CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
- In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
CITRUS CHICKEN SALAD
When citrus is in season, it's the best time to make a salad that's heavy on those bright flavors. This citrus chicken salad is packed with orange and grapefruit. Plus, with a homemade Greek goddess-esque dressing, there's nothing that will taste more like summer in the middle of winter!
Provided by Kaleb
Categories Salad
Time 40m
Number Of Ingredients 24
Steps:
- Preheat oven to 375°F.
- Sprinkle chicken breast with salt and pepper. Squeeze fresh orange juice on top and brush with Dijon mustard. Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast. Sear until golden brown, 3-4 minutes per side. Once seared on both sides, place in the preheated oven and roast until the chicken registers 160°F. Remove from the oven and set aside to cool.
- In a large measuring glass or blender container, combine the avocado, cashews, orange juice, Dijon mustard, garlic cloves, scallion, dill, basil, rice vinegar, olive oil, salt, and pepper. Blend until smooth and creamy. If too thick, add 1 tbsp water until desired consistency. Dressing can be made one day in advance and kept in an airtight container in the refrigerator. The dressing will oxidize and darken with the avocado.
- Remove large ribs from the lettuce and chop. Place chopped lettuce on a large platter and dress with the desired amount of dressing. Top with the sliced chicken, segmented oranges and grapefruit, sliced avocado, cashews, and goat cheese. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 353 kcal, Carbohydrate 21.9 g, Protein 22.6 g, Fat 20.8 g, SaturatedFat 4.3 g, Cholesterol 59.5 mg, Sodium 426.1 mg, Fiber 6.8 g, Sugar 8.7 g, UnsaturatedFat 14.4 g
GARLIC AND CITRUS CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat to 400 degrees F.
- Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
- Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
- Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
THAI CITRUS CHICKEN SALAD
This is a healthy and delicious summer salad. Great for lunch while sitting out in the garden with a a nice cold glass of white wine. :)
Provided by - Carla -
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- DRESSING:.
- Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
- Add salt and freshly ground pepper and taste for seasoning.
- Refrigerate 1 hour to allow flavors to infuse.
- SALAD:.
- Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
- Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).
- Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
- Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
- Place Chinese cabbage mixture on two dinner plates.
- Arrange sliced chicken on top and pour over the remaining sauce.
- Top with freshly chopped cilantro.
Nutrition Facts : Calories 311.2, Fat 3.7, SaturatedFat 1, Cholesterol 73.1, Sodium 415.4, Carbohydrate 40.9, Fiber 8.6, Sugar 26.9, Protein 32.7
CHICKEN AND CITRUS SALAD
Make and share this Chicken and Citrus Salad recipe from Food.com.
Provided by CoffeeB
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss all ingredients in a large bowl.
CHICKEN AND CITRUS SALAD
Make and share this Chicken and Citrus Salad recipe from Food.com.
Provided by Sherrie-pie
Categories Chicken
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Arrange the salad in a bowl and top with chicken.
- With a sharp knife remove the pith and peel from the fruit, then cut between the membranes to split into segments, reserving any juice.
- Mix together the oil and vinegar, add the fruit and juice, season and toss with the leaves and chicken.
- Sprinkle the almonds on top.
Nutrition Facts : Calories 350.6, Fat 20.9, SaturatedFat 4, Cholesterol 65.6, Sodium 65.7, Carbohydrate 17.9, Fiber 1.9, Sugar 6.3, Protein 23.9
GRILLED CHICKEN CITRUS SALAD
This is a wonderful refreshing summer recipe. Very good! A must try.
Provided by WAILAKIJACKIE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
- Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
- Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
- Toss salad with reserved dressing, and top with sliced chicken.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.1 g, Cholesterol 65.9 mg, Fat 2.2 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 0.5 g, Sodium 112.6 mg, Sugar 14.6 g
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