Orange Thyme Chicken Marinade Food

ORANGE-THYME CHICKEN IN GARLIC SAUCE

Steps:

• Place orange juice and 2 tablespoons thyme in an 8-in. square baking dish; add chicken. Refrigerate, covered, 30 minutes., Remove chicken from orange juice mixture; pat chicken dry. Reserve 1/3 cup marinade; discard remaining marinade., In a large skillet, heat butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook chicken 2-3 minutes on each side or until lightly browned. Using tongs, remove chicken from pan, reserving butter in pan., Stir in flour until blended. Cook 30-45 seconds, stirring to loosen browned bits from pan. Gradually stir in broth and reserved marinade. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in green onions, roasted garlic, orange zest and remaining minced thyme. Return chicken to pan; reduce heat to medium-low. Cook, covered, 4-5 minutes or until a thermometer inserted in chicken reads 165°. If desired, serve with orange slices and thyme sprigs.

SPICY ORANGE MARINATED CHICKEN

Steps:

• Make the marinade: In a blender or food processor, combine the orange juice or chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée. Transfer to a large bowl.
• Trim the fat from the chicken thighs: With scissors, snip off the excess fat from the thighs.
• Pound the chicken thighs to even thickness: Put the chicken thighs between two sheets of plastic wrap or wax paper and pound with a meat mallet or rolling pin until an even thickness of about 1/2-inch.
• Marinate the chicken: Add the chicken to the bowl of marinade (or transfer both to a zipper freezer bag). Refrigerate 2 hours or overnight.
• Cook the chicken: Heat the olive oil in a large cast iron pan or heavy skillet on medium high heat. Remove the chicken pieces from the marinade, blotting off the excess (but not all) with a paper towel. Working in batches, cook the chicken pieces for 5 minutes on each side, or until browned and cooked through.
• To serve: Sprinkle the chicken with chopped cilantro or parsley, garnish with orange wedges and serve with Spanish rice . Recipe adapted from one by the National Chicken Council

ORANGE-THYME SAUCE AND MARINADE FOR GRILLING

Steps:

• In a small bowl, combine all the ingredients. Set aside 1/3 cup for basting meat.
• Grill steak, chicken or pork over medium high heat basting with some of the reserved sauce near the end of cook time so it does not burn.

ORANGE THYME CHICKEN MARINADE

Steps:

• Mix all ingredients and coat chicken.
• Enjoy.

ORANGE THYME CHICKEN

Steps:

• Heat oven to 180 C.
• Combine all ingredients but chicken in a saucepan.
• Stir over low heat until melted and well combined.
• Cool slightly then add chicken.
• Toss to coat then chill for 15 minutes.
• Place 1 cup of water in a roasting pan.
• Position wire rack over pan.
• Place chicken on rack, bake 35 minutes.
• Brush every 10 minutes with reserved marinade.

ORANGE-SPICED CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

ORANGE THYME CHICKEN BREASTS

Steps:

• Mix orange juice, olive oil, honey, thyme, salt and pepper to make a marinade.
• Add chicken and coat well.
• Cover and refridgerate overnight.
• Preheat the oven to 350.
• Place chicken covered with marinade on a baking sheet.
• Bake, basting occasionally, until cooked, about 30 minutes.

ORANGE THYME MARINADE

Steps:

• Mix all ingredients in shallow glass or plastic dish or resealable plastic food-storage bag. Add 2 pounds beef or pork; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 6 hours but no longer than 24 hours.
• Remove meat from marinade; reserve marinade. Grill meat as desired, brushing occasionally with marinade. Heat remaining marinade to boiling; boil and stir 1 minute. Serve marinade with grilled meat.