CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
FLORIDA KEYS-STYLE CITRUS CHICKEN
My family loves citrus with chicken and this recipe not only uses the juice and zest of oranges, but lemons and limes as well. Chicken breast halves are browned in olive oil and butter, simmered in a citrus juice flavored with honey, fresh thyme, garlic, and ground ginger, and then topped with orange segments and chopped chives. The taste and aroma of this Florida Keys inspired citrus chicken dish will explode in mouth-watering delight. This flavorful citrus sauce works equally well with fish or pork.
Provided by Feast Your Eyes
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Thoroughly wash the chicken; pat dry with paper towels. Set aside.
- Whisk together the citrus juice (marinade) ingredients in a small mixing bowl. Pour a 1/4 cup of this mixture into a large resealable plastic bag, and reserve the remaining. Add the chicken to the bag, seal and refrigerate 4 to 24 hours. Turn occasionally.
- Meanwhile, peel the orange; cut in half lengthwise then cut crosswise into slices. Set the segments aside.
- To a hot heavy-bottom skillet, add the olive oil followed by the butter. (NOTE: The butter should foam, but not turn brown.) Add diced onions to the skillet to sweat. When softened, add the chicken. (NOTE: Discard the citrus juice in the resealable bag.) Cook over medium heat for 4 to 5 minutes on each side, or until the chicken is tender and no longer pink.
- Deglaze the skillet with wine. Pour the reserved citrus juice mixture over the chicken, and top with the orange slices. Cover and simmer for 2 to 3 minutes, or until heated through.
- To serve, divide the chicken into 4 servings; spoon drippings from the skillet over the chicken and top with the chopped chives. If desired, served with cooked rice and garnish with lemon and lime wedges.
Nutrition Facts : Calories 247.4, Fat 11.7, SaturatedFat 3.3, Cholesterol 50.2, Sodium 167.1, Carbohydrate 20.8, Fiber 1.7, Sugar 15.6, Protein 16.2
KEYS-STYLE CITRUS CHICKEN
Steps:
- In a large skillet cook chicken and garlic in butter over medium heat for 8 to 10 minutes or until chicken is tender and no longer pink, turning chicken once and stirring garlic occasionally.
- Meanwhile, in a small bowl combine lime peel, lime juice, ginger, and red pepper; set aside. Peel orange. Reserving juice, slice orange crosswise, then cut slices into quarters. Add any reserved orange juice and the lime juice mixture to skillet. Place orange slices on top of chicken.
- Cook, covered, for 1 to 2 minutes or until heated through. Spoon any reserved drippings over chicken to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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