Citrussalsachickenoamcdumpchicken Recipes

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

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.

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.

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.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
• Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

Steps:

• For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
• To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
• For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
• On the grill: cook over medium heat until juices run clear.

Steps:

• Heat the olive oil in a skillet over medium heat. Cook the chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the chicken cooks, stir the chicken broth, orange marmalade, and ranch dressing mix together in a bowl; pour over the chicken. Add the cornstarch to the liquid in the skillet and stir. Bring the mixture to a low boil, reduce heat to medium-low, place a cover on the skillet, and cook another 10 minutes. Serve over the cooked rice.

Steps:

• Thoroughly rinse the chicken and cut breasts in half lengthwise. Thinly slice the chicken breast halves into discs just under 1/4" thick. The goal is to have the chicken approximately the same thickness as chicken in take-out Chinese food dishes. The slicing is where most of the prep time comes from.
• Drain the chicken slices in a collender while you prepare the poaching liquid.
• Slice the lemons and limes in half width-wise. Use a citrus reamer or a juicer to extract the juices into a wide saucepan or chef's pan. Add the white wine.
• Heat on high until you see steam curling above the liquid.
• Add the drained chicken and stir. Cook until chicken is no longer pink, stirring to keep the chicken moving to cook evenly.
• After chicken is cooked through, remove with slotted utensil to fresh collender nestled in a bowl. Drain solids out of cooking liquid and return liquid to pan and bring to light boil. Add honey and juices from chicken that have collected under the collender. Boil until sauce reduces enough to thickly coat back of wooden spoon.
• Serve chicken over seasoned rice and drizzle with sauce. I use reduced sodium Rice-A-Roni.
• Try substituting 1 - 2 oranges for the limes and current jelly for the honey. Very yummy!

Steps:

• Grate 1 Tbs of peel and squeeze 3 Tbs juice from the oranges.
• Grate 1 Tbs of peel and squeeze 3 Tbs juice from the lemons.
• In large bowl, with wire whisk, combine peels, juices, sage, oil, salt, and pepper. Add chicken, turning to coat.
• Cover and chill 2 hours; turning 3-4 times. Do not exceed time or chicken will be mushy.
• Place chicken on grill over medium heat. Cook 20 minute Turn and cook 10-15 min until juices run clear.
• Place in large serving dish and garnish.

Steps:

• Rinse chicken; pat dry.
• Sprinkle with salt and pepper.
• Place chicken in plastic bag set in shallow dish.
• For marinade, combine lemon, lime, and orange juices, oil, sugar and oregano in small bowl.
• Pour over chicken; seal bag.
• Marinate in refrigerator 4 to 24 hours, turning occasionally.
• Drain chicken, reserving marinade.
• Grill chicken on rack of uncovered grill directly over medium coals 12 to 15 minutes or until tender and no longer pink inside, turning once and brushing occasionally with marinade during first half of cooking.
• Or, broil on unheated rack of broiler pan 4 to 5 inches from heat 12 to 15 minutes, turning once and brushing occasionally with marinade during first half of cooking.
• Discard any remaining marinade.

Steps:

• Mix the first 5 ingredients for the marinade then lay the boneless chicken thighs into the marinade. Marinade for about 2-3 hours (equally on both sides).
• Using 3 separate containers, place the ½ cup of flour in the first one, the 2 eggs, ¼ t. salt and ¼ t. pepper in the second, and the Panko crumbs in the third.
• Remove the marinaded thighs one at a (Do not throw out marinade), and dredge each piece on both sides in first in the flour, then in the egg, and last in the Panko crumbs.
• Lay the chicken in a single layer onto a greased baking dish.
• Bake uncovered 40 -50 minutes at 350 degrees (until juices run clear).
• Prepare the sauce while meat is cooking by measuring the marinade which is left and pouring into a small sauce pan.
• Add enough water so that you will have 1 1/3 cups of liquid in the pan.
• Mix the 1 ½ Tablespoons of cornstarch with the 3 Tablespoons of cold water then stir into the marinade and water mixture over slow heat.
• Add the 2 Tablespoons of brown sugar and the 1 Tablespoon butter.
• Simmer while the meat is cooking stirring regularly. It should be lightly thickened.
• when the meat is done.
• Drizzle the sauce lightly over the meat as each piece is placed on the plate.

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.