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Chilli Marmalade Chicken

Chilli Marmalade Chicken

Add a little bit of spice and a whole lot of nice to your Valentine's Day dinner

  • Serves 4


  • 1/3 cup (80 ml) marmalade
  • 2 tsp (10 ml) sesame oil
  • 1-3 red chilies
  • 2 cloves garlic, chopped
  • 2 tbsp (30 ml) light soy sauce
  • 4 (about 120 g each) chicken breasts on the bone, scored
  • Salt and milled pepper
  • Slaw
  • 2 packets (300 g) PnP coleslaw mix/shredded cabbage
  • 2 carrots, grated
  • 2 baby fennel bulbs, very finely sliced
  • 2 oranges, segmented
  • 1 granny smith apple, thinly sliced
  • Handful of chopped coriander and fennel + extra for serving
  • 2 red chilies, sliced (optional)


  1. Preheat oven to 180 degrees. Combine marmalade, chilli, soy sauce and garlic in a bowl. Season chicken and toss in sauce to coat well.
  2. Roast in the oven for 20-25 minutes, turning frequently until sticky and slightly charred. Combine slaw ingredients and place on a serving platter.
  3. Place chicken next to slaw, with pan juice ladled over chicken. Serve immediately scattered with fresh herbs.
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