ORANGE THYME MARINADE
The minty flavor of thyme pairs well with orange peel and juice in a 15-minute marinade.
Provided by Betty Crocker Kitchens
Categories Condiment
Yield 5
Number Of Ingredients 8
Steps:
- Mix all ingredients in shallow glass or plastic dish or resealable plastic food-storage bag. Add 2 pounds beef or pork; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 6 hours but no longer than 24 hours.
- Remove meat from marinade; reserve marinade. Grill meat as desired, brushing occasionally with marinade. Heat remaining marinade to boiling; boil and stir 1 minute. Serve marinade with grilled meat.
Nutrition Facts : Calories 30, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 2 Tablespoons, Sodium 100 mg
ORANGE-THYME SAUCE AND MARINADE FOR GRILLING
This is a great sauce over all types of meat, beef, pork and chicken. Remember to always pull some of the sauce to the side for basting or for serving with the meat and do not reuse any sauce used for marinading the meat as then it is contaminated.
Provided by HokiesMom
Categories Oranges
Time 6m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine all the ingredients. Set aside 1/3 cup for basting meat.
- Grill steak, chicken or pork over medium high heat basting with some of the reserved sauce near the end of cook time so it does not burn.
Nutrition Facts : Calories 101.9, Sodium 106.5, Carbohydrate 27.2, Fiber 0.5, Sugar 24, Protein 0.4
ORANGE THYME CHICKEN MARINADE
Make and share this Orange Thyme Chicken Marinade recipe from Food.com.
Provided by Please Delete
Categories Low Protein
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and coat chicken.
- Enjoy.
Nutrition Facts : Calories 178.5, Fat 18.1, SaturatedFat 2.5, Sodium 582.5, Carbohydrate 4.5, Fiber 0.3, Sugar 3, Protein 0.5
ORANGE-THYME CHICKEN IN GARLIC SAUCE
The roasted garlic sauce in this recipe makes ordinary chicken breasts amazing. To switch things up, replace the orange juice and zest with lime. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place orange juice and 2 tablespoons thyme in an 8-in. square baking dish; add chicken. Refrigerate, covered, 30 minutes., Remove chicken from orange juice mixture; pat chicken dry. Reserve 1/3 cup marinade; discard remaining marinade., In a large skillet, heat butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook chicken 2-3 minutes on each side or until lightly browned. Using tongs, remove chicken from pan, reserving butter in pan., Stir in flour until blended. Cook 30-45 seconds, stirring to loosen browned bits from pan. Gradually stir in broth and reserved marinade. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in green onions, roasted garlic, orange zest and remaining minced thyme. Return chicken to pan; reduce heat to medium-low. Cook, covered, 4-5 minutes or until a thermometer inserted in chicken reads 165°. If desired, serve with orange slices and thyme sprigs.
Nutrition Facts : Calories 303 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 611mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
ORANGE THYME CHICKEN BREASTS
I found this recipe in an issue of Parade in January of 2005...it's pretty tasty and not too fattening. I prefer to use chicken tenders instead of chicken breasts.
Provided by Global Girl
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix orange juice, olive oil, honey, thyme, salt and pepper to make a marinade.
- Add chicken and coat well.
- Cover and refridgerate overnight.
- Preheat the oven to 350.
- Place chicken covered with marinade on a baking sheet.
- Bake, basting occasionally, until cooked, about 30 minutes.
Nutrition Facts : Calories 236, Fat 8.3, SaturatedFat 1.3, Cholesterol 68.4, Sodium 116.4, Carbohydrate 12, Fiber 0.2, Sugar 11.2, Protein 27.5
ROASTED ORANGES WITH THYME
Served as a side dish or an appetizer, this sweet-savory combination of roasted oranges and thyme is intriguing.
Provided by lutzflcat
Categories Appetizers and Snacks Tapas
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place orange wedges onto the prepared baking sheet. Mix honey, olive oil, thyme, and Sriracha sauce together in a small bowl. Brush enough mixture onto orange wedges to coat. Set remaining mixture aside for basting.
- Roast oranges in the preheated oven for about 30 minutes, basting once halfway through.
- Remove from the oven and immediately sprinkle wedges lightly with coarse sea salt. Serve warm or at room temperature.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 33.5 g, Fat 3.8 g, Fiber 5.2 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 97 mg, Sugar 26 g
ORANGE HONEY MARINADE
Make and share this Orange Honey Marinade recipe from Food.com.
Provided by Dine Dish
Categories Oranges
Time 5m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Whisk together all ingredients in a bowl.
- Use to marinate chicken breasts or pork tenderloin in the refrigerator overnight.
- Brush with marinade while cooking.
PORK KEBABS WITH ORANGE AND THYME
We like to use pork in these kebabs, but lamb or chicken would also benefit from this marinade.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature
- Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.
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