Citrus Barbecued Chicken Recipes

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CITRUS CHICKEN



Citrus Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 7h45m

Yield 6 to 8 servings

Number Of Ingredients 18

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

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.

GRILLED CITRUS CHICKEN UNDER A BRICK



Grilled Citrus Chicken Under a Brick image

Provided by Amy Finley

Categories     Chicken     Kid-Friendly     Backyard BBQ     Dinner     Lunch     Orange     Spring     Summer     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 14

1 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon finely chopped fresh oregano
3 teaspoons salt, divided
2 teaspoons finely chopped fresh rosemary
1 garlic clove, chopped
1 whole chicken (about 3 3/4 pounds), neck and giblets removed, butterflied
1 teaspoon Hungarian sweet paprika
1 teaspoon black pepper
Nonstick vegetable oil spray
1 1/2 oranges
2 foil-wrapped bricks or 1 cast-iron skillet

Steps:

  • Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl.
  • Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Slice 1/2 orange into 1/4- to 1/8-inch-thick slices. Remove chicken from marinade; pat dry. Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs. Rub paprika mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half). Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.
  • Meanwhile, place whole orange on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.

CITRUS BARBECUED CHICKEN BREASTS



Citrus Barbecued Chicken Breasts image

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

Provided by mommyoffour

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

1 1/2 cups barbecue sauce
1/3 cup orange juice
1 tablespoon orange peel, grated
6 boneless skinless chicken breast halves (about 2 lbs.)

Steps:

  • Mix barbecue sauce, orange juice, orange peel together.
  • Reserve 1/2 cup sauce mixture.
  • Pour remaining sauce mixture into shallow dish.
  • Add chicken to sauce mixture; turn to coat well.
  • Cover and refrigerate 30 minutes to marinate.
  • Drain and discard marinate.
  • Place chicken on greased grill over medium coals.
  • Grill 12 to 15 minutes or until cooked through (160 degrees), turning and brushing with reserved sauce mixture halfway through grilling time.

Nutrition Facts : Calories 183.8, Fat 2.6, SaturatedFat 0.6, Cholesterol 68.4, Sodium 586.2, Carbohydrate 9.7, Fiber 0.9, Sugar 3.6, Protein 28.5

CITRUS BARBECUED CHICKEN



Citrus Barbecued Chicken image

From the local TV cookbook called "KCTS Cooks" (on the grill). This marinade gives the chicken a delicious, fruity tang. It was sent in by a viewer in Bellingham, Washington. This is also WW friendly, only 3.5 points.

Provided by teresas

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1 lemon, juice of
1 lime, juice of
2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon chili powder

Steps:

  • Place the chicken in a plastic ziploc bag.
  • In a small bowl, combine juices, oil and seasonings.
  • Mix well.
  • Add to chicken in bag and turn to coat.
  • Let stand for 25 minutes, turning occasionally.
  • On greased grill, cook chicken over hot coals 5 to 7 minutes on each side or until done.
  • Brush frequently with marinade while cooking.

Nutrition Facts : Calories 161.7, Fat 5.4, SaturatedFat 1, Cholesterol 75.5, Sodium 140.2, Carbohydrate 2.2, Fiber 0.2, Sugar 0.5, Protein 25.2

CITRUS BBQ CHICKEN



Citrus BBQ Chicken image

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

4 skin-on chicken leg quarters, cut into 8 pieces
1 1/3 cups ketchup
2 tablespoons light brown sugar
Juice and zest of 1 orange
Juice and zest of 1 lemon
3 cloves garlic, grated
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper

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.

GRILLED CITRUS CHICKEN



Grilled Citrus Chicken image

Provided by Alison Roman

Categories     Chicken     Citrus     Low Fat     Kid-Friendly     Low Cal     Backyard BBQ     Dinner     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

One 3 1/2- to 4-pound chicken, cut into 8 pieces
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
2 lemons
2 oranges

Steps:

  • Prepare grill for medium heat. Rub one 3 1/2- to 4-pound chicken, cut into 8 pieces, with 2 tablespoons vegetable oil; season with kosher salt and freshly ground black pepper. Grill chicken, skin side down, turning occasionally and squeezing the juice from 2 lemon halves and 2 orange halves over often, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 25-35 minutes. Meanwhile, brush another 2 lemon halves and 2 orange halves with 1 tablespoon vegetable oil. Grill, cut side down, until lightly charred, 5-10 minutes. Serve chicken with grilled lemon and orange halves alongside for squeezing over.

SWEET CITRUS BBQ GRILLED CHICKEN



Sweet Citrus BBQ Grilled Chicken image

Navel oranges and brown sugar BBQ sauce combine to create a citrusy and sweet sauce for these tender grilled chicken breasts.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings

Number Of Ingredients 5

5 navel oranges, divided
1/2 cup KRAFT Sweet Brown Sugar Barbecue Sauce
1/2 tsp. ground cumin
1/4 tsp. garlic powder
4 small boneless skinless chicken breasts (1 lb.)

Steps:

  • Squeeze juice from 1 orange; mix with barbecue sauce and spices. Pour half over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, heat grill to medium heat. Cut each of the 4 remaining oranges into 4 slices.
  • Remove chicken from marinade; discard marinade. Place 8 orange slices on grill grate; top with chicken. Brush with some of the reserved sauce.
  • Grill chicken 5 min.; turn. Add remaining orange slices to grill. Cook 15 to 20 min. or until chicken is done (165ºF), turning chicken and oranges occasionally and brushing with the remaining sauce.
  • Remove chicken and oranges from grill. Discard orange slices from under chicken. Serve chicken with remaining grilled orange slices.

Nutrition Facts : Calories 210, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

EASY CITRUS MARINADE FOR GRILLED CHICKEN THIGHS



Easy Citrus Marinade for Grilled Chicken Thighs image

This citrus marinade makes enough for 6 skinless, boneless chicken thighs.

Provided by Ish Latif

Categories     Marinades

Time 5m

Yield 6

Number Of Ingredients 7

3 cloves garlic, minced
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon smoked paprika
3 medium limes, juiced

Steps:

  • Combine garlic, cilantro, salt, pepper, and paprika in a mixing bowl. Whisk in lime juice until well combined.

Nutrition Facts : Calories 13.4 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 161.2 mg, Sugar 0.6 g

GRILLED CITRUS JERK CHICKEN



Grilled Citrus Jerk Chicken image

I'm a Floridian so I embraced my roots when creating this jerk chicken which is decidedly a mix of Floridian and Jamaican cuisine. I use jerk seasoning from the Savory Spice Shop®, or you can use your preferred brand or homemade jerk seasoning. Serve with additional jerk seasoning sprinkled on top if desired.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

¼ cup jerk seasoning, divided
2 tablespoons grapeseed oil
1 small lemon, juiced
1 small lime, juiced
1 small orange, juiced
1 ½ pounds boneless, skinless chicken breasts

Steps:

  • Combine 3 tablespoons jerk seasoning, oil, lemon juice, lime juice, and orange juice in a resealable plastic bag.
  • Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
  • Sprinkle butterflied chicken breasts with remaining 1 tablespoon jerk seasoning and add chicken to marinade. Seal and refrigerate about 1 hour. Remove from fridge about 10 minutes before grilling.
  • Heat a gas grill to 500 degrees F (260 degrees C) and lightly oil the grate. Add chicken and grill until chicken no longer pink in the center and the juices run clear, 4 to 5 minutes per side. Serve hot.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 7.1 g, Cholesterol 64.6 mg, Fat 7.5 g, Fiber 2.3 g, Protein 24.2 g, SaturatedFat 1.2 g, Sodium 936.9 mg, Sugar 2.9 g

GRILLED CHICKEN WITH CITRUS SALSA



Grilled Chicken with Citrus Salsa image

This grilled chicken with citrus salsa makes the perfect warm-weather dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

1/4 cup plus 1 tablespoon fresh lime juice
1/4 cup plus 1 tablespoon olive oil
2 jalapeno peppers, 1 thinly sliced, 1 diced
4 boneless skinless chicken breasts, trimmed of fat
Coarse salt, to taste
Freshly ground pepper, to taste
2 dashes tequila (optional)
1 navel orange, peeled, sectioned and cut into 1/4-inch pieces
1 small pink grapefruit, peeled, sectioned and cut into 1/4-inch pieces
4 scallions, thinly sliced
10 yellow and/or red cherry tomatoes, seeded and diced
Grated zest of 1/2 orange and 1/2 lime
1/4 cup chopped fresh, cilantro
4 tomatillos, diced (optional)
4 handfuls of mesclun or other mixed greens

Steps:

  • In a shallow bowl, combine 1/4 cup of each of the lime juice, olive oil, and jalapeno slices. Rub chicken with salt and pepper, add to marinade. Add a dash of tequila. Marinate for at least half an hour.
  • In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside.
  • Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from grill and let stand 5 minutes.
  • Divide greens among four plates. Slice chicken and arrange on top of greens. Spoon salsa over each salsa and serve immediately.

GRILLED CITRUS CHICKEN



Grilled Citrus Chicken image

It's the OJ, lemon juice and garlic marinade that makes this chicken sizzle.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 6

Number Of Ingredients 7

1/2 cup frozen (thawed) orange juice concentrate
1/4 cup vegetable oil
1/4 cup lemon juice
2 tablespoons grated orange peel
1/2 teaspoon salt
1 clove garlic, finely chopped
6 boneless skinless chicken breasts (about 1 3/4 lb)

Steps:

  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 2 hours but no longer than 24 hours.
  • Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning chicken and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
  • Heat remaining marinade to boiling; boil and stir 1 minute. Serve with chicken.

Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 80 mg, Fiber 0 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 9 g, TransFat 0 g

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

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Citrus barbecued chicken is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make citrus barbecued chicken at your home.. The ingredients or substance mixture for citrus barbecued chicken recipe that are useful to cook such type of recipes are:
From webetutorial.com


GARLIC CITRUS GRILLED CHICKEN - MOUNTAIN MAMA COOKS
2020-08-20 Add citrus juice and zest, garlic, salt and olive oil. Seal bag, and squish (that’s an official term) to coat al the chicken. You can do this a few hours before grilling by no less than 30 minutes before. Heat grill to medium-high. Place chicken directly on the grill. Cook 5-6 minutes per side, turning once.
From mountainmamacooks.com


BEST CITRUS CHICKEN WITH RASPBERRY BARBECUE SAUCE …
2016-06-06 Raspberry barbecue sauce: Melt the butter in a medium saucepan on medium heat, and add the garlic. Sauté until fragrant, about 2 minutes, and then add the raspberries and the orange juice and bring to a boil. Reduce the heat to low and add the honey and the BBQ sauce. Simmer for 20 minutes, or until the sauce becomes thickened. Step 3.
From foodnetwork.ca


CITRUS BRINED GRILLED CHICKEN + WHY AND HOW TO BRINE MEAT
2018-01-22 Pat chicken dry and transfer to a dry, clean workspace. Generously season chicken with Chicken Spice Rub, both under the skin and on top of the skin. Preheat an outdoor grill or large grill pan to medium high. Grill, covered, for 10-15 minutes, or until the chicken has a nice char. Flip and grill another 10-15 minutes. Flip once more and grill ...
From cookswithsoul.com


GRILLED CHICKEN WITH CITRUS-BBQ GLAZE RECIPE | EATINGWELL
Directions. Step 1. Whisk barbecue sauce, orange zest, orange juice, oil, garlic powder, paprika, salt and pepper in a large bowl. Remove 1/2 cup sauce for basting. Add chicken pieces to the remaining sauce in the bowl and toss to coat well. Refrigerate for at least 15 minutes.
From eatingwell.com


HONEY CITRUS BBQ CHICKEN - BUY THIS COOK THAT
2020-11-29 Preheat your grill to 450 degrees Fahrenheit. Then lower heat to around 400 degrees. Salt and pepper both sides of the chicken pieces. While the grill is heating, combine the orange juice, lemon juice, citrus zest, honey, and all other sauce ingredients in a sauce pan. Bring to a low boil, stirring frequently.
From buythiscookthat.com


GRILLED CITRUS CHICKEN RECIPE WITH CITRUS GLAZE - MACHEESMO
2022-03-04 Let the chicken rest for a few minutes before slicing and serving. If you want to make the glaze, add half of the reserve citrus marinade to a saucepan with honey. Stir well and bring to a low simmer. Simmer over low heat for 5-6 minutes until the …
From macheesmo.com


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