Chinese-style lemon marmalade chicken

Chinese-style lemon marmalade chicken

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(8 ratings)

Prep: 5 mins Cook: 40 mins


Serves 4
Chicken thighs basted in lemon, ginger and soy sauce and roasted in the oven - perfect with a side of egg-fried rice or stir-fried noodles

Nutrition and extra info

Nutrition: per serving

  • kcal249
  • fat16g
  • saturates4g
  • carbs6g
  • sugars5g
  • fibre0g
  • protein21g
  • salt0.9g
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  • 200g lemon marmalade
  • 2 garlic cloves, crushed
  • small knob of ginger, peeled and finely grated (about 1 tbsp)



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • juice and zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 8 chicken thighs, skin on and bone in
  • 2 spring onions, sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • rice and stir-fried Tenderstem broccoli, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat oven to 200C/180C fan/gas 6. Mix together the marmalade, garlic, ginger, soy, oil and half the lemon juice. Arrange the chicken thighs on a baking tray lined with foil and spoon over half the marmalade mixture. Roast in the oven for 15 mins.

  2. Baste the chicken with the marmalade mix from the bottom of the tray, then spoon over the remaining marmalade mix and cook for another 10 mins. Baste again, then cook for a further 10-15 mins until the chicken is cooked through and golden.

  3. Squeeze over the remaining lemon juice, and sprinkle with the zest and spring onions. Serve with rice and stir-fried Tenderstem broccoli.

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Comments, questions and tips

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Ruth Livingstone's picture
Ruth Livingstone
15th Oct, 2019
This was delicious but I had to throw out my baking tray after the foil ripped!
Shirley Valentine's picture
Shirley Valentine
23rd Oct, 2015
Made this tonight with organic chicken drumsticks (as that's all I had) and have to say I wasn't impressed at all! Sauce was just average, nothing special and unfortunately my drumsticks were still very tough after over an hour of cooking (altho can't really blame this on the recipe, maybe I just had tough meat!). I normally cook thighs for about an hour and the meat falls off the bone. Therefore, wouldn't rush to make it again!
2nd Sep, 2015
I made this for the first time this evening and it was delicious. I will be making it again!
3rd Jan, 2015
Easy and delicious!
10th Oct, 2014
Completely agree with previous reviewer: Easy, delicious, but sauce a bit thin - easily fixed by boiling it off - thanks for the tip. I used chicken breast so covered it with foil for the first 2 times in the oven, and served with chips: lovely to dip in the sauce. A hit all round!
17th Sep, 2014
I've made this twice now and it's delicious. I used skinless thighs to reduce the fat content and the second time used boneless thighs and reduced the cooking time accordingly. The sauce was quite runny after cooking so I boiled it at the end to reduce it to a more sticky consistency.
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