Crunchy Savory Citrus Chicken Recipes

CITRUS CHICKEN

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.

CRUNCHY SAVORY CITRUS CHICKEN

Steps:

• Mix the first 5 ingredients for the marinade then lay the boneless chicken thighs into the marinade. Marinade for about 2-3 hours (equally on both sides).
• Using 3 separate containers, place the ½ cup of flour in the first one, the 2 eggs, ¼ t. salt and ¼ t. pepper in the second, and the Panko crumbs in the third.
• Remove the marinaded thighs one at a (Do not throw out marinade), and dredge each piece on both sides in first in the flour, then in the egg, and last in the Panko crumbs.
• Lay the chicken in a single layer onto a greased baking dish.
• Bake uncovered 40 -50 minutes at 350 degrees (until juices run clear).
• Prepare the sauce while meat is cooking by measuring the marinade which is left and pouring into a small sauce pan.
• Add enough water so that you will have 1 1/3 cups of liquid in the pan.
• Mix the 1 ½ Tablespoons of cornstarch with the 3 Tablespoons of cold water then stir into the marinade and water mixture over slow heat.
• Add the 2 Tablespoons of brown sugar and the 1 Tablespoon butter.
• Simmer while the meat is cooking stirring regularly. It should be lightly thickened.
• when the meat is done.
• Drizzle the sauce lightly over the meat as each piece is placed on the plate.

CITRUS CHICKEN

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.

GARLIC AND CITRUS CHICKEN

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 CRUNCH CHICKEN

Steps:

• Heat oven to 400°F.
• Grate zest from half of each of the fruit pieces; mix with coating mix. Use to coat chicken as directed on package.
• Cut fruit into thin slices; arrange, slightly overlapping, on bottom of foil-lined 13x9-inch pan. Top with chicken.
• Bake 30 min. or until chicken is done (165°F). Serve topped with fruit slices.

CITRUS CRUNCH CHICKEN

Steps:

• Heat oven to 400°F.
• Grate zest from half of each of the fruit pieces; mix with coating mix. Use to coat chicken as directed on package.
• Cut fruit into thin slices; arrange, slightly overlapping, on bottom of foil-lined 13x9-inch pan. Top with chicken.
• Bake 30 min. or until chicken is done (165°F). Serve topped with fruit slices.

CRUNCHY FRENCH ONION CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
• Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
• Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CITRUS CHICKEN

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.

SAVORY ROASTED CHICKEN

Steps:

• Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.