Glazed Orange Chicken Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.

Steps:

• Heat oven to 425°F.
• Remove giblets and neck from chicken.
• Rinse chicken inside and out with cold running water; drain well.
• Pat dry with paper towels.
• Grate 1/2 teaspoons rind from orange and set aside.
• Cut orange into quarters.
• Sprinkle ½ teaspoons salt inside cavity of bird.
• Stuff chicken with onion, orange quarters, bay leaf, and thyme.
• Place on rack in large foil-lined roasting pan.
• Sprinkle with remaining salt and pepper.
• Roast chicken 1 hour and 15 minutes.
• In small bowl, combine reserved orange rind with glaze ingredients, and brush over entire chicken.
• Roast 15 minutes more, or until meat thermometer inserted in thickest part of chicken thigh reaches 175°F and juices run clear.
• Let the chicken rest for 15 minutes before slicing.

Steps:

• Combine ingredients up to marmalade in a large bowl and mix well.
• Wash and pat dry the chicken legs and thighs.
• Preheat oven to 375°F.
• Place the chicken in a large shallow roasting pan or baking dish Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes, or until the chicken is done. (Time also depends on how plump your legs and thighs are - the fatter, the longer the time).
• Baste with juices one or two times during the baking process.
• When finished, remove chicken from roasting pan onto serving platter. Spoon some sauce over it and garnish with the scallion. Serve immediately.

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
• In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

Steps:

• For the roast chicken: Preheat the oven to 450 degrees F.
• Finely grate the zest of 1 navel orange and reserve in a small bowl for the glaze. Thinly slice the navel and blood oranges into rounds, then scatter on the bottom of a Food Network 16-inch Hard-Anodized Nonstick Roaster. Top with the red onions, then pour in the chicken broth. Place the roasting rack on top.
• Add the butter, ginger, chile garlic sauce, 1/2 teaspoon salt and a few grinds of pepper to a small bowl and stir together to combine. Use your fingers to gently separate the skin from the breast and thigh meat of the chicken. Rub half of the butter mixture under the skin, then rub the remaining half all over the skin, making sure to coat both the breasts and thighs. Sprinkle the whole chicken generously with salt and pepper. Tie the legs together with butcher's twine. Place the chicken on top of the roasting rack breast-side up, then tuck the wings under the body (this will prevent them from burning). Roast until the skin starts to crisp and turn golden brown, about 30 minutes.
• For the orange glaze: Meanwhile, add the orange juice, honey, soy sauce, vinegar, ginger chile garlic sauce and reserved orange zest to the 1.5-quart saucepan from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer until reduced slightly, 12 to 15 minutes. Slowly whisk in the cornstarch until smooth, then simmer until thickened to a glaze, 1 to 2 minutes more.
• After the chicken has roasted for 30 minutes, reduce the oven temperature to 425 degrees F. Use a pastry brush to brush the glaze onto the chicken skin and continue to roast, brushing on the glaze every 15 minutes or so and adding a splash of chicken broth to the bottom of the pan if it starts to get dry, until the skin is deep golden brown and the internal temperature registers 165 degrees F, 45 to 60 minutes more. Transfer the chicken to a cutting board to rest 10 minutes.
• For the stir-fried baby bok choy: Heat the sesame oil in the 10-inch skillet from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set over medium-high heat. Add the sugar snaps and cook, tossing occasionally, until crisp-tender, about 2 minutes. Add the bok choy, vinegar and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are bright green and tender, about 2 minutes more. Taste and adjust the seasoning with more salt if needed.
• Transfer the oranges and red onions from the roasting pan to a serving platter. Carve the chicken and place on top. Serve with the stir-fried baby bok choy and any leftover glaze on the side.

Steps:

• Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.
• Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.

Steps:

• To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
• Toss with hot chicken and sprinkle with sesame seeds to coat.

Steps:

• Heat oven to 400 degrees.
• Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
• Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
• Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
• Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
• Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
• Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.

Steps:

• Combine thawed orange juice concentrate (not regular orange juice) in bowl with the marjoram, garlic powder and nutmeg.
• Cut each chicken breast in half to make 6 serving sizes.
• Dip each piece into the orange juice to coat completely.
• Place in crock pot. Pour the remaining mixture over the chicken.
• Cover and cook on low for 7-9 hours, or cook on high for 4 hours.
• When chicken is done, remove to serving platter. Pour the sauce that remains in crock pot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly until it thickens. Serve the sauce over the chicken.
• * Garlic is optional.

Steps:

• Heat oil in a large skillet over high heat until hot. While skillet heats dredge chicken tenders in flour. Add chicken to hot skillet and cook 4 minutes or until browned, turning once. Remove chicken from skillet.
• Reduce heat to medium-high; add green onions and garlic; cook, stirring constantly, 30 seconds. Add orange juice and soy sauce to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until mixture thickens slightly.
• Return chicken to skillet; simmer 2 minutes or until chicken is thoroughly heated. Serve.

Steps:

• Heat oven to 400°F.
• Spread chicken with 2 Tbsp. marmalade. Empty coating mix into shallow dish. Add chicken; turn to evenly coat both sides of each breast. Place in 13x9-inch baking dish.
• Bake 25 min. or until chicken is done (165ºF).
• Mix dressing and remaining marmalade. Add to spinach; toss to coat. Place on 4 serving plates. Top spinach on each plate with 1 sliced chicken breast and 1/4 of the oranges.

Steps:

• Make several diagonal slashes across each chicken breast. Tip the other ingredients into a wide shallow bowl and swirl them together until everything is well mixed. Add the chicken breasts and turn them in the mixture until they are evenly coated. At this point you can cover the dish with cling film and chill the chicken for 24 hours, but it's also fine to cook them straight away.
• Preheat the grill or light the BBQ. Then cook the chicken for 5-6 minutes each side, turning once and brushing or spooning over more marinade as you go, until the chicken is browned and glossy. Serve the chicken on a bed of dressed salad leaves.

Steps:

• Preheat oven to 400°F. Spread chicken breasts with marmalade. Measure 1/3 cup coating mix; place in shallow dish. Coat both sides of chicken with the coating mix.
• Place orange slices in 13x9-inch baking dish; top with chicken.
• Bake 25 minutes or until chicken is cooked through. Serve with green beans and rolls.

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Line a large shallow (1-inch-deep) baking pan with foil, then oil foil.
• Stir together marmalade, mustard, soy sauce, and lemon juice in a small bowl.
• Pat chicken dry and sprinkle with salt and pepper. Roast chicken, skin sides up, in baking pan until golden and just cooked through, about 30 minutes.
• Turn broiler on and spoon marmalade mixture over chicken, then broil chicken until glaze is bubbling and browned, 3 to 5 minutes.

Steps:

• Combine chili sauce, orange marmalade, mustard, garlic powder, 1 tablespoon melted butter, sugar and honey together in bowl and set aside as a glaze.
• Fry chicken (already cubed or cut into bite-size pieces) in butter over medium heat in large skillet or electric frying pan. Cook until browned on both sides then fold in glaze mixture and coat chicken well cooking an additional 5 minutes.
• Reduce heat & simmer, uncovered, about 10 more minutes, basting occasionally until chicken is tender. ** If you like chicken crispier, cook at higher heat and about 5 additional minutes **.
• Serve over white or brown rice or egg noodles.
• ** Note: If you like crispy chicken, you could first coat the chicken pieces in flour & deep fry them in oil - drain on paper towel - then return them to a skillet & coat with glaze mixture and cook as above.

Steps:

• Place the chicken breasts in a single layer in a glass or ceramic baking dish.
• Combine the ingredients for the marinade, and pour over the chicken. Cover the pan, and marinate overnight or longer in the refrigerator, turning the chicken a few times.
• When ready to cook, adjust oven racks to the middle and broil positions. Preheat the oven to 375 degrees.
• Bake the chicken, uncovered, in the marinade for 12 to 16 minutes or until almost done. Be careful not to overcook. Increase the heat to broil, move the pan of chicken under the broiler and cook a few more minutes, with the door partly open, until the breasts are golden.
• While the chicken is cooking, line a serving plate with a bed of watercress. Remove chicken from the oven, place on top of the watercress, spoon the pan juices over and garnish with orange slices.

Steps:

• Heat oven to 400°F.
• Place chicken, beans and potatoes in 13x9-inch baking dish sprayed with cooking spray.
• Mix remaining ingredients until blended; pour over ingredients in dish.
• Bake 30 min. or until chicken is done (165°F) and vegetables are tender.

Steps:

• Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
• Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
• Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.