Baked Spicy Citrus Chicken Recipes

CITRUS CHICKEN

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.

"NO WORK" CITRUS AND HERB BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• In a bowl, whisk together honey, mustard, and orange juice.
• Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
• Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place citrus slices and sprigs of fresh herbs in the dish (tucked among the chicken).
• Bake for 30-40 minutes, or until meat thermometer reads 165 degrees F. Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!

GARLIC AND CITRUS CHICKEN

Steps:

• Position the rack in the center of the oven and preheat to 400 degrees F.
• Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
• Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
• Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

SPICY CITRUS CHICKEN MARINADE

Steps:

• Combine all ingredients to make a marinade and mix well.
• Add chicken and marinate in the refrigerator for two hours.
• Grill over medium heat for approximately 10 minutes per side or until fully cooked.

SPICY BAKED CHICKEN BREASTS

Steps:

• Sauce:
• Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.
• Add the remaining sauce ingredients and bring to the boil.
• Reduce the heat to low and simmer, stirring occasionally for 8 minutes.
• Preheat oven to 220c.
• Line a baking tray with foil and spray it with cooking spray.
• Place the chicken on prepared baking tray, skin side down. Brush with half the sauce.
• Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.
• Serve at once.

SPICY CITRUS CHICKEN

Steps:

• Place ingredients in a zip top bag and refrigerate for 4-6 hours.
• Heat grill and cook meat; brush with marinate while cooking.
• Bring marinade to a boil. Thicken slightly and serve with the meat.

BAKED SPICY CITRUS CHICKEN

Steps:

• Heat oven to 400°F.
• Mix dressing, juice concentrate and chili powder in shallow dish.
• Dip chicken in dressing mixture, turning to evenly coat both sides. Place in single layer in foil-lined shallow baking pan. Discard dressing mixture.
• Bake 18 to 20 min. or until chicken is done (165°F); sprinkle with onions and nuts.

SPICY LEMON CHICKEN

Steps:

• In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.