Wednesday, April 3, 2013

Marmalade Basted Chicken

I love to make a good baste with marmalade and 3 Citrus Marmalade is just the right one!  The sugars in the marmalade creates a lovely crust over cooked meat because it caramelizes under the heat.  The best way to cook this is to cook in the broiler (in the winter) or over the grill (in the summer).

 


To get the most flavor injected into your meat, poke holes with a fork through out the meat, then brush on the marmalade baste.  I like to brush on the baste to marinade the meat (in this case chicken) for about an hour before I fire it up.  When I throw the meat in the grill or under the broiler, I flip the meat every 3-5 minutes and brush on a new layer of baste every time I flip the meat.  I find that 15-20 minutes is the perfect amount of time for chicken.  When the chicken is done, you will have a lovely caramelized crust and when you cut into the chicken, you will find the chicken very moist.  

Oops, I almost forgot to take a "finished" picture! Excuse the messy plate.  I had to take the picture before the last pieces were taken!
 
Marmalade Marinade & Baste

Yield: Enough for 1 pork loin or 4 servings chicken

1/8 cup 3 Citrus Marmalade
1/8 cup olive oil
Salt, pepper, garlic powder, & onion powder to taste
1/8 cup of orange vinegar, or to taste

  1. Combine marmalade and olive oil in a small bowl, whisk with fork until emulsified. Add salt, pepper, garlic powder, and onion powder to taste. Add orange vinegar to loosen up the baste.
  2. Whisk
  3. Adjust seasonings to taste. Add more olive oil or vinegar to make it to the consistency you prefer.

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