Citrus Chili Chicken Recipes

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CHILI CITRUS CHICKEN



Chili Citrus Chicken image

My husband was looking for something to cook for me one night and found this recipe. It was delicious.

Provided by chelgilm

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 tablespoons jalapeno jelly

Steps:

  • In small dish, mix the chili powder, cumin, garlic salt, and the cayenne pepper.
  • Rub the mixture on each chicken breast half.
  • In frypan, place the oil and heat to medium temperature.
  • Cook the chicken in pan, turning.
  • Cook the chicken until juices are clear when pierced with a fork.
  • Remove the chicken and keep warm.
  • Combine the juices and jelly in the frying pan.
  • Bring to a boil and cook for 2 min or so.
  • Spoon sauce over the chicken.

CITRUS CHILI CHICKEN



Citrus Chili Chicken image

After trying a delicious grilled corn recipe which featured fresh, high quality chili powder and limes, I was inspired to try making a marinade based on the same for chicken. It was refreshing and delicious - perfect for hot Florida summer nights. I served with Jasmine rice.

Provided by whitebreadtoast

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 chicken breasts
1 large orange
2 medium limes
2 garlic cloves, finely grated (to taste)
2 tablespoons chili powder, plus some reserved
1 dash paprika (to taste)
1 dash ground red pepper (to taste)

Steps:

  • In a bowl (or any container you'd use to marinate) squeeze orange and limes.
  • Add garlic, chili powder, paprika and red pepper.
  • Slash chicken breasts to allow marinade to seep in .
  • Add chicken breasts and marinate in fridge for 3 hours or overnight.
  • Grill for 15 minutes or until juices run clear.
  • After removing from grill, sprinkle more chili powder on chicken, and squeeze lime juice over if desired.

Nutrition Facts : Calories 341.6, Fat 15, SaturatedFat 4.1, Cholesterol 92.8, Sodium 169, Carbohydrate 23.1, Fiber 6.8, Sugar 10.3, Protein 32.7

RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA



Red Chile-Citrus Marinated Chicken Breasts with Grilled Tortillas and Avocado-Tomatillo Salsa image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 19

1/4 cup olive oil
Salt and freshly ground pepper
16 6-inch flour tortillas
3 large, ripe Haas avocado, peeled and coarsely chopped
1/4 cup finely chopped onion
3 tomatillos, husked, washed and coarsely chopped
1 jalapeno, finely chopped
3 tablespoons fresh lime juice
3 tablespoons finely chopped cilantro
Salt and freshly ground pepper
1 cup fresh orange juice
1 cup fresh lime juice
1/2 cup fresh lemon juice
1/4 cup ancho chile powder
2 tablespoons paprika
4 cloves garlic, coarsely chopped
1 cup olive oil
8 chicken breasts, bone in, skin on
Salt and freshly ground pepper

Steps:

  • For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
  • For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
  • Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

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.

ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND POTATOES



Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes image

Provided by Marlena Spieler

Categories     Chicken     Olive     Potato     Roast     Low Cal     High Fiber     Dinner     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 19

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
2 tablespoons (or more) fresh lime juice, divided
1/3 cup fresh orange juice
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons finely grated orange peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup low-salt chicken broth
2 tablespoons coarsely chopped fresh cilantro, divided
1 tablespoon coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)
Ingredient info: Smoked paprika is available at many supermarkets, at specialty foods stores, and from latienda.com.
Equipment tip:
A heavy-duty rimmed baking sheet, a.k.a. half sheet pan or jelly roll pan (12x17 inches), is ideal for roasting the chicken thighs and lots of other foods. The low rim allows for efficient roasting, and this sturdy pan won't buckle at high heat.Try Chicago Metallic's large jelly roll pan ($16 at target.com).

Steps:

  • Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
  • Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
  • Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.

SIMPLE CHILLI CHICKEN RECIPE BY TASTY



Simple Chilli Chicken Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 egg, beaten
¾ cup flour
1 green pepper, sliced
1 red pepper, sliced
rice, to serve
3 cloves garlic cloves, crushed
1 red chilli, chopped
3 tablespoons soy sauce
2 tablespoons tomato puree
½ cup water

Steps:

  • Season the chicken with salt and pepper.
  • Cut the chicken into thin strips then coat in the egg wash and flour.
  • Shallow fry for a few minutes on each side, until golden brown.
  • Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
  • In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
  • Add back in the chicken and peppers and stir well in the sauce.
  • Serve with rice.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams

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

CHILE-AND-CITRUS-RUBBED CHICKEN WITH POTATOES



Chile-and-Citrus-Rubbed Chicken with Potatoes image

Steak isn't the only protein that needs a good rest. Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

Provided by Aaron Crowder

Categories     Bon Appétit     Dinner     Chicken     Roast     Coriander     Citrus     Paprika     Garlic     Chile Pepper     Soy Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield 4 servings

Number Of Ingredients 17

1 3 1/2-4-lb. chicken
Kosher salt
1 Tbsp. coriander seeds
1 Tbsp. fennel seeds
Zest of 1 small orange
Zest of 1 medium lemon
1/4 cup extra-virgin olive oil
1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or Urfa)
1 Tbsp. smoked paprika
3/4 cup low-sodium chicken broth or water
1/2 cup dry white wine
1 Tbsp. tomato paste
4 garlic cloves, crushed
2 lb. medium Yukon Gold potatoes, peeled
2 Tbsp. finely chopped parsley
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Pat chicken dry with paper towels and season generously inside and out with salt. Tie legs together with kitchen twine. Place on a rimmed baking sheet and let sit 1 hour at room temperature.
  • Preheat oven to 425°F. Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and add orange zest, lemon zest, oil, red pepper flakes, and paprika; mix well. Pat chicken dry with paper towels, then rub all over with spiced oil.
  • Whisk broth, wine, and tomato paste in a cast-iron skillet or 3-qt. enameled cast-iron baking dish to combine. Place chicken in the center and scatter garlic cloves around. Roast chicken, turning pan halfway through and adding an additional 1/4 cup water if pan looks dry, until chicken is golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 50-60 minutes (temperature will climb to 160°F as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes.
  • Meanwhile, strain liquid left in pan through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard anything in sieve. Taste; season sauce with salt if needed. Set aside.
  • Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, 25-30 minutes. Drain and transfer potatoes back to pot.
  • Cut potatoes into large pieces (or, if you can handle the heat, break up with your hands). Pour reserved sauce over potatoes. Add parsley, season with salt, and gently toss to combine.
  • Place chicken on a platter and serve potatoes alongside.

CITRUSY CHICKEN AND BROCCOLI



Citrusy Chicken and Broccoli image

This is reminiscent of lemon or orange chicken found in Chinese restaurants. This was so yummy, the first time I made it, my husband ate the whole thing by himself! Serve with steamed white rice.

Provided by JORDANALI

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 4

Number Of Ingredients 12

⅓ cup guava nectar
⅓ cup rice wine vinegar
¼ cup white sugar
2 teaspoons oyster sauce
1 teaspoon soy sauce
½ teaspoon salt
2 skinless, boneless chicken breast halves - pounded thin and cut into bite-size pieces
⅓ cup cornstarch
¼ cup vegetable oil
½ head broccoli, cut into florets
1 orange, zested and sliced
2 cloves garlic, minced

Steps:

  • In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
  • Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
  • Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
  • Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
  • In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 33.7 g, Cholesterol 36 mg, Fat 15.7 g, Fiber 2.3 g, Protein 14.9 g, SaturatedFat 2.7 g, Sodium 429 mg, Sugar 20.1 g

CHICKEN WITH CITRUS SALSA



Chicken with Citrus Salsa image

Topped with tart citrus and sweet honey salsa, this tender grilled chicken is an attractive entree. The mouthwatering recipe comes from Molly Slosson of Westport, Washington.-Molly Slosson, Westport, Washington

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 15

1 cup pink grapefruit sections
2/3 cup orange sections
1/2 medium lemon, peeled and cut into sections
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
3/4 teaspoon honey
1/4 teaspoon grated lime zest
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
Dash onion powder
Dash garlic powder
Dash dried oregano
2 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • For salsa, in a small bowl, combine the grapefruit, orange and lemon. Combine the cilantro, lime juice, honey, lime zest and cayenne; stir into fruit mixture. Cover and refrigerate until serving., In a small bowl, combine the cumin, chili powder, salt, onion powder, garlic powder and oregano; sprinkle over chicken., Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 206 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 359mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

CITRUS CHICKEN AND RICE



Citrus Chicken and Rice image

Bold-flavored ingredients are tempered by the taste of oranges, creating a mouthwatering dish that's guaranteed to impress.-Barbara Easton, N-Vancouver, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 11

2 medium oranges, cut into wedges
1 medium green pepper, chopped
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 cup orange juice
1/2 cup chili sauce
2 tablespoons soy sauce
1 tablespoon molasses
1 teaspoon ground mustard
1 teaspoon minced garlic
1/4 teaspoon pepper
Hot cooked rice

Steps:

  • Place oranges and green pepper in a 5-qt. slow cooker coated with cooking spray. Top with chicken. Combine the next seven ingredients; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve with rice.

Nutrition Facts : Calories 342 calories, Fat 9g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 1016mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 38g protein.

GRILLED MEXICAN CITRUS CHICKEN



Grilled Mexican Citrus Chicken image

A zesty citrus marinade keeps the chicken moist and tender while grilling.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 8

Number Of Ingredients 10

1/2 cup orange juice
1/2 cup lime juice
1/2 cup olive or vegetable oil
1/4 cup chopped fresh cilantro
1/4 cup chopped onion
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper sauce
2 cut-up whole chickens (3 to 3 1/2 lb each)

Steps:

  • In large shallow glass dish or 2-gallon resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 3 hours but no longer than 24 hours.
  • Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides up, on grill. Cover grill; cook over medium heat 15 to 20 minutes.
  • Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning and brushing 2 to 3 times with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Discard any remaining marinade.

Nutrition Facts : Calories 380, Carbohydrate 4 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 2 g, TransFat 0 g

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From webetutorial.com


CHILE-AND-CITRUS-RUBBED CHICKEN WITH POTATOES RECIPE
2019-03-19 Step 2. Preheat oven to 425°. Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and add orange zest, lemon zest, oil, red pepper flakes ...
From bonappetit.com


BEST TEQUILA CITRUS CHICKEN RECIPES | FOOD NETWORK CANADA
2015-03-13 Step 1. Combine the tequila, lime juice, orange juice, lemon juice, chili powder, jalapeño pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Step 2. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle ...
From foodnetwork.ca


10 BEST CHILI CITRUS SAUCE RECIPES | YUMMLY
2022-06-25 jalapeño chili, extra-virgin olive oil, salt, fresh lime juice and 4 more Fresh Cranberry Jam Ananás e Hortelã cinnamon stick, fresh ginger, fresh cranberries, port wine, brown sugar and 3 …
From yummly.com


CITRUS MARINATED CHICKEN BREASTS – GOOD DINNER MOM
2015-09-01 Instructions. In a small bowl, combine orange juice, lemon juice, oil, salt, pepper, garlic and thyme. Pour into large zip-log bag or a bowl. Pierce chicken breasts with a fork and add to the marinade. Refrigerate at least 4 hours or overnight. Remove chicken and pat dry.
From gooddinnermom.com


GRILLED CITRUS AND HERB CHICKEN | THE RECIPE CRITIC
2017-07-28 Seal and shake to combine. Place the chicken in the bag, seal and shake until chicken is coated with the marinade. Refrigerate for at least 30 minutes or up to 4 hours. Preheat the grill or a grill pan over medium high heat. Remove the chicken from the marinade and season both sides generously with salt and pepper.
From therecipecritic.com


CHICKEN SALAD WITH CITRUS AND CHILE OIL RECIPE | BON APPéTIT
2021-01-01 Step 2. Heat a large ovenproof skillet over medium-high. Arrange chicken, skin side down, in pan and cook, undisturbed, until skin is deep golden brown, about 3 minutes. Turn chicken over with ...
From bonappetit.com


STUBB'S CITRUS CHICKEN - MCCORMICK
1 Fill dish with Stubb's Chicken Marinade and half the juice of one large orange. Marinate chicken breasts in it for 1 hour up to overnight. 2 Preheat grill to 300-325 degrees. If you want to bake the chicken, preheat the oven to 375 degrees. Place chicken on grill over direct heat, mopping with Stubb's Moppin' Sauce while cooking.
From mccormick.com


CITRUS AND FENNEL CHICKEN WITH OLIVES AND CALABRIAN CHILES
Directions. Step 1. Preheat oven to 375°F. Heat oil in a 12-inch skillet over medium-high. Sprinkle chicken with 2 3/4 teaspoons salt and 1 teaspoon black pepper. Working in batches if needed ...
From foodandwine.com


CITRUS GARLIC GRILLED CHICKEN | MCCORMICK
1 Place juices, garlic and seasonings in small food processor or blender container; cover. Process until smooth. Reserve 2 tablespoons for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. 2 Prepare grill for indirect medium-low ...
From mccormick.com


HONEY CITRUS CHICKEN RECIPE - THE SPRUCE EATS
2021-07-21 Combine remaining ingredients and pour into a food storage bag. Add the chicken and turn to coat well. Refrigerate, turning occasionally, for about 2 to 4 hours. Remove from the marinade and grill or broil the chicken for about 20 minutes, turning once, or until cooked through. When pierced with a fork, juices will run clear.
From thespruceeats.com


COMPANY CHICKEN WITH CITRUS SAUCE AND PISTACHIOS
2020-01-26 Add the fruits and vegetables. Place it all in a sealed bag with the chicken. Massage to coat evenly. Marinate for 6 hours or overnight in fridge. Roast chicken at 400F/204C for 35-40 minutes, then broil for 3-5 minutes when ready to serve. Garnish with pistachios and green onions. Spoon sauce over chicken and serve.
From twokooksinthekitchen.com


CHILLI CHICKEN—DETAILED RECIPE WITH VIDEO: BONG EATS
Prep the chicken. Cut the chicken in 3-cm cubes and set aside. Mix together all the ingredients under the 'For the marinade' section. Pour half of this mixture over the chicken cubes, and reserve the other half for use later. Coat the chicken well with the marinade, and set it aside to rest for at least 30 minutes.
From bongeats.com


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