GRILLED CITRUS MARINATED CHICKEN THIGHS
Provided by Dave Lieberman
Categories main-dish
Time 55m
Yield about 6 servings
Number Of Ingredients 9
Steps:
- Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
- Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.
CITRUS-MARINATED CHICKEN THIGHS
Provided by Alison Roman
Categories Chicken Citrus Broil Marinate Kid-Friendly Quick & Easy Dinner Healthy Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
- Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
- DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.
GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
CITRUS-HERB ROAST CHICKEN
This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. -Megan Fordyce, Fairchance, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.
Nutrition Facts : Calories 561 calories, Fat 24g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 826mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 47g protein.
CITRUS-MARINATED CHICKEN
This is a great dish for a summer meat. The marinade gives the chicken an appetizing flavor and helps keeps it succulent and moist during cooking. Time does not include marinating time.
Provided by teresas
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in a nonmetallic dish.
- Mix the remaining ingredients together in a bowl and season to taste.
- Pour over the chicken and turn to coat well, then cover and let marinate at room temperature for at least 1 hour.
- If possible, let marinate in the refrigerator for 24 hours.
- Preheat the broiler to medium.
- Remove the chicken from the marinade and pat dry with paper towels.
- Place the chicken on a broiler rack and cook under the hot broiler for 20-25 minutes, turning once, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
- Brush with the marinade occasionally, but not for the last few minutes of the cooking time.
- Garnish with cilantro springs.
Nutrition Facts : Calories 364.6, Fat 21.1, SaturatedFat 4.9, Cholesterol 92.8, Sodium 132.7, Carbohydrate 13.8, Fiber 3.9, Sugar 4.4, Protein 32.1
CITRUS MARINATED CHICKEN
Citrus peel and juices flavor a marinade for chicken. If you're short on time, a 15-minute marination will still give zesty flavor to the chicken breasts. For maximum flavor, marinate up to 4 hours.
Provided by McCormick Kitchens
Categories Chicken
Time 21m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix Marinade Mix, orange juice, oil, lime or orange peel, lime juice and cilantro 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.
- Broil or grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
Nutrition Facts : Calories 194.7, Fat 9.7, SaturatedFat 1.6, Cholesterol 72.6, Sodium 132, Carbohydrate 1.4, Sugar 0.9, Protein 24.2
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.
CITRUS-MARINATED BROCCOLI AND CHICKPEA SALAD
Not every salad needs to rely on lettuce - and this colorful veggie-packed dish proves the point with color, crunch and a hefty dose of herbs. Marinated broccoli and chickpea make up the bulk of the base, keeping the salad hearty without being heavy. Fresh zucchini and tomatoes add color and texture, and a light and refreshing blend of herbs, garlic and citrus juice bring everything together. Let the salad chill in the fridge for an hour before serving. If you're packing for a picnic in the park, this is one to stash in the cooler.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the broccoli and chickpea salad: Prepare a large pot of boiling salted water and fill a large bowl with ice water. Remove the broccoli stalks and set aside for another use. Trim the broccoli crown into florets. Add the broccoli florets to the pot of boiling water and blanch for 2 to 3 minutes, until bright green and just fork-tender. Remove the broccoli florets with a slotted spoon and plunge them in the bowl of ice water. Drain the broccoli when fully cooled.
- Place the zucchini in a colander or on paper towels and salt generously. Let stand for 10 minutes, until some water is released.
- Place the broccoli, zucchini, tomatoes, chickpeas and corn in a large bowl; set aside.
- For the citrus-herb marinade: Place the cilantro, parsley, rice wine vinegar, Dijon, Hatch peppers, honey, garlic and orange juice in a food processor and pulse a few times until the herbs and garlic are finely chopped. The mixture will be loose.
- Pour over the vegetables in the bowl and toss to dress. Place in the fridge and chill for 1 hour. Season to taste with salt and pepper before serving.
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.
CARLA'S CITRUS MARINADE
Categories Condiment/Spread Citrus Garlic Quick & Easy Summer Gourmet
Yield Makes 1 cup (enough for 1 1/2 to 2 pounds chicken or shrimp)
Number Of Ingredients 8
Steps:
- Thinly slice garlic and in a small saucepan cook in oil over moderately low heat until it just begins to turn golden. Remove pan from heat and with a slotted spoon discard garlic.
- Into oil in pan stir in remaining ingredients and salt and pepper to taste and cool marinade.
CITRUS AND HERB MARINATED CHICKEN TACOS
Make and share this Citrus and Herb Marinated Chicken Tacos recipe from Food.com.
Provided by breezee1984
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor or blender, combine 1/3 cup of the orange juice, the jalapeños, garlic, peppercorns and salt.
- Puree until the peppercorns are completely crushed.
- Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
- In a frying pan oil pan and cook chicken breasts until thoroughly cooked, add mixture from food processor/blender.
- Dice chicken and stir in back in frying pan with juices and marinade until browned.
- Warm tortillas in damp dish towel in microwave for 2 minutes.
- Add diced chicken, salsa and guacamole.
Nutrition Facts : Calories 280.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 87.8, Sodium 1539.3, Carbohydrate 24.1, Fiber 3.4, Sugar 4.2, Protein 38.3
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
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