Succulent chicken coated in a mouth-watering orange sauce… yes please!
Preheat the oven to 200C, add the oil to a skillet and season the chicken thighs with salt and pepper then add to the skillet. Place in the oven for 30 minutes or until golden.
In a bowl, combine the marmalade, soy sauce, sriracha, sesame oil, garlic and jalapeno. Remove the chicken from the oven, carefully remove any liquid from the pan and spoon on the sauce to coat the chicken.
Cook for a further 5-8 minutes or until cooked through. Serve with fresh orange slices on top and chopped coriander.