Dinner

Lime Marmalade Chicken Recipe

ByHailey Reed December 1, 2025December 1, 2025

Introduction

This lime marmalade chicken is a vibrant and flavorful dish that combines tangy sweetness with a hint of spice. Crispy on the outside and juicy inside, it’s perfect for a simple weeknight dinner or a casual gathering.

Seven pieces of cooked chicken thighs with a golden brown and slightly crispy skin are arranged closely on a white rectangular baking dish, showing some charred edges around the chicken where the sauce has caramelized. On one side, there are four lime wedges in light green shades placed against the chicken. A silver spoon rests inside the dish, slightly shiny with some sauce on it. The baking dish sits on a white marbled surface with a beige cloth partially visible under one corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 skin-on chicken thighs
2 tbsp olive oil
100g lime marmalade
2 garlic cloves, crushed
1 red chilli, finely chopped, deseeded if you prefer less heat
1 tsp ground allspice
½ tsp dried oregano
Sweet potato wedges, to serve (optional)
Lime wedges, to serve (optional)

Instructions

Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6. Arrange the chicken thighs skin-side up in a roasting tin and roast for 30 minutes to start cooking and crisp the skin.
Step 2: While the chicken cooks, combine olive oil, lime marmalade, crushed garlic, chopped red chilli, ground allspice, dried oregano, and a pinch of salt and pepper to create the marinade.
Step 3: Remove the chicken from the oven and brush it generously all over with the lime marmalade marinade.
Step 4: Return the chicken to the oven and roast for another 20 minutes, or until the skin is crispy and golden and the chicken is cooked through.
Step 5: Serve the chicken with sweet potato wedges and lime wedges for squeezing over, if desired. A fresh salad pairs well with this dish.

Tips & Variations

For less heat, remove the chilli seeds before chopping or substitute with mild paprika.
Use chicken drumsticks or breasts as alternatives, adjusting cooking time accordingly.
Marinate the chicken for 1 hour before roasting for deeper flavor.
Serve with roasted vegetables or a green salad to balance the richness.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warmed through to keep the skin crispy. Leftover chicken is also great cold in salads or sandwiches.

How to Serve

The image shows a white rectangular baking dish with seven golden-brown baked chicken thighs arranged closely together. The chicken skin looks crispy and glazed with a shiny, slightly sticky sauce that has a reddish-brown color. On the top right corner inside the dish, there are three lime wedges with bright green skin and pale green inside, adding a fresh contrast. A silver spoon lies on the bottom right corner of the dish, its bowl holding some bits of sauce. The dish is placed on a white marbled surface with a beige cloth under its right edge. The lighting highlights the texture of the chicken skin and the juicy sauce, making the food look warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of marmalade?

Yes, orange or grapefruit marmalade can be good substitutes, though they will alter the flavor slightly. Lime marmalade gives a bright, zesty kick that pairs well with the spices.

How do I know when the chicken is cooked?

The chicken is cooked when the skin is golden and crispy, and the juices run clear when pierced. Using a meat thermometer, the internal temperature should reach 75°C (165°F).