ORANGE ROASTED CHICKEN THIGHS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat.
- Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.
CHICKEN THIGHS WITH CUMIN, CAYENNE AND CITRUS
Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat also responds brilliantly to the strong equatorial flavors often associated with grilling. The Mexican-inspired treatment here, a quick liquid rub for the thighs, packs plenty of punch, even if you use just a little cayenne. What makes it evoke Mexico is the combination of two characteristic spices, cumin and oregano, with a mixture of orange and lime juices to simulate the sour orange that is used in the Yucatán but is rarely seen in this country.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, weeknight, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
- Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.
- Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 2 grams, TransFat 0 grams
SPICY ROASTED CHICKEN THIGHS
Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken. If you like your chicken skin extra crispy, slip it under the broiler for a few minutes after roasting. And yes, you can make this with chicken breasts, but we recommend the skin-on, bone-in variety, and keep a close eye on the time; they'll take less time to cook.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
- Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
- Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 50 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 14 grams, Sodium 598 milligrams, Sugar 2 grams, TransFat 0 grams
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND POTATOES
Provided by Marlena Spieler
Categories Chicken Olive Potato Roast Low Cal High Fiber Dinner Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
- Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
- Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.
INSTANT POT® MARGARITA CHICKEN THIGHS WITH ORANGE AND LIME SLICES
This Instant Pot® recipe for chicken thighs with orange and lime slices is as close as I can get to Chi-Chi's® Pollo Magnifico. Serve over rice.
Provided by Kimberly D. B. Woodward
Categories 100+ Everyday Cooking Recipes Instant Pot¨ Main Dishes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Place orange and lime slices on the bottom of a multi-functional pressure cooker (such as Instant Pot®). Place chicken slices on top.
- Mix margarita mix, lime juice, orange juice concentrate, lime zest, orange zest, brown sugar, soy sauce, olive oil, chili powder, oregano, cumin, and garlic together in a bowl; pour over everything in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken to a platter. Remove and discard fruit slices. Ladle sauce over chicken.
Nutrition Facts : Calories 526.2 calories, Carbohydrate 18.6 g, Cholesterol 205.1 mg, Fat 23.3 g, Fiber 1.4 g, Protein 57.8 g, SaturatedFat 6.3 g, Sodium 351.7 mg, Sugar 15.4 g
More about "spicy orange lime and cumin roast chicken thighs recipes"
CHICKEN THIGH MARINADE {BEST EVER!} – WELLPLATED.COM
From wellplated.com
4.6/5 (63)Total Time 50 minsCategory Dinner, Main CoursePublished Apr 18, 2022
EASY LIME BAKED CHICKEN THIGHS - TASTE AND TELL
From tasteandtellblog.com
EASY SPICY ORANGE CHICKEN RECIPE - TIDYMOM®
From tidymom.net
JUICY BAKED CHICKEN THIGHS RECIPE (W/ CHICKEN RUB) - THE …
From themediterraneandish.com
SPICY HONEY LIME CHICKEN THIGH RECIPE - SAVING ROOM …
From savingdessert.com
BBQ-SPICED CHICKEN THIGHS WITH TANGY HONEY GLAZE
From onceuponachef.com
CHICKEN THIGHS AND CUMIN AND ORANGE JUICE RECIPES - SUPERCOOK
From supercook.com
BEST SPICY ORANGE LIME AND CUMIN ROAST CHICKEN THIGHS RECIPES
From alicerecipes.com
DIVORCE CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
CUMIN & BLOOD ORANGE ROASTED CHICKEN THIGHS – RUMI SPICE
From rumispice.com
GULAI AYAM (INDONESIAN CHICKEN CURRY) - FOOD & WINE
From foodandwine.com
ORANGE CUMIN ROAST CHICKEN - COOKING MANIAC
From cookingmaniac.com
30 EASY SPICY CHICKEN RECIPES AND IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
SPICY CORIANDER-CUMIN CHICKEN THIGHS - EATINGWELL
From eatingwell.com
SPICY CUMIN CHICKEN THIGHS WITH GREEN BEANS - RED HOUSE SPICE
From redhousespice.com
CUMIN BAKED CHICKEN THIGHS RECIPE - TODD PORTER AND DIANE CU
From foodandwine.com
You'll also love