Orange juice, honey, sugar, and apricot preserves
combine to give this simple baked chicken its sweetness, while lemon, lime, and
vinegar balance it with a touch of sourness. Both the marinade and the glaze
include sweet and sour ingredients, resulting in a flavor-packed dish that’s
citrusy, colorful, inviting, and sticky.
Serves 4
Ingredients
For the Chicken
- 1 naval orange
- 1 lemon
- 1 lime
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp sambal oelek (ground fresh chile paste)
- 2 tsp white sugar
- sea salt
- freshly ground black pepper
- 1 3-lb chicken, cut into 8 pieces, skin removed
|
Chicken Ready to Marinate |
For the Glaze
- 1 tbsp unsalted butter
- 1/3 cup apricot preserves
- 1 tbsp white balsamic vinegar
- sea salt
- freshly ground black pepper
Preparation
For the Chicken
- Remove the zest from the orange, lemon, and lime.
(A vegetable peeler works well to remove it.) Finely chop the zest and place it
in a large bowl.
- Quarter the fruit and squeeze the juice of all three
into the bowl. Add the oil, honey, sambal oelek, and sugar and season with salt
and pepper. Whisk well to dissolve the sugar and combine the ingredients.
- Place the chicken pieces in the marinade,
submerging as much as possible. Cover the bowl with plastic wrap or aluminum
foil and refrigerate 4 hours.
|
Zest the fruit with a vegetable peeler |
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Fruit Zest |
|
Ready for Marinade |
|
Marinade |
|
Chicken in Marinade |
- Preheat the oven to 375° F. Line a large, shallow
baking pan with parchment paper.
- Remove the chicken from the marinade, letting all
excess drip off. (Discard the marinade.) Place the pieces in the pan and
sprinkle with salt and pepper.
- Roast the chicken until golden and cooked through,
45-50 minutes, turning once halfway through. Brush the chicken all over with
the glaze (recipe follows) about 10 minutes before it’s done.
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Chicken after 1st Turn |
|
Glazed Chicken |
Transfer the chicken to a platter serve.
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Sweet-and-Sour Chicken with Apricot Glaze |
For the Glaze
- Heat a small, nonstick
saucepan or skillet over medium-low heat and add the butter. When the butter
has melted, add the preserves and vinegar and cook, stirring frequently, until thickened,
10 minutes.
- Remove from the heat and season with salt and pepper.
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Glaze Beginning to Cook |
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Apricot Glaze |
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