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.
HONEY MARINADE
This honey marinade has many great uses: As a vinaigrette, it can be drizzled over salad greens such as arugula or watercress; add it to shredded red or green cabbage for a sweet-and-sour slaw; toss it with steamed cauliflower or broccoli; or marinate firm tofu in it before baking or grilling.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together mustard, honey, vinegar, and oil. Season with pepper. Pour marinade over 6 pork chops or 4 chicken breasts. Refrigerate 1 hour (or up to 3 hours) before grilling, baking, or panfrying.
CITRUS-HONEY CHICKEN
We raise heirloom-breed chickens, so I'm always looking for chicken recipes. This one with oven baked chicken tenderloins and orange and honey flavors is tops at our house. -Beth Nafziger, Lowville, NY
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a shallow bowl, mix bread crumbs, orange zest, salt and pepper. In another bowl, toss chicken with orange juice. Dip chicken in crumb mixture, patting to help coating adhere; place on a greased foil-lined baking sheet., Spritz tops with cooking spray until crumbs appear moistened. Bake 10-12 minutes or until light golden brown and chicken is no longer pink., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes or until blended. Serve with chicken.
Nutrition Facts : Calories 326 calories, Fat 10g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 663mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 29g protein.
SOY-SAUCE-AND-CITRUS-MARINATED CHICKEN
Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.
Provided by Chris Morocco
Categories Bon Appétit Chicken Dinner Citrus Ginger Garlic Soy Sauce Lemongrass Lime Juice Cilantro Winter
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken:
- Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
- Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
- Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30-40 minutes.
- Dipping sauce and assembly:
- Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8-10 minutes; strain lemongrass infusion into a large measuring glass.
- Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8-10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
- Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
- Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
- Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.
ORANGE HONEY MARINADE
Make and share this Orange Honey Marinade recipe from Food.com.
Provided by Dine Dish
Categories Oranges
Time 5m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Whisk together all ingredients in a bowl.
- Use to marinate chicken breasts or pork tenderloin in the refrigerator overnight.
- Brush with marinade while cooking.
CITRUS AND HONEY GRILLED BREASTS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- The simplicity of citrus and the sweetness of honey in this recipe make our tastebuds twitter. It's sure to please even your pickiest friends.
- Place chicken between sheets of plastic wrap. Gently pound the chicken with your hand or meat mallet, just enough to make the breasts equal in thickness.
- In a medium bowl combine the juices, honey, olive oil, hot sauce, and oregano, and pour into a re-sealable plastic bag.
- Add the chicken breasts and turn to coat well. Refrigerate, turning occasionally, for about 2 to 4 hours. Remove the chicken. Boil the marinade for 10 minutes if you wish to use it as a baste.
- Pre-heat the grill to medium-high heat, about 350F.
- Grill the chicken, turning once, for about 20 minutes or until cooked through.
- Serve with one can (22 ounces) BUSH'S® Bourbon and Brown Sugar Grillin' Beans.
CITRUS-HONEY MARINADE
Make and share this Citrus-Honey Marinade recipe from Food.com.
Provided by IHeartDogs
Categories Chicken
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients and marinate your fish or chicken.
HONEY AND CITRUS DRESSING
This creamy dressing goes well with salads.
Provided by John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the sour cream, orange juice concentrate, green onion, sesame oil, honey, salt, and pepper in a blender; blend until smooth, about 2 minutes.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 5.8 g, Cholesterol 6.3 mg, Fat 5.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.2 g, Sodium 105.1 mg, Sugar 4.9 g
CITRUS POACHED CHICKEN WITH CITRUS HONEY SAUCE
Water should never be part of the liquid for poaching chicken. Who wants chicken that tastes like water? This can be altered to use your favorite citrus fruits. When poaching the chicken using the ingredients as written, the honey is a very nice compliment to the acidic lemon and lime. Or use fresh oranges instead of limes and pair with currant jelly in place of the honey.
Provided by Ciocia DD
Categories Chicken Breast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Thoroughly rinse the chicken and cut breasts in half lengthwise. Thinly slice the chicken breast halves into discs just under 1/4" thick. The goal is to have the chicken approximately the same thickness as chicken in take-out Chinese food dishes. The slicing is where most of the prep time comes from.
- Drain the chicken slices in a collender while you prepare the poaching liquid.
- Slice the lemons and limes in half width-wise. Use a citrus reamer or a juicer to extract the juices into a wide saucepan or chef's pan. Add the white wine.
- Heat on high until you see steam curling above the liquid.
- Add the drained chicken and stir. Cook until chicken is no longer pink, stirring to keep the chicken moving to cook evenly.
- After chicken is cooked through, remove with slotted utensil to fresh collender nestled in a bowl. Drain solids out of cooking liquid and return liquid to pan and bring to light boil. Add honey and juices from chicken that have collected under the collender. Boil until sauce reduces enough to thickly coat back of wooden spoon.
- Serve chicken over seasoned rice and drizzle with sauce. I use reduced sodium Rice-A-Roni.
- Try substituting 1 - 2 oranges for the limes and current jelly for the honey. Very yummy!
Nutrition Facts : Calories 518.9, Fat 4.1, SaturatedFat 1, Cholesterol 175.6, Sodium 208.3, Carbohydrate 24.6, Fiber 5.3, Sugar 8.4, Protein 71.3
CITRUS-GARLIC MARINADE
Make and share this Citrus-Garlic Marinade recipe from Food.com.
Provided by Lvs2Cook
Categories Citrus
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients well.
- Marinate fish for 1 hour in the refrigerator or chicken for 2 hours in the refrigerator.
Nutrition Facts : Calories 390.1, Fat 0.6, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 95.7, Fiber 1.4, Sugar 80.5, Protein 2.8
HONEY-CITRUS GLAZED TURKEY
A turkey breast is enough for us, but you can roast a whole bird if you're feeding a big group. Either way, this super-succulent turkey wins the day. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 16 servings (3 cups gravy).
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, whisk the first six ingredients until blended. Reserve half of the mixture for brushing over turkey; refrigerate until needed., Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; drizzle remaining butter mixture under the skin. Secure skin to underside of breasts with toothpicks. Sprinkle outside of turkey with salt and pepper., Add 1-1/2 cups broth to bottom of roasting pan. Roast turkey, uncovered, 30 minutes. Cover loosely with foil; roast 1-1/2 hours longer., Remove turkey from oven. Warm reserved butter mixture until butter is melted; brush over turkey. Continue roasting turkey, loosely covered, 1 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Remove turkey to a serving platter. Let stand 20 minutes before carving., For gravy, pour drippings and loosened browned bits from bottom of roasting pan into a large measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 3 cups., In a saucepan, mix reserved fat and flour until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve with turkey.
Nutrition Facts :
HONEY-CITRUS CHICKEN
Steps:
- Puree pineapple, jalapeño and garlic in blender until almost smooth. Pour pineapple puree into 13 x 9 x 2-inch glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often, (Can be made 1 day ahead. Keep chilled.)
- Remove chicken from marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.
- Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve passing sauce separately.
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