Orange Chicken Recipe With Orange Marmalade and BBQ Sauce: Sweet and Smoky Glaze for Easy Weeknights

This weeknight-friendly dish delivers restaurant-quality flavor with minimal effort. The combination of orange marmalade and BBQ sauce creates a sweet and smoky glaze that transforms simple chicken into something special.

With just a few pantry staples and 15 minutes of active prep, you’ll have tender chicken pieces coated in a sticky, caramelized sauce. It’s the perfect balance of tangy, sweet, and savory for a quick, satisfying dinner.

Ingredients for Orange Chicken Recipe with Orange Marmalade and Bbq Sauce

Pantry staples meet a 15-minute prep for this sticky, sweet-and-smoky weeknight winner.

The chicken is the star here. Thighs stay juicier than breasts after cooking—look for bone-in, skin-on if you want extra crispiness. Most grocery stores carry both, but Costco has great pre-cut thigh pieces. The marmalade needs to be chunky with visible peel for that authentic texture. Smucker’s or Bonne Maman are solid picks (the good stuff, not the jelly-like versions).

No marmalade? Apricot jam plus a bit of orange zest gets you close. Short on BBQ sauce? Ketchup plus a dash of liquid smoke and brown sugar works in a pinch. Soy sauce can be swapped for tamari or coconut aminos if you’re avoiding gluten. The ginger and garlic are non-negotiable though—they build that restaurant-quality depth the intro promised.

Sauce thickens as it cools, so don’t stress if it’s thin right off the heat. Keeps 3-4 days in the fridge, reheats beautifully. I make extra and freeze for up to 3 months—perfect for those no-time weeknights (worth the extra minute).

Step-by-Step Instructions for Orange Chicken with Orange Marmalade and BBQ Sauce

Here’s how I make this dish—quick enough for weeknights, packed with sweet and smoky flavor.

Step 1: Prep the Chicken and Make the Sauce Base

Cut the 1.5 lb boneless skinless chicken thighs into bite-sized pieces and pat them dry with paper towels. This ensures they brown properly instead of steaming in the pan. Set the chicken aside while you prepare the sauce.

In a bowl, whisk together the 0.75 cup orange marmalade, 0.5 cup BBQ sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp brown sugar, and 0.5 tsp red pepper flakes until smooth. The marmalade’s citrus peel will give the sauce a beautiful texture and depth.

Step 2: Cook the Aromatics and Thicken the Sauce

Heat the 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the 3 cloves minced garlic cloves and 1 tbsp grated fresh ginger, stirring constantly for 30-45 seconds until fragrant but not browned. Garlic burns quickly, so keep it moving.

Pour in the sauce mixture and bring to a gentle simmer. In a small bowl, mix the 1 tbsp cornstarch with 1 tablespoon water to create a slurry, then whisk it into the sauce. Cook for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. It should be glossy and slightly sticky.

Step 3: Cook the Chicken Until Crispy

In the same skillet (or a separate one if needed for space), heat a bit more vegetable oil over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid crowding. Cook for 5-6 minutes, turning occasionally, until the chicken is golden brown and cooked through to 165°F internally.

You want a good sear on each piece—this adds texture and prevents the chicken from absorbing too much sauce and becoming soggy. Don’t rush this step; the crispy edges contrast perfectly with the sticky sauce.

Step 4: Combine and Finish

Once the chicken is cooked, pour the thickened sauce over the pieces in the skillet. Toss everything together gently to coat the chicken evenly. Let it simmer for 1-2 minutes so the flavors meld and the sauce clings beautifully to each piece.

The sauce will reduce slightly as it coats the chicken, creating that signature glossy finish. Keep the heat at medium to avoid burning the sugars in the marmalade and BBQ sauce.

Step 5: Garnish and Serve

Transfer the chicken to a serving platter and sprinkle with the 0.25 cup thinly sliced green onions and 1 tbsp toasted sesame seeds. The green onions add a fresh, sharp contrast to the rich, sweet sauce, while the sesame seeds provide a nutty crunch.

Serve immediately over steamed rice or with your favorite veggies. The sauce is thick and sticky, so every bite of chicken will be packed with that perfect balance of sweet, smoky, and slightly spicy flavor.

Flavor Customization for These Flavors

Spice It Up

Add extra red pepper flakes (1 tsp total) or a dash of sriracha to the sauce for a spicy kick. I love the contrast of heat against the sweet orange. The marmalade’s citrus notes balance the spice beautifully. 🌶️

Citrus Variations

Swap orange marmalade for grapefruit or lemon marmalade for a tangier twist. The grapefruit adds a pleasant bitterness that cuts through the BBQ sauce’s sweetness. Keep the 0.75 cup measurement the same.

Sweet Heat Boost

Add 1 tbsp honey or maple syrup to the sauce for extra depth. This enhances the caramelization and gives the dish a glossier finish. I prefer honey for its floral notes.

Smoky Depth

Use chipotle-infused BBQ sauce or add ½ tsp smoked paprika to the sauce mixture. This amplifies the smoky flavor without overpowering the orange. Stubb’s Smokey Mesquite works perfectly here.

Umami Richness

Stir in 1 tbsp hoisin sauce or 1 tsp fish sauce for added complexity. These ingredients deepen the savory notes and complement the dish’s sweet-and-smoky profile. A little goes a long way. 💡

Herb Garnish

Fresh cilantro or Thai basil makes a vibrant garnish alternative to green onions. Their bright flavors cut through the richness. Add just before serving to preserve their freshness.

Frequently Asked Questions