ROASTED CHICKEN WITH ORANGE GLAZE
Steps:
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.
YUCATÁN CHICKEN WITH ORANGE-GUAJILLO GLAZE
Steps:
- 1.MAKE THE RUB In a small skillet, toast allspice, peppercorns, cumin seeds, cinnamon & cloves over high heat until fragrant. Transfer to spice grinder and let cool Grind to a powder & transfer to a small bowl. Stir in paprika, chipotle and ancho powders, salt and sugar. 2.PREPARE THE CHICKEN On a large rimmed baking sheet, flatten chicken by pressing on the breast bone. Sprinkle chicken with Adobo Rub. Cover & refrigerate for 30 min or up to 2 hours. Bring chicken to room temp before grilling. 3.MEANWHILE, PREPARE THE SAUCE In a glass measuring cup, cover guajillo chiles with the boiling water. Cover and let stand until softened, about 15 min. 4.In a med saucepan, combine orange zest &juice with vinegar, corn syrup, brown sugar, honey, chopped mango, ginger, habanero & coriander. Add guajillos and soaking liquid and bring to a boil. Boil over mod high heat until reduced by half, about 7 min. Transfer sauce to a blender and puree. Scrape puree back into the saucepan and simmer over moderate heat until reduced to 1 1/2 cups, about 15 min. Season with salt. 5.Light grill. Oil grill grate & put chicken skin side down. Grill over moderately high heat until charred, about 7 min. Turn chicken & cook until charred on the other side, about 5 min. Turn the heat off in half of the grill or rake the coals to one side, away from the chicken. Cover and grill chicken over indirect heat, turning halfway through, until 160°, about 1 hour. 6.Brush half of sauce all over chicken. Flip chicken and set it over direct heat. Grill until richly glazed, about 1 min Turn chicken skin side up and grill until glazed, about 1 min longer. Let chicken rest for 15 min. Serve with remaining sauce and mango slices.
YUCATAN CHICKEN
Provided by Food Network
Categories main-dish
Time 13h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color.
CHICKEN GUAJILLO
Make and share this Chicken Guajillo recipe from Food.com.
Provided by Dave Dallas
Categories Chicken Breast
Time 45m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauté onion and garlic in butter.
- Grind chiles and liberally coat chicken breasts.
- Add chicken and broth to onions and garlic.
- Cover and simmer 30 minutes or until chicken is tender.
- Serve with rice, pasta, or use your imagination.
Nutrition Facts : Calories 295.8, Fat 16.6, SaturatedFat 5.8, Cholesterol 100.4, Sodium 256, Carbohydrate 3.5, Fiber 0.4, Sugar 1.3, Protein 31.5
CHICKEN YUCATAN
"A flavorful, but not spicy, Mexican inspired dish. It cooks quickly, so if you want to serve a salad with this, get the chicken marinating and make the salad." I didn't put marination time in time on recipe since it can be anywhere from 10 minutes to 24 hours.
Provided by Oolala
Categories Chicken Breast
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the chicken into slices 1/8-1/4" thick. Marinate in a mixture of garlic, oregano, cumin, orange juice, vinegar, and hot sauce. Allow to marinate 10 minutes up to 24 hours, covered in the refrigerator.
- Meanwhile, chop vegetables.
- Heat a large skillet over medium-high heat until hot. Add oil and heat 30 seconds; add chicken and stir fry about 3-4 minutes.
- Add onions and peppers and stir fry another 1-2 minutes, or until chicken is completely opaque. Add tomato and ground pepper and cook just until heated through.
- Serve over brown rice with a side salad.
Nutrition Facts : Calories 210.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 68.4, Sodium 195.2, Carbohydrate 11.4, Fiber 2.5, Sugar 6.7, Protein 29
BAKED ORANGE-GLAZED CHICKEN
One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!
Provided by tigerpaws
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
- Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g
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YUCATáN CHICKEN WITH ORANGE-GUAJILLO GLAZE RECIPE
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- In a small skillet, toast the allspice, peppercorns, cumin seeds, cinnamon and cloves over moderately high heat until fragrant. Transfer to a spice grinder and let cool completely. Grind to a powder and transfer to a small bowl. Stir in the paprika, chipotle and ancho powders, salt and sugar.
- On a large rimmed baking sheet, flatten the chicken by pressing on the breastbone. Sprinkle the chicken all over with the Adobo Rub. Cover and refrigerate for at least 30 minutes or up to 2 hours. Bring the chicken to room temperature before grilling.
- In a glass measuring cup, cover the guajillo chiles with the boiling water. Cover and let stand until softened, about 15 minutes.
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