SUNNY'S EASY 1-2-3 SPICE-RUBBED CHICKEN WITH CITRUS-HONEY GLAZE
Steps:
- For the chicken: Pat the chicken dry. With your hands, coat the chicken entirely with Sunny's 1-2-3 Spice Rub. Place in a plastic bag, press out the air, seal and refrigerate for at least 6 and up to 24 hours.
- Remove the chicken from the bag, place in one layer on a baking sheet or tray and refrigerate, uncovered, for at least 2 hours and up to 6 hours.
- Rest the chicken at room temperature for 2 hours. This is an important step, so you begin cooking the chicken when it is at room temperature. This allows the chicken to cook evenly throughout.
- Preheat a grill or oven to 350 degrees F.
- Place the chicken over the indirect heat of the grill and close the lid. If using the oven, put the chicken on a baking sheet lined with parchment or nonstick aluminum foil and place on the center oven rack. Cook for 30 minutes.
- For the glaze: In a small bowl, whisk together the juice, honey and chili flakes if using.
- Open the grill or remove the chicken from the oven and brush each piece liberally with the glaze. Quickly close the grill lid or return the chicken to the oven and cook until done and the chicken juices run clear, about 15 more minutes. Allow the chicken to rest, tented with aluminum foil, until the internal temperature registers 165 degrees F.
- In a bowl, mix together the cumin, paprika, pepper, chili powder and salt. Store in an airtight container in a cool, dark place.
CITRUS GLAZED CHICKEN
I don't make very many main dishes with fruit in them, but my two children and I love this recipe. The chicken's very tender and the sauce is absolutely wonderful.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine the first four ingredients. Pound the chicken to 1/4-in. thickness; dip into citrus mixture. In a large skillet over medium heat, brown the chicken in oil for about 2 minutes per side. Remove chicken. In the same skillet, cook garlic, onions and ginger in butter for 1 minute. Add flour and salt; cook and stir for 1 minute. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Return chicken to pan; sprinkle with parsley. Simmer for 8-10 minutes or until chicken juices run clear, turning occasionally.
Nutrition Facts :
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.
CITRUS-GARLIC ROASTED CHICKEN
Provided by Claire Robinson
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
- Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
- Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.
SPICY GLAZED CHICKEN BREASTS
This one-skillet chicken has a spicy, pleasantly tart and punchy glaze that's built on frying a little tomato paste in garlic- and almond-infused oil, then deglazing with lemon juice. It tastes like you sun-dried lots of tomatoes for weeks. (But you don't need to do that.) The final flourish is the crunchy fried almonds and garlic. You could skip them, but they add a special touch that belies how fast the dish comes together. Besides chicken, the dish also can be made with any other ingredient that browns well, like tofu or even broccoli.
Provided by Ali Slagle
Categories poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
- In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
- Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
- With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
- Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.
CHICKEN BREASTS WITH ORANGE GLAZE
Wake up the flavor chicken with an easy orange glaze made from orange marmalade, mustard, orange juice and soy sauce. It's citrus delicious!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
- While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
- Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
- To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 560 mg
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.
CHICKEN BREAST IN A CITRUS GLAZE
This came from Chicken Recipes - Dishes From Chicken. I haven't tried this, just posting for safe keeping.
Provided by internetnut
Categories Chicken
Time 43m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- From 1 orange remove a dried peel by wide tapes. Cut into fine strips and from pulp squeeze out juice. Peel and chop the garlic. Mix in a bowl with the butter, zest, garlic and jam.
- Wash chicken breast, dry and rub with salt and pepper. Place in baking dish, brush with orange oil. Cover with foil and place in preheated oven of 180 for 10 minutes. Remove foil and bake another 10 minutes. Put the chicken breasts on a hot dish, cover and leave in a warm place.
- In the form, where the breast baked, pour the hot broth and orange juice. Stir and cook for 8-10 minutes. Drizzle with sauce chicken breasts and serve.
Nutrition Facts : Calories 91.8, Fat 3.6, SaturatedFat 2.2, Cholesterol 8.9, Sodium 161.7, Carbohydrate 14.6, Fiber 1.2, Sugar 12.2, Protein 1.4
ONION-CRUSTED CHICKEN WITH CARAMEL CITRUS GLAZE
Steps:
- Make the fried onions: Heat up to 1 quart of vegetable oil (2 to 3 inches deep) in a deep saute pan or skillet until it reaches about 350 degrees F.
- Put the flour in a bowl and season with salt and pepper. Add the julienne onions and toss to coat. In batches, being careful not to crowd, add the onions to the hot oil to fry, making sure to lightly shake off excess flour prior to putting them in. When they are golden brown but not dark brown, 3 to 4 minutes per batch, use a slotted spoon to carefully remove the onions to paper towels. When the onions are done, give them a rough chop and set aside.
- Add the bacon and minced red onion to a nonstick saute pan and cook over medium heat until the onion is translucent, about 5 minutes. Add the sugar, 2 cups water and the tomato puree and reduce the mixture until it thickens, another 5 to 8 minutes. Add all the citrus juices and stir well to combine. Remove from the heat and set aside.
- Heat the remaining 1/4 cup oil in a nonstick skillet over medium heat. Season the chicken breast with salt and pepper. Fill one shallow bowl with the beaten egg and milk, and fill a second with the fried onions. Individually, dip the chicken breasts into the egg, then press into the fried onion. Place the chicken breasts in the heated skillet and cook until golden, about 10 minutes per side, carefully turning once.
- Pour the glaze over the breasts to serve. It goes great with rice or mashed potatoes.
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.
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4.8/5 (54)Total Time 1 hr 35 minsCategory Main CourseCalories 302 per serving
- PREPARE SOUS VIDE BATH: Fill water in the sous vide machine as per manufacturers instructions (not too high). Set the temperature to 144F (for soft, moist breasts) and allow water to heat to that temperature.
- PREPARE CHICKEN: Season generously both sides of the chicken with salt and pepper and place a few sprigs of thyme on top (or sprinkle lightly with dried thyme). Fold back top of sous vide bags about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Insert one or two chicken fillets per bag (I do 2 in one bag), ensuring no overlap. Unfold the flap and vacuum seal the bag using a vacuum sealer. Note 1 for alternative sealing.
- COOK CHICKEN SOUS VIDE: When temperature of sous vide machine reaches 144F, submerge the vacuum sealed bags with the chicken into the water. Cover and cook for minimum 90 minutes and a maximum of 4 hours. Note 2.
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