Honeyed Citrus Chicken Recipes

CITRUS-HONEY CHICKEN

Steps:

• Preheat oven to 425°. In a shallow bowl, mix bread crumbs, orange zest, salt and pepper. In another bowl, toss chicken with orange juice. Dip chicken in crumb mixture, patting to help coating adhere; place on a greased foil-lined baking sheet., Spritz tops with cooking spray until crumbs appear moistened. Bake 10-12 minutes or until light golden brown and chicken is no longer pink., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes or until blended. Serve with chicken.

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.

HONEY LEMON CHICKEN

Steps:

• In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

HONEY-CITRUS CHICKEN

Steps:

• Puree pineapple, jalapeño and garlic in blender until almost smooth. Pour pineapple puree into 13 x 9 x 2-inch glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often, (Can be made 1 day ahead. Keep chilled.)
• Remove chicken from marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.
• Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve passing sauce separately.

HONEYED CITRUS CHICKEN

Steps:

• Put chicken on cutting board with breast downward and cut through the bottom part of the chicken with shears or scissors, making sure not to cut right through to the breast bone below.
• Rinse the chicken with cold water, drain, and place on a board with skin side uppermost.
• Press the chicken flat - You can thread two long wooden skewers through the bird if it won't stay flat.
• Put all the marinade ingredients, except the oranges, in a heavy-duty plastic zip lock or non-metallic container and chill for 4 or more hours - Turning Occasionally.
• To make the sauce, mix all the ingredients and spoon into a serving dish, cover and chill.
• Transfer the chicken and marinade to a roasting pan, open out the chicken and place skin side downward.
• Tuck the orange wedges around the chicken and roast in a preheated oven at 400 degrees for 25 minutes.
• Turn the chicken over and roast for another 20 to 30 minutes.

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA

Steps:

• Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
• Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
• Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

HONEY-CITRUS CHICKEN STIR-FRY

Steps:

• To make the sauce, in a bowl mix honey, apple cider vinegar, orange juice, soy sauce, and cornstarch. Set aside.
• Heat olive oil in a large wok or skillet. Add veggies and cook until tender-crisp (about 3 or 4 minutes). Remove veggies from wok.
• Add more oil if needed before adding chicken. Cook chicken for 3 or 4 minutes, or until no longer pink.
• Push the chicken to the sides of the pan and pour the sauce into the center (give the sauce a quick mix before doing this).
• Allow the sauce to bubble and thicken, while gently stirring. Then return the veggies to the pan and cook until heated through and all ingredients are coated with glaze.
• Serve over rice.