 cup water until smooth, then pour it into the skillet.

Stir constantly for 1-2 minutes until the sauce thickens to a glossy, syrup-like consistency. It should coat the back of a spoon and leave a clear trail when you run your finger through it.

Step 4: Finish and Garnish

Return the cooked chicken to the skillet and toss to coat evenly in the sauce. Cook for an additional 1-2 minutes, stirring gently, until the chicken is heated through and fully glazed. The sauce should cling to each piece with a sticky sheen.

Transfer to a serving platter and garnish with the 3 whole thinly sliced green onions and 1 tsp toasted sesame seeds. The green onions add freshness, while the sesame seeds provide a nutty crunch. Serve immediately over steamed rice.

Make-Ahead Tips for This easy orange chicken recipe with orange marmalade and bbq sauce

Prep the Sauce

You can make the glaze up to 2 days ahead and store it in the fridge. Simply combine the 0.75 cup orange marmalade, 0.5 cup BBQ sauce, 2 tbsp soy sauce, and 1 tbsp rice vinegar in a bowl. Whisk the 1 tbsp cornstarch with 0.25 cup water separately and keep it chilled until ready to use.

Pre-Cook Chicken

Cut and season the 1.5 lb chicken thighs the night before, then store them in an airtight container in the fridge. This saves time and lets the salt penetrate the meat for better flavor.

Store Cooked Dish

Once fully cooked, this dish keeps beautifully in the fridge for up to 4 days. Let it cool completely before transferring to an airtight container to maintain the sauce’s consistency. 💡

Freeze for Later

Freeze the cooked chicken and sauce together in a single layer on a baking sheet first, then transfer to a freezer bag. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat Gently

Warm leftovers over low heat in a skillet with a splash of water to prevent the sauce from breaking. Stir occasionally until heated through—about 5-7 minutes. 🔥

Garnish Fresh

Always add the green onions and sesame seeds just before serving. These garnishes lose their freshness and crunch if stored with the dish.

Frequently Asked Questions