CITRUS BBQ CHICKEN
The bright, tangy flavors of orange and lemon come together with this easy bbq sauce base to pull triple-duty as marinade, glaze, and sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put the chicken in a large resealable plastic bag.
- Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 teaspoon salt, and a few grinds of black pepper together in a 4-cup liquid measuring cup (or alternatively a medium bowl) until combined.
- Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken. Seal and toss the bag to evenly coat the chicken. Marinate the chicken in the refrigerator for 1 hour and up to overnight.
- Meanwhile, add the remaining sauce to a small saucepan. Bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, about 10 minutes. Reserve reduced sauce for glazing and serving.
- Prepare a grill for medium-high heat.
- Remove the chicken from the marinade and allow any excess marinade to drip off. Arrange the chicken skin-side down on the grill, leaving some space between each. Cook until deep grill marks form and releases easily from the grill, about 4 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more.
- Brush the skin side of the chicken with some of the reduced sauce. Flip the chicken pieces and brush the other side of the chicken with the sauce and continue to cook, sauce-side down, for an additional minute. Flip and grill for 1 minute more. Transfer the chicken to a platter and let rest for 5 minutes.
- Serve the chicken with the remainder of the sauce.
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.
TANGY CHICKEN II
This chicken dish is a family favorite. It goes well with a baked potato and a side of asparagus.
Provided by HEATHERMAREE
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a saucepan over low heat, mix the butter, lemon juice, cider vinegar, garlic salt, onion salt, and pepper. Cook and stir until butter is melted.
- Arrange chicken pieces in the prepared baking dish. Pour the butter mixture over the chicken.
- Bake 20 minutes in the preheated oven. Turn chicken pieces, and continue baking 30 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 1.3 g, Cholesterol 81.8 mg, Fat 22.4 g, Fiber 0.1 g, Protein 21.1 g, SaturatedFat 8.8 g, Sodium 716.1 mg, Sugar 0.3 g
CITRUS CHICKEN
This take on the humble chicken breast yields a dish that is at once crisp and moist, tangy and sweet. You can use bone-in chicken breasts, but you'll need to adjust your cooking time by a few minutes.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 649 milligrams, Sugar 8 grams, TransFat 0 grams
TANGY TROPICAL CHICKEN
In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that's balanced by a bit of soy sauce. -Christina Aho, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.
Nutrition Facts : Calories 299 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 760mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 26g protein.
TANGY CITRUS CHICKEN
In just over 30 minutes, you can enjoy chicken breasts topped with a light, refreshing sauce that combines honey with lemonade, mustard and herbs.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place chicken breasts in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the remaining ingredients. Pour half over the chicken. , Bake, uncovered, at 350° for 20 minutes. Turn chicken; pour remaining sauce on top. Bake 15-20 minutes longer or until meat juices run clear.
Nutrition Facts : Calories 268 calories, Fat 4g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 70mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
TANGY CHERRY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
- In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
- Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
- In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
- Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.
CITRUS CHICKEN TAGINE
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 325 degrees F. Heat a wide braising pan or tagine over medium-high heat.
- In a small bowl, combine the harissa, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest and 2 tablespoons of canola oil. Stir to form a paste.
- Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the thighs.
- Add the remaining 2 tablespoons canola oil to the pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Flip and brown the other side. Remove to a plate.
- Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes.
- Return the chicken to the pan along with the tomatoes, chicken stock, olives, apricots, preserved lemon and sliced oranges and season with salt and pepper, being careful with the salt. Braise in the oven, partially covered, for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 45 minutes. Serve from the pan over couscous, garnishing with sliced Meyer lemon and whole cilantro and mint leaves.
TANGY LEMON CHICKEN
Make and share this Tangy Lemon Chicken recipe from Food.com.
Provided by queenbeatrice
Categories Whole Chicken
Time 1h40m
Yield 1 chicken, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees Fahrenheit.
- Juice 1 lemon and quarter remaining lemon.
- Season chicken with salt and pepper.
- In bowl, combine olive oil, garlic, herbs, and 2 tbsp lemon juice.
- Spread ½ this mixture under skin of chicken.
- Place lemon and yellow onion quarters in cavity of chicken; tie legs together with chicken twine.
- Spread remaining lemon mixture evenly over chicken.
- Place fennel wedges and red onion wedges in roasting pan and place chicken on top on vegetables.
- Roast 15 minutes.
- Reduce oven to 350 degrees Fahrenheit.
- Roast for 1 hour 15 minutes to 1 hour 30 minutes or until thermometer inserted in chicken thigh, not touching bone, reads 170 degrees Fahrenheit.
- Let sit for 10 minutes before slicing.
TANGY CHICKEN STEAK
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pepper. Rub the marinade liberally on each chicken cutlet. Arrange on a quarter sheet pan lined with parchment paper. Cover with plastic wrap and freeze for 30 minutes. Chicken will freeze slightly. Remove from the freezer and with a sharp knife, chip the slightly frozen meat as thin as possible.
- In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions and cook until slightly browned, about 2 minutes. Add the garlic and the chipped chicken meat and cook until the chicken is cooked through, about 5 minutes. Stir in the chives. Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the heat from the meat to melt the provolone.
- With the help of a spatula scoop up the chicken with the cheese and put it on the split roll. Tuck some cherry pepper spread on the side of the roll. Wrap tightly in a square of parchment paper. Repeat with remaining rolls and filling.
TANGY LEMON-PLUM CHICKEN
Absolutely delicious grilled or baked chicken, with the sweet-sour flavors of plums, lemon and a dash of cloves, mustard, Tabasco and Worcestershire sauces. And although we haven't tried it, we think that the sauce itself would be just as good on pork, or would make a fine dipping sauce for egg rolls, etc.!
Provided by EdsGirlAngie
Categories Chicken
Time 31m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Puree plums in a blender.
- Saute onion in butter until tender (do not brown).
- Add plum puree and the rest of the ingredients (except chicken).
- Simmer together 15 minutes.
- Sprinkle chicken with garlic powder and salt to taste.
- Bake covered at 350 degrees for about 30 minutes, then uncover and spoon on half of the plum sauce, spreading evenly.
- Raise oven heat to 400 degrees and return chicken to oven for 15 more minutes.
- Baste chicken with the rest of the sauce and return to the oven for another 15 minutes.
- Alternatively,this is also wonderful grilled!
- Grill over medium coals until almost done, then baste frequently with plum sauce; can serve extra on the side.
TANGY CHICKEN BREASTS
The chicken is marinated for six hours, and then broiled. Serve with wild rice or noodles.
Provided by J. DuChareau
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 8h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
- Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.
Nutrition Facts : Calories 676.2 calories, Carbohydrate 19 g, Cholesterol 60.9 mg, Fat 57.4 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 7.8 g, Sodium 717 mg, Sugar 8.5 g
TANGY CITRUS CHICKEN
In just over 30 minutes, you can enjoy chicken breasts topped with a light, refreshing sauce that combines honey with lemonade, mustard and herbs.
Provided by Allrecipes Member
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Place chicken breasts in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. In a small bowl, combine remaining ingredients; mix well. Pour half over the chicken. bake, uncovered, at 350 degrees F for 20 minutes. Turn chicken; pour remaining sauce on top. Bake 15-20 minutes longer or until meat juices run clear.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 30.5 g, Cholesterol 136.9 mg, Fat 3.1 g, Fiber 0.2 g, Protein 54.7 g, SaturatedFat 0.8 g, Sodium 155.4 mg, Sugar 29.7 g
STICKY CITRUS CHICKEN
Spoon this vibrant and tangy lemon, orange and honey sauce over pan-fried chicken for a no-fuss, flavour-packed dinner for two
Provided by Jemma Morphet
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Place the chicken breasts between 2 pieces of baking parchment and lightly bash with a rolling pin to flatten. Dip each one in the flour to coat on both sides. Heat half the oil in a non-stick pan and fry the chicken for 2 mins each side until golden. Remove and set aside.
- Add the remaining oil to the pan and tip in the shallot and carrot. Cook for 5 mins or until soft. Add the chicken stock, citrus juice and zests, soy sauce and honey. Continue to bubble down for 10 mins until thickened.
- Return the chicken to the pan and turn down the heat. Simmer for 15-20 mins until the chicken is cooked through and the sauce is thick and glossy. If it gets too thick, add a splash of water. Season the chicken and serve with the sauce spooned over. Serve with greens and rice.
Nutrition Facts : Calories 386 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.9 milligram of sodium
SWEET 'N' TANGY CHICKEN
My slow cooker comes in so handy during the haying and harvest seasons. We're so busy that if supper isn't prepared before I serve lunch, it doesn't seem to get done on time. This recipe is fuss-free and ready when we are.-Joan Airey, Rivers, Manitoba
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.
Nutrition Facts : Calories 385 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 892mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 38g protein.
TANGY BAKED CHICKEN
This is a delicious tangy chicken recipe, my husband loves the taste of this sauce, I make it quite often at my house....never any leftovers here! You could easily double the sauce recipe if desired....I usually serve this with white rice or potatoes on the side deeeeeelicious! (note: plan ahead, this chicken needs to sit in the fridge for a couple of hours before baking.... I have even prepared it the night before and baked it the next evening for supper!)
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done.
Nutrition Facts : Calories 789.2, Fat 46.9, SaturatedFat 13.3, Cholesterol 230, Sodium 566.5, Carbohydrate 31.6, Fiber 1.2, Sugar 24.8, Protein 58.4
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