Chicken Citrus Recipes

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CITRUS-MARINATED CHICKEN



Citrus-Marinated Chicken image

This is a great dish for a summer meat. The marinade gives the chicken an appetizing flavor and helps keeps it succulent and moist during cooking. Time does not include marinating time.

Provided by teresas

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breasts, bone in
1 tablespoon mild chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 orange, juice and rind
3 limes, juiced
1 pinch sugar
8 -10 garlic cloves, finely chopped
1 bunch cilantro, coarsely chopped, plus a few sprig to garnish
2 tablespoons extra virgin olive oil
1/2 cup beer, tequila (optional) or 1/2 cup pineapple juice (optional)
salt and pepper

Steps:

  • Place the chicken in a nonmetallic dish.
  • Mix the remaining ingredients together in a bowl and season to taste.
  • Pour over the chicken and turn to coat well, then cover and let marinate at room temperature for at least 1 hour.
  • If possible, let marinate in the refrigerator for 24 hours.
  • Preheat the broiler to medium.
  • Remove the chicken from the marinade and pat dry with paper towels.
  • Place the chicken on a broiler rack and cook under the hot broiler for 20-25 minutes, turning once, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
  • Brush with the marinade occasionally, but not for the last few minutes of the cooking time.
  • Garnish with cilantro springs.

Nutrition Facts : Calories 364.6, Fat 21.1, SaturatedFat 4.9, Cholesterol 92.8, Sodium 132.7, Carbohydrate 13.8, Fiber 3.9, Sugar 4.4, Protein 32.1

GARLIC AND CITRUS CHICKEN



Garlic and Citrus Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 11

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Steps:

  • Position the rack in the center of the oven and preheat to 400 degrees F.
  • Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
  • Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
  • Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

CITRUS CHICKEN



Citrus Chicken image

"I adapted this recipe from a cookbook, and it's one of my husband's favorites," says Wendy Anderson of Santa Rosa, California. "It's proof that a light recipe can still be big on flavor."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 15

1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/8 to 1/4 teaspoon cayenne pepper
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons water
2 tablespoons lemon juice
1 tablespoon honey
1 garlic clove, minced
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
10 ounces boneless skinless chicken breasts, cut into 3/4-inch pieces
1 tablespoon olive oil
Hot cooked pasta, optional
1/4 cup sliced green onions

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.

Nutrition Facts : Calories 305 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 979mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein.

CITRUS CHICKEN



Citrus Chicken image

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

2 tablespoons extra-virgin olive oil
2 tablespoons butter
4 boneless chicken breasts
Salt and black pepper
1/4 cup flour
1 large orange
2 limes
1 tablespoon sugar

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

CITRUS-MARINATED CHICKEN THIGHS



Citrus-Marinated Chicken Thighs image

Provided by Alison Roman

Categories     Chicken     Citrus     Broil     Marinate     Kid-Friendly     Quick & Easy     Dinner     Healthy     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

1 bunch scallions, thinly sliced
1/2 bunch cilantro, leaves and tender stems only
2 garlic cloves, chopped
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 pounds skin-on, bone-in chicken thighs

Steps:

  • Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
  • Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
  • DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.

CITRUS CHICKEN



Citrus Chicken image

Make and share this Citrus Chicken recipe from Food.com.

Provided by CoffeeMom

Categories     Chicken Breast

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium chicken breast halves (skinless, boneless, 1 pound)
salt and pepper
1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon cooking oil
1 teaspoon sugar
1/2 teaspoon dried oregano, Crushed

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.

Nutrition Facts : Calories 167.7, Fat 10.2, SaturatedFat 2.4, Cholesterol 46.4, Sodium 46.1, Carbohydrate 3.6, Fiber 0.1, Sugar 2.2, Protein 15.3

STICKY CITRUS CHICKEN



Sticky citrus chicken image

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

2 skinless chicken breasts
1 heaped tbsp plain flour , seasoned
2 tbsp olive oil
1 banana shallot , finely sliced
1 carrot , cut into matchsticks
0.5 x 500g tub fresh chicken stock
juice and zest 1 lemon
juice and zest 1 orange
1 tbsp soy sauce
1 tbsp clear honey
cooked spring greens , to serve
steamed rice , to serve

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

CITRUS-MARINATED CHICKEN



Citrus-Marinated Chicken image

This juicy, zesty chicken stars in many of my family's summer meals. While there are a million ways to dress up poultry, you'll find yourself turning to this recipe again and again. It's that quick and easy! -Deborah Gretzinger, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup lemon juice
1/2 cup orange juice
6 garlic cloves, minced
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon dried tarragon
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • Combine the first eight ingredients in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 161mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

CITRUS CHICKEN STIR FRY



Citrus Chicken Stir Fry image

Chicken stir fry has a light orange flavor. Quick, easy, and so good.

Provided by cookied

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 1h

Yield 4

Number Of Ingredients 10

1 (16 ounce) package dry whole-wheat noodles
½ cup chicken stock
½ cup orange marmalade
⅓ cup tamari sauce
1 (1 inch) piece ginger root, peeled
ground black pepper to taste
1 lemon, juiced
3 tablespoons peanut oil
2 pounds skinless, boneless chicken breast halves, cut into thin strips
1 (16 ounce) bag frozen stir-fry vegetables, thawed

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil.
  • Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
  • Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
  • Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
  • Remove sauce from heat. Stir in lemon juice and set aside.
  • Heat peanut oil in a large skillet over medium-high heat.
  • Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
  • Remove chicken from skillet and set aside, leaving oil in the pan.
  • Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
  • Remove ginger root piece from sauce and discard.
  • Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
  • Serve over whole-wheat noodles.

Nutrition Facts : Calories 848.8 calories, Carbohydrate 112.5 g, Cholesterol 129.4 mg, Fat 17.5 g, Fiber 15.7 g, Protein 67.6 g, SaturatedFat 3.6 g, Sodium 1838.1 mg, Sugar 29.1 g

CITRUS CHICKEN SUPPER



Citrus Chicken Supper image

This sweet and flavorful chicken will make your taste buds go wild. Not only is it popping with flavor, but it is super easy to prepare!

Provided by asm7687

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breast halves
½ cup fat-free chicken broth
3 ½ tablespoons orange marmalade
1 (1 ounce) package ranch dressing mix
1 ½ teaspoons cornstarch, sifted
2 cups cooked rice

Steps:

  • Heat the olive oil in a skillet over medium heat. Cook the chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • While the chicken cooks, stir the chicken broth, orange marmalade, and ranch dressing mix together in a bowl; pour over the chicken. Add the cornstarch to the liquid in the skillet and stir. Bring the mixture to a low boil, reduce heat to medium-low, place a cover on the skillet, and cook another 10 minutes. Serve over the cooked rice.

Nutrition Facts : Calories 330 calories, Carbohydrate 34.8 g, Cholesterol 71.9 mg, Fat 7.3 g, Fiber 1 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 615.4 mg, Sugar 10.5 g

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From bhg.com.au


PAN-ROASTED CHICKEN WITH CITRUS SAUCE RECIPE - JOHN SEDLAR
Turn the chicken over and roast in the oven for 10 minutes longer, until just cooked through. Transfer the chicken to plates. Step 4. Pour off the fat …
From foodandwine.com


HONEY CITRUS CHICKEN RECIPE - THE SPRUCE EATS
2021-07-21 4 large chicken breasts. 1/2 cup freshly squeezed orange juice. 1/4 cup freshly squeezed lime juice. 1/3 cud freshly squeezed lemon juice. 3 tablespoons honey. 2 tablespoons olive oil. 1/2 teaspoon regular or chipotle Tabasco sauce.
From thespruceeats.com


CHICKEN MARINADE RECIPE {TRIPLE CITRUS} - COOKING CLASSY
In a mixing bowl whisk together all ingredients (except chicken) until well blended. Place chicken in a gallon size resealable bag or dish (use glass, ceramic, plastic or nonreactive metal such as stainless steel). Pour marinade over chicken. Transfer to refrigerator and let rest at least 1 hour and up to 6 hours.
From cookingclassy.com


SLOW COOKER CITRUS CHICKEN - REAL FOOD WHOLE LIFE
2016-08-02 Cover and cook on high for 3-4 hours or low for 5-6, or until the chicken is tender and falling off the bone. Remove the chicken from the slow cooker. Place the legs and thighs onto a metal baking sheet, drizzle with 2 tablespoons citrus mixture, then broil on high 5-10 minutes or until the skin is crispy. Serve the remaining citrus mixture for ...
From realfoodwholelife.com


ROAST CITRUS ROSEMARY CHICKEN - THE MEDITERRANEAN DISH
2021-09-23 Cover and refrigerate if marinating for longer than 30 minutes) Roast in a high-heated oven .Transfer the chicken and the marinade to a braising pan or baking dish. Roast on the middle rack of the oven at 425 degrees F for about 45 minutes (rotate the pan 180 degrees after 30 minutes). Brush with honey and broil for amazing color and crispy ...
From themediterraneandish.com


CITRUS SAUCE FOR CHICKEN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


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