HONEY CHIPOTLE WING SAUCE GLAZE
Smoky, sweet, and spicy sauce great for tossing on wings or glazing chicken/pork before or after cooking.
Provided by Stefanie Beach Camfield
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
- Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.
Nutrition Facts : Calories 51 calories, Carbohydrate 11.8 g, Fat 0.4 g, Fiber 0.9 g, Protein 0.5 g, Sodium 449.5 mg, Sugar 9 g
FIRE ROASTED CHICKEN SKEWERS WITH TANGERINE-CASCABEL GLAZE
Steps:
- Heat the olive oil in a medium sauce pan over medium heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, red wine, tangerine juice and sugar and reduce to a syrup. Strain, return to a small saucepan and season with lemon juice, honey to taste. Add the olive oil and season with salt and pepper. Let cool. Mix together the juices, chile powders and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Grill for 4 minutes on each side or until cooked through. Remove chicken from the grill and brush liberally with the tangerine glaze.
Nutrition Facts : Calories 416 calorie, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 115 milligrams, Sodium 284 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 29 grams, Sugar 7 grams
TANGERINE CHICKEN STIR-FRY
Add an Asian flavor to your dinner tonight! Serve this tangy chicken, mushrooms and broccoli over rice - that's ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.
- In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Add carrots; cook 2 to 3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.
- Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir 1 minute or until sauce is slightly thickened. Sprinkle individual servings with 1 tablespoon cilantro.
Nutrition Facts : Calories 290, Carbohydrate 18 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 6 g, TransFat 0 g
TANGERINE & HONEY GLAZED CHICKEN
This recipe is from astray.com If they are in season, use fresh tangerines. At other times, Use the frozen juice and substitute oranges for the zest and for garnishing
Provided by spicytunaroll
Categories Chicken
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grate 1 tsp tangerine zest (colored part of peel) squeeze enough juice to get 1/2 cup. Slice remaining tangerine into wedges. Place juice in large bowl; add honey, soy sauce, garlic and 1/2 tsp freshly ground pepper. Mix. Add chicken; turn to coat. Cover; marinate in refrigerator 2 to 3 hours, turning chicken occasionally.
- Preheat oven to 400°F Line large jelly-roll pan with aluminum foil.
- Drain marinade into saucepan; boil 3 minutes or until reduced by half.
- Arrange chicken skin side up on jelly-roll pan; bake 40 minutes or until cooked, basting every 1o minutes with marinade and pan juices. Garnish with tangerine wedges.
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- Add chicken to pan and sear 2-3 minutes on both sides, flipping once until chicken is golden brown (chicken will not be fully cooked through yet) Remove chicken from pan and set aside.
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