In my sleep deprived sleep, I honestly typed marmalazed without realizing how it’s the perfect fit for this recipe. It’s marmalade used as a glaze for chicken legs; marmalazed.
I tend to use up preserves for other sweet things, like thumbprint cookies, as a cake filler or thinned for a glaze for quick breads. I almost always forget how preserves can be used for savoury purposes, especially as a glaze for meat. I really liked this glaze and when baked, it became caramelized and delicious spooned over some brown rice.
Marmalade Glazed Chicken
Yields enough glaze for a dozen chicken legs
1 cup orange marmalade
1/2 tsp Worcestershire sauce
1/2 tsp soy sauce
1/2 tsp Sriracha sauce
Dash of hot pepper flakes
Touch of water to thin it out
In a small pot, combine ingredients and over low heat, stir until everything has come together. Taste and adjust to your taste. If you want to reserve the glaze as a sauce, bake in a smaller dish and pour over chicken and bake at 350 until chicken is cooked. If using this as a glaze, spread chicken out on a greased, tin foil lined baking sheet and coat legs with glaze. Bake at 375. Enjoy!