CITRUS BBQ CHICKEN
The bright, tangy flavors of orange and lemon come together with this easy bbq sauce base to pull triple-duty as marinade, glaze, and sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put the chicken in a large resealable plastic bag.
- Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 teaspoon salt, and a few grinds of black pepper together in a 4-cup liquid measuring cup (or alternatively a medium bowl) until combined.
- Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken. Seal and toss the bag to evenly coat the chicken. Marinate the chicken in the refrigerator for 1 hour and up to overnight.
- Meanwhile, add the remaining sauce to a small saucepan. Bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, about 10 minutes. Reserve reduced sauce for glazing and serving.
- Prepare a grill for medium-high heat.
- Remove the chicken from the marinade and allow any excess marinade to drip off. Arrange the chicken skin-side down on the grill, leaving some space between each. Cook until deep grill marks form and releases easily from the grill, about 4 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more.
- Brush the skin side of the chicken with some of the reduced sauce. Flip the chicken pieces and brush the other side of the chicken with the sauce and continue to cook, sauce-side down, for an additional minute. Flip and grill for 1 minute more. Transfer the chicken to a platter and let rest for 5 minutes.
- Serve the chicken with the remainder of the sauce.
CITRUS CHICKEN TAGINE
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 325 degrees F. Heat a wide braising pan or tagine over medium-high heat.
- In a small bowl, combine the harissa, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest and 2 tablespoons of canola oil. Stir to form a paste.
- Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the thighs.
- Add the remaining 2 tablespoons canola oil to the pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Flip and brown the other side. Remove to a plate.
- Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes.
- Return the chicken to the pan along with the tomatoes, chicken stock, olives, apricots, preserved lemon and sliced oranges and season with salt and pepper, being careful with the salt. Braise in the oven, partially covered, for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 45 minutes. Serve from the pan over couscous, garnishing with sliced Meyer lemon and whole cilantro and mint leaves.
SMOKED CITRUS CHICKEN IN BRINKMANN ELECTRIC OUTDOOR SMOKER
This recipe yields a succent smoked chicken, not too smoky, with a gorgeous bronzed skin. The meat is tender and juicy, perfect for a summer supper. The prep is super easy, and once the meat is in the smoker, it's pretty much automatic and doesn't take much monitoring. You may need to add more soaked wood chunks if the chicken takes more than two hours, so be sure to have some extras on hand and ready to go. The skin on chicken prepared this way is exceptionally delicious. Leftovers make a great cold smoked chicken salad. Also, it shouldn't be hard to adapt this recipe to other brands of outdoor smokers. Use any type of meat thermometer, as long as it's accurate, but be sure to use one. You also will need a means of trussing the chicken, such as those stretchy silicone bands or plain white butcher's twine, as well as a specialized tool for injecting the marinade.
Provided by Jainagirl
Categories Whole Chicken
Time 4h30m
Yield 1 whole chicken, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove just the orange and yellow zest from the fruit and reserve. There should be no white on the zest after removal. Cut the fruit in half and juice. Strain out seeds and excess pulp from the juice using a fine mesh strainer. Mix 1/2 cup juice with 1/2 cup soy sauce. Reserve the remaining juice. Use the juice-soy sauce mixture to inject the chicken all over. Truss the chicken using silicone bands or plain white butcher's twine.
- Soak 6 to 8 chunks (not chips) of hickory in hot water for 30 minutes. The ideal size chunk to use is about 3 to 4 inches long and about 1 inch thick for the Brinkmann smoker. Check the manual if you have a different brand. Remove the lid and body from the smoker. Place 3 to 4 soaked wood chunks on the lava rock in the base of the smoker. Do not allow the wood to touch the heating element. Place the body back on the smoker and put the empty water pan in its place near the center of the body. Fill the water pan about 3/4 full and add the reserved citrus rinds and leftover juice. Place one of the smoker's racks directly over the water bowl. Leave the other rack off. Place a heatproof meat thermometer into the meatiest part of the chicken's thigh. Put the chicken on the rack. Plug the smoker in and put on the cover.
- Smoke for about 1 hour. Remove smoker cover and brush chicken with a good quality barbecue or basting sauce that has a medium-thin consistency. Thin a really thick sauce with a small amount of water. Replace cover and smoke for another 1 hour. Baste again. Cook to an internal temperature of 180 degrees, adding more soaked wood chunks as needed.
- Cooking may take up to 4 hours, depending on how hot the smoker gets, the external temperature and other factors. Test the chicken's temperature frequently to prevent it from getting overcooked.
- Remove chicken from the smoker to a platter or carving board and tent it with aluminium foil. Allow to stand for about 10 minutes. Carve and serve.
Nutrition Facts : Calories 570.1, Fat 35, SaturatedFat 9.9, Cholesterol 172.5, Sodium 2173.6, Carbohydrate 18.6, Fiber 5, Sugar 9.2, Protein 48.1
SMOKY ROASTED CHICKEN AND CITRUS SALSA
Steps:
- Roast the chicken. Preheat the oven to 375 degrees F. Using a sharp knife or kitchen shears, cut along both sides of the backbone and discard it. Flatten the chicken and cut it in half through the breast so you have two halves-each with a leg and breast. Rub all over with some of the smoked olive oil, ensuring it gets in all the crevices. Season all over with salt and pepper.
- Set the chicken in a large roasting pan over two burners and heat over medium-high heat. When the pan is hot, add the chicken halves skin-side down and sear for 4 to 5 minutes. Turn the chicken over, add the potatoes to the pan, and drizzle with more smoked olive oil. Season with salt and pepper. Roast in the oven for 45 minutes, or until an instant-read thermometer inserted in the joint between the thigh and drumstick reads 160 degrees to 165 degrees F. The potatoes should be golden on the outside and tender in the middle. Remove from the oven and allow the chicken to rest for 5 minutes.
- Make the citrus salsa. Use a sharp knife to cut away the rind and pith from each of the citrus fruits. Holding the fruit over a bowl, carefully cut between the membranes to free the segments. Let the juices and segments fall into the bowl. Add about cup extra-virgin olive oil to the bowl and season with salt and pepper. Cut the radishes into very fine matchsticks on a mandoline or with a sharp knife. Fold them into the citrus salsa, and add the chives.
- Serve the roasted chicken with the potatoes and citrus salsa, and garnish with flowering cilantro. Season with fleur de sel.
CITRUS CHICKEN
"I adapted this recipe from a cookbook, and it's one of my husband's favorites," says Wendy Anderson of Santa Rosa, California. "It's proof that a light recipe can still be big on flavor."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside. , In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.
Nutrition Facts : Calories 305 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 979mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein.
CITRUS-MARINATED CHICKEN
This juicy, zesty chicken stars in many of my family's summer meals. While there are a million ways to dress up poultry, you'll find yourself turning to this recipe again and again. It's that quick and easy! -Deborah Gretzinger, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 161mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
SMOKED CITRUS CHICKEN RECIPE
Provided by FoodLady
Number Of Ingredients 13
Steps:
- BRINE: Combine the water, orange juice, salt, and white pepper, stirring until the salt is dissolved. Cool the brine to 40 degrees before adding the chicken pieces. Soak the chicken in this citrus brine for two hours, in the fridge. SAUCE: Combine the marmalade, juices, honey, Heinz 57, salt, and black pepper at least an hour ahead of time. As an option, you can add some heat to the mix...cayenne pepper powder or red pepper flakes to taste will warm it well. Remove the chicken from the brine, rinse, drain, and dry with paper towels. Brush the chicken pieces with oil, season with pepper, and put in a 225F smoker. Apple wood is a good choice for smoke here. Plan on smoking the chicken for 2 to 4 hours at this temperature. After two hours, check the internal temperature of the chicken. Remove thighs when they're at 175 degrees F, and breasts at 165F. Cover them and let them rest for twenty minutes. Plate the smoked chicken onto a platter, and drizzle on half of the citrus sauce. Serve the chicken, with the remaining sauce for dipping. Enjoy NOTE: If you prefer chicken with crispy skin, run your smoker a little hotter, between 275-300 degrees. The chicken will be done within a couple of hours at this temperature. Check often, moving the pieces around as needed to prevent burning or overcooking. MY COMMENT: I usually smoke ribs and chicken together. I prepare the ribs and place in smoker for 4 hrs at 225 degrees then remove, baste w/BBQ sauce and WRAP in foil and RETURN to smoker. I increase the temp to 275 degrees and then place the chicken in to smoke with the ribs for 1.5 hrs. Sometimes I'll remove the chicken and place on gas grill at medium temp for 10-15 minutes. Keep an eye on it though because the sugars int he glaze will burn.
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