ORANGE-GLAZED CHICKEN SLIDERS
This recipe is inspired by the glaze on my favorite chicken wings! It's equally delicious and easy to make for your next party!
Provided by Brian Balthazar
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Mince the garlic. Put the garlic, butter and oil in a cold large skillet and cook over medium-low heat until the butter melts and the garlic becomes golden brown, 3 to 5 minutes.
- Meanwhile, chop the breaded chicken tenders into small pieces and set aside.
- Once the garlic is golden brown, stir in the orange marmalade, soy sauce and chili paste and cook over medium heat until combined. Add the chicken, season with salt and cook until the sauce thickens slightly, about 5 minutes.
- Meanwhile, mince the carrot, shred the radicchio, slice the scallions and separate the cilantro leaves from their stems.
- Halve the dinner rolls with a serrated knife and set the bottoms on a serving platter.
- Season the chicken with salt to taste, then divide the chicken between the rolls. Top with the shredded radicchio, minced carrots and sliced scallions. Garnish with the cilantro leaves and a sprinkle of sesame seeds before placing the roll tops on the sliders. Serve.
ORANGE-GLAZED CHICKEN & CHORIZO MEATBALLS
These tasty southwestern meatballs warm up a buffet. I add pomegranate seeds, jalapeno pepper jelly and cilantro to make everything pop with color. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Crush croutons into fine crumbs. Add 1/2 cup picante sauce and 1 tablespoon orange juice concentrate; let stand 10 minutes., Stir in 2 tablespoons cilantro, egg and salt. Crumble chicken and chorizo into crouton mixture; mix well. With wet hands, shape into 1-in. balls. Place on a greased rack in a 15x10-in. baking pan. Bake until a thermometer reads 165°, 15-20 minutes., Meanwhile, in a small saucepan over medium heat, stir together marmalade, pepper jelly, remaining picante sauce and remaining orange juice concentrate. Bring to a boil. Reduce heat; simmer 5 minutes. Stir in mango, 1 tablespoon cilantro and, if desired, 1/3 cup pomegranate seeds. Pour sauce over meatballs. Serve with remaining cilantro and, if desired, pomegranate seeds.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 169mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN
This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus.
Provided by Jolanta
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 3h20m
Yield 8
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and place in a large glass or plastic bowl.
- Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
- Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 776.6 calories, Carbohydrate 39 g, Cholesterol 240 mg, Fat 42.3 g, Fiber 0.4 g, Protein 59.7 g, SaturatedFat 15.8 g, Sodium 1074.1 mg, Sugar 37.4 g
CRISPY ORANGE CHICKEN
We enjoy these tangy nuggets so many ways-over noodles or rice, in sandwiches, even on top of lettuce and cabbage. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.
Nutrition Facts : Calories 450 calories, Fat 20g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1294mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 3g fiber), Protein 14g protein.
ASIAN ORANGE CHICKEN
A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.
Provided by HARRY WETZEL
Categories World Cuisine Recipes Asian
Time 3h20m
Yield 4
Number Of Ingredients 18
Steps:
- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
- Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
- Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g
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
ORANGE-GLAZED CHICKEN TENDERS BY MR. FOOD
Fancy Schmancy Dinner from The Best of Mr. Food Cooking Quickies. I usually use boneless, skinless chicken breasts and cut them into strips instead of using tenders and cook longer. Be careful not to let the flour burn. I serve this with mashed potatoes and put some of the yummy sauce on top.
Provided by Maribel skadoo
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over high heat until hot. While skillet heats dredge chicken tenders in flour. Add chicken to hot skillet and cook 4 minutes or until browned, turning once. Remove chicken from skillet.
- Reduce heat to medium-high; add green onions and garlic; cook, stirring constantly, 30 seconds. Add orange juice and soy sauce to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until mixture thickens slightly.
- Return chicken to skillet; simmer 2 minutes or until chicken is thoroughly heated. Serve.
Nutrition Facts : Calories 229, Fat 8.4, SaturatedFat 1.3, Cholesterol 65.8, Sodium 578.4, Carbohydrate 9.1, Fiber 0.5, Sugar 4.2, Protein 28.1
MAPLE AND ORANGE GLAZED CHICKEN
I got this recipe from a book called "101 Low Fat Feasts". I have made it several times, adapting it to my own tastes and it is delicious!
Provided by MarieRynr
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pick any visible fat from off the chicken and wash and dry.
- Dredge the pieces of chicken in the seasoned flour, patting to remove excess flour.
- Heat the olive oil in a large skillet.
- Pan fry the chicken, presentation side first, in the hot olive oil until nicely browned on both sides.
- While the chicken is browning, combine the remaining ingredients in a measuring cup.
- Remove the browned chicken from the pan and place in a shallow casserole dish.
- Add the sauce ingredients, scraping to deglaze the pan, then pour over the chicken in the dish.
- Bake in a 350*F oven for 20 minutes until nicely glazed and the chicken is cooked through.
Nutrition Facts : Calories 276.5, Fat 10.1, SaturatedFat 1.6, Cholesterol 75.5, Sodium 433.1, Carbohydrate 18.7, Fiber 0.4, Sugar 11, Protein 26.6
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- In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, and cumin. Bring to a boil, reduce heat and let simmer for 35-45 minutes or until sauce has reduced to one cup.
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- Mix all ingredients for the orange honey glaze in a small bowl. Reserve half in a small bowl to serve with the chicken. Use the rest to baste while the chicken cooks.
- Line a half sheet pan with aluminum foil. Place the chicken breasts with the bone-side down on the half sheet pan. Brush with the melted butter, sprinkle with paprika, onion, garlic powder, salt, and black pepper. Brush with a little orange honey glaze. Insert a digital thermometer so you can check the internal temperature.
- Cook for 30 minutes, then continue to baste with orange honey glaze every 10 minutes until the chicken is done. Allow the chicken to rest for 10 minutes before slicing. Serve with the reserved orange honey glaze. Sprinkle with fresh rosemary and thyme before serving.
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