Grilled Chipotle Orange Chicken Food

CHIPOTLE ORANGE CHICKEN

Steps:

• Pre-heat oven to 425 degrees.
• Season the chicken with salt and pepper.
• In a medium bowl combine olive oil brown sugar, ground chipotle chili, ground cumin, onion powder, honey, minced garlic, orange juice and orange zest. Stir to combined.
• If you have time, add the mixture over the chicken in a deep pan or large ziplock bag and marinate for 2-6 hours.
• Lightly grease a deep baking dish or pan with olive oil, add chicken to the pan skin side up.
• Add halved oranges and dried chipotle chili peppers to the pan.
• Pour the mixture over the chicken and bake for 25-30 minutes, until browned and cooked through.
• From time to time, brush the chicken with the juices from the pan while baking or use a spoon, to scoop it over the chicken.
• For a crispy, brown top, brush the chicken with the juices from the pan and turn the broiler on high for the final 5 minutes and broil the chicken until it is cooked through and extra browned on top. Watch it closely, so it doesn't burn.
• Once the chicken is cooked, remove the pan from the oven, brush the chicken with the juices from the pan and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
• Garnish with fresh orange zest and diced green onion.
• Serve and enjoy!

SLOW-GRILLED CHIPOTLE CHICKEN

Steps:

• Mix together the vegetable oil, chipotle and sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Rub some under the skin of the chicken breasts and thighs, and then all over the outside of the chicken. Let sit at room temperature for 30 minutes.
• Prepare a grill for low indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to low. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Place the chicken breast-side up on the indirect side. Cover and cook, rotating the chicken periodically, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 1 hour and 30 minutes to 1 hour and 40 minutes. (If using charcoal, you might have to add more charcoal during cooking.) Let the chicken rest 20 minutes before carving.
• Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle with salt and pepper. Grill until softened and darkly charred in spots on all sides, just a few minutes. At the same time, warm up the tortillas on the grill, about 1 minute per side; stack grilled tortillas and wrap in foil to keep warm.
• Serve chicken with warm tortillas, charred scallions, lime wedges and salsa.

WHISKEY ORANGE CHIPOTLE CHICKEN THIGHS AND DRUMSTICKS

Steps:

• Add the cilantro, garlic, chipotle peppers in adobo sauce, tomato paste, marmalade, whiskey, olive oil, salt and black pepper to a food processor or blender. Puree until smooth. Put the chicken thighs and drumsticks in a resealable bag or an airtight container. Pour the marinade over the chicken and refrigerate for at least 8 hours and up to 2 days (if the chicken is in a bag, place the bag in a baking dish before refrigerating it to avoid leaks).
• Preheat the oven to 400 degrees F.
• Arrange the chicken in a large roasting pan, skin-side up. Pour in the marinade along with the chicken.
• Bake until the skin is fully caramelized and crispy and an instant-read thermometer inserted in the thickest part of the thighs reads 170 degrees F, 45 to 55 minutes. Serve garnished with a bit of fresh cilantro.

GRILLED CHIPOTLE ORANGE CHICKEN

Steps:

• Mix Marinade Mix, orange juice and oil 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.
• Grill over medium-high heat 6 to 8 minutes per side or until cooked through.

GRILLED CHIPOTLE ORANGE CHICKEN

Steps:

• 1. Rinse chicken breasts and pat dry with a paper towel.
• 2. Place chicken in a 9x13 inch pyrex baking dish.
• 3. Pour orange juice over chicken breasts.
• 4. In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle, then rub mixture onto chicken breasts.
• 5. Marinate chicken in refrigerator, time permitting for up to 5 hours.
• 6. Place chicken breasts on a plate, and reserve marinade.
• 7. Grill each side of chicken on barbecue until chicken is cooked through.
• 8. Cook marinade, bringing to a boil, then reduce heat and cook for 10-15 minutes.
• 9. Serve chicken with marinade.

CHIPOTLE ORANGE CHICKEN

Steps:

• Rinse chicken and pat dry with a paper towel.
• Place chicken in an 9 x 13 pyrex baking dish.
• In a small bowl, combine garlic, herbes de provence, agave, salt and chipolte.
• Rub mixture onto chicken.
• Pour orange juice over chicken.
• Marinate chicken in the refrigerator, time permitting for up to 3 hours.
• Bake at 350° for 1.5 to 2 hours.
• Note: When grilling, I drained off the marinade and used the reserve to baste the chicken on the grill.

CHIPOTLE ORANGE CHICKEN

Steps:

• Rinse chicken and pat dry with a paper towel.
• Place chicken in an 8 x 12 inch Pyrex baking dish.
• In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle.
• Rub mixture onto chicken.
• Pour orange juice over chicken.
• Marinate chicken in the refrigerator, time permitting for up to 3 hours.
• Bake at 350°F for 1.5 to 2 hours.
• Serve.

ORANGE-CHIPOTLE CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

GRILLED CHICKEN WITH ORANGE-CHIPOTLE GLAZE

Steps:

• Place chicken in shallow glass or plastic dish or large resealable food-storage plastic bag. In small bowl, mix all marinade ingredients. Pour marinade over chicken; turn to coat chicken with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, 8 hours or overnight.
• Heat gas or charcoal grill. In 2-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until soft. Add 2 cups orange juice and the vinegar; heat to boiling. Reduce heat; simmer uncovered until mixture is reduced to 1 cup. Remove from heat; stir in brown sugar, ketchup and molasses. Stir in desired amount of chiles. Set aside.
• Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Heat any remaining glaze to boiling; boil and stir 1 minute. Serve with chicken.