Ingredients:

  • 1 (12-ounce/340g) bottle orange marmalade
  • 1 (8-ounce/227g) bottle of bottled barbeque sauce
  • 2 pounds (900g) boneless, skinless chicken thighs, cut into 1-inch/2.5cm cubes

Instructions:

  1. Cut chicken thighs into bite-sized pieces.
  2. In the skillet, whisk together orange marmalade and barbeque sauce over medium heat.
  3. Bring the sauce to a simmer, stirring occasionally to prevent burning. Reduce heat to low.
  4. Add the chicken to the sauce. Ensure the chicken is coated evenly.
  5. Simmer, stirring occasionally, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce has thickened to a glossy glaze. About 15-20 minutes.
  6. Serve immediately over rice or noodles.