Bbq Marmalade Chicken

1. 1

   In a medium-size microwave-safe bowl, stir marmalade with soy sauce. Microwave, uncovered, on high until softened, 1 minute.

2. 2

   OR melt in a saucepan, stirring often.

3. 3

   Stir in barbecue sauce.

4. 4

   Place chicken in crock pot. Pour in sauce. Stir to coat.

5. 5

   Cover and cook on high setting 4 hours or low 6 hours.

6. 6

   To bake, preheat oven to 350F (180C). Place chicken in a large, ovenproof casserole dish that will hold at least 16 cups (4 L). Pour sauce over chicken. Stir to evenly coat. Set on a baking sheet to catch any drips if it bubbles over.

7. 7

   Bake, covered, in centre of preheated oven until chicken feels springy when pressed and sauce is bubbly, about 1 3/4 hours.

8. 8

   To thicken sauce, remove cooked chicken to a large serving bowl.

9. 9

   In a small bowl, stir cornstarch with water until dissolved.

10. 10

    Carefully ladle liquid from slow cooker or casserole into a medium-size saucepan.

11. 11

    Set over high heat. Bring to a boil. Stir in cornstarch mixture.

12. 12

    Reduce heat to medium. Stir until sauce thickens, 2 minutes. Pour over chicken.

13. 13

    Note: I prefer orange marmalade, ginger marmalade can be substituted. Recipe yields approximately 3 cups of sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.