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
GRILLED ORANGE-GINGER CHICKEN
This versatile Asian marinade of orange and soy sauce with sesame seed, ginger and crushed red pepper is great on chicken as well as flank steak and pork tenderloin.This recipe is courtesy of McCormick.
Categories Entrees
Time 24m59S
Yield 6
Number Of Ingredients 9
Steps:
- Mix all ingredients except chicken in medium bowl.
- Reserve 2 tablespoons marinade for brushing.
- Place chicken in large resealable bag.
- Add remaining marinade; turn to coat well.
- Massage chicken and marinade for 4 to 5 minutes.
- Remove chicken from marinade.
- Discard any remaining marinade.
- Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with reserved marinade.
- Discard any remaining marinade.
Nutrition Facts : ServingSize 1 serving, Calories 256 calories, Sugar 1 g, Fat 14 g, Carbohydrate 4 g, Cholesterol 83 mg, Fiber 0.9 g, Protein 27 g, SaturatedFat 1 g, Sodium 636 mg
ORANGE-GINGER GRILLED SHORT RIBS
Steps:
- Make the glaze: Combine the orange juice, brown sugar, tamari, peppercorns, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, the anise and ginger in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, about 15 minutes. Strain and let cool.
- Grill the short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze for brushing. Set aside the ribs at room temperature for 30 minutes.
- Preheat a grill to medium high. Remove the ribs from the glaze, shaking off the excess. Brush with the canola oil and sprinkle with salt and pepper. Grill the ribs, brushing occasionally with the reserved glaze, until nicely charred but still pink in the middle, about 3 minutes per side.
- Make the scallion-peanut relish: Combine the peanuts, scallions, brown sugar, allspice and cinnamon in a bowl and sprinkle lightly with salt. Transfer the ribs to a platter and top with the relish.
ORANGE AND GINGER CHICKEN
Provided by Jeanne Silvestri
Categories Chicken Citrus Ginger Poultry Sauté Quick & Easy Spring Bon Appétit Florida
Yield Serves 4
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.
GRILLED TAMARIND AND ORANGE GLAZED CHICKEN
Bring some life to your usual chicken dinner. Tamarind concentrate is so easy to use and this recipe is the perfect introduction to it.
Provided by Sarah
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat. Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade.
- Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper.
- Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray. Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside.
- Place chicken breasts onto preheated grill; discard used marinade. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.8 g, Cholesterol 77.8 mg, Fat 22 g, Fiber 0.7 g, Protein 25 g, SaturatedFat 6.4 g, Sodium 115.6 mg, Sugar 16.8 g
GRILLED ORANGE CHICKEN BREASTS
This chicken has a wonderful flavor and the citrus makes it nice and tender. Plan ahead, because it does need to marinade 1-2 hours. We enjoy using the leftover chicken on top of mixed green salads. Prep time does not include maridading. Grilling time is estimated.
Provided by Chef Buggsy Mate
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except the chicken in a large resealable plastic bag; seal then lightly shake to mix.
- Add the chicken then turn to coat well.
- Seal and refrigerate 1-2 hours.
- Drain and discard marinade.
- Grill uncovered, over medium-hot coals, turning often, 10-15 minutes or until juices run clear.
Nutrition Facts : Calories 225.5, Fat 12.2, SaturatedFat 1.9, Cholesterol 72.6, Sodium 327.6, Carbohydrate 3.6, Fiber 0.5, Sugar 1.8, Protein 24.6
ORANGE GINGER GRILLED CHICKEN
Make and share this Orange Ginger Grilled Chicken recipe from Food.com.
Provided by dicentra
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat grill with cooking spray and preheat for 5 minutes.
- In a small bowl, combine the juice, ginger, marmalade, water, salt and pepper. Mix well to dissolve the orange juice and marmalade.
- Place chicken on grill and cover with the sauce (brush on).
- Grill the chicken 5-7 minutes or until done.
- Serve the chicken with the orange slices.
Nutrition Facts : Calories 254.8, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 671.1, Carbohydrate 31.7, Fiber 1.3, Sugar 28.3, Protein 28.5
BIG ORANGE TEA GRILLED CHICKEN
Southern sweet tea and the refreshing flavor of oranges pairs with soy and ginger for the perfect chicken dish.
Provided by Food City
Categories Chicken Breasts
Time 7h10m
Yield 4
Number Of Ingredients 14
Steps:
- Wash orange, pat dry, and cut into 1/4-inch slices.
- In a pot, heat the water to a boil; reduce to a simmer. Add tea bags and let steep for 5 minutes.
- Squeeze out the tea bags using tongs or a spoon against the side of the pot. Discard bags.
- Stir sugar, orange slices, and kosher salt into the tea. Remove from the heat. Stir until the salt and sugar are dissolved. Next, add the ice.
- Pour into a large bowl or casserole dish. Refrigerate to cool the brine, at least 30 minutes.
- When the brine is cool, add the chicken and marinade for at least 6 hours.
- Preheat the grill for medium-high heat. Prepare one part of the grill with low heat (fewer coals) for indirect grilling.
- Over medium-high heat in a small pot, mix together marmalade, cider vinegar, soy sauce, garlic, and ginger. Heat until it starts to simmer then remove.
- Remove the chicken from the brine and pat dry with paper towels. Season with salt and pepper.
- Place on grill and grill chicken on both sides until the chicken reaches an internal temperature of 165 degrees F (74 degrees C), 6 to 8 minutes per side. Brush on glaze, flip, then brush the glaze on the other side.
- Serve chicken with leftover glaze for dipping.
Nutrition Facts : Calories 584.9 calories, Carbohydrate 117.9 g, Cholesterol 64.6 mg, Fat 2.8 g, Fiber 0.4 g, Protein 24.4 g, SaturatedFat 0.8 g, Sodium 12118.5 mg, Sugar 110.9 g
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