Marmalade Sticky Chicken

Marmalade Sticky Chicken

with Butter-Glazed Vegetables

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Chicken legs are brushed with the easiest and most flavourful glaze ever, thanks to the magic combination of marmalade and hoisin sauce! Paired with sweet butter-glazed veggies, this recipe is sure to be a family favourite.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1.6 kg

Chicken Legs Bone-In, Skin-On

3 tbsp

Orange Marmalade

7 g


2 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

2 unit

Chicken Broth Concentrate

454 g

Baby Carrots

3 unit


1.5 cup

Basmati Rice

Not included in your delivery

2 tbsp





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3151 kJ
Calories753 kcal
Fat28 g
Saturated Fat0 g
Carbohydrate86 g
Sugar0 g
Dietary Fiber6 g
Protein39 g
Cholesterol0 mg
Sodium587 mg
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F. (To bake the chicken.) Start prepping when the oven comes up to temperature!


Prep and make the glaze: Bring 21/2 cups salted water to a boil in a pot. In a small bowl, combine 2 tbsp marmalade (DO: measure out) with the hoisin sauce.


Cook the rice: Add rice and broth concentrates to the boiling water. Reduce the heat to medium-low. Simmer, covered, until the rice is tender and the water has been absorbed, 10-12 min.


Bake the chicken: Meanwhile, arrange the chicken, skin-side up, in a foil-lined baking dish and brush the chicken with half the glaze to cover the tops of the chicken. Bake in the centre of the oven for 15 min. Brush the remaining glaze over the chicken, then continue baking until the tops are golden-brown and the chicken is cooked through, 15-18 more min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)


Cook the veggies: Meanwhile, wash and dry all produce. Cut the zucchini into 1-inch batons. Coarsely chop the cilantro. Melt the butter in a large pan over medium heat. Add the baby carrots, zucchini and the remaining marmalade. Cook, stirring occasionally, until veggies are glazed and tender-crisp, 3-5 min. (TIP: Add a splash of water if you think the veggies are starting to burn! If you like your veggies softer, cook them for a bit longer.)


Finish and serve: Serve the sticky chicken on a bed of rice with the butter-glazed veggies. Sprinkle with cilantro. Enjoy!