Orange Butt Chicken Recipes
ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
- For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
- Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
- Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
- Toss the chicken in the sauce and serve.
ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
ORANGE BUTT CHICKEN
Not only is this great chicken but a good conversation piece for your company. I have included directions to cook the chicken in the oven or on a grill. There is also enough spice to cook an 8 pound chicken. This is what I normally fix. This will serve 6 easily.
Provided by Audrey M
Categories Chicken Breast
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Remove one cooking rack from oven.
- The other rack should be placed on the bottom.
- Chicken should have at least 8 inches for cooking so it doesn't burn.
- Bake chicken for 1 1/4 to 1 1/2 hours.
- Remove and discard neck and giblets from chicken.
- Rinse well and pat dry with paper towels.
- In small bowl, mix together 1 teaspoon of salt, brown sugar and chili powder; mix well.
- Rub this mixture into chicken cavity.
- Measure 2/3 cup of orange soda from can; set aside.
- In another bowl, mix remaining salt, brown sugar and chili powder along with 1/4 cup orange marmalade and 2 teaspoons of orange soda for glazing.
- Spray outside of soda can with nonstick cooking spray; place in a 15 x 10 x 1 inch baking ban lined with aluminum foil.
- This step is if you are cooking it in the oven.
- Carefully set chicken cavity over can, pushing until chicken balances in pan.
- Rub skin with oil.
- During last 30 minutes, paste with marmalade sauce.
- When chicken is done,use thick hot pads and tongs to remove chicken from baking pan;let stand for five to ten minutes before removing soda can.
- Don't tilt chicken because beverage is very hot.
- Remove can by twisting; discard.
- For orange sauce, place 1/3 cup marmalade and 2 Tablespoons plus 1 teaspoon orange soda in a microwave safe bowl.
- Microwave for 30 seconds or until warm and bubbly.
- Serve over chicken.
- For grilling, make sure you have at least 8 inch clearance for chicken to stand up.
- Rack should be at lowest position.
- For indirect grilling, you must have a drip pan with a little water placed under the chicken to prevent flare-ups.
- When removing chicken from grill, place a large spatula for grilling under the can for transporting.
- To eliminate this problem, I purchased a beer butt chicken can holder that is specially designed to hold the beer can and help keep the chicken balanced from WalMart.
- It works wonderful.
- To remove chicken from can, let cool and then twist can.
Nutrition Facts : Calories 825.5, Fat 48.9, SaturatedFat 13.6, Cholesterol 213.9, Sodium 1422.2, Carbohydrate 45.5, Fiber 0.8, Sugar 30.3, Protein 50.5
CREAMY ORANGE CHICKEN
Chicken breast, mandarin oranges, and chives sauteed with orange liqueur and cream. Great served over rice or pasta. A MUST TRY!
Provided by Cobalt springfield MA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium-high heat. Lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. Stir in cointreau, oranges, and heavy cream. Reduce heat to medium, and simmer until liquid has reduced by half. Remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes.
- Stir in chives, season to taste with salt and pepper.
Nutrition Facts : Calories 727.5 calories, Carbohydrate 43.3 g, Cholesterol 142.4 mg, Fat 44.8 g, Fiber 1.3 g, Protein 27.7 g, SaturatedFat 17.2 g, Sodium 77.9 mg, Sugar 18 g
EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice chicken breast into cubes.
- In a bowl, combine marinade ingredients. Add chicken and stir to coat.
- Let marinate at least 1 hour.
- In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
- Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
- Serve over rice if desired.
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
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