CITRUS CHICKEN
This take on the humble chicken breast yields a dish that is at once crisp and moist, tangy and sweet. You can use bone-in chicken breasts, but you'll need to adjust your cooking time by a few minutes.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
- Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
- Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
- With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
- Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 649 milligrams, Sugar 8 grams, TransFat 0 grams
OREGANO CHICKEN
This is an easy recipe with good oregano flavor.
Provided by CSSTITCHES
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
- Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 2.6 g, Cholesterol 76.1 mg, Fat 7.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 418 mg, Sugar 0.9 g
CITRUS CHICKEN STIR FRY
Chicken stir fry has a light orange flavor. Quick, easy, and so good.
Provided by cookied
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil.
- Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
- Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
- Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
- Remove sauce from heat. Stir in lemon juice and set aside.
- Heat peanut oil in a large skillet over medium-high heat.
- Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
- Remove chicken from skillet and set aside, leaving oil in the pan.
- Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
- Remove ginger root piece from sauce and discard.
- Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
- Serve over whole-wheat noodles.
Nutrition Facts : Calories 848.8 calories, Carbohydrate 112.5 g, Cholesterol 129.4 mg, Fat 17.5 g, Fiber 15.7 g, Protein 67.6 g, SaturatedFat 3.6 g, Sodium 1838.1 mg, Sugar 29.1 g
FLORIDA-STYLE CITRUS CHICKEN
This is great to celebrate the coming of warm weather. This dish combines Florida citrus with Caribbean pepper. Serve on a bed of hot rice. This is a quick dish--from start to finish, it takes about 20 minutes.
Provided by southern chef in lo
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet cook chicken and garlic in hot butter over medium heat for 8 to 10 minutes or until chicken is no longer pink. Turn chicken once and stir garlic occasionally.
- Meanwhile in small bowl, combine lime peel, lime juice, ginger, and crushed red pepper; set aside.
- Peel orange reserving juice. Cut orange in half lengthwise then cut across in slices. Add any juice to the lime juice mixture. Add the mix to the skillet. Place orange slices on top of the chicken; cover and cook for 1 to 2 minutes or until heated through.
- To serve, spoon any reserved dripping over the chicken. Serve with hot cooked rice and garnish with lime wedges.
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.
LEMONY CHICKEN WITH POTATOES AND OREGANO
This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.
Provided by Melissa Clark
Categories dinner, poultry, roasts, vegetables, main course
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
- Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
- Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
- Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
- To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.
OREGANO CHICKEN
Salad dressing mix and a generous sprinkling of oregano add the rich herb flavor to this tender baked chicken from Nancy Moore of Candler, North Carolina. It's priced right at just 83 cents a serving and great over rice or noodles.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the butter, salad dressing mix and lemon juice. Place chicken in an ungreased 13-in. x 9-in. baking dish. Spoon butter mixture over chicken. , Cover and bake at 350° for 45 minutes. Uncover. Baste with pan drippings; sprinkle with oregano. Bake 15-20 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 364 calories, Fat 24g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 592mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein.
CITRUS AND CUMIN ROASTED CHICKEN
The orange and cumin flavors give this chicken a real Mediterranean feel. Try to find fresh oregano, it just doesn't work with the powdery dry stuff. If you can't get oregano sprigs, go for thyme or tarragon, but always use fresh.
Provided by Mirj2338
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
- Rub chicken with juice of those wedges.
- Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
- Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
- Place a small roasting pan over high heat and add the oil.
- When the oil smokes, place the chicken, breast-side down in the pan.
- Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
- Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
- Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
- Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
- Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
- Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
- Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
- Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
- Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.
LEMON-OREGANO CHICKEN
Provided by Paul Grimes
Categories Chicken Roast Quick & Easy Dinner Lemon Oregano Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F with rack in middle.
- Mince and mash garlic to a paste with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.
- Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until foam subsides. Brown chicken in 2 batches, skin side down, until golden and crisp, 5 to 6 minutes (chicken will not be cooked through). Transfer, skin side up, to a 4-sided sheet pan.
- Pour off fat (and any small burnt pieces) from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, then pour over chicken.
- Roast chicken in oven until cooked through, about 20 minutes. Season with salt and pepper.
LEMON-OREGANO CHICKEN
Categories Chicken Herb Poultry Broil Quick & Easy Yogurt Wheat/Gluten-Free Lemon Grill Grill/Barbecue Healthy Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 9
Steps:
- Grate 1 1/2 teaspoons peel from lemon. Cut lemon in half. Cut 2 slices from 1 half; reserve slices. Squeeze enough juice from remaining half to measure 1 teaspoon. Place peel into small bowl. Add 2 tablespoons parsley, oregano and pepper. Place garlic on cutting board. Sprinkle 1/2 teaspoon salt over and chop garlic very finely. Add garlic mixture to seasonings in small bowl. Run fingers between chicken and skin to loosen skin (do not remove skin). Spread generous 1/2 tablespoon seasoning mixture under skin of each chicken breast. Rub outside of chicken with oil; season with salt and pepper. For sauce, mix yogurt and 1 teaspoon lemon juice into remaining seasoning mixture.
- Preheat broiler or prepare barbecue (medium-high heat). Broil chicken until cooked through, about 12 minutes per side. Arrange chicken on plates. Garnish with lemon slices and remaining 1 tablespoon parsley. Serve with yogurt sauce.
CITRUS CHICKEN WITH OREGANO
Make and share this Citrus Chicken With Oregano recipe from Food.com.
Provided by littlemafia
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the chicken with the oil ,lemon juice,oregano.salt and pepper.
- Bake for 15-20 minuteso or until the chicken is tender and cooked through.
- Serve with couscous or rice.
Nutrition Facts : Calories 251.3, Fat 15.4, SaturatedFat 2.4, Cholesterol 63.8, Sodium 75.3, Carbohydrate 2.1, Fiber 0.3, Sugar 0.5, Protein 25.6
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