Recipe of the week -- Orange-Chili Chicken

Becky and I share very similar taste in food. We both tend to gravitate towards simple, healthy food that is really flavorful and heavy on the vegetables. We thought it would be fun to share some of our favorite recipes here, to encourage and inspire each other and maybe give some ideas to our readers. We'll be alternating weeks, and this week is mine.

Orange Chili Chicken (so easy and so yummy)

*Two pounds chicken (whatever kind you like - i've used this on chicken breasts, a whole roasted chicken, and Riley's fave - drumsticks)
*1/4 cup marmalade
*1/2 tps Chili-garlic sauce (found in the Asian section of the grocery store)
*seasoned rice wine vinegar
*salt
*pepper

Remove skin from chicken (you don't have to do this, but I always do.) Season chicken with salt and pepper and roast in a 400 degree oven for about 35-40 minutes. Mix the marmalade, chili sauce and a splash of vinegar. At this point, i strain the sauce because I don't like the chunks of orange peels from the marmalade. This isn't necessary if it doesn't bother you. It might just be a "me" thing. About ten minutes before the chicken is done, brush the glaze onto it. Repeat every three minutes until glaze is gone. See? Yummy and SO easy! And seriously - I have the pickiest child on earth. If she'll eat it, pretty much anyone will.

I usually serve this with steamed green beans and either baked potatoes or wild rice.

I should have take pics, but I totally spaced it. Oh well, next time!