TANGERINE-MAPLE GLAZED CHICKEN THIGHS AND DRUMSTICKS
Steps:
- Heat the grill to medium-high.
- Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.
- Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
- Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.
WHISKEY ORANGE CHIPOTLE CHICKEN THIGHS AND DRUMSTICKS
This recipe couldn't be easier. You just blitz up a few ingredients to make the marinade, pour it over the chicken, and you're almost done. If you prep it on a weekend day or early in the week, you can just pop it in the fridge and let it hang for up to 2 days, then cook it whenever you're ready. The chicken comes out of the oven sweet and spicy with lots of little crunchy caramelized bits on the skin--amazing!
Provided by Alejandra Ramos
Categories main-dish
Time 9h
Yield 4 to 6 servings
Number Of Ingredients 11
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.
MAPLE-GLAZED CHICKEN
The actual recipe calls for bone in chicken cooked in the oven at 500F and to brush maple glaze throughout cooking. I liked the bite size pieces.
Provided by jamb7866
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine the paprika, salt, ground cinnamon, cumin and pepper in a ziploc bag.
- Add chicken pieces and coat evenly.
- In a skillet over medium heat cook chicken until thoroughly done.
- About 10 minutes.
- Remove chicken after done and keep warm.
- Lower heat to low and add maple syrup, butter and dijon mustard.
- Combine well and add chicken pieces to coat evenly.
- Serves well with roasted vegetables.
Nutrition Facts : Calories 375, Fat 12.2, SaturatedFat 5, Cholesterol 160.5, Sodium 1566.1, Carbohydrate 15.6, Fiber 1.2, Sugar 12.3, Protein 48.9
MAPLE GLAZED CHICKEN THIGHS
While chicken breasts are a staple for me, I enjoy the deeper flavors imparted by thighs. This is a recipe I modified from Eating Well magazine that pairs that richness with a slightly sweet flavorful marinade and sauce. These are fabulous when marinated overnight, but you can go a short as two hours. The thighs can be cooked on an indoor or outdoor grill or broiled.
Provided by justcallmetoni
Categories Chicken Thigh & Leg
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
- When ready to cook, prepare the cooking surface with a light coating of cooking spray or oil. Remove the thighs from the marinade removing any excess.
- Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
- Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
- Generously brush the chicken with the sauce and serve.
Nutrition Facts : Calories 194.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 68.1, Sodium 874.6, Carbohydrate 23.6, Fiber 0.3, Sugar 18.8, Protein 17.6
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