Bbqd Chicken With Orange Lime And Ginger Sauce Food

ORANGE GINGER CHICKEN

Steps:

• In a large bowl, whisk orange zest and juice, lime zest and juice, soy sauce, honey, ginger, garlic, cilantro, salt, cayenne, and pepper. Add the olive oil, whisking constantly until combined.
• Transfer ¼ cup of the orange-ginger mixture to a separate small bowl; cover and refrigerate. Add the chicken to the bowl with the remaining orange marinade and toss them in the sauce. Marinate for at least 1 hour and up to 24 hours.
• Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners.
• Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer. To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway.
• The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.
• Stir the refrigerated orange-ginger sauce and drizzle or brush it on the chicken before serving.

STICKY, SWEET & SPICY GRILLED GINGER CHICKEN

Steps:

• Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes. Reserve 1/2 cup of marinade and place in a small bowl in the fridge. You'll use this for glazing the chicken on the grill later.
• Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
• About a half hour before you're ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to 400 degrees F.
• Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip. Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
• To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.

TRIPLE CITRUS CHICKEN MARINADE

Steps:

• In a mixing bowl whisk together all ingredients except chicken until well combined.
• Place chicken in a gallon size resealable bag or dish.
• Pour marinade over chicken. Transfer to refrigerator and let rest at least 1 hour and up to 6 hours.
• Preheat a grill over medium-high heat. Remove chicken from marinade and cook on grill until center registers 165 degrees in center of thickest portion, turning once halfway through cooking (reduce grill temperature as needed if chicken is browning too quickly).
• Let chicken rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.

ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER

Steps:

• Preheat an oven to 350ºF.
• Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
• Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
• Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
• Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

ORANGE AND GINGER CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.

BBQ'D CHICKEN WITH ORANGE, LIME, AND GINGER SAUCE

Steps:

• Combine the first 4 ingredients.
• Coat the food rack with the cooking spray. Place food rack over medium-hot coals(350°to 400°).
• Place chicken on food rack, and brush with half of the marmalade mixture.
• Cook, covered with the grill lid, over medium-hot coals (350° to 400°) for 6 minutes.
• Turn and brush with remaining mixture; cook 6 minutes or until done.