Orange Butt Chicken Recipes

Steps:

• Preheat oven to 350°. Place chicken in a 13x9-in. baking dish coated with cooking spray. Combine butter, garlic, basil, salt and pepper; drizzle over chicken. Arrange onion and orange slices on top. Bake, uncovered, 50 minutes., In a small saucepan, combine brown sugar, cornstarch, orange juice and soy sauce until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Drain chicken; brush with orange juice mixture. Bake 15-20 minutes or until a thermometer reads 170°.

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.

Steps:

• For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
• For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
• Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
• Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
• Toss the chicken in the sauce and serve.

Steps:

• Preheat an outdoor grill for low heat.
• In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
• Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
• Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Steps:

• Slice chicken breast into cubes.
• In a bowl, combine marinade ingredients. Add chicken and stir to coat.
• Let marinate at least 1 hour.
• In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
• Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
• Serve over rice if desired.
• Enjoy!

Steps:

• Preheat oven to 375 degrees.
• Remove one cooking rack from oven.
• The other rack should be placed on the bottom.
• Chicken should have at least 8 inches for cooking so it doesn't burn.
• Bake chicken for 1 1/4 to 1 1/2 hours.
• Remove and discard neck and giblets from chicken.
• Rinse well and pat dry with paper towels.
• In small bowl, mix together 1 teaspoon of salt, brown sugar and chili powder; mix well.
• Rub this mixture into chicken cavity.
• Measure 2/3 cup of orange soda from can; set aside.
• In another bowl, mix remaining salt, brown sugar and chili powder along with 1/4 cup orange marmalade and 2 teaspoons of orange soda for glazing.
• Spray outside of soda can with nonstick cooking spray; place in a 15 x 10 x 1 inch baking ban lined with aluminum foil.
• This step is if you are cooking it in the oven.
• Carefully set chicken cavity over can, pushing until chicken balances in pan.
• Rub skin with oil.
• During last 30 minutes, paste with marmalade sauce.
• When chicken is done,use thick hot pads and tongs to remove chicken from baking pan;let stand for five to ten minutes before removing soda can.
• Don't tilt chicken because beverage is very hot.
• Remove can by twisting; discard.
• For orange sauce, place 1/3 cup marmalade and 2 Tablespoons plus 1 teaspoon orange soda in a microwave safe bowl.
• Microwave for 30 seconds or until warm and bubbly.
• Serve over chicken.
• For grilling, make sure you have at least 8 inch clearance for chicken to stand up.
• Rack should be at lowest position.
• For indirect grilling, you must have a drip pan with a little water placed under the chicken to prevent flare-ups.
• When removing chicken from grill, place a large spatula for grilling under the can for transporting.
• To eliminate this problem, I purchased a beer butt chicken can holder that is specially designed to hold the beer can and help keep the chicken balanced from WalMart.
• It works wonderful.
• To remove chicken from can, let cool and then twist can.