Spicy Citrus Chicken Recipes

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SUNNY'S EASY 1-2-3 SPICE-RUBBED CHICKEN WITH CITRUS-HONEY GLAZE



Sunny's Easy 1-2-3 Spice-Rubbed Chicken with Citrus-Honey Glaze image

Provided by Sunny Anderson

Categories     main-dish

Time 11h

Yield 4 servings

Number Of Ingredients 10

3 to 4 pounds chicken leg quarters, thighs or skin-on bone-in breasts
Sunny's 1-2-3 Spice Rub, recipe follows
1/3 cup fresh lime, lemon or orange juice
2 to 3 tablespoons honey
1 teaspoon red chili flakes, optional
3 tablespoons ground cumin
2 tablespoons hot Hungarian paprika
1 tablespoon ground black pepper
1 tablespoon chili powder
2 teaspoons kosher salt

Steps:

  • For the chicken: Pat the chicken dry. With your hands, coat the chicken entirely with Sunny's 1-2-3 Spice Rub. Place in a plastic bag, press out the air, seal and refrigerate for at least 6 and up to 24 hours.
  • Remove the chicken from the bag, place in one layer on a baking sheet or tray and refrigerate, uncovered, for at least 2 hours and up to 6 hours.
  • Rest the chicken at room temperature for 2 hours. This is an important step, so you begin cooking the chicken when it is at room temperature. This allows the chicken to cook evenly throughout.
  • Preheat a grill or oven to 350 degrees F.
  • Place the chicken over the indirect heat of the grill and close the lid. If using the oven, put the chicken on a baking sheet lined with parchment or nonstick aluminum foil and place on the center oven rack. Cook for 30 minutes.
  • For the glaze: In a small bowl, whisk together the juice, honey and chili flakes if using.
  • Open the grill or remove the chicken from the oven and brush each piece liberally with the glaze. Quickly close the grill lid or return the chicken to the oven and cook until done and the chicken juices run clear, about 15 more minutes. Allow the chicken to rest, tented with aluminum foil, until the internal temperature registers 165 degrees F.
  • In a bowl, mix together the cumin, paprika, pepper, chili powder and salt. Store in an airtight container in a cool, dark place.

CITRUS CHICKEN



Citrus Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 7h45m

Yield 6 to 8 servings

Number Of Ingredients 18

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

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.

SPICED ROASTED CHICKEN



Spiced Roasted Chicken image

Warm spices and a burst of citrus breathe new life into a simple roasted chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 9

1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry, legs tied
Coarse salt and ground pepper
2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch wedges
2 medium carrots, cut into 2-inch pieces
1 orange, unpeeled, cut into 8 wedges

Steps:

  • Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.

Nutrition Facts : Calories 543 g, Fat 26 g, Fiber 4 g, Protein 53 g

CITRUS-SPICED ROAST CHICKEN



Citrus-Spiced Roast Chicken image

I am the designated Thanksgiving host in my family because of my chipotle citrus roast turkey. Even finicky eaters love it. That's why I use the same recipe for chicken, so we can enjoy the delicious flavors year-round. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 6

3 tablespoons orange marmalade
4-1/2 teaspoons chopped chipotle peppers in adobo sauce
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon ground cumin
1 broiler/fryer chicken (4 pounds)

Steps:

  • Preheat oven to 350°. Mix marmalade, chipotle peppers, garlic, 1/2 teaspoon salt and cumin. With fingers, carefully loosen skin from chicken; rub mixture under the skin., Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Rub skin with remaining salt. Roast 1 to 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, covering with foil halfway through cooking to prevent overbrowning., Remove chicken from oven; let stand, loosely covered, 15 minutes before carving. Remove and discard skin before serving.

Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 409mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

SPICY CITRUS CHICKEN WINGS



Spicy Citrus Chicken Wings image

The contrasting flavors of citrus and spice make a unique marinade for these broiled wings. A great recipe for feeding a crowd.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 28 servings

Number Of Ingredients 5

1/2 cup honey
1/4 cup orange juice
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1 Tbsp. hot pepper sauce
28 chicken wings, split at joints, tips removed (7 lb.)

Steps:

  • Mix first 4 ingredients in large bowl until blended. Reserve 1/4 cup of the honey mixture; refrigerate until ready to use. Add chicken to remaining honey mixture; toss to coat. Refrigerate 1 hour to marinate.
  • Preheat broiler. Remove chicken from marinade; discard marinade. Place wings on rack of broiler pan.
  • Broil, 4 inches from heat, 16 to 20 min. or until chicken is done, turning occasionally and brushing with the reserved honey mixture for the last 5 min.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 105 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 4 g, Protein 8 g

SPICY, LEMONY CHICKEN BREASTS WITH CROUTONS AND GREENS



Spicy, Lemony Chicken Breasts With Croutons and Greens image

A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially boneless, skinless chicken breasts, which don't have a lot of flavor on their own. These breasts are cooked using a combination sear-steam method that builds flavor and keeps lean breasts juicy. Finish with a tangy-spicy combination of lemon, garlic and red-pepper flakes and you'll reap all the benefits of a traditional marinade without having to plan ahead. If you have thinner breasts or cutlets, this is a particularly wonderful use for them, since they don't have a lot of time to pick up color and flavor before they cook through.

Provided by Dawn Perry

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 slices crusty bread (about 3/4-inch thick)
6 tablespoons olive oil
Kosher salt and black pepper
1 teaspoon fresh lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
1 garlic clove, grated or finely chopped
1 teaspoon dried oregano or thyme (or 1 tablespoon fresh)
1/2 to 1 teaspoon red-pepper flakes, to taste
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
2 small heads Little Gem lettuce or 1 romaine heart, leaves separated and torn into bite-size pieces

Steps:

  • Heat oven to 375 degrees. Arrange the bread on a rimmed baking sheet; drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt. Bake, turning once, until lightly golden and toasted, 10 to 15 minutes.
  • Meanwhile, in a small bowl, whisk together 3 tablespoons oil with the lemon zest and juice, garlic, oregano, red-pepper flakes and 1/2 teaspoon salt; set aside.
  • In a 10-inch skillet, heat remaining 1 tablespoon oil over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to skillet. Cook, turning once, until golden brown on both sides, about 5 minutes per side. Add 1/4 cup water to skillet, cover, and continue to cook until chicken is cooked through, 5 to 7 minutes. Uncover, remove from heat and add lemon juice mixture; turn chicken to coat.
  • Tear each piece of bread in half and toss with lettuce; divide among plates. Top with chicken, and drizzle with the lemony pan juices.

SPICY CITRUS GRILLED CHICKEN



Spicy Citrus Grilled Chicken image

Make and share this Spicy Citrus Grilled Chicken recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 1h55m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs bone-in chicken pieces (your favorite, cut breasts in half crosswise)
1 lime, juice and zest of, large
1 orange, juice and zest of, large
1/4 cup olive oil
1/2 teaspoon dried oregano
2 large garlic cloves, minced
1 small jalapeno pepper, seeded, minced (for spicier chicken, leave seeds and ribs)
salt & freshly ground black pepper

Steps:

  • Place chicken in a large zip-top plastic bag.
  • In a bowl, whisk together lime juice and zest, orange juice and zest, oil, oregano, garlic, jalapeno.
  • Pour marinade into plastic bag over chicken and lay flat in a shallow dish. Refrigerate for at least 90 minutes or up to 4 hours, turning occasionally.
  • Remove chicken from marinade and season with salt and pepper.
  • Grill chicken until browned and internal temperature reaches 165 degrees F.

SPICY CITRUS CHICKEN



Spicy Citrus Chicken image

For me, chicken is something that I always have on hand. Recipes for different ways to cook it, however, are not. I thought this sounded interesting and turned out delicious!

Provided by Redneck Epicurean

Categories     Chicken

Time 6h20m

Yield 3 lbs. meat

Number Of Ingredients 9

1 cup water
1 medium onion, chopped
6 ounces frozen orange juice, thawed
1/4 cup ketchup
3 garlic cloves, minced
1 teaspoon cinnamon
1 teaspoon hot sauce
1/4 teaspoon salt
2 1/2-3 lbs chicken

Steps:

  • Place ingredients in a zip top bag and refrigerate for 4-6 hours.
  • Heat grill and cook meat; brush with marinate while cooking.
  • Bring marinade to a boil. Thicken slightly and serve with the meat.

Nutrition Facts : Calories 631.9, Fat 34.9, SaturatedFat 10, Cholesterol 172.5, Sodium 624.2, Carbohydrate 33.4, Fiber 1.5, Sugar 28.7, Protein 45.1

SPICY LEMON CHICKEN



Spicy Lemon Chicken image

"I took a favorite recipe and modified it to work in our slow cooker," writes Nancy Rambo of Riverside, California. "We enjoy this tender lemony chicken with rice or buttered noodles."

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1/3 cup water
1/4 cup lemon juice
1 tablespoon canola oil
1/2 to 1 teaspoon salt
1/2 teaspoon each garlic powder, chili powder and paprika
1/2 teaspoon ground ginger
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water
Hot cooked noodles
Chopped fresh parsley, optional

Steps:

  • In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.

Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 372mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

SPICY CITRUS CARAMEL CHICKEN WINGS



Spicy Citrus Caramel Chicken Wings image

This recipe for spicy citrus caramel chicken wings is courtesy of Martha's personal chef, Pierre Schaedelin.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 12

3 pounds chicken wings, wing tips removed and cut at the joint, if necessary
2 tablespoons olive oil
2 teaspoons coarse salt
Zest of 1 lime
Zest of 1 lemon
3 blood oranges
1/3 cup sugar
1/2 cup freshly squeezed blood orange juice
3 tablespoons corn syrup
1 teaspoon finely chopped fresh ginger
1 to 2 teaspoons Sriracha
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 450 degrees.
  • In a large bowl, toss chicken together with olive oil, salt, and half of the lime and lemon zests. Spread in an even layer on a rimmed baking sheet. Transfer to oven and roast until golden brown, draining fat and shaking pan occasionally, about 1 hour.
  • Meanwhile, slice the top and bottom of oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the oranges over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Chop oranges and place in a fine mesh sieve in a bowl, to drain, pressing down on oranges to release juice as necessary; set aside.
  • In a medium saucepan heat sugar and 1 teaspoon water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until mixture becomes golden amber in color; remove from heat and add orange juice. Return mixture to heat and cook until reduced by half, about 4 minutes. Stir in corn syrup and continue cooking until thickened, about 1 minute more. Add orange pieces and cook until liquid is reduced and mixture is thick, about 3 minutes; remove from heat.
  • Remove chicken from oven and transfer to a large bowl. Pour over citrus glaze and toss to coat. Stir in remaining lime and lemon zest, ginger, Sriracha, and cayenne pepper; serve immediately.

GRILLED SPICY-CITRUS CHICKEN THIGHS WITH CORN AND GREEN ONIONS



Grilled Spicy-Citrus Chicken Thighs with Corn and Green Onions image

Categories     Chicken     Citrus     Fruit     Garlic     Herb     Onion     Vegetable     Backyard BBQ     Corn     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1 cup fresh lime juice
2/3 cup fresh orange juice
1/2 cup olive oil
1/2 cup chopped fresh cilantro
4 garlic cloves, thinly sliced
2 teaspoons hot pepper sauce
2 teaspoons dried crushed red pepper
16 large chicken thighs with skin and bones (about 6 pounds)
16 green onions
8 ears of corn, husked

Steps:

  • Whisk first 7 ingredients in medium bowl. Season marinade with salt and pepper. Place chicken thighs in large resealable plastic bag. Place green onions and corn in extra-large resealable plastic bag. Divide marinade equally between bags; seal bags, turning to coat. Chill chicken, corn, and green onions 4 hours, turning bags occasionally.
  • Prepare barbecue (medium heat). Remove chicken and vegetables from marinade; discard marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes. Grill green onions and corn until charred on all sides, about 6 minutes for green onions and 13 minutes for corn. Transfer chicken, green onions, and corn to platter and serve.

BAKED SPICY CITRUS CHICKEN



Baked Spicy Citrus Chicken image

A quick dip in a citrusy, cayenne-spiked sauce gives this easy baked chicken dish its remarkable flavor and moistness.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 6

1/4 cup MIRACLE WHIP Dressing
2 Tbsp. frozen orange juice concentrate, thawed
1/2 tsp. chili powder
4 small boneless skinless chicken breasts (1 lb.)
2 green onions, sliced
1/4 cup slivered almonds

Steps:

  • Heat oven to 400°F.
  • Mix dressing, juice concentrate and chili powder in shallow dish.
  • Dip chicken in dressing mixture, turning to evenly coat both sides. Place in single layer in foil-lined shallow baking pan. Discard dressing mixture.
  • Bake 18 to 20 min. or until chicken is done (165°F); sprinkle with onions and nuts.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g

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SPICY HONEY LEMON CHICKEN THIGHS - BE GREEDY EATS
2020-07-15 Instructions: Spicy Lemon Honey Glaze. Heat oven to 400 degrees. Heat a medium sauce pan on medium heat. Add butter and let melt. Add garlic and cook for about 1 minute or so. Add the remaining ingredients to the sauce pan. Turn heat to medium low and and reduce by half (approximately 30 minutes). Chicken Thighs.
From begreedyeats.com


10 BEST SPICY LEMON GARLIC CHICKEN RECIPES | YUMMLY
2022-06-01 Oven Roasted Lemon Garlic Chicken Kaylee Eylander. lemon, pepper, garlic, olive oil, salt, chicken. 5 Ingredient Dinner! Grilled Butterflied Lemon Garlic Chicken Tesse Mae's. coarse salt, red-leaf lettuce, freshly ground black pepper, lemons and 2 more.
From yummly.com


SPICY HONEY-GLAZED CHICKEN - RASA MALAYSIA
2022-06-07 Season the chicken with salt and pepper. Heat up a skillet and pan-fry the chicken thighs, skin side down first. Flip the chicken over and pan-fry until both sides are nicely browned and crispy. Keep turning and cooking the chicken to make sure they are completely cooked through. Remove from the skillet and discard the chicken fat.
From rasamalaysia.com


SPICY CITRUS CHICKEN & NOODLES | SIMPLY GLUTEN FREE
2022-02-23 Cook the noodles according to the package directions. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Drain the chicken, discard marinade, and add the chicken to the pan in a single layer. Let sit undisturbed for 1 minute then cool, stirring often, until cooked through and browned, about 4-5 minutes.
From glutenfreeandmore.com


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