On a recent foray to one of the local produce markets here in Florida I stumbled across a jar of Honeybell orange marmalade. I was intrigued, as I’ve heard quite a bit about the famous Honeybell oranges, which are actually not an orange at all, but a cross between a tangerine and a grapefruit. I’ve had the pleasure of trying them fresh as they are currently in season here, and they definitely live up to the hype!
I love orange marmalades in sauces and glazes, so that was the first thing I decided to make with my Honeybell marmalade. I added in some sweet chili sauce, gave it a good stir, and used it to glaze chicken legs.
It was so good! Sweet and citrusy, with just a hint of spice. Bonus, it was incredibly easy as it required virtually no prep work.
Preheat oven to 400 degrees. Arrange chicken legs on a foil-lined baking sheet and season with salt and pepper, then bake for 15 minutes. After 15 minutes, take the chicken legs out and brush with the sweet chili orange mixture, then return to the oven for an additional 30 minutes.