HONEY ORANGE BBQ CHICKEN
Provided by Patrick and Gina Neely : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
- Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
- Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.
- While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.
- Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.
ORANGE BBQ SAUCE
Orange BBQ Sauce is bursting with sweet and tangy flavors. Made with orange marmalade, fresh herbs and spices adds layers of delicious flavor to your grilled chicken, pork and more!
Provided by Milisa
Categories Sauces
Time 15m
Number Of Ingredients 11
Steps:
- Add orange marmalade, pineapple juice, brown sugar, apple cider vinegar, brown mustard and Worcestershire sauce to a heavy saucepan. Place over medium- high heat.
- Whisk in fresh rosemary, garlic, salt, pepper and red pepper flakes.
- Bring mixture to a rolling boil, whisking often. Remove from heat and cool slightly before serving.
- Store in an airtight container in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 77 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 288 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ORANGE BARBECUE SAUCE
This has really become my favorite place to store my favorite recipes. Not real sure where I got this recipe.
Provided by By The Lake
Categories Sauces
Time 20m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Sauté onion in butter until tender. Add the honey, lemon juice, soy sauce and orange peel. Gradually blend the cornstarch into the orange juice. Stir until smooth and add to the onion mixture. Cook over medium heat stirring, until thickened. Use with poultry or pork on grill.
Nutrition Facts : Calories 1718.3, Fat 70.3, SaturatedFat 43.9, Cholesterol 183.2, Sodium 6543.3, Carbohydrate 278.2, Fiber 4.7, Sugar 235.8, Protein 17.7
GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE
Steps:
- For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
- Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
- For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
- Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
- For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
- Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.
SPICY ORANGE BBQ SAUCE
Tangy and sweet, this sauce is a great compliment for grilled chicken or ribs. The longer you let it simmer, the spicier it will taste. The trick to this sauce is to start with the basic ingredients and then gradually add more of your favorite spice until you reach YOUR desired taste. I like it spicy but you might prefer it sweet. Be careful with the orange zest because it will overwhelm the other flavors if you use to much.
Provided by tornadoes three
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a med. saucepan over med. heat. Simmer Ketchup, honey, sugar and butter.
- Stir constantly until butter is completely melted - Do not boil!
- Add other ingredients- simmer 10 minutes and taste.
- Gradually add additional seasoning until desired flavor is reached. (ie. Spicier- more pepper, sweeter- more honey.)
- IMPORTANT.
- When adding ingredients do not exceed 1/8 teaspoons at a time. After you add, let it simmer for at least five minutes This will bring the flavors and give you a more honest taste.
- Also if you boil it you'll most likely burn it, so stir constantly.
Nutrition Facts : Calories 134.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 1781.6, Carbohydrate 28.5, Fiber 0.6, Sugar 23.5, Protein 1.3
BEEF RIBS WITH ORANGE BBQ SAUCE
I don't think beef ribs get enough BBQ love, usually because people don't cook them long enough, so they are too chewy. Well, not these babies, they're fall-off-the-bone tender.
Provided by Guy Fieri
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Begin by toasting the fennel seeds in a dry pan over medium-high heat. Toast for 4 or 5 minutes, until they become fragrant; toss occasionally as they toast so they don't burn. Transfer to a spice grinder and grind to a fine powder.
- Rinse the ribs in cool water and pat dry with paper towels. Unless your butcher has already done so, remove the membrane from the back and trim off any excess fat. Combine the dry rub ingredients in a small bowl and mix well. Coat both sides of the meat with a heavy layer of the dry rub. Refrigerate overnight, uncovered.
- Heat half the grill to medium to create indirect heat.
- Set out a few large sheets of foil (one for each slab). Divide the sliced onion and thyme between the sheets and spread them out evenly. Place 1 rack on each sheet, meat side down, and fold the foil over to form a sealed pouch around each rack. Place each pouch on a roasting tray (to keep foil from getting pierced and letting steam out) and grill it over indirect heat for 2 hours.
- Open the foil and peel it back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, then cook for 1 1/2 hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones.
- For the last 10 minutes, remove the ribs from the foil and place them directly on the hot side of the grill. Brush with the Orange BBQ Sauce and allow the heat to caramelize the sauce and crisp the exterior, then flip the ribs and brush the other side for the final 5 minutes. Serve with additional sauce.
- Whisk together all the ingredients in a medium saucepan and simmer over medium-low heat for 25 to 30 minutes, until it reaches a ketchup-like consistency.
ORANGE BARBECUE STEAK KEBABS
Provided by Trisha Yearwood
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the barbecue sauce: Heat the oil in a small saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the orange juice and simmer until slightly reduced, about 5 minutes. Add the ketchup, sugar and Worcestershire and return to a simmer. Cook until slightly thickened and the onions are tender, about 10 minutes. Puree until smooth in a food processor. Transfer to a bowl and cool completely.
- Make the kebabs: Cut the steak into approximately 1-inch cubes. If there are parts of the meat that are significantly thinner, cut those into longer pieces that can be folded together when skewered. Toss the steak with about 1/2 cup of the barbecue sauce in a medium bowl and marinate in the refrigerator at least 1 hour and up to 4 hours.
- Preheat the grill to medium-high. Skewer the meat, alternating with tomatoes, scallions, and orange pieces on ten 10- to 12-inch metal or wooden skewers. Sprinkle with salt and pepper. Set aside about 1/4 cup of the barbecue sauce and use it to brush all over the skewers. Reserve the remaining sauce for serving.
- Grill the skewers, turning 2 or 3 times, until well-marked and cooked to desired doneness, 5 to 6 minutes total for medium rare. Serve the skewers with the reserved barbecue sauce on the side. Any remaining barbecue can be kept refrigerated for up to 2 weeks.
SPICY ORANGE BARBECUE SAUCE AND DIP
Provided by Food Network
Time 15m
Yield 1 3/4 quarts
Number Of Ingredients 5
Steps:
- Combine all ingredients in a 3-quart or larger saucepan. Bring to a boil and then reduce the heat and simmer for 10 minutes, stirring occasionally. Use to baste ribs, chicken, or pork during the last 10 minutes of cooking. Serve as a dipping sauce with wings, fried shrimp, or chicken tenders. Store in an airtight container in the refrigerator and reheat before serving, if desired.
SWEET ORANGE BBQ SAUCE
From Emeril - to go with delicious five spice spare ribs. Makes a great dipping sauce for the ribs - and so easy to make!
Provided by chefwally
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Process in a blender or food processor until smooth - about 15 seconds.
- Scrape down sides and pulse two or three times more.
- Will keep in the fridge up to two weeks.
Nutrition Facts : Calories 298.2, Fat 1, SaturatedFat 0.1, Sodium 2614.5, Carbohydrate 75.8, Fiber 1.2, Sugar 66.6, Protein 4.3
BBQ CHICKEN WITH ORANGE GARLIC SAUCE
Steps:
- Combine all of the sauce ingredients, mix and set aside. Sprinkle chicken with salt, pepper and paprika and place on the grill over medium heat. After about 5 minutes, turn the chicken and brush on sauce. Continue to turn, basting chicken with sauce as it cooks. After the chicken is done (has reached 180 degrees F internally), remove from heat and brush one more time with orange sauce before serving.
BEEF BRISKET WITH BURGUNDY-ORANGE SAUCE
This is the piece of meat you want to make when you want your guests to ooooooh and aaaaaah when you serve it. They'll make even more obscene noises when they start eating. Prep time allows for the meat and sauce to cool.
Provided by Mirj2338
Categories Roast Beef
Time 7h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- In a roaster into which the brisket fits comfortably, stir together the soup mix, wine, water and flour until blended.
- Stir in the basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
- Add the brisket, spooning some of the sauce over the top and distributing the mushrooms evenly around the brisket.
- Cover and bake for 4 hours, basting every hour, until tender when pierced with a fork.
- If the sauce bubbles too rapidly, reduce the oven temperature to 275 degrees.
- Remove from the oven and place the brisket on a sheet of heavy foil.
- Pour the sauce into a bowl, cover, and refrigerate.
- When the brisket is cool, wrap in foil and refrigerate.
- Remove solidified fat from the sauce and discard.
- Slice the brisket thinly against the grain.
- Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
- Pour the sauce over the meat and heat in the oven until hot and bubbly.
- Serve to thankful guests.
TANGY ORANGE BBQ SAUCE
A southern style BBQ sauce with sweetness, zing and orange (now, who would have guessed that detail?). This one is wonderful with shrimp, chicken and pork-chops alike.
Provided by txzuckerbaeckerin
Categories Sauces
Time 30m
Yield 2 1/4 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients in a medium sauce pan. Cover and let simmer gently for 20 minutes.
- Stir occasionally, making sure not to scorch.
- Let cool and serve.
Nutrition Facts : Calories 469.8, Fat 4.1, SaturatedFat 1.5, Cholesterol 7.5, Sodium 3067, Carbohydrate 101.8, Fiber 3.3, Sugar 86, Protein 9.9
ORANGE BARBECUE SAUCE
We doctored up one of our favorite bottled sauces with marmalade, Dijon mustard and chopped onions to make this Orange Barbecue Sauce.
Provided by My Food and Family
Categories Home
Time 5m
Yield 16 servings, 2 Tbspeach
Number Of Ingredients 4
Steps:
- Mix all ingredients until well blended. Use as a basting sauce while grilling poultry, beef or pork.
- Store remaining sauce in tightly covered container in refrigerator for up to 2 weeks.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 9 g, Protein 1 g
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