Chicken Skewers with Sweet & Spicy Marmalade Recipe
Chicken Skewers with Sweet & Spicy Marmalade Recipe photo by Taste of Home

Chicken Skewers with Sweet & Spicy Marmalade Recipe

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“This chicken is delicious! My father-in-law loved it; he said it reminded him of growing up in Southern California. What a great way to bring summer sunshine to winter days!” —Laurel Dalzell, Mantecca, California
TOTAL TIME: Prep: 25 min. + marinating Broil: 5 min.
MAKES:8 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + marinating Broil: 5 min.
MAKES: 8 servings


  • 1 pound boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1/8 teaspoon pepper
  • SAUCE:
  • 2 teaspoons butter
  • 2 tablespoons chopped seeded jalapeno pepper
  • 1 teaspoon minced fresh gingerroot
  • 3/4 cup orange marmalade
  • 1 tablespoon lime juice
  • 1 tablespoon thawed orange juice concentrate
  • 1/4 teaspoon salt


  1. Preheat broiler. Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight.
  2. In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt.
  3. Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce. Yield: 8 servings (1 cup sauce).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Skewers with Sweet & Spicy Marmalade in Simple & Delicious February/March 2011, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jan. 5, 2014

"Delicious. Made as written."

Reviewed Feb. 3, 2013

"Very good! I don't like jalapenos, so I added a little shake of red pepper flakes. Chicken was very juicy. Will be making again. Thanks!"

Reviewed Jan. 27, 2013

"Easy to make and so delicious!"

Reviewed Jul. 23, 2011

"I made this for a backyard was so easy and the end results were amazing...not one was left behind ...followed the exact directions, made no changes"

Reviewed Apr. 13, 2011

"Loved this recipe! I have never broiled chicken in the oven like this and was a little hesitant, but it turned out great! Loved the sauce too! Next time I will leave a little of the insides of the jalapenos for more kick! It wasn't spicy at all. Will defintely make again...can't wait to serve it to company!"

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