GARLIC AND CITRUS CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
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.
CHICKEN MARINATED IN GARLIC, CHILIES AND CITRUS JUICES
Provided by Bobby Flay
Categories Chicken Garlic Poultry Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk oil, orange and lime juices, ground and canned chilies and garlic in 15x10x2-inch baking dish to blend. Mix in onion. Add chicken halves and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally.
- Prepare barbecue (medium heat). Remove chicken halves from marinade. Sprinkle with salt and pepper. Grill until chicken is cooked through, turning occasionally, about 40 minutes.
- *Ground pasilla and ancho chilies are found in the spice section of some supermarkets. If unavailable, use dried pasilla and ancho chilies, sold in Latin American markets, specialty foods stores and some supermarkets. Seed and stem chilies and finely grind in spice grinder, blender or coffee grinder.
- **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
CHICKEN MARINATED IN GARLIC, CHILIES AND CITRUS JUICES
Bon Appétit July 2000 by Bobby Flay (which is weird, b/c I don't usually like his recipes) Note marination time.
Provided by dicentra
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk oil, orange and lime juices, ground and canned chilies and garlic in 15x10x2-inch baking dish to blend.
- Mix in onion. Add chicken halves and turn to coat.
- Cover and refrigerate at least 4 hours or overnight, turning occasionally.
- Prepare barbecue (medium heat). Remove chicken halves from marinade. Sprinkle with salt and pepper.
- Grill until chicken is cooked through, turning occasionally, about 40 minutes.
- *Ground pasilla and ancho chilies are found in the spice section of some supermarkets. If.
Nutrition Facts : Calories 744.6, Fat 61.9, SaturatedFat 13.7, Cholesterol 160.4, Sodium 152.4, Carbohydrate 7.6, Fiber 0.7, Sugar 3.3, Protein 38.5
CHICKEN THIGHS IN CHILLI MARINADE
Make and share this Chicken Thighs in Chilli Marinade recipe from Food.com.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together 2 tbsp honey, 2 tbsp white wine vinegar, 1 tbsp ketchup, juice of ½ lime, 4 tbsp olive oil and a pinch each of chilli powder and ground cumin.
- Remove 2 tbsp of the marinade then pour the rest over 6 chicken thighs and leave for at least 30 minutes.
- Cook at 400F for 20 -25 minutes.
- Mix chopped cilantro into the reserved marinade and pour over the cooked chicken.
Nutrition Facts : Calories 284.6, Fat 17.9, SaturatedFat 3, Cholesterol 85.9, Sodium 147.6, Carbohydrate 10.9, Fiber 0.6, Sugar 9.7, Protein 20.7
CITRUS CHILI CHICKEN
After trying a delicious grilled corn recipe which featured fresh, high quality chili powder and limes, I was inspired to try making a marinade based on the same for chicken. It was refreshing and delicious - perfect for hot Florida summer nights. I served with Jasmine rice.
Provided by whitebreadtoast
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl (or any container you'd use to marinate) squeeze orange and limes.
- Add garlic, chili powder, paprika and red pepper.
- Slash chicken breasts to allow marinade to seep in .
- Add chicken breasts and marinate in fridge for 3 hours or overnight.
- Grill for 15 minutes or until juices run clear.
- After removing from grill, sprinkle more chili powder on chicken, and squeeze lime juice over if desired.
Nutrition Facts : Calories 341.6, Fat 15, SaturatedFat 4.1, Cholesterol 92.8, Sodium 169, Carbohydrate 23.1, Fiber 6.8, Sugar 10.3, Protein 32.7
CITRUS-GARLIC MARINADE
Make and share this Citrus-Garlic Marinade recipe from Food.com.
Provided by Lvs2Cook
Categories Citrus
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients well.
- Marinate fish for 1 hour in the refrigerator or chicken for 2 hours in the refrigerator.
Nutrition Facts : Calories 390.1, Fat 0.6, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 95.7, Fiber 1.4, Sugar 80.5, Protein 2.8
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