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.
TRIPLE CITRUS CHICKEN MARINADE
A bright and flavorful chicken marinade made with a trio of fresh citrus! Because why just use one when you can use three? It's made with orange, lemon and lime which is perfect for creating a vibrant grilled chicken marinade! This is easy to make and perfect for summer.
Provided by Jaclyn
Categories Main Course Sauce
Time 1h10m
Number Of Ingredients 15
Steps:
- In a mixing bowl whisk together all ingredients except chicken until well combined.
- Place chicken in a gallon size resealable bag or dish.
- Pour marinade over chicken. Transfer to refrigerator and let rest at least 1 hour and up to 6 hours.
- Preheat a grill over medium-high heat. Remove chicken from marinade and cook on grill until center registers 165 degrees in center of thickest portion, turning once halfway through cooking (reduce grill temperature as needed if chicken is browning too quickly).
- Let chicken rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.
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.
CITRUS-MARINATED CHICKEN
This juicy, zesty chicken stars in many of my family's summer meals. While there are a million ways to dress up poultry, you'll find yourself turning to this recipe again and again. It's that quick and easy! -Deborah Gretzinger, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 161mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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
TRIPLE CITRUS CHICKEN BREASTS WITH LEMON PEPPER SAUCE
Make and share this Triple Citrus Chicken Breasts With Lemon Pepper Sauce recipe from Food.com.
Provided by Sandi From CA
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
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.
- Lemon Pepper sauce:.
- In 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. Sauté chicken until browned, about 2 - 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.
Nutrition Facts : Calories 202.5, Fat 7.8, SaturatedFat 2.1, Cholesterol 75.2, Sodium 515.2, Carbohydrate 4.5, Fiber 0.2, Sugar 3.1, Protein 27.5
TRIPLE-CITRUS STEAKS WITH JICAMA AND MANGO
This is a recipe I made up several years ago. The citrus steak marinade seems to be one of our family favorites. It's colorful to bring to the table and it's easy to make. -Sherry Little, Sherwood, Arkansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut orange, lemon and lime crosswise in half; squeeze juice from fruits. Stir in honey and salt. Pour 1/3 cup marinade into a bowl or shallow dish. Add steaks and turn to coat. Refrigerate at least 3 hours, turning once. Cover and refrigerate remaining marinade., Drain steaks, discarding marinade. Heat a large skillet over medium heat. Cook steaks until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Remove and keep warm., Add water and reserved marinade. Bring to a boil; cook until liquid is reduced to 3 tablespoons, 10-12 minutes. Add jicama and mango; heat through. Serve with steaks. If desired, garnish with orange, lemon or lime slices.
Nutrition Facts : Calories 412 calories, Fat 18g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 609mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 3g fiber), Protein 34g protein.
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