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Playing Bottom-of-the-Jar Spicy and Tangy Chicken Marinade


For the glaze:
  • 3 to 4 tablespoons (the last of a jar) orange marmalade or cherry, apricot or plum preserves
  • 1/4 cup boiling water
  • 2 tablespoons honey
  • 2 large cloves garlic, chopped
  • 1-inch piece ginger, peeled and grated
  • 3 tablespoons Tamari sauce
  • 1 to 2 tablespoons Sriracha, for medium to spicy heat level
For the chicken:
  • For the chicken: 1 tablespoon vegetable or peanut oil
  • 4 boneless, skinless chicken breasts or 8 thighs or 4 one-inch thick pork chops or 4 skinless filets of salmon or halibut
  • Salt and pepper
  • 4 scallions, thinly sliced on a bias


Serves: 4


Add glaze ingredients to preserves jar and shake well.

Roast vegetables, if serving, in 425°F oven until brown at edges and tender-crisp, tossing occasionally. Top with sesame seeds.

Heat a large, nonstick skillet with oil, 1 turn of the pan, over medium-high to high heat. Add seasoned chicken, pork or fish. Chicken will cook 10-12 minutes, turning occasionally; pork, 8-10 minutes; salmon or halibut, 7-8 minutes.

Pour glaze into pan and turn protein of choice to coat. Allow glaze to thicken, 1-2 minutes. Serve topped with scallions and vegetables alongside.


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