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Orange-Molasses Glazed Chicken

Navel oranges easily brighten up savory dishes. They have a nice balance of sweetness and acidity, are easy to peel, and have few or no seeds. The blossom end often resembles a navel, which is the inspiration for its name.

  • Prep:
  • Total Time:
  • Servings: 4
Orange-Molasses Glazed Chicken

Source: Everyday Food, January/February 2004


  • 5 to 6 oranges
  • 1/2 cup red-wine vinegar
  • 1/4 cup molasses
  • 4 bone-in skinless chicken breast halves (8 ounces each)
  • Coarse salt and ground pepper


  1. Preheat oven to 400 degrees. Squeeze oranges to yield 3 cups of juice. In a large skillet, combine juice, vinegar, and molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup, 10 to 15 minutes. Reserve half the glaze for serving.

  2. Place chicken on a rimmed baking sheet lined with aluminum foil. Season generously with salt and pepper, and brush with glaze.

  3. Bake chicken, brushing with glaze twice, until juices run clear when pierced, 35 to 40 minutes. Serve hot with reserved glaze.

Reviews (3)

  • Sheryll 14 Dec, 2010

    Well, if you measure and boil the glaze till it is reduced to 1/2 cup, can not figure out why lammypie had it so runny?. I bet you missed reading the directions to boil it down first? Oh yeah, you can use honey if you are out of molasses. I much prefer the molasses though.

  • lammypie 10 Mar, 2009

    my mixture did not come out like a glaze it was very runny. So needless to say it just ran on the pan the chicken just tasted like chicken.

  • Zchick 30 Apr, 2008

    This was REALLY, REALLY GOOD! At first, I was like, "Ew, orange w/chicken," but it was late and I had to make something; but, I was pleasantly surprised! (I did cheat and use orange juice!) It was so easy. You could def. do it on a grill as long as you keep the temp low enough not to burn the glaze. It tasted like I spent all day making it. DEF. TRY THIS ONE!

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