lemon marmalade chicken with tomato cilantro coulis - thatrecipe.com
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Lemon Marmalade Glazed Chicken with Tomato Cilantro Coulis

Lemon Marmalade Chicken with Tomato Cilantro CoulisThis quick and simple recipe is one of Chef Michael’s (aka Baby Brother) delicious creations. But, I was actually the first to make it and photograph it and blog about it, so I want some of the credit.

In between his (April) and his wife’s (June)birthdays I sent them a little care package with a jar of Homemade Lemon Marmalade, Red Hatch Chile infused Honey from Temecula Valley Honey Company and a 300 piece Duck Dynasty puzzle I found at Dollar Tree.

Aren’t I just the sweetest big sister ever?

Upon receiving the box, he promptly sent me a text message to let me know it had arrived safely… and to give me grief.


I informed him I bought the puzzle FOR the cats. Yes, this is normal for my brother and me. In retaliation he will probably send army men or Legos to my son for a present for me to step on in the middle of the night.

Though the injected turkey sounded incredible, I bought the last jar of the chile honey at the store for him. Plus, it sounded like a lot of work and I knew no one in my house would touch it.  On the other hand, that Lemon Marmalade Chicken idea had plenty of promise. But, first I had to look up “coulis”:

a form of thick sauce made from puréed and strained vegetables or fruits

Oh. That sounds easy. And it was. The whole dish came together in less than 30 minutes.

Of course I already had the Lemon Marmalade prepared. Making that takes a day, because you need to let the lemon peel marinade in the lemon juice overnight to soften it. But, once that part is done, it is very easy to make. And it uses lots of lemons. Those that have lemon trees are smiling at that thought. And those that don’t have a lemon tree, like me, are jealous.

I got my lemons from one of the moms in J’s class. She gave me over a dozen huge ones to make the Super Mario Shine Sprite Lemon Cake. But, you can easily use a store bought marmalade, either lemon or orange or a combination of citrus fruit. Or use any other jam or jelly that your family likes.

The tomatoes were not cherry, but some Early Girl’s picked fresh from my garden a few minutes before preparing. Ditto for the cilantro.

And there you have it. Four simple ingredients (not including the sugar to make the marmalade) you get a fabulous looking and tasting dish that can easily be prepared on a weeknight.

Lemon Marmalade

Meal type Condiment
Website Epicurious
A sweet and sour treat, this Lemon Marmalade recipe is made with just lemons, sugar and water. No pectin needed.


  • 1 1/2lb lemons
  • 4 cups water
  • 4 cups sugar
  • cheesecloth
  • kitchen twine
  • metal spoons


The original recipe specified Meyer lemons. I use just about any kind I can lay my hands on.

Makes six 1/2-pint jelly jars.


Halve lemons crosswise and remove and save seeds. Cut the lemons into quarters then thinly slice. Place seeds into a piece of cheesecloth and tie with twine. Put lemons, seeds and water in a large non-reactive pot and let soak at room temperature for 12-24 hours.
Place two or three metal spoons in the freezer.

Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam for 10-15 minutes.
Remove one spoon from freezer. Using the spoon you stirred the marmalade with, add a small amount to a frozen spoon and let sit until cool (10-20 seconds). Turn the spoon sideways and let the marmalade slide back into the pot. If it comes off the spoon in one large glop it is done. Otherwise, keep cooking and testing every minute or two with the other frozen spoons.
Ladle hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids.

Seal in a boiling bath canner for 10 minutes.

Lemon Marmalade Glazed Chicken with Tomato Cilantro Coulis

Prep time10 minutes
Cook time20 minutes
Total time30 minutes
Meal type Meat Dishes, Poultry
Lemon Marmalade Glazed Chicken with Tomato Cilantro Coulis is simple and quick yet elegant dish.


  • 1lb boneless skinless chicken breasts
  • 1/4 cup lemon marmalade
  • 1lb whole tomatoes (approximately 2 cups)
  • 1/4 cup fresh cilantro (chopped)


Bring a pot of water to a boil. Fill a large bowl about 1/2 full with ice water.
While water is coming to a boil, pound chicken breasts flat. Brush with lemon marmalade. Grill or broil until cooked and marmalade begins to caramelize.
Remove the stem scar from each tomato and make an X through the skin on the bottom. Gently place tomatoes in boiling water and boil for 30 seconds to 1 minute. When the skin begins to loosen, remove tomatoes and place immediately in ice water. Remove skins and chop the tomatoes.
Cook tomatoes in a medium pot over medium heat, stirring constantly, until a thick sauce forms. Add cilantro.
Drizzle some sauce on a plate and top with chicken breast.

Until next time, happy eating.

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2 thoughts on “Lemon Marmalade Glazed Chicken with Tomato Cilantro Coulis”

  1. Your family sounds a lot like mine. Christmas time is a competition of who gets which kid the most annoying toy. It’s all in good fun though. Next year, I really want to start making more jellies and marmalades so this is perfect. Lemon really brightens the flavor of tomatoes. Pinned for later!
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