SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS
It doesn't get much easier than these three-ingredient sticky sweet wings. A combination of orange marmalade and sweet chili sauce make for some of the most addictive wings you've ever had.
Provided by bd.weld
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 50m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
- Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
- Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 33 g, Cholesterol 47.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 237.5 mg, Sugar 29 g
CHILI-ORANGE COUNTRY-STYLE RIBS
Looking for a filling meat recipe for dinner tonight? Then check out these country-style pork ribs that are baked with a zesty citrus twist!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350°.
- 2. Place ribs in rectangular pan, 13x9x2 inches. Sprinkle both sides with salt, marjoram and pepper. Cover tightly with aluminum foil.
- 3. Bake 1 hour 30 minutes to 1 hour 45 minutes or until tender; drain.
- 4. While ribs are baking, mix chili sauce, marmalade, Worcestershire sauce and mustard in 1-quart saucepan. Cook over medium-low heat 5 minutes, stirring occasionally, or until flavors are blended. Stir in chives. Brush sauce over ribs.
- 5. Bake uncovered 15 minutes. Brush again with sauce. Bake 10 to 15 minutes longer or until ribs are glazed. Serve with remaining sauce.
Nutrition Facts : Calories 485, Carbohydrate 33 g, Cholesterol 115 mg, Fiber 1 g, Protein 40 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1260 mg
ORANGE SOYA SAUCE MARINATED CHICKEN
Quick and delicious, this marinade can be prepared in the morning and forgotten about all day. It also works well with pork or beef, and can easily be doubled, tripled, or more. Add flare by cutting thin strips of orange rind and sprinkling on top right before serving.
Provided by TorontoCook
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 27m
Yield 2
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together orange juice, soy sauce, and garlic. Place chicken in bowl, and coat well with marinade. Cover, and refrigerate at least 2 hours.
- Preheat an outdoor grill on medium heat to 365 degrees F (185 degrees C), and lightly oil grate.
- Place chicken on grill, and cook, turning occasionally, about 25 minutes.
Nutrition Facts : Calories 422.4 calories, Carbohydrate 6.7 g, Cholesterol 144 mg, Fat 20.9 g, Fiber 0.4 g, Protein 49.3 g, SaturatedFat 6 g, Sodium 1946.4 mg, Sugar 3.2 g
"NEXTOVER" CHILE-ORANGE PORK STIR-FRY
Leftover Chipotle-Orange Pork gets fried to an irresistible crisp in this quick, gingery green bean and cabbage stir-fry.
Provided by Anna Stockwell
Categories Stir-Fry Pork Vinegar Soy Sauce Ginger Garlic Green Bean Cabbage #cook90 Winter Dinner One-Pot Meal
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.
- Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
- Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4-5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3-4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.
SWEET CHILI & ORANGE CHICKEN
My husband loves this simple sweet chili chicken dish so much he often requests it when he comes home from deployment. The sweet chili sauce adds just the right amount of heat to the bright, citrusy sauce. -Jessica Eastman, Bremerton, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.
Nutrition Facts : Calories 309 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1014mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 24g protein.
CHILI ORANGE MARINADE
Make and share this Chili Orange Marinade recipe from Food.com.
Provided by CHILI SPICE
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk all the ingredients together in a large glass bowl. Add your choice of meat ( 1 lb of boneless or 2 lbs bone-in). Mix to combine, cover and and refrigerate for 4 hours (if using this marinade for fish or seafood only marinate for 30 minutes). Makes about 1/3 cup.
Nutrition Facts : Calories 74.2, Fat 7.2, SaturatedFat 0.9, Sodium 50.8, Carbohydrate 3, Fiber 1, Sugar 1.2, Protein 0.5
MYSTERIOUS ORANGE RED CHILI SAUCE
A lovely brick-red chili sauce that tastes good on everything (chicken, beef, turkey, sandwiches made with the above and probably vanilla ice cream). It's fast and easy to make, it's highly adaptable and uses everyday ingredients. I made this one day after marinating a flank steak in a mixture of orange juice and cumin. I poured the marinade into a saucepan and reduced it, and decided to add chili powder for kick. Half a dozen batches later, and I think I have a recipe down. You have to be sure that the sauce is brick red and a bit syrupy. To test this, take a cold spoon and dip it into the sauce. If it drips quickly, it's not ready yet. Feel free to expand the recipe and add other things- this is a speedy recipe that can be made while something else is cooking.
Provided by Ferrouswolf
Categories Sauces
Time 17m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, heat the oil on medium-high heat until shimmering. Put the chili powder into the oil, and stir into a smooth paste. Allow the mixture to form bubbles around the edges.
- Pour in the orange juice, and stir to combine. Add cumin, honey, or lime, if using, and boil, covered, for 5 minutes.
- Uncover saucepan and boil until the sauce changes from burnt orange, to red-orange, to brick red. The sauce should be reduced by half. This will take 10 minutes or so.
- Turn heat to low. If using chocolate, stir in while still hot but not bubbling.
- Serve or refrigerate.
ORANGE MARINADE
Make and share this Orange Marinade recipe from Food.com.
Provided by Karin...
Categories Low Protein
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients together and mix well.
FISH WITH CITRUS-CHILE SAUCE
This light yet earthy sauce lends a generous, almost floral warmth to any white, sturdy fish. For heat, there are crushed Calabrian chiles, smoky and sunny; for a mellow sourness, Moscatel vinegar - feel free to substitute apple cider vinegar and a little sugar to approximate the same fruitiness; and for funk, fermented white pepper (although regular white pepper will work too). Other notes include delicate marjoram, cousin to oregano but less forward, with its comforting contour of balsam, and Timur pepper from Nepal, fragrant and bright, calling to mind a just-peeled tangerine. (If you use Sichuan pepper instead, give it a citrus boost with extra orange juice and a shower of orange zest.) The sauce comes out denser than a vinaigrette but still loose and the orange-red of a young sunset.
Provided by Ligaya Mishan
Categories dinner, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Toast the Timur pepper in a dry skillet over medium heat. When the pods are fragrant but not yet darker brown, remove them from the heat and let cool. Using a spice grinder or a mortar and pestle, crush into a fine powder, along with the white peppercorns.
- In a small bowl, whisk together the vinegar, chiles, marjoram, juice, garlic and the freshly ground Timur and white pepper. Let sit for 30 minutes for the flavors to meld, then gradually whisk in the olive oil. Add salt. Taste and add more of whichever seasonings you like, whisking as you go. Use immediately or refrigerate in an airtight container for up to 1 week.
- Make the fish: Pat the fish dry and season on both sides with salt and pepper. If cooking on the stovetop, coat a skillet with oil and heat over medium-high. (The skillet should be large enough to hold all the fillets with space between them. If it isn't, work in batches.) Carefully add the fish to the hot oil and pan-fry the fish until browned, about 3 minutes on each side. (Gently probe the fish with a fork; if it flakes, it's done.) Remove from the heat and transfer to plates.
- If grilling, heat a grill to medium-high. Generously brush or rub the fish with olive oil to coat. Place on the hot grill grates, skin side down if there's skin and cover if using a gas grill. Cook until the fish releases easily from the grate, about 3 minutes. For thinner fillets, the flesh will be just opaque throughout and starting to gape and the fillets don't need to be flipped. Simply transfer them to plates. For thick fillets or steaks, carefully flip the fish and cook until just opaque throughout, 2 to 3 minutes more, then transfer to plates. Spoon the sauce over the fish and serve.
ORANGE CHILI DIPPING SAUCE
Make and share this Orange Chili Dipping Sauce recipe from Food.com.
Provided by CountryLady
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Whisk the ingredients together in a small bowl.
- Let stand for at least 30 minutes to infuse the flavours& serve at room temperataure.
SMOKED SHRIMP WITH CHILE-LIME DIPPING SAUCE
Set out these Thai smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town. A great shrimp recipe for a bbq.
Provided by Leela Punyaratabandhu
Yield Serves 8
Number Of Ingredients 10
Steps:
- In a large bowl, mix the shrimp with the salt and pepper, coating them evenly. Cover and refrigerate for 3 hours.
- Meanwhile, start the sauce: In a blender, combine the chiles, garlic, lime juice, and salt and blend until the bits are the size of a match head. Transfer to a small bowl, cover, and keep at room temperature.
- Heat a smoker to 225°F. Rinse the seasoning off the shrimp and pat dry with paper towels. Place the shrimp in the smoker and smoke until they turn dark coral, 20 to 25 minutes.
- While the shrimp are smoking, stir the sugar and fish sauce into the sauce, then taste and adjust the seasoning with more fish sauce if needed. Aim for sour and hot first, then salty and just a tad bit of sweetness. Stir in the cilantro.
- Serve the shrimp with the sauce.
CHILI LIME MARINADE
Make and share this Chili Lime Marinade recipe from Food.com.
Provided by Molly53
Categories Tex Mex
Time 5m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Whisk together oil, lime juice, cumin, chili powder and garlic in a large, shallow dish to make a marinade.
- Arrange meat or fish in dish and rub all over with marinade, then cover and refrigerate for 2 to 3 hours, turning occasionally.
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