Chipotle Marmalade Chicken with Quinoa

Prep Time: 10 min
Cook Time: 20 min
Serves: 4

This sweet-and-spicy marinated chicken is delicious anytime, and easy to make year-round. The heat of the smoky chipotle peppers is delicious combined with the sweet flavour of maple syrup. This is an ideal dish to put together on a hectic weeknight.


4 bone-in, skinless chicken breasts
2 tbsp (30 mL) chipotle peppers, in adobo sauce
1/4 cup (60 mL) orange marmalade
2 tbsp (30 mL) orange marmalade
2 tbsp (30 mL) maple syrup
1/2 cup (125 mL) low-sodium chicken broth
1 tsp (5 mL) chili powder
1 tsp (5 mL) cumin, ground
1 tbsp (15 mL) apple cider vinegar
1 tbsp (15 mL) canola oil
2 cloves garlic, minced
1 cup (250 mL) quinoa
1 orange, sliced, for garnish
4 sprigs parsley, for garnish


1 Remove a large chipotle pepper and sauce from can and mince. Mix with marmalade, maple syrup, chicken broth, chili powder, ground cumin and vinegar in a bowl.
2 Cook quinoa according to package directions.
3 Heat oil in non-stick skillet over medium-high heat. Add minced garlic and sauté a few minutes. Add skinless chicken breasts, bone side up, and brown on one side. Turn and brown other side. Pour sauce over chicken, reduce heat to medium and simmer until chicken is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
4 Remove chicken from skillet and keep warm.
5 Cook sauce over medium high heat to reduce juices to half or until slightly thickened and glossy.
6 Serve the chicken over quinoa covered with some of the thickened sauce.
7 Garnish with fresh orange slices and sprigs of parsley (optional garnishes).