Rosemary Marinated Chicken Thighs With Spicy Orange Glaze And Orange Pineapple Relish Recipes

STICKY ORANGE-GLAZED CHICKEN THIGHS

Steps:

• Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
• Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
• Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN

Steps:

• Sprinkle chicken with salt and place in a large glass or plastic bowl.
• Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
• Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE

Steps:

• Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
• In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
• Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

MARINATED ROSEMARY CHICKEN

Steps:

• In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. , Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.

MAPLE ROSEMARY GLAZE

Steps:

• To make Maple Apple Chicken: Cut 2 large apples into 8 chunks each. Place the chunks around the chicken, Brush the hot glaze over the chicken and drizzle it over the apples. Bake as directed below.
• Preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan with nonstick cooking spray. Place the chicken in the pan. Stir the maple syrup, apple juice, butter, shallot, and rosemary together in small saucepan and place over high heat. Bring to a boil, then lower the heat to maintain a gentle boil. Boil for 8 to 10 minutes, stirring frequently. The mixture will thicken.
• Brush the hot mixture over the chicken. Bake until the chicken is hot and the glaze is bubbly, about 20 minutes, basting 2 or 3 times.

CHICKEN THIGHS WITH ORANGE JUICE GLAZE

Steps:

• Preheat oven to 375.
• Arrange chicken in casserole dish. Pierce each thigh once or twice.
• Mix all other ingredients together and pour over chicken. Sprinkle tops with garlic powder, salt, pepper. Sprinkle with parsley.
• Bake 40-45 minutes or until chicken is no longer pink.

ROSEMARY-ORANGE MARINADE

Steps:

• Combine all ingredients.
• Use immediately or cover tightly and refrigerate for up to a week.
• Use for duck, beef, or pork.