Grilled Citrus Ginger Chicken In Orange Sauce Food

ORANGE GINGER CHICKEN

Steps:

• In small bowl, whisk together orange juice, soy sauce, ginger, 1 tablespoon oil, garlic, vinegar, orange zest, brown sugar, pepper and sriracha (if using).
• Place chicken in large zip-top bag; pour 1/3 cup marinade over chicken. Seal bag and refrigerate 1 hour.
• Remove chicken from marinade; discard marinade in bag.
• Heat large skillet or wok over medium-high heat. Add 1 tablespoon oil and half of chicken and cook 5 to 6 minutes or until chicken is golden brown and internal temperature reaches 165 degrees F, stirring frequently. Transfer chicken to medium bowl.
• Repeat process with remaining 1 tablespoon oil and chicken. Transfer chicken to bowl.
• Add remaining marinade to skillet; heat to boiling. In small bowl, whisk together cornstarch and 1 tablespoon water. Whisk cornstarch mixture into marinade; boil 1 minute or until thickened.
• Return chicken to skillet; cook 1 minute or until heated through. Serve chicken sprinkled with green onions.

ORANGE GINGER CHICKEN

Steps:

• In a large bowl, whisk orange zest and juice, lime zest and juice, soy sauce, honey, ginger, garlic, cilantro, salt, cayenne, and pepper. Add the olive oil, whisking constantly until combined.
• Transfer ¼ cup of the orange-ginger mixture to a separate small bowl; cover and refrigerate. Add the chicken to the bowl with the remaining orange marinade and toss them in the sauce. Marinate for at least 1 hour and up to 24 hours.
• Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners.
• Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer. To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway.
• The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.
• Stir the refrigerated orange-ginger sauce and drizzle or brush it on the chicken before serving.

ORANGE AND GINGER CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.

GRILLED CITRUS-GINGER CHICKEN IN ORANGE SAUCE

Steps:

• In a small bowl, whisk together the first 4 ingredients.
• Brush half of mixture over chicken.
• Coat a grill rack with cooking spray; place chicken on grill over medium-hot coals (350-400F).
• Grill, covered, until chicken is done (about 10 minutes on each side), basting occasionally with marmalade mixture.
• Cook couscous according to package, but substitute chicken broth for water.
• Combine all ingredients listed under sauce; mix well.
• Arrange chicken over prepared couscous; drizzle with sauce.
• Sprinkle grated orange peel over the top, and serve.

CROCK POT CITRUS GINGER CHICKEN

Steps:

• Combine marmalade, lime juice, pineapple, soy sauce, mustard, ginger, cayenne, garlic and sugar in a gallon size zip lock bag.
• Cut chicken into serving size pieces and add to the sauce. Refrigerate overnight or freeze.
• To thaw, place in fridge overnight.
• Empty contents of bag into your crockpot and cook on low for 6-8 hours or high for 4-6 hours.
• You can also bake this in a 350 degree oven for 25-30 minutes or until juices run clear.
• If the sauce is too runny when cooked in a crockpot, mix 2 teaspoons cornstarch and 2 tablespoons of water and stir into the sauce. Cook on high until thickened.

CITRUS-GINGER CHICKEN

Steps:

• Combine ingredients for marinade. Remove all visible fat from chicken. Place in shallow bowl and pour marinade over. Cover and marinate for at least 2 hours. (Can also marinate in a ziplock bag).
• Remove chicken from marinade and reserve marinade. Saute chicken breasts in a nonstick skillet coated with nonstick cooking spray (olive oil one is great). Turn and saute until done. Remove from skillet and keep warm.
• Add reserved marinade to skillet and bring to a boil for 5 minutes. Spoon sauce over chicken and serve.

CITRUS-GINGER CHICKEN

Steps:

• Mix orange juice, lime juice, honey, gingerroot and 1 teaspoon thyme in medium bowl.
• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle salt and pepper blend over chicken. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in orange juice mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet.
• Heat sauce in skillet to boiling. Add butter. Cook, stirring constantly, until butter is melted and sauce is slightly thickened. Serve sauce over chicken and orange slices. Sprinkle with additional thyme.

CITRUS-GINGER MARINATED CHICKEN

Steps:

• GRILLING: Heat grill. In a 12X8-inch (2-quart) baking dish, combine all of the except the chicken; blend well.
• Place the chicken in the sauce mixture, turning to coat. Let it stand at room temperature for 15 minutes to marinate.
• When ready to grill (*broiling directions below), place the chicken on a gas grill over medium heat or on a charcoal grill 4-6 inches from medium coals. Cook 15-20 minutes until the chicken is fork-tender and the juices run clear, turning occasionally and brushing frequently with the sauce mixture. Discard an remaining marinade.
• * BROILING: Place the marinated chicken on a broiler pan. Broil 4-6 inches from the heat, using the times above as a guide.