Citrus And Herb Marinated Chicken Food

CITRUS-MARINATED CHICKEN THIGHS

Steps:

• Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
• Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
• DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.

GRILLED CITRUS MARINATED CHICKEN THIGHS

Steps:

• Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
• Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.

SEARED HERB-MARINATED CHICKEN

Steps:

• Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth.
• Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight.
• Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry.
• Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize.
• Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.

CITRUS-MARINATED CHICKEN

Steps:

• Place the chicken in a nonmetallic dish.
• Mix the remaining ingredients together in a bowl and season to taste.
• Pour over the chicken and turn to coat well, then cover and let marinate at room temperature for at least 1 hour.
• If possible, let marinate in the refrigerator for 24 hours.
• Preheat the broiler to medium.
• Remove the chicken from the marinade and pat dry with paper towels.
• Place the chicken on a broiler rack and cook under the hot broiler for 20-25 minutes, turning once, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
• Brush with the marinade occasionally, but not for the last few minutes of the cooking time.
• Garnish with cilantro springs.

CITRUS-MARINATED CHICKEN

Steps:

• Combine the first eight ingredients in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

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.

CITRUS MARINATED CHICKEN

Steps:

• Mix Marinade Mix, orange juice, oil, lime or orange peel, lime juice and cilantro in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Broil or grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.

CITRUS AND HERB MARINATED CHICKEN TACOS

Steps:

• In a food processor or blender, combine 1/3 cup of the orange juice, the jalapeños, garlic, peppercorns and salt.
• Puree until the peppercorns are completely crushed.
• Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
• In a frying pan oil pan and cook chicken breasts until thoroughly cooked, add mixture from food processor/blender.
• Dice chicken and stir in back in frying pan with juices and marinade until browned.
• Warm tortillas in damp dish towel in microwave for 2 minutes.
• Add diced chicken, salsa and guacamole.

HERB MARINADE FOR GRILLED CHICKEN

Steps:

• Place all ingredients into a jar, close tightly, shake well.
• Pour into ziploc baggie, add chicken pieces, marinate about 4 hours.
• Grill til chicken is done.
• You can salt and pepper chicken just before grilling if you prefer.

LIME HERB MARINATED CHICKEN

Steps:

• Marinate chicken in soy sauce, lime juice & zest, cilantro and ginger for 30 minutes.
• Prepare rice according to package directions.
• Heat 2 tablespoons sesame oil in saute pan over medium-high heat and cook chicken.
• Remove chicken and set aside.
• Add remaining 1 tablespoon of sesame oil and saute red pepper and green onions.
• Serve Chicken with Rice, top Chicken with pepper and onions.