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 BBQ CHICKEN
The bright, tangy flavors of orange and lemon come together with this easy bbq sauce base to pull triple-duty as marinade, glaze, and sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put the chicken in a large resealable plastic bag.
- Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 teaspoon salt, and a few grinds of black pepper together in a 4-cup liquid measuring cup (or alternatively a medium bowl) until combined.
- Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken. Seal and toss the bag to evenly coat the chicken. Marinate the chicken in the refrigerator for 1 hour and up to overnight.
- Meanwhile, add the remaining sauce to a small saucepan. Bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, about 10 minutes. Reserve reduced sauce for glazing and serving.
- Prepare a grill for medium-high heat.
- Remove the chicken from the marinade and allow any excess marinade to drip off. Arrange the chicken skin-side down on the grill, leaving some space between each. Cook until deep grill marks form and releases easily from the grill, about 4 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more.
- Brush the skin side of the chicken with some of the reduced sauce. Flip the chicken pieces and brush the other side of the chicken with the sauce and continue to cook, sauce-side down, for an additional minute. Flip and grill for 1 minute more. Transfer the chicken to a platter and let rest for 5 minutes.
- Serve the chicken with the remainder of the sauce.
SUNNY'S CITRUS CAN CHICKEN
Steps:
- Make the glaze: Combine the honey, Worcestershire sauce, lemon zest, lemon juice, thyme, 4 ounces of the malt beverage, a pinch of salt and way more pepper than normal in a saucepan on medium heat. Cook until slightly reduced and glaze-worthy, about 5 minutes.
- Prepare the chicken: Pat the chicken dry all around, then pat it dry again. Rub with the oil all over and sprinkle with salt and pepper. Place the chicken over the can, through the back end with the neck up. Place in a small pan.
- Grill and glaze the chicken. Heat a grill for cooking with indirect heat to 325 degrees F.
- Place the pan over the side of the grill with indirect heat and cook, brushing the chicken with the glaze every 20 minutes, until the internal temperature is around 155 degrees F, about 1 hour, 15 minutes. Remove and slightly tent with aluminum foil to rest and let the temperature rise to 165 degrees F, about 15 minutes. Carve and serve.
CITRUS CHICKEN
This take on the humble chicken breast yields a dish that is at once crisp and moist, tangy and sweet. You can use bone-in chicken breasts, but you'll need to adjust your cooking time by a few minutes.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
- Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
- Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
- With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
- Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 649 milligrams, Sugar 8 grams, TransFat 0 grams
CITRUS CHICKEN
"I adapted this recipe from a cookbook, and it's one of my husband's favorites," says Wendy Anderson of Santa Rosa, California. "It's proof that a light recipe can still be big on flavor."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside. , In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.
Nutrition Facts : Calories 305 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 979mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein.
CITRUS-HERB ROAST CHICKEN
This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. -Megan Fordyce, Fairchance, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.
Nutrition Facts : Calories 561 calories, Fat 24g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 826mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 47g protein.
CITRUS CRUNCH CHICKEN
Add some zip with a dish that is sure to please, Citrus Crunch Chicken. Citrus Crunch Chicken includes flavoring from a lemon, a lime and an orange.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Grate zest from half of each of the fruit pieces; mix with coating mix. Use to coat chicken as directed on package.
- Cut fruit into thin slices; arrange, slightly overlapping, on bottom of foil-lined 13x9-inch pan. Top with chicken.
- Bake 30 min. or until chicken is done (165°F). Serve topped with fruit slices.
Nutrition Facts : Calories 200, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
CRUNCHY SAVORY CITRUS CHICKEN
This chicken dish was created for RSC #15. I gave step by step instructions but it is an extremely easy and new way to make chicken for your family or guests. If you have never coated meat with Panko I think you will be as pleasantly pleased. Flavor abounds...encased in a crunchy coating and then is drizzled with a slightly sweet lemony savory sauce. Marinating not included in prep time.
Provided by CarrolJ
Categories Healthy
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Mix the first 5 ingredients for the marinade then lay the boneless chicken thighs into the marinade. Marinade for about 2-3 hours (equally on both sides).
- Using 3 separate containers, place the ½ cup of flour in the first one, the 2 eggs, ¼ t. salt and ¼ t. pepper in the second, and the Panko crumbs in the third.
- Remove the marinaded thighs one at a (Do not throw out marinade), and dredge each piece on both sides in first in the flour, then in the egg, and last in the Panko crumbs.
- Lay the chicken in a single layer onto a greased baking dish.
- Bake uncovered 40 -50 minutes at 350 degrees (until juices run clear).
- Prepare the sauce while meat is cooking by measuring the marinade which is left and pouring into a small sauce pan.
- Add enough water so that you will have 1 1/3 cups of liquid in the pan.
- Mix the 1 ½ Tablespoons of cornstarch with the 3 Tablespoons of cold water then stir into the marinade and water mixture over slow heat.
- Add the 2 Tablespoons of brown sugar and the 1 Tablespoon butter.
- Simmer while the meat is cooking stirring regularly. It should be lightly thickened.
- when the meat is done.
- Drizzle the sauce lightly over the meat as each piece is placed on the plate.
Nutrition Facts : Calories 666.3, Fat 14.7, SaturatedFat 5.3, Cholesterol 265.7, Sodium 1057.3, Carbohydrate 94.7, Fiber 2.8, Sugar 47.8, Protein 38.6
CITRUS CHICKEN
Make and share this Citrus Chicken recipe from Food.com.
Provided by CoffeeMom
Categories Chicken Breast
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken; pat dry.
- Sprinkle with salt and pepper.
- Place chicken in plastic bag set in shallow dish.
- For marinade, combine lemon, lime, and orange juices, oil, sugar and oregano in small bowl.
- Pour over chicken; seal bag.
- Marinate in refrigerator 4 to 24 hours, turning occasionally.
- Drain chicken, reserving marinade.
- Grill chicken on rack of uncovered grill directly over medium coals 12 to 15 minutes or until tender and no longer pink inside, turning once and brushing occasionally with marinade during first half of cooking.
- Or, broil on unheated rack of broiler pan 4 to 5 inches from heat 12 to 15 minutes, turning once and brushing occasionally with marinade during first half of cooking.
- Discard any remaining marinade.
Nutrition Facts : Calories 167.7, Fat 10.2, SaturatedFat 2.4, Cholesterol 46.4, Sodium 46.1, Carbohydrate 3.6, Fiber 0.1, Sugar 2.2, Protein 15.3
CHICKEN WITH QUICK CITRUS PAN GRAVY
Steps:
- Season chicken on both sides with salt and pepper. Heat olive oil in a 10-inch non-stick pan over medium high. Add the garlic and cook until the garlic begins to turn golden, about 1 minute. Do not let the garlic burn, keep moving it around. Place the chicken on top of the garlic and cook until golden brown, about 2 minutes. Turn the chicken over and add the orange juice and thyme. Cook until the chicken is cooked through and the orange juice is slightly reduced, about 2 to 3 more minutes. Remove the chicken from the pan and place on a cutting board. Reduce the orange juice more at this time, if necessary.
- Slice chicken into thin strips. Pour sauce over chicken. Serve immediately.
Nutrition Facts : Calories 163 calorie, Fat 3.8 grams, SaturatedFat 0.72 grams, Carbohydrate 4.3 grams, Fiber 0.15 grams, Protein 26.6 grams
CITRUS-SPICED ROAST CHICKEN
I am the designated Thanksgiving host in my family because of my chipotle citrus roast turkey. Even finicky eaters love it. That's why I use the same recipe for chicken, so we can enjoy the delicious flavors year-round. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix marmalade, chipotle peppers, garlic, 1/2 teaspoon salt and cumin. With fingers, carefully loosen skin from chicken; rub mixture under the skin., Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Rub skin with remaining salt. Roast 1 to 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, covering with foil halfway through cooking to prevent overbrowning., Remove chicken from oven; let stand, loosely covered, 15 minutes before carving. Remove and discard skin before serving.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 409mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
CITRUS CHICKEN STIR FRY
Chicken stir fry has a light orange flavor. Quick, easy, and so good.
Provided by cookied
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil.
- Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
- Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
- Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
- Remove sauce from heat. Stir in lemon juice and set aside.
- Heat peanut oil in a large skillet over medium-high heat.
- Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
- Remove chicken from skillet and set aside, leaving oil in the pan.
- Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
- Remove ginger root piece from sauce and discard.
- Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
- Serve over whole-wheat noodles.
Nutrition Facts : Calories 848.8 calories, Carbohydrate 112.5 g, Cholesterol 129.4 mg, Fat 17.5 g, Fiber 15.7 g, Protein 67.6 g, SaturatedFat 3.6 g, Sodium 1838.1 mg, Sugar 29.1 g
CITRUS AND CUMIN ROASTED CHICKEN
The orange and cumin flavors give this chicken a real Mediterranean feel. Try to find fresh oregano, it just doesn't work with the powdery dry stuff. If you can't get oregano sprigs, go for thyme or tarragon, but always use fresh.
Provided by Mirj2338
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
- Rub chicken with juice of those wedges.
- Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
- Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
- Place a small roasting pan over high heat and add the oil.
- When the oil smokes, place the chicken, breast-side down in the pan.
- Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
- Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
- Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
- Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
- Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
- Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
- Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
- Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
- Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.
CITRUS GLAZED CHICKEN
I don't make very many main dishes with fruit in them, but my two children and I love this recipe. The chicken's very tender and the sauce is absolutely wonderful.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine the first four ingredients. Pound the chicken to 1/4-in. thickness; dip into citrus mixture. In a large skillet over medium heat, brown the chicken in oil for about 2 minutes per side. Remove chicken. In the same skillet, cook garlic, onions and ginger in butter for 1 minute. Add flour and salt; cook and stir for 1 minute. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Return chicken to pan; sprinkle with parsley. Simmer for 8-10 minutes or until chicken juices run clear, turning occasionally.
Nutrition Facts :
CITRUS CRUNCH CHICKEN
Add some zip with a dish that is sure to please, Citrus Crunch Chicken. Citrus Crunch Chicken includes flavoring from a lemon, a lime and an orange.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Grate zest from half of each of the fruit pieces; mix with coating mix. Use to coat chicken as directed on package.
- Cut fruit into thin slices; arrange, slightly overlapping, on bottom of foil-lined 13x9-inch pan. Top with chicken.
- Bake 30 min. or until chicken is done (165°F). Serve topped with fruit slices.
Nutrition Facts : Calories 200, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
CAPTAIN CRUNCH CHICKEN
This is a 'sweet' change from the same old bread crumb breading! Simple, sweet and crrrrunchy!
Provided by Terrie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in a lightly greased 9x13 inch baking dish.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 26.5 g, Cholesterol 68.4 mg, Fat 3.3 g, Fiber 0.8 g, Protein 28.6 g, SaturatedFat 1.7 g, Sodium 310.5 mg, Sugar 13.7 g
SWEET CITRUS CHICKEN
Here's a recipe for nice, somewhat sweet tasting chicken breasts. The recipe, as given below, was found at Kraft Foods, but I usually substitute my homemade stuffing made with whole grain winter wheat bread cubes, & when making it for this recipe, I usually add to the stuffing at least a teaspoon of orange zest.
Provided by Sydney Mike
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Add hot water to stuffing mix, then stir until just moistened [or use your own prepared stuffing]. Set aside.
- Place chicken breasts in 13"x9" [or 15"x10"] baking dish.
- Mix juice, sugar & butter until well blended.
- Pour over breasts, then top with prepared stuffing.
- Bake 30 minutes or until chicken is cooked through [170 degrees F].
Nutrition Facts : Calories 348.6, Fat 8.2, SaturatedFat 4.3, Cholesterol 84, Sodium 534.6, Carbohydrate 36.4, Fiber 1, Sugar 16.4, Protein 30.6
CURRY CITRUS CHICKEN
To brighten dark midwinter days, Marcy Hall relies on her mouthwatering microwave chicken with its sunny splash of citrus and warm dash of curry. "The thick sauce is also great served over rice."-March Hall, Visalia, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place chicken in a microwave-safe dish coated with cooking spray. Combine the onion, juices, soy sauce and seasonings; pour over chicken., Cover and microwave on high for 3 minutes; turn chicken. Cover and cook 2-4 minutes longer or until chicken is no longer pink and a thermometer reads 180°. Remove chicken; let stand for 1-2 minutes. , Combine cornstarch and water until smooth; stir into cooking juices. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened, stirring every 30 seconds. Serve with chicken.
Nutrition Facts : Calories 182 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 366mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
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