THREE-CITRUS CHICKEN BREAST WITH COMPOUND BUTTER
Provided by Guy Fieri
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare the compound butter: Using a fine zester, grate the zest off the lemons, grapefruit and orange. Reserve the citrus for the marinade. Add the zest to a mixing bowl with the butter, Fresno chile, minced shallot, chives, 1 teaspoon salt and a sprinkle of freshly ground black pepper. Mix together well and set aside.
- Marinate the chicken: Slice the citrus into 1/4-inch rounds and add to a large baking dish with the garlic, orange juice, olive oil, Dijon, vinegar, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mix well to combine. Add the chicken breasts and toss well to coat, using your hands or tongs to squash the citrus and massage it into the chicken. Cover and refrigerate for 45 minutes.
- Heat a grill to medium-high. Preheat the oven to 350 degrees F.
- Remove the chicken from the fridge and allow to come to room temperature. Remove from the marinade and discard. Season the breasts on both sides with salt and 4 to 5 turns of freshly ground black pepper. Place the chicken skin-side down on the grill, and cook for about 2 minutes. Rotate 90 degrees and cook for another 2 minutes; this creates nice cross-hatch sear marks on the chicken. Turn the chicken breasts over and repeat the same cooking process on the second side.
- Once the chicken is marked off, place it on a baking sheet skin-side up. Brush the top of the chicken liberally with the citrus compound butter. Finish cooking in the oven until cooked through, 20 to 25 minutes. Allow to rest for 4 to 5 minutes. Slice the breasts by removing the meat from the bone and cutting into thick slices (or serve whole individual portions). Top with a small spoonful of remaining compound butter so it melts into chicken as it is served.
GARLIC AND CITRUS CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat to 400 degrees F.
- Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
- Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
- Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
CITRUS CHICKEN
"I adapted this recipe from a cookbook, and it's one of my husband's favorites," says Wendy Anderson of Santa Rosa, California. "It's proof that a light recipe can still be big on flavor."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside. , In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.
Nutrition Facts : Calories 305 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 979mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein.
STICKY CITRUS CHICKEN
Spoon this vibrant and tangy lemon, orange and honey sauce over pan-fried chicken for a no-fuss, flavour-packed dinner for two
Provided by Jemma Morphet
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Place the chicken breasts between 2 pieces of baking parchment and lightly bash with a rolling pin to flatten. Dip each one in the flour to coat on both sides. Heat half the oil in a non-stick pan and fry the chicken for 2 mins each side until golden. Remove and set aside.
- Add the remaining oil to the pan and tip in the shallot and carrot. Cook for 5 mins or until soft. Add the chicken stock, citrus juice and zests, soy sauce and honey. Continue to bubble down for 10 mins until thickened.
- Return the chicken to the pan and turn down the heat. Simmer for 15-20 mins until the chicken is cooked through and the sauce is thick and glossy. If it gets too thick, add a splash of water. Season the chicken and serve with the sauce spooned over. Serve with greens and rice.
Nutrition Facts : Calories 386 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.9 milligram of sodium
THREE CITRUS CHICKEN
A little labor intensive for my usual style of cooking, but very worth it! Summer tastes combine with a little savory, tangy and sweet with this great grilled chicken dish!
Provided by Peggy Sue Ross @peggysueross
Categories Chicken
Number Of Ingredients 16
Steps:
- Rinse and trim chicken breasts and place in a 1 quart freezer ziplock bag or other covered marinade bowl. Add sliced red onions.
- Add remaining ingredients and toss to coat chicken and onion rings. Refrigerate and let marinade at least 2 hours or overnight.
- I like to put the chicken in the marinade without the onions and freeze for use during a weekday. If doing this, take out of the freezer the night before using and refrigerate. Add onions and toss to coat about 2-4 hours before grilling time.
- Heat barbecue grill to medium high. Remove chicken and onions to the grill, reserving marinade to a small pan. You may want to use a vegetable tray or foil pouch with holes for the onions on the grill.
- Heat reserved marinade and bring to a boil. Baste chicken with marinade and turn occasionally. Continue to cook chicken until cooked through and juices run clear, about 11 minutes.
- Transfer chicken to serving plate with onions and pour over or serve with any remaining marinade.
CITRUS CHICKEN
This take on the humble chicken breast yields a dish that is at once crisp and moist, tangy and sweet. You can use bone-in chicken breasts, but you'll need to adjust your cooking time by a few minutes.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
- Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
- Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
- With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
- Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 649 milligrams, Sugar 8 grams, TransFat 0 grams
CITRUS CHICKEN
Make and share this Citrus Chicken recipe from Food.com.
Provided by CoffeeMom
Categories Chicken Breast
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken; pat dry.
- Sprinkle with salt and pepper.
- Place chicken in plastic bag set in shallow dish.
- For marinade, combine lemon, lime, and orange juices, oil, sugar and oregano in small bowl.
- Pour over chicken; seal bag.
- Marinate in refrigerator 4 to 24 hours, turning occasionally.
- Drain chicken, reserving marinade.
- Grill chicken on rack of uncovered grill directly over medium coals 12 to 15 minutes or until tender and no longer pink inside, turning once and brushing occasionally with marinade during first half of cooking.
- Or, broil on unheated rack of broiler pan 4 to 5 inches from heat 12 to 15 minutes, turning once and brushing occasionally with marinade during first half of cooking.
- Discard any remaining marinade.
Nutrition Facts : Calories 167.7, Fat 10.2, SaturatedFat 2.4, Cholesterol 46.4, Sodium 46.1, Carbohydrate 3.6, Fiber 0.1, Sugar 2.2, Protein 15.3
TRIPLE CITRUS CHICKEN BREASTS
Impera_Magna led me to this recipe when I was looking for a citrus chicken dish like one I'd had at a Thai restaurant. While this was nothing like the restaurant dish, it was very tasty and the family loved it! The recipe is from Nikibone.com, which has many recipes that look worth trying! I have not browsed the rest of the site. Cooking time includes two hours of marinating time.
Provided by Elisa72
Categories One Dish Meal
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. Place chicken in large, self sealing plastic bag.
- In a medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar.
- Pour into bag, over chicken. Close bag securely and turn to distribute marinade.
- Refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
- Remove chicken from bag. Shake excess marinade into bag and reserve.
- In large, heavy, nonstick skillet over high heat, warm oil.
- Saute chicken until browned, about 2 to 3 minutes per side.
- Lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side.
- Transfer to serving platter and cover to keep warm.
- Pour reserved marinade into skillet and bring to a boil over high heat. Scrape the bottom of pan with a wooden spoon to loosen any browned bits.
- Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced.
- Stir in cream; cook for another minute. Pour hot sauce over chicken breasts.
- Garnish with slices of lime, lemon or orange. Serve with rice or couscous, a green salad or vegetable and sliced mangoes for dessert.
Nutrition Facts : Calories 202.4, Fat 7.9, SaturatedFat 2.1, Cholesterol 75.3, Sodium 466.7, Carbohydrate 4.5, Fiber 0.2, Sugar 3.1, Protein 27.5
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