Italian Orange Chicken
So here is my version of orange chicken with and Italian twist! It is sweet and sour in a sense. In Italian we call that agrodolce. For this recipe I like to use reduced sugar orange marmalade and fresh squeezed orange juice, plus a dash of apple cider vinegar to cut the sweetness of the marmalade. The vinegar will also help tenderize the chicken just a little-I don’t use much. I use a lot of dried oregano here. If your not a huge fan, cut the amount in half, but there is something that happens when the orange and the oregano get together! I then marinate the chicken for a hour to overnight. Once you have marinated the chicken, you just dump the chicken and its marinade in a baking dish and bake this for about 20 minutes. It makes its own tangy sauce and the oregano and orange flavors work really well together. You can strain the sauce after the chicken is baked if you like, we just left it. Top that chicken with some fresh orange zest and wow! The kids liked this one because it was a little sweet.
Italian Orange Chicken
Ingredients
- 3 chicken breasts cut in half 6 pieces
- 1/4 cup olive oil
- 1/2 cup low sugar orange marmalade
- 1 orange zested and juiced
- 1 teaspoon apple cider vinegar
- 1 tablespoon good quality dried oregano
- 1 teaspoon salt
- pepper to taste
- 1 teaspoon fresh chopped rosemary
Instructions
- Zest the orange and reserve. Juice orange into a large measuring cup or small bowl.
- To the orange juice add, the olive oil, marmalade, oregano, apple cider vinegar, and salt&pepper. Mix well using a whisk or a fork.
- Add the chicken to a large zip top bag. Pour the marinade over the chicken. Marinate for at least and hour to overnight.
- Once the chicken has marinated, remove the chicken to a large baking dish. Pour marinade over top of the chicken. Bake at 400 degrees for 20 minutes or until the chicken is cooked. through
- Remove the chicken from the oven. Top with reserved orange zest and chopped rosemary.
- Serve.
