Zesty Citrus Chicken Recipes

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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.

ZESTY CHICKEN



Zesty Chicken image

Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 5

1/2 cup prepared mustard
1/2 cup honey
1 tablespoon salt-free seasoning blend
1 tablespoon Worcestershire sauce
1 broiler/fryer chicken (3 pounds), cut in half

Steps:

  • In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

Nutrition Facts : Calories 347 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 328mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 29g protein.

ZESTY CITRUS CHICKEN



Zesty Citrus Chicken image

Make and share this Zesty Citrus Chicken recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

6 limes
1/2 cup fresh lemon juice (about 4 lemons)
6 (6 ounce) boneless skinless chicken breast halves
1/3 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup coconut flour (about 1 ounce) or 1/4 cup all-purpose flour (about 1 ounce)
2 teaspoons paprika
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon olive oil, divided
cooking spray
1/3 cup packed brown sugar
1/4 cup reduced-sodium fat-free chicken broth
12 thin orange slices

Steps:

  • Grate rind from limes, reserving 2 tablespoons rind; set aside. Squeeze juice from limes to equal 3/4 cup.
  • Combine lime juice, lemon juice, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
  • Preheat oven to 350°.
  • Remove chicken from bag, reserving 2 tablespoons marinade. Pat chicken dry with paper towels. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, paprika, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 3 chicken breast halves; cook 2 minutes on each side or until lightly browned. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken.
  • Combine lime rind and brown sugar; sprinkle over chicken. Combine reserved marinade and broth; drizzle around chicken. Top each chicken breast half with 2 orange slices. Bake at 350° for 25 minutes or until chicken is done. Place chicken on a serving platter. Strain any remaining liquid in dish through a fine mesh sieve over a bowl. Discard solids. Spoon sauce over chicken.

Nutrition Facts : Calories 319.1, Fat 4.7, SaturatedFat 0.9, Cholesterol 98.7, Sodium 505.3, Carbohydrate 29.9, Fiber 3.1, Sugar 15.7, Protein 40.9

ZESTY LEMON CHICKEN



Zesty Lemon Chicken image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

6 to 8 tablespoons mild-flavored honey
5 tablespoons lemon juice
2 tablespoons grated lemon zest
2 teaspoon lemon pulp
2 tablespoons plum sauce
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 pound boneless, skinless chicken breast, butterflied
1/4 cup cornstarch
1/3 cup cooking oil
1/2 teaspoons cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame seeds

Steps:

  • Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
  • In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
  • In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
  • Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
  • Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

ZESTY SUMMER CHICKEN



Zesty Summer Chicken image

This easy-to-make chicken dish is full of Asian flavors!

Provided by simpson

Categories     World Cuisine Recipes     Asian

Time 2h40m

Yield 6

Number Of Ingredients 12

6 tablespoons dark soy sauce
¼ cup fresh lime juice
2 tablespoons sunflower oil
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 teaspoon ground coriander
2 tablespoons brown sugar
2 tablespoons grated lime zest
6 (6 ounce) skin-on, boneless chicken breasts
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
  • Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

Nutrition Facts : Calories 296 calories, Carbohydrate 7.7 g, Cholesterol 95.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 34.2 g, SaturatedFat 3 g, Sodium 984 mg, Sugar 4.7 g

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

ZESTY ONE-POT CHICKEN BAKE RECIPE BY TASTY



Zesty One-Pot Chicken Bake Recipe by Tasty image

Here's what you need: McCormick® Zesty Spice Blend, kosher salt, freshly ground black pepper, boneless, skinless chicken thighs, vegetable oil, unsalted butter, medium yellow onion, medium red bell pepper, garlic, white long grain rice, chicken stock, lemon, fresh basil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 tablespoons McCormick® Zesty Spice Blend, divided
1 tablespoon kosher salt, divided
½ teaspoon freshly ground black pepper
1 lb boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
1 medium red bell pepper, seeded and diced
3 cloves garlic, minced
2 cups white long grain rice, such as basmati or jasmine
4 cups chicken stock
1 lemon, halved
fresh basil, large handful, thinly sliced

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • In a small bowl, combine 1 tablespoon of the Zesty spice blend, 1 teaspoon salt, and the pepper. Coat each piece of chicken evenly with seasoning blend. Set aside.
  • In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, sear the chicken for 2-3 minutes on each side, until a golden brown crust forms. Transfer the chicken to a plate and set aside.
  • Reduce the heat to medium. Add the butter, onion and garlic. Cook for 2 minutes, until the onion is translucent and fragrant.
  • Add the rice and remaining tablespoon of Zesty spice blend, bell pepper and stir to coat with the butter and aromatics. Pour in the stock and stir to deglaze the pot. Add the remaining 2 teaspoons of salt. Bring to a low boil and cook for about 2 minutes.
  • Arrange the chicken pieces on top of the rice. They may sink into the stock slightly, but that is okay.
  • Cover the Dutch oven and transfer to the oven. Bake for 35 minutes, until the rice is cooked through, but not mushy, and the chicken temperature reaches 165˚F (75˚C).
  • Remove the chicken from the pot. Squeeze the juice from a lemon half into the rice and fluff with a fork, allowing some steam to escape and halt additional cooking.
  • Transfer the rice and chicken to plates and top with fresh basil. Cut the remaining lemon half into wedges and serve on the side.
  • Enjoy!

Nutrition Facts : Calories 1456 calories, Carbohydrate 152 grams, Fat 75 grams, Fiber 3 grams, Protein 38 grams, Sugar 15 grams

SPICY CITRUS CHICKEN



Spicy Citrus Chicken image

Number Of Ingredients 13

6 boneless skinless chicken breast halves (about 1 1/2 pounds)
1/2 cup unsweetened grape juice or red wine
1 tablespoon grated orange peel
1/2 cup orange juice
1 tablespoon grated lemon peel
1/2 cup lemon juice
2 tablespoons chopped fresh cilantro
2 tablespoons , chopped green onions
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
orange slices, if desired

Steps:

  • Place chicken in shallow glass or plastic dish. Mix remaining ingredients except orange slices pour over chicken. Cover and refrigerate at least 3 hours but no longer than 24 hours. Heat oven to 375°. Spray rack in shallow roasting pan with nonstick cooking spray. Remove chicken from marinade place on rack. Reserve marinade. Bake uncovered 35 to 45 minutes, brushing with marinade every 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Garnish with orange slices.1 Serving: Calories 160 (Calories from Fat 30) Fat 3g (Saturated 1g) Cholesterol 60mg Sodium 240mg Carbohydrate 8g (Dietary Fiber 0g) Protein 25g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ZESTY STUFFED CHICKEN



Zesty Stuffed Chicken image

I was experimenting and wanted to try something new and this turned out to be very delicious.

Provided by CHEFBOYARMED

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

1 ½ pounds cooked cocktail shrimp
1 (8 ounce) package shredded pepper Jack cheese
1 yellow bell pepper, chopped
½ cup chopped green onion
1 tablespoon Creole seasoning
6 skin-on, boneless chicken thighs
6 slices thick-cut bacon

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix shrimp, pepper Jack cheese, yellow bell pepper, and green onion together in a bowl. Stir in Creole seasoning.
  • Place chicken thighs skin-side up on a cutting board. Pound with a meat mallet until somewhat flattened. Flip.
  • Pack an even amount of the shrimp mixture over each chicken thigh. Roll up chicken; wrap tightly with bacon slices. Transfer rolls to a large baking pan.
  • Bake in the preheated oven until juices run clear from chicken and bacon is crisp, about 45 minutes.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 2.5 g, Cholesterol 340.5 mg, Fat 29.1 g, Fiber 0.3 g, Protein 54.3 g, SaturatedFat 11.5 g, Sodium 977.4 mg, Sugar 0.2 g

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.

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