TANGERINE GARLIC CHICKEN
Tangerine Garlic Chicken is no-fuss and just delicious! The most irresistible honey garlic and tangerine sauce and the best thing is hardly any clean up!
Provided by Lora
Categories Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- In a small bowl combine soy sauce, teriyaki sauce, honey, tangerine juice and garlic. Preheat oven to 425F degrees. Arrange chicken pieces on a foil rimmed baking sheet skin side down. Sprinkle on the paprika. Drizzle chicken with olive oil and rub it around on both sides (this helps it from sticking to the pan). Sprinkle on the salt and pepper. Roast 30 minutes.
- Remove pan from oven and spoon glaze over the chicken. Add the tangerine slices around the chicken and the pan. Lower the temperature to 375F and using thongs, carefully turn the chicken skin side up.
- Bake until the internal temperature of the chicken reads 165F. Return to oven for another 20-25 minutes, until chicken is cooked through. *I check the chicken a couple times and baste it with the glaze. If it seems dry, you could add a little bit of water to the sauce (a Tablespoon at a time).
THAI GRILLED CHICKEN (GAI YANG)
The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!
Provided by Nagi | RecipeTin Eats
Categories Barbecue BBQ Chicken Grilling
Time 16m
Number Of Ingredients 14
Steps:
- Place Marinade ingredients in a large ziplock bag. Massage to mix.
- Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
- Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
- Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
- Cook the chicken until golden brown - around 3 minutes each side.
- Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
THAI GRILLED CHICKEN (GAI YANG)
Thai grilled chicken (gai yang), is one of the most flavorful grilled chicken recipes you can ever make. Learn how to make this quintessential street food at home!
Provided by Bill
Categories Chicken
Time 12h45m
Number Of Ingredients 21
Steps:
- Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
- Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.
- You can butterfly or spatchcock your chicken for grilling like it's done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they'd cook properly. This way, I can pull each piece off the grill once cooked. Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 12 hours).
- The next day, take the chicken out 1 to 2 hours before you're ready to grill.
- In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.
- Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.
- Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!
Nutrition Facts : Calories 463 kcal, Carbohydrate 16 g, Protein 33 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 950 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
THAI GARLIC CHICKEN
This may sound like a lot of garlic, but the end result is delicious. This is my favorite chicken recipe as it is so easy and full of wonderful Thai flavours. Cook this in a ridged grill pan and serve with green ginger rice and fiery corn.
Provided by JustaQT
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut gashes into chicken, through skin if present
- Mix all the ingredients for the marinade in a deep glass bowl
- Put the chicken pieces in the bowl, making sure to coat each piece thoroughly and press into gashes
- Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using 2 forks
- Next cook the chicken with the cashews and mushrooms in a foil-lined oven pan at the top of a hot oven (250c) for 20-30 minutes, or grill/broil it, or cook on the BBQ at medium heat for 15-20 minutes until cooked through
- Keep basted with the marinade while cooking
- Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad
CHICKEN THIGHS IN ASIAN TANGERINE MARINADE
This is something I threw together for dinner when I had a cold and just couldn't get myself to the store, and used what was on hand. Serve with rice and a vegie. Cook time includes marinating time.
Provided by Outta Here
Categories Asian
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate zest from tangerines, and squeeze juice into a bowl with zest.
- Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.
- Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.
- Preheat oven to 325°F.
- Coat an oblong baking dish with non-stick cooking spray.
- Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.
- Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.
- Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
- Place thighs on plates and spoon sauce over them.
THAI GRILLED CHICKEN
I think this is great grilled chicken! i found that if you squeeze some fresh lime juice and garnish with cilantro, it gives it a great finish!
Provided by MeliBug
Categories Chicken Breast
Time 25m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 6
Steps:
- Prepare grill. Preheat on medium heat.
- Combine soy sauce, garlic, and pepper flakes in measuring cup.
- Place chicken in shallow baking dish. Pour soy sauce mix over chicken, coating both sides. Let stand for 10 minutes.
- Combine honey and lime juice in small bowl until well blended and set aside.
- Place chicken on grill. Brush with marinade and grill, covered, for 5 minutes. Brush both sides again with honey mixture. Grill for 5 minutes more or until chicken is cooked through. Enjoy!
Nutrition Facts : Calories 249.3, Fat 7.8, SaturatedFat 2.2, Cholesterol 82.3, Sodium 1133.2, Carbohydrate 13.2, Fiber 0.5, Sugar 9.4, Protein 31.1
THAI GARLIC CHICKEN
This is my favourite chicken recipe as it is so easy and full of wonderful Thai flavours. It was given to me by a neighbour who originally comes from Barbados. I usually cook this in a ridged grill pan and serve with Ken Hom's green ginger rice and fiery corn - from Ken Hom's Travel with a Hot Wok. I often double the recipe and freeze portions in the marinade in ziplock bags.
Provided by Julia Leatherwood
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut gashes into chicken, through skin if present.
- Mix all the ingredients for the marinade in a deep glass bowl.
- Put the chicken pieces in the bowl, making sure to coat each piece thoroughly and press into gashes.
- Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using 2 forks.
- Next cook the chicken in a foil-lined oven pan at the top of a hot oven (250c) for 20-30 minutes, or grill/broil it, or cook on the BBQ at medium heat for 15-20 minutes until cooked through.
- Keep basted with the marinade while cooking.
- Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad.
Nutrition Facts : Calories 352.6, Fat 23.7, SaturatedFat 5.2, Cholesterol 92.8, Sodium 344.7, Carbohydrate 2.5, Fiber 0.3, Sugar 0.7, Protein 31.1
TANGERINE TERIYAKI CHICKEN
Make and share this Tangerine Teriyaki Chicken recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Line a broiler pan with foil and set the broiler to high.
- Combine tangerine juice, mirin, soy sauce, the 2 sugars, ginger, garlic in a saucepan and bring to a simmer, cook until sauce reduces by half.
- Mix cornstarch and water in a small bowl, add to sauce, cook stirring until thickened.
- Pour 1/3 of the sauce in a bowl and set aside.
- Cut chicken breasts lengthwise into quarters.
- Thread each piece onto a skewer.
- Brush with oil.
- Place in broiler pan; season with salt and pepper.
- Broil for 3 minutes, baste with sauce, broil, turn over, baste with more sauce, keep turning and basting until chicken is cooked through, 5-10 minutes.
- Serve with reserved sauce.
Nutrition Facts : Calories 318.9, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1281.6, Carbohydrate 14.1, Fiber 0.2, Sugar 10.6, Protein 32.4
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