Orange Chipotle Chicken Food

SLOW-COOKED ORANGE CHIPOTLE CHICKEN

Steps:

• Place first five ingredients in a blender; cover and process until blended., Place chicken and onion in a 3-qt. slow cooker; top with juice mixture. Cook, covered, on low until a thermometer inserted in chicken reads at least 165°, 4-5 hours., Remove chicken from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Spoon over chicken; top with orange zest.

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.

CHICKEN WITH ORANGE-CHIPOTLE GLAZE

Steps:

• Whisk together the orange juice concentrate, chipotle pepper, balsamic vinegar, molasses, and mustard.
• Season chicken with salt and pepper and grill or broil 2 minutes.
• Turn chicken and brush with glaze. Cook 5 minutes longer, brushing occasionally with glaze.
• Turn chicken again and brush well with glaze. Cook until done - center of chicken should no longer be pink - 2-3 minutes longer.

PRESSURE-COOKER ORANGE CHIPOTLE CHICKEN

Steps:

• Place 1/2 cup water, orange juice concentrate, barbecue sauce, chipotle pepper, salt and garlic powder in a blender; cover and process until blended., Place chicken and onion in a 6-qt. electric pressure cooker; top with juice mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken from pressure cooker; keep warm., In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; gradually stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Spoon over chicken; top with orange zest. Freeze option: Place chicken in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

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!

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.

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.

BAKED ORANGE-CHIPOTLE CHICKEN

Steps:

• Preheat oven to 350°F. Using your fingertips, carefully separate the skin from the meat across the chicken breast and over tops of the legs. Place in roasting pan; set aside. Mix mayo, chipotle pepper and garlic until well blended; place in small resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag. Carefully squeeze mayo mixture under chicken skin. Push mixture carefully towards legs without tearing the skin.
• Squeeze orange halves into small bowl. Add dressing and cumin; beat with wire whisk until well blended. Drizzle 1/4 cup of the dressing mixture over chicken. Place squeezed orange halves inside chicken cavity. Insert an ovenproof meat thermometer into thickest part of one of the chicken's thighs.
• Bake 1 hour. Pour remaining dressing mixture over chicken. Bake an additional 30 min. or until chicken reaches an internal temperature of 180°F. Remove and discard orange halves before serving.

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.