This is a quick and easy dinner with chicken thighs baked in a delicious orange marmalade-mustard sauce. Tastes great over rice.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Season chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Brown chicken on both sides, about 2 minutes per side. Transfer chicken thighs to an 8-inch square baking dish.

  • Combine orange marmalade, bourbon, mustard, onion, and garlic in a small bowl. Pour sauce into the skillet. Cook and whisk over medium heat to cook off the bourbon, about 2 minutes. Pour sauce over chicken thighs in the baking dish.

  • Bake in the preheated oven, uncovered, until chicken thighs are longer pink and juices run clear, about 25 minutes. An instant-read thermometer inserted in the center should read 165 degrees F (74 degrees C).

Nutrition Facts

395 calories; protein 17.6g 35% DV; carbohydrates 35.8g 12% DV; fat 16.7g 26% DV; cholesterol 71.6mg 24% DV; sodium 461.1mg 18% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/23/2019
Simple and delicious recipe. I made it according to the instructions except I only had Dijon mustard in the house. My chicken thighs were skinless and boneless. The oven time was spot on and I let the chicken rest about ten minutes before serving with saffron rice and chopped green onions for garnish. Will definitely make again. Thanks Chef Mo. Read More
(1)

Most helpful critical review

Rating: 2 stars
06/08/2020
Too sweet! Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/23/2019
Simple and delicious recipe. I made it according to the instructions except I only had Dijon mustard in the house. My chicken thighs were skinless and boneless. The oven time was spot on and I let the chicken rest about ten minutes before serving with saffron rice and chopped green onions for garnish. Will definitely make again. Thanks Chef Mo. Read More
(1)
Rating: 5 stars
05/31/2019
I tasted the sauce before I cooked off the alcohol and was nervous because it was bright and sharp but the bourbon/mustard/marmalade combo once cooked down was super interesting and complex. I will make again because it was basically a measure-dump-cook meal that was delicious. Some nights you just don t feel like food prep. Read More
Rating: 2 stars
06/08/2020
Too sweet! Read More
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