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.
SMOKY ROASTED CHICKEN AND CITRUS SALSA
Steps:
- Roast the chicken. Preheat the oven to 375 degrees F. Using a sharp knife or kitchen shears, cut along both sides of the backbone and discard it. Flatten the chicken and cut it in half through the breast so you have two halves-each with a leg and breast. Rub all over with some of the smoked olive oil, ensuring it gets in all the crevices. Season all over with salt and pepper.
- Set the chicken in a large roasting pan over two burners and heat over medium-high heat. When the pan is hot, add the chicken halves skin-side down and sear for 4 to 5 minutes. Turn the chicken over, add the potatoes to the pan, and drizzle with more smoked olive oil. Season with salt and pepper. Roast in the oven for 45 minutes, or until an instant-read thermometer inserted in the joint between the thigh and drumstick reads 160 degrees to 165 degrees F. The potatoes should be golden on the outside and tender in the middle. Remove from the oven and allow the chicken to rest for 5 minutes.
- Make the citrus salsa. Use a sharp knife to cut away the rind and pith from each of the citrus fruits. Holding the fruit over a bowl, carefully cut between the membranes to free the segments. Let the juices and segments fall into the bowl. Add about cup extra-virgin olive oil to the bowl and season with salt and pepper. Cut the radishes into very fine matchsticks on a mandoline or with a sharp knife. Fold them into the citrus salsa, and add the chives.
- Serve the roasted chicken with the potatoes and citrus salsa, and garnish with flowering cilantro. Season with fleur de sel.
CHICKEN WITH CITRUS SALSA
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
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
GRILLED CHICKEN WITH CITRUS SALSA
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
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.
SPICED CITRUS DUMP CHICKEN
Make and share this Spiced Citrus Dump Chicken recipe from Food.com.
Provided by Pamela
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
- To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
- For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
- On the grill: cook over medium heat until juices run clear.
Nutrition Facts : Calories 311.1, Fat 23.4, SaturatedFat 5.6, Cholesterol 77.6, Sodium 140.9, Carbohydrate 6, Fiber 2.8, Sugar 1.6, Protein 20.4
CHICKEN WITH MANDARIN SALSA
When I have some leftover veggies, I dress the salsa up a little with some diced green onions and bell peppers. If you like a spicier sauce, add cayenne pepper to the skillet. -Aysha Shurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Drain oranges, reserving 1/4 cup juice. For salsa, in a large bowl, combine oranges, pecans, onion and cilantro., Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir 4 minutes. Add garlic; cook 1 minute longer. Stir in reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Top with salsa; serve with rice.
Nutrition Facts : Calories 453 calories, Fat 18g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 362mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 5g fiber), Protein 28g protein.
GRILLED CHICKEN WITH SASSY CITRUS SALSA
Grilled chicken breasts are served with a refreshing salsa of red pepper, onion, honey mustard, lime juice and cilantro for an easy entrée.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Mix orange segments, pepper, onion, mustard, lime juice and cilantro; cover. Refrigerate several hours for flavors to blend.
- Grill or broil chicken 5 to 6 minutes on each side or until cooked through. Serve with prepared salsa.
Nutrition Facts : Calories 190, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
CITRUS CHICKEN SUPPER
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
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
CITRUS CHICKEN STIR FRY
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
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
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