CITRUS-MARINATED CHICKEN
This is a great dish for a summer meat. The marinade gives the chicken an appetizing flavor and helps keeps it succulent and moist during cooking. Time does not include marinating time.
Provided by teresas
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 364.6, Fat 21.1, SaturatedFat 4.9, Cholesterol 92.8, Sodium 132.7, Carbohydrate 13.8, Fiber 3.9, Sugar 4.4, Protein 32.1
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.
GRILLED CITRUS MARINATED CHICKEN THIGHS
Provided by Dave Lieberman
Categories main-dish
Time 55m
Yield about 6 servings
Number Of Ingredients 9
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.
CITRUS MARINATED CHICKEN
Citrus peel and juices flavor a marinade for chicken. If you're short on time, a 15-minute marination will still give zesty flavor to the chicken breasts. For maximum flavor, marinate up to 4 hours.
Provided by McCormick Kitchens
Categories Chicken
Time 21m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 194.7, Fat 9.7, SaturatedFat 1.6, Cholesterol 72.6, Sodium 132, Carbohydrate 1.4, Sugar 0.9, Protein 24.2
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.
CITRUS-GARLIC ROASTED CHICKEN
Provided by Claire Robinson
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
- Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
- Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.
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.
CITRUS-MARINATED CHICKEN
This juicy, zesty chicken stars in many of my family's summer meals. While there are a million ways to dress up poultry, you'll find yourself turning to this recipe again and again. It's that quick and easy! -Deborah Gretzinger, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
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°.
Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 161mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
AIR FRYER MARINATED CHICKEN
This marinated chicken can be used for fajitas, nachos, or diced up and put in salad.
Provided by thedailygourmet
Categories Chicken Breasts
Time 1h25m
Yield 2
Number Of Ingredients 6
Steps:
- Combine orange juice, oil, 1 tablespoon pollo asado seasoning, vinegar, and garlic in a large container, or resealable plastic bag.
- Sprinkle remaining pollo asado seasoning on chicken. Add chicken to the marinade and refrigerate for 1 hour or overnight.
- Preheat an air fryer to 370 degrees F (180 degrees C).
- Drain off marinade from chicken.
- Air-fry until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 7 g, Cholesterol 82.2 mg, Fat 29.9 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 2.5 g, Sodium 701.3 mg
SPICY CITRUS CHICKEN MARINADE
A combination of citrus juices, herbs and garlic make for a delicious marinade for chicken breasts. Great for your next cookout!
Provided by Marie
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients to make a marinade and mix well.
- Add chicken and marinate in the refrigerator for two hours.
- Grill over medium heat for approximately 10 minutes per side or until fully cooked.
Nutrition Facts : Calories 146.8, Fat 6.9, SaturatedFat 2, Cholesterol 46.5, Sodium 186.2, Carbohydrate 5.6, Fiber 0.3, Sugar 2.6, Protein 15.6
EASY CITRUS MARINADE FOR GRILLED CHICKEN THIGHS
This citrus marinade makes enough for 6 skinless, boneless chicken thighs.
Provided by Ish Latif
Categories Marinades
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine garlic, cilantro, salt, pepper, and paprika in a mixing bowl. Whisk in lime juice until well combined.
Nutrition Facts : Calories 13.4 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 161.2 mg, Sugar 0.6 g
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.
CHICKEN MARINATED IN GARLIC, CHILIES AND CITRUS JUICES
Provided by Bobby Flay
Categories Chicken Garlic Poultry Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk oil, orange and lime juices, ground and canned chilies and garlic in 15x10x2-inch baking dish to blend. Mix in onion. Add chicken halves and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally.
- Prepare barbecue (medium heat). Remove chicken halves from marinade. Sprinkle with salt and pepper. Grill until chicken is cooked through, turning occasionally, about 40 minutes.
- *Ground pasilla and ancho chilies are found in the spice section of some supermarkets. If unavailable, use dried pasilla and ancho chilies, sold in Latin American markets, specialty foods stores and some supermarkets. Seed and stem chilies and finely grind in spice grinder, blender or coffee grinder.
- **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
CITRUS-MARINATED CHICKEN THIGHS
Provided by Alison Roman
Categories Chicken Citrus Broil Marinate Kid-Friendly Quick & Easy Dinner Healthy Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
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.
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
GRILLED CITRUS MARINATED CHICKEN WITH CITRUS RUM SAUCE
This chicken recipe is a staple in our home. Everyone, including the kids love it. Such an easy recipe for entertaining! Also, great served with Recipe #312530. I use the leftovers to make my Recipe #367450.
Provided by carmel housewife
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly pound chicken to soften.
- In a large baking dish, combine thawed Orange Juice, melted Orange Marmalade and Salt.
- Add chicken and enough water to just cover chicken.
- Marinate chicken at least 2 or up to 48 hours. (I always make it at least a day ahead for more flavor.).
- Sauce: (Can be made up a day ahead or frozen and re-heated) :.
- In a food processor, puree mangoes.
- Add the juice of 1 orange, 1 lime, 1/4 cup rum, butter, honey, cilantro and salt.
- Mix in processor and transfer to saucepan.
- Add whole (not chopped) habanero into saucepan and heat on medium heat until the sauce has your preferred amount of heat.
- Remove pepper. (If it is still not hot enough after 20 minutes, remove pepper and dice. Slowly add until it is to your taste.
- Grill chicken and pour sauce over chicken when plating. Tastes great with my posted Coconut Rice, Recipe #312530.
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