This recipe is an iteration of a family recipe, with some of my own twists.
- Carbohydrate 29.8861555468633 g
- Cholesterol 80.2115625065405 mg
- Fat 8.26987534120765 g
- Fiber 0.275285795288458 g
- Protein 27.4359624373268 g
- Saturated Fat 3.64422628060625 g
- Serving Size 1 1 Serving (249g)
- Sodium 2937.3839826315 mg
- Sugar 29.6108697515748 g
- Trans Fat 2.91770700873077 g
- Calories 294 calories
Step-by-step
- In a large skillet, brown chicken on both sides in butter.
- Combine the teriyaki sauce, water, marmalade and garlic; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 170 degrees.
Glazed poultry develops a distinct sheen and a sticky, concentrated surface coating when sugars reduce alongside proteins in a hot pan. Sparing use of dairy fats in the initial browning phase promotes Maillard reactions on the exterior of the poultry without burning prematurely. High sugar content from citrus preserves demands careful heat management once the liquids are introduced to the skillet.
Skillet selection dictates the success of this preparation. Heavy-bottomed cast iron or stainless steel pans retain thermal energy efficiently, preventing temperature drops when cold liquids hit the hot surface. Thin aluminum pans create hot spots that scorch the delicate sugars in the marmalade and teriyaki mixture before the interior reaches the target temperature. A tight-fitting lid is mandatory during the simmer phase to trap steam and ensure the meat cooks evenly through.
Internal thermal tracking removes guesswork from poultry cookery. Inserting an instant-read thermometer into the thickest portion of the breast until it registers 170 degrees guarantees safety while preventing moisture loss from overcooking. Letting the meat rest briefly after braising allows internal juices to redistribute throughout the muscle fibers rather than pooling on the plate.
Leftover portions store safely in airtight containers within the refrigerator for up to three days. Reheating requires gentle, low-heat stovetop methods with a splash of water added to reconstitute the thickened sauce, as high microwave power will cause the dairy solids and sugars to separate.
