Gluten free marmalade chicken is a recipe I’ve wanted to make for a long time. Lately I’ve been enjoying fruit-forward flavours in savoury dishes, and this gluten free Chinese-style marmalade chicken balances tangy orange sweetness with salty gluten free soy sauce. It’s an excellent midweek ‘fake-away’ and pairs perfectly with a very simple gluten free egg-fried rice, which I’ve included below.
I’ve tested this with different marmalades and they all work well. If you prefer a lighter option, choose a reduced-sugar marmalade, but the full-sugar variety gives the sauce a sticky, glossy finish that I love.
Super simple Chinese ‘fake-away’
Most of the ingredients for this gluten free marmalade chicken are pantry staples, so it’s quick to prepare. The dish bakes in the oven, which means minimal hands-on time—just mix the marinade and baste once or twice.
I recommend using skin-on, bone-in chicken thighs for the best flavour. They’re economical and the skin crisps up nicely in the oven, adding texture and depth to the dish. Crisp skin makes a big difference here.
And don’t forget the gluten free egg-fried rice!
The egg-fried rice is incredibly simple. I use pre-cooked basmati rice for convenience—if you cook rice from scratch, make sure it’s drained and cooled well so it fries without becoming soggy. This straightforward rice is a great neutral partner to the marmalade-glazed chicken; the soy-seasoned eggs add savoury richness without overpowering the citrus notes.
If you need to avoid gluten, choose a tamari or certified gluten free soy sauce from the supermarket’s free-from section. There are several reliable brands available and using a gluten free sauce is the key to recreating take-away style Chinese flavours safely at home. Making your own gluten free Chinese-style meal is satisfying and easier than you might think.
My gluten free marmalade chicken with egg-fried rice
Below is the full recipe for my gluten free marmalade chicken served with a simple gluten free egg-fried rice. This makes a great Friday night meal, works well for feeding friends, and leftover chicken is delicious cold in a lunchbox with salad. If you try it, I’d love to hear how it turned out.
Gluten free marmalade chicken
A tangy, sticky marmalade glaze paired with crispy, oven-roasted chicken thighs and simple egg-fried rice. A family-friendly gluten free Chinese-style meal that’s easy to prepare and full of flavour.
Ingredients
For the chicken
- 8 chicken thighs (skin on, bone in)
- 200g marmalade
- 1 tsp garlic paste
- 2 tbsp gluten free soy sauce
- 1/2 lemon, juiced
- 1 tsp toasted sesame oil
- 1 inch piece ginger, peeled and finely grated
For the egg fried rice
- 500g pre-cooked basmati rice
- 3 tbsp gluten free soy sauce
- 3 large eggs
- 1 tbsp rapeseed oil
- 1 spring onion, finely chopped
To serve
- 1 spring onion, finely chopped
- 1/2 lemon zest
Instructions
- Preheat the oven to 200°C and line a baking tray with foil.
- In a bowl, combine the marmalade, lemon juice, garlic paste, grated ginger, gluten free soy sauce and sesame oil to make the marinade.
- Arrange the chicken thighs on the tray and pour over half the marinade, ensuring each piece is well coated. Reserve the remaining marinade. Roast the thighs in the centre of the oven for 15 minutes.
- Remove the tray, baste the chicken, then spoon over the remaining marinade. Return to the oven for another 30 minutes, basting again about halfway through, until the skin is crisp and the chicken is cooked through.
- While the chicken finishes, make the rice. Beat the eggs with the soy sauce. Heat the rapeseed oil in a large wok or frying pan over high heat. Fry the chopped spring onion for about 1 minute, then add the egg and soy mixture. Stir as the eggs begin to scramble, then add the rice and stir-fry for 3–4 minutes until heated through and evenly coated.
- To serve, spoon rice onto plates and portion the chicken. Sprinkle with lemon zest and extra spring onion. If you prefer extra sauce, simmer any leftover marinade in a small pan for 5 minutes to thicken, then pour over or serve alongside.
I know the steps may look detailed, but the process is straightforward and low-effort. If you make this recipe, I’d love to see your photos and hear how it turned out. Try it for a cosy night in when you want the flavours of Chinese take-away without gluten.
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