HONEY ORANGE GLAZED CHICKEN
Honey Orange Glazed Chicken combines delicious spices and a sweet and tangy honey orange glaze. This makes the perfect meal for your family and has amazing flavor!
Provided by Alyssa Rivers
Number Of Ingredients 10
Steps:
- In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, and cumin. Bring to a boil, reduce heat and let simmer for 35-45 minutes or until sauce has reduced to one cup.
- In a medium saucepan add olive oil and heat to medium high heat. Salt and Pepper the chicken thighs and cook until 165 degrees in center and no longer pink. Drizzle the glaze on top and allow to simmer for 1-2 minutes making sure the chicken is coated well in the glaze. Serve immediately.
Nutrition Facts : Calories 501 kcal, Carbohydrate 37 g, Protein 26 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 148 mg, Sodium 169 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
CHICKEN BREAST WITH A SPICY ORANGE GLAZE
I came across this recipe on a cooking program. I have changed it up with my own flair. I love the orange reduction ! The original called for O.J. concentrate (which I never buy) and surprisingly little spice. I have turned up the heat a little but it is not what I would concider hot. You should use Organic Agave Nectar(which I...
Provided by Millie Johnson
Categories Other Main Dishes
Time 20m
Number Of Ingredients 10
Steps:
- 1. Prep. Zest the orange. You will need 1 tbsp. Roll orange on the counter while pressing it down firmly. This will release the juice. Now cut and squeeze juice out. You will need 1/2 cup juice. (If you have small oranges you will need two.) Strain juice to remove pulp and seeds. Mince garlic clove.
- 2. Orange Reduction In a small pot boil 1/2 cup orange juice on med. high heat till it reduces to 2 tablespoons. Turn off heat.
- 3. Glaze Mixture In a small bowl combine agave nectar, o.j. reduction, 1/4 tsp. salt, crushed red pepper, orange zest, and minced garlic. Stir well and set aside.
- 4. Chicken Pat chicken breast dry. Lightly salt chicken. In large skillet add butter and oil. On med. high heat till butter is melted then add chicken breast. Cook 2-3 minutes per side.
- 5. Finish Pour orange glaze mixture over the chicken then turn chicken to coat good. Cook for 4-5 minutes, turning often. Plate chicken then pour glaze over the top. Garnish with twisted orange slice. *optional
BAKED ORANGE-GLAZED CHICKEN
One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!
Provided by tigerpaws
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
- Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g
CHICKEN BREASTS WITH SPICY HONEY ORANGE GLAZE
This pan-seared recipe is a bit healthier than classic fried orange chicken, but thanks to a sweet glaze with honey, orange zest, and red pepper flakes it's just as delicious.
Time 29m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the honey, orange juice concentrate, orange zest, garlic, salt, and crushed red pepper flakes in a small bowl and mix well. Set aside. Season the chicken with salt as desired. Heat the butter and oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 4 minutes. Turn the chicken over and cook for 4-6 more minutes, or until it is cooked through (time will depend on thickness of the chicken breasts). Pour the reserved honey mixture over the chicken and cook for 2 minutes, turning to coat the chicken in the glaze several times. Place the chicken breasts on individual dinner plates and drizzle with the glaze. Serve immediately.
Nutrition Facts :
GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE
Steps:
- Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
- Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
- Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.
Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams
CHICKEN BREASTS WITH SPICY HONEY ORANGE GLAZE
Make and share this Chicken Breasts with Spicy Honey Orange Glaze recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
- Rinse chicken with cold water and pat dry. Season lightly with salt.
- In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
- Turn chicken, cook another 4 minutes until just cooked through.
- Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
- Serve chicken breasts with honey-orange glaze spooned over the top.
ROASTED CHICKEN WITH ORANGE GLAZE
Steps:
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
SPICY CHICKEN BREASTS
This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.
Provided by Barbara Radford
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g
CHICKEN BREASTS WITH SPICY HONEY-ORANGE GLAZE
A sweetly spicy sauce dresses up your chicken main dish for an easy weeknight dinner. Serve a salad alongside for a healthy meal.
Provided by Pinaygourmet 345142
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
- Rinse chicken with cold water and pat dry.
- Season lightly with salt.
- In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken; cook another 4 minutes until just cooked through.
- Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes.
- Serve chicken breasts with honey-orange glaze spooned over the top.
- Sprinkle with parsley and green onion.
Nutrition Facts : Calories 304.6, Fat 5.6, SaturatedFat 1.1, Cholesterol 102.7, Sodium 440.2, Carbohydrate 21.1, Fiber 0.2, Sugar 20.6, Protein 41.2
SPICY HONEY ORANGE CHICKEN BREASTS WITH MUSHROOMS
Recipe 22063 was the foundation of this one - slightly altered from the original. It makes a VERY juicy chicken. And very spicy, too, although you can tame it according to your taste.
Provided by cathianne
Categories Chicken Breast
Time 30m
Yield 2 chicken breast with rice and mushrooms, 2 serving(s)
Number Of Ingredients 13
Steps:
- Clean and dry chicken breasts. Pound them to an even thickness.
- Put flour on a plate. Sprinkle 1/2 the chili powder and no-salt lemon pepper on flour. Dredge the first chicken breast so that both sides are covered in flour and spice. Repeat process for the second chicken breast.
- Before you start the chicken, put the rice in the water and heat. When the water boils, cover and reduce heat to low simmer. Simmer for 20 minutes and then let stand until chicken is done.
- Heat garlic and olive oil in a pan at medium-high heat. Cook chicken breasts for about 3-4 minutes on each side - until they are about 1/2 cooked.
- Remove chicken from the pan and keep warm (I put them in the oven at 170 degrees).
- Deglaze the pan with the wine and reduce by half (for those of you who don't know what this means - as I didn't - it means pour the wine in the hot pan and let it simmer/ boil until only half of it is left and all of the chicken fat, etc. is dissolved into the wine).
- Add the orange juice, honey and red pepper flakes. Allow it to just boil.
- Place the chicken back in the pan and add the mushrooms. Cook at medium-low heat for about 10 - 12 minutes (until chicken is cooked through). Pour sauce over chicken occasionally.
- Serve over rice.
Nutrition Facts : Calories 649.4, Fat 9.3, SaturatedFat 1.5, Cholesterol 68.4, Sodium 105, Carbohydrate 97.1, Fiber 3.3, Sugar 41.7, Protein 34.9
SPICY GLAZED CHICKEN BREASTS
This one-skillet chicken has a spicy, pleasantly tart and punchy glaze that's built on frying a little tomato paste in garlic- and almond-infused oil, then deglazing with lemon juice. It tastes like you sun-dried lots of tomatoes for weeks. (But you don't need to do that.) The final flourish is the crunchy fried almonds and garlic. You could skip them, but they add a special touch that belies how fast the dish comes together. Besides chicken, the dish also can be made with any other ingredient that browns well, like tofu or even broccoli.
Provided by Ali Slagle
Categories poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
- In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
- Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
- With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
- Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.
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