Crunchy Savory Citrus Chicken 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:

• 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:

• Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

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:

• Peel 2 of the garlic cloves, and finely grate or mash to a paste. Grate 1 teaspoon zest from the orange (reserve zested orange and remaining garlic clove for serving).
• In a small bowl, combine garlic and zest with 1 tablespoon finely chopped rosemary, salt and pepper.
• Place chicken on a 13-by-17-inch rimmed baking sheet, and rub rosemary mixture all over chicken including underneath the skin and inside the cavity. Chill uncovered in the refrigerator for at least 4 hours and up to overnight.
• Heat oven to 450 degrees. Stuff chicken with rosemary sprigs. Drizzle chicken lightly with oil, and roast for 30 minutes.
• Remove baking sheet from oven and carefully arrange pears and figs, cut-side down, on the hot pan. Continue to roast until chicken is cooked through, another 15 to 25 minutes.
• Transfer chicken to a cutting board to rest for 10 minutes before carving. Roast pears and figs another 5 to 10 minutes, if necessary, until they are caramelized and tender.
• Cut the white pith off the orange, then cut out orange segments into bite-size pieces. Finely grate or mash the remaining garlic clove.
• To serve, transfer figs, pears and chicken to a platter. In the pan with chicken juices, toss orange segments, remaining garlic clove, and a drizzle of sherry vinegar; taste and season with flaky sea salt, if needed. Spoon oranges and pan juices over chicken and fruit on platter, and top with chopped parsley and more flaky sea salt.

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:

• In a large bowl, whisk water, salt, honey and zests until salt is dissolved. Add chicken, making sure it's submerged. Refrigerate up to 2 hours., Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving., Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side. Serve with reserved sauce.