CITRUS-MARINATED CHICKEN THIGHS
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
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
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.
GRILLED CITRUS MARINATED CHICKEN THIGHS
Provided by Dave Lieberman
Categories main-dish
Time 55m
Yield about 6 servings
Number Of Ingredients 9
Steps:
- Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
- Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.
POLLO ASADO (CITRUS MARINATED GRILLED CHICKEN)
Provided by Delish D'Lites
Time 4h30m
Number Of Ingredients 11
Steps:
- Combine the oil, citrus juices and spices in a bowl or measuring cup. Stir to combine.
- Place the chicken into a zip top bag or glass container, then pour the marinade all over the chicken. Be sure to thoroughly coat the chicken with the marinade. Cover and place the chicken in the fridge to marinate for a minimum of 4 hours, up to 8 hours.
- Preheat a grill to medium low heat. Cook the chicken for 30 minutes, turning frequently. Make sure not to walk away, skin-on chicken can flare up quickly!
- Cook the chicken until a thermometer reads 165°F in the center. Serve hot.
CITRUS BAKED CHICKEN THIGHS
These delicious chicken thighs are easy to make and perfect any time. Juicy chicken with a light citrus flavor and crispy skin!
Provided by Toni Dash
Categories Main Course
Time 4h50m
Number Of Ingredients 10
Steps:
- In a gallon plastic bag mix oil, chicken stock, garlic, rosemary, salt, pepper and the zest and juice of each the lemon, lime and orange.
- Add chicken and marinate in the refrigerator for 3 - 6 hours. Do not marinate longer than 6 hours.
- When ready to cook the chicken: Preheat oven to 375 degrees. Roast chicken on a sheet pan or casserole dish (discard marinade) with lemon slices for 40-45 minutes until they reach an internal temperature of 165 degrees.
- Remove from oven and allow chicken to rest 5 to 10 minutes and serve.
Nutrition Facts : Calories 532 kcal, Carbohydrate 9 g, Protein 32 g, Fat 41 g, SaturatedFat 10 g, Cholesterol 189 mg, Sodium 939 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CITRUS-MARINATED CHICKEN
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
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
TRIPLE CITRUS CHICKEN MARINADE
A bright and flavorful chicken marinade made with a trio of fresh citrus! Because why just use one when you can use three? It's made with orange, lemon and lime which is perfect for creating a vibrant grilled chicken marinade! This is easy to make and perfect for summer.
Provided by Jaclyn
Categories Main Course Sauce
Time 1h10m
Number Of Ingredients 15
Steps:
- In a mixing bowl whisk together all ingredients except chicken until well combined.
- Place chicken in a gallon size resealable bag or dish.
- Pour marinade over chicken. Transfer to refrigerator and let rest at least 1 hour and up to 6 hours.
- Preheat a grill over medium-high heat. Remove chicken from marinade and cook on grill until center registers 165 degrees in center of thickest portion, turning once halfway through cooking (reduce grill temperature as needed if chicken is browning too quickly).
- Let chicken rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.
CITRUS-MARINATED CHICKEN
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
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 MARINATED CHICKEN THIGHS
Steps:
- In a large Ziploc bag, add the marinate ingredients and push around with your fingers to combine. Place the chicken thighs in the bag and let marinate in the refrigerator for 4 to 24 hours. The longer you leave it in the marinate the more flavor the chicken will have.
- Grill the chicken pieces on medium to high for about 5-6 minutes each side, flipping only once. Or until the chicken is cooked thoroughly. Serve with citrus slices, seasoned potatoes and seasonal vegetables.
Nutrition Facts : Calories 784 kcal, Carbohydrate 15 g, Protein 37 g, Fat 51 g, SaturatedFat 12 g, Cholesterol 222 mg, Sodium 180 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
CHICKEN THIGHS
Make and share this Chicken Thighs recipe from Food.com.
Provided by Kante Mexico
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
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.
- et 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.
Nutrition Facts : Calories 517.4, Fat 34.9, SaturatedFat 9.7, Cholesterol 191, Sodium 2457.9, Carbohydrate 8.3, Fiber 1.6, Sugar 2.9, Protein 41.3
EASY CITRUS MARINADE FOR GRILLED CHICKEN THIGHS
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
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
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3.8/5 (144)Estimated Reading Time 50 secsServings 4Total Time 50 mins
- 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 instant-read thermometer inserted into the thickest part of thigh registers 165°, 12–15 minutes longer. Serve chicken with reserved marinade and scallions.
CITRUS MARINATED CHICKEN THIGHS - SEASONS AND SUPPERS
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5/5 (1)Total Time 40 minsCategory Main CoursePublished 2017-04-25
- Combine all the marinade ingredients in a medium bowl. Place chicken thighs in a large resealable plastic bag and pour in marinade. Press out as much air as possible, seal and refrigerate at least 2 hours or up to 12 hours.
- Place oven rack in top third of oven and preheat oven to 425F. Remove chicken from bag and on to a foil lined, rimmed baking sheet. Transfer marinade to a small saucepan and stir 1 tsp cornstarch to mixture. Roast chicken until cooked through, about 30 minutes, depending on the size of your chicken thighs.
- When chicken is almost done, bring sauce to a boil in the saucepan, then simmer until slightly reduced and thickened. Spoon over chicken, to serve. Nice with rice and a green vegetable.
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- Combine all ingredients in a mixing bowl or emulsify in a blender (no need to mince or chop with the latter method).
- Place chicken in a shallow dish, preferably of glass or heavy plastic (citrus acid reacts with metal and can leave your chicken tasting "tinny"), or in large resealable freezer bag, and pour marinade over top.
- Refrigerate for at least one hour, preferably 2 to 6 hours (bone-in chicken breasts can be left overnight, but boneless chicken breasts should not marinate more than 4 hours).
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- Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
- Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.
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- For the marinade: Place onions, cilantro, garlic, jalapeno, beer, juice, 1/4 cup (60 milliliters) oil, zest, salt and pepper in a blender and blend until smooth. Reserve 1/4 cup (60 milliliters) marinade and pour remainder into a large re-sealable bag. Add chicken and seal, removing as much air as possible. Turn to coat evenly. Place on a plate or in a bowl. Refrigerate for 20 minutes to two hours.
- Remove chicken from marinade and dab with paper towels to remove excess liquid. Place chicken skin side up on a plate and season with salt and pepper. Heat half the remaining oil in a large non-stick pan over medium-high heat. Add half the chicken and cook until golden brown on both sides, approximately seven to ten minutes. Transfer to a rimmed baking sheet and continue cooking with remaining oil and chicken.
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- Combine all Marinade ingredients in a 1-gallon ziplock plastic freezer bag. Set aside 1/4 cup of the marinade. Add chicken to marinade in bag. Gently massage bag until chicken is well coated in marinade. Seal bag, squeezing out excess air. Lay bag flat on a small rimmed baking sheet, and place in refrigerator. Chill 3 hours, turning bag once or twice.
- Preheat grill to medium (350°F to 400°F). Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper to taste, if desired. Grill chicken, skin side down, uncovered, on lightly oiled grill grates until a meat thermometer inserted near the bone registers 165°F, about 10 minutes per side, basting occasionally with reserved marinade from bag. Serve with reserved 1/4 cup marinade.
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- Sprinkle salt and pepper over chicken. Cook 4 chicken thighs in 1 Tbsp. hot oil in a large Dutch oven over medium-high heat 6 minutes on each side. Remove chicken; wipe Dutch oven clean. Repeat with remaining 1 Tbsp. oil and 4 chicken thighs. Reserve 1 Tbsp. drippings in Dutch oven.
- Reduce heat to medium; add carrots, and cook, stirring occasionally, 2 minutes. Add onions, and cook, stirring occasionally, 5 to 7 minutes or until tender. Add garlic, and cook, stirring occasionally, 1 minute. Stir in orange juice, lemon juice, and cumin. Increase heat to high, and bring to a boil.
- Add chicken and olives. Reduce heat to medium-low; cover and simmer 35 to 40 minutes or until meat pulls away from bone. Just before serving, stir in parsley, and add salt and pepper to taste.
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