Citrus And Herb Marinated Chicken Recipes

Steps:

• Combine the first eight ingredients in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

Steps:

• 10 chicken tenders 1/4 cup Wegmans Lemon Vinaigrette (or make your own marinade with olive oil, white wine vinegar, lemon juice, cilantro, garlic and a bit of sugar, salt and pepper to taste). Marinate chicken tenders in vinaigrette for 1 hour or while making other recipe components. Once all of your components are assembled, grill chicken until done, about 4 minutes each side on a preheated gas or charcoal grill. Rice Assemble and cook in a rice cooker: 1 cup basmati rice 1 1/2 cups low sodium chicken broth 1 T fresh cilantro optional add 4 T water for softer rice Guacamole Roasted Corn and Black Beans 1 16oz can of corn, drained 1 16oz can of black beans, rinsed and drained Heat skillet on medium high heat, lightly coat with butter flavored no stick spray, add corn and brown on both sides, be careful not to burn it. Add black beans and stir until warm. Turn off heat and keep warm. Light Creamy Cilantro Dressing In large mixing cup whisk the following ingredients: 1/2 cup Kraft Mayo with Olive Oil 1/3 cup lowfat or skim milk 1 T dried cilantro juice from one small lime 1/2 tsp minced garlic 1/8 tsp black pepper 1/8 tsp chilli powder optional salt and fresh cilantro to taste Adjust seasoning to your taste; should be the consistency of ranch salad dressing. Pico de Gallo In a bowl, lightly mix: 3-4 medium tomatoes, finely chopped 1 small onion, finely chopped 3 small sweet peppers, finely chopped 1 jalapeno, finely chopped juice from 1/2 small lime 1/2 tsp chilli powder 1/2 tsp minced garlic 1 T fresh cilantro optional 1/8 tsp dried cilantro

Steps:

• In a food processor or blender, combine 1/3 cup of the orange juice, the jalapeños, garlic, peppercorns and salt.
• Puree until the peppercorns are completely crushed.
• Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
• In a frying pan oil pan and cook chicken breasts until thoroughly cooked, add mixture from food processor/blender.
• Dice chicken and stir in back in frying pan with juices and marinade until browned.
• Warm tortillas in damp dish towel in microwave for 2 minutes.
• Add diced chicken, salsa and guacamole.

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
• Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
• Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

Steps:

• Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth.
• Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight.
• Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry.
• Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize.
• Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.