Hot Licks Chicken

The slightly sweet orange glaze tames some of the heat in the spicy rub. There is only 1 tablespoon of orange marmalade, so it doesn't contribute very much carbohydrate per serving.

Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 0.0%
  • Fat: 5.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.7g
  • Carbohydrate: 3g
  • Fiber: 0.5g
  • Cholesterol: 79mg
  • Iron: 1.5mg
  • Sodium: 459mg
  • Calcium: 29mg

Ingredients

  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon olive oil
  • Cooking spray
  • 1/4 cup water
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1 tablespoon low-sugar orange marmalade

Preparation

  1. 1. Combine first 7 ingredients in a small bowl; rub chicken with spice mixture, and let stand 5 minutes.
  2. 2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until lightly browned. Add water and wine to pan; cover, reduce heat, and simmer 6 minutes or until chicken is done. Remove chicken from pan; keep warm. Add lemon juice and 1/8 teaspoon salt to pan. Bring to a boil; cook 4 minutes or until reduced to 3 tablespoons. Remove from heat; stir in marmalade. Spoon sauce over chicken.
  3. carbo rating: 3
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