SOY-SAUCE-AND-CITRUS-MARINATED CHICKEN
Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.
Provided by Chris Morocco
Categories Bon Appétit Chicken Dinner Citrus Ginger Garlic Soy Sauce Lemongrass Lime Juice Cilantro Winter
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken:
- Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
- Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
- Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30-40 minutes.
- Dipping sauce and assembly:
- Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8-10 minutes; strain lemongrass infusion into a large measuring glass.
- Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8-10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
- Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
- Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
- Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.
ORANGE GINGER CHICKEN
This chicken is bright, citrusy with the spiciness of fresh ginger. The soy sauce I use in the marinade and sauce isn't pronounced, but it helps marry the citrus, ginger, and garlic, and adds a lovely hint of umami flavor.
Provided by Andie Mitchell
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- In a large bowl, whisk orange zest and juice, lime zest and juice, soy sauce, honey, ginger, garlic, cilantro, salt, cayenne, and pepper. Add the olive oil, whisking constantly until combined.
- Transfer ¼ cup of the orange-ginger mixture to a separate small bowl; cover and refrigerate. Add the chicken to the bowl with the remaining orange marinade and toss them in the sauce. Marinate for at least 1 hour and up to 24 hours.
- Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners.
- Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer. To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway.
- The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.
- Stir the refrigerated orange-ginger sauce and drizzle or brush it on the chicken before serving.
Nutrition Facts : Calories 282 kcal, Carbohydrate 5 g, Protein 34 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 95 mg, Sodium 436 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CITRUS GINGER INFUSED WATER
Aside from curing old sea limeys of scurvy for centuries, citrus gives us our electrolytes, vitamin C and cleanses our bodies as we all know, but Ginger on the other hand has a completely different arsenal in store for us. Ginger is an anti-inflammatory, nausea staving, cancer killing, digestion kicking, cold fighting, soar...
Provided by Rachel Cook
Categories Drinks
Time 30m
Number Of Ingredients 3
Steps:
- 1. Not adding water yet, slice lemon in halves and gently squeeze juice of one half of the lemon into the jar as not to completely destroy the half. Cut both the squeezed and the remaining half into thin rings no thicker than 1/4" and drop those in the jar as well.
- 2. Chop peeled ginger root into thin slivers to expose as much surface as possible and drop into the jar. Coin or stick shape will do fine.
- 3. Pour water over the lemons and ginger giving it a good stir and then let sit in the fridge for a minimum of 30 min. Overnight is best. Serve cold and often. Cheers!
- 4. ((Have fun with this concept. Adding scoops of melon, coins of cucumber, sprigs of mint, sprigs of parsley, orange slices and many other refreshing fruits, veggies or herbs will only make the water more exciting, refreshing and healthy.)) Do not add sugar!
GINGER-CITRUS AHI TUNA MARINADE
A very simple and delicious marinade for ahi, or any kind of tuna.
Provided by barefoot77
Categories Marinades
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Whisk soy sauce and sesame oil together in a small bowl. Stir in orange juice, ginger, and garlic until well combined.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 14.3 g, Fat 27.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 1805.1 mg, Sugar 8.5 g
TURKEY STEAKS WITH CITRUS & GINGER SAUCE
Use quick-cook turkey steaks for this recipe as they cook in a few minutes, and make a change from chicken
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides - cook in batches if need be. Transfer to a plate.
- Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
- Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.
Nutrition Facts : Calories 310 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.22 milligram of sodium
CITRUS-GINGER CHICKEN
Citrus and ginger add a flavor to this skillet made chicken recipe - ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Mix orange juice, lime juice, honey, gingerroot and 1 teaspoon thyme in medium bowl.
- Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle salt and pepper blend over chicken. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in orange juice mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet.
- Heat sauce in skillet to boiling. Add butter. Cook, stirring constantly, until butter is melted and sauce is slightly thickened. Serve sauce over chicken and orange slices. Sprinkle with additional thyme.
Nutrition Facts : Calories 235, Carbohydrate 17 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg
CITRUS-GINGER TUNA STEAKS
Now that I am retired, I have lots of time to plan, experiment and prepare meals...but this tuna, with its well-seasoned marinade, takes only a few minutes to make."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, or broil 4 in. from the heat for 5-7 minutes on each side for medium-rare or until slightly pink in the center. Serve with reserved marinade.
Nutrition Facts :
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