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
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
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 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
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
CRISPY PARMESAN ROAST CHICKEN WITH LEMON
Sprinkling grated Parmesan over a whole chicken as it roasts yields extra-crisp, extra-savory skin in this recipe, while chopped fresh rosemary and lemon zest perfume the meat through and through. Be sure to serve this with the lemony pan drippings, which make a bright, rich sauce for the tender meat. Heat lovers should feel free to add plenty of red-pepper flakes to the drippings - or serve red pepper on the side for individual spicing.
Provided by Melissa Clark
Categories dinner, easy, poultry, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
- Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
- Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird's juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
- Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.
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