Spicy Orange Marinated Chicken Recipes

SPICY ORANGE CHICKEN

Steps:

• Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
• Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
• Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
• Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
• Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
• Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
• Stir in green portions of green onions; cook and stir 1 minute.
• Remove from heat. Garnish with cilantro and serve.

SPICY ORANGE TERIYAKI MARINADE

Steps:

• For marinade: In a small, nonporous bowl, combine the soy sauce, brown sugar, garlic chile paste, ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks and cilantro, if desired. Mix well and pour over pork or chicken. Marinate covered in the refrigerator for at least 2 hours, or overnight.
• For glaze: In a small saucepan over low heat, combine the soy sauce, brown sugar, garlic chile paste, ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks (with juice) and cilantro, if desired. Simmer for 20 minutes, or until sauce is thickened slightly. Glaze over pork or chicken while grilling.

ORANGE-SPICED CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

SPICY ORANGE MARINATED CHICKEN

Steps:

• Make the marinade: In a blender or food processor, combine the orange juice or chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée. Transfer to a large bowl.
• Trim the fat from the chicken thighs: With scissors, snip off the excess fat from the thighs.
• Pound the chicken thighs to even thickness: Put the chicken thighs between two sheets of plastic wrap or wax paper and pound with a meat mallet or rolling pin until an even thickness of about 1/2-inch.
• Marinate the chicken: Add the chicken to the bowl of marinade (or transfer both to a zipper freezer bag). Refrigerate 2 hours or overnight.
• Cook the chicken: Heat the olive oil in a large cast iron pan or heavy skillet on medium high heat. Remove the chicken pieces from the marinade, blotting off the excess (but not all) with a paper towel. Working in batches, cook the chicken pieces for 5 minutes on each side, or until browned and cooked through.
• To serve: Sprinkle the chicken with chopped cilantro or parsley, garnish with orange wedges and serve with Spanish rice . Recipe adapted from one by the National Chicken Council

SPICY ORANGE CHICKEN STIR-FRY

Steps:

• Cook rice according to package directions. Cover to keep warm; set aside.
• Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
• Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.

STICKY ORANGE CHICKEN KEBABS

Steps:

• Combine all ingredients for the sauce in a mixing bowl. Mix well. Take out about 3/4 cup of the mixed sauce and set aside for later.
• Chicken thighs in the package usually look like the are rolled, lay out the rolled piece of thigh meat on the cutting board and cut it in three equal pieces. (It's easier to cut and skewer the thigh meat when they are rolled.) You can cut off some of the fat first if you wish.
• Add all cut thigh meat to the prepared sauce in the bowl. Mix well and let it marinade while you prepare the coals (15-20 minutes).
• Roll up each long thigh meat strip and skewer it onto skewers. (If using wooden skewers, remember to soak them in water for 30 minutes first.) You should be able to fit 5-6 pieces of meat per skewer.
• Cook chicken kebabs on the grill, flipping them half way through, until the meat is done.
• For the coating sauce: use the sauce that you've set aside. Mix it well and bring to simmer either on the grill or on the stove. If using the grill to heat the sauce, make sure to use a small, thin, metal pot. Cook the sauce, stirring often until it is thickened. Take off heat once thickened.
• Generously brush cooked chicken kebabs with cooked orange sauce.

SPICY ORANGE MARINADE

Steps:

• Mix all ingredients and pour over chicken or fish to marinade.
• For full saturation, prick chicken with fork prior to marinating.
• If desired, reserve some of the sauce to pour over chicken when served.

WHISKEY ORANGE CHIPOTLE CHICKEN THIGHS AND DRUMSTICKS

Steps:

• Add the cilantro, garlic, chipotle peppers in adobo sauce, tomato paste, marmalade, whiskey, olive oil, salt and black pepper to a food processor or blender. Puree until smooth. Put the chicken thighs and drumsticks in a resealable bag or an airtight container. Pour the marinade over the chicken and refrigerate for at least 8 hours and up to 2 days (if the chicken is in a bag, place the bag in a baking dish before refrigerating it to avoid leaks).
• Preheat the oven to 400 degrees F.
• Arrange the chicken in a large roasting pan, skin-side up. Pour in the marinade along with the chicken.
• Bake until the skin is fully caramelized and crispy and an instant-read thermometer inserted in the thickest part of the thighs reads 170 degrees F, 45 to 55 minutes. Serve garnished with a bit of fresh cilantro.

SPICY ORANGE PAPRIKA GRILLED CHICKEN

Steps:

• Place chicken in shallow dish.
• In a separate bowl whisk the rest of the ingredients and brush over the chicken.
• Cover and refrigerate for 10 min or up to 24 hours.
• Brush BBQ with some oil.
• Place chicken with bone down, close top of grill, turning once about 45 minutes later.
• Transfer to cutting board and let stand 10 minute before cutting.

ROSEMARY MARINATED CHICKEN THIGHS WITH SPICY ORANGE GLAZE AND ORANGE-PINEAPPLE RELISH

Steps:

• Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside.
• Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side.
• Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.