CITRUS-SAGE CHICKEN
A family favorite. I always use chicken breasts instead of a whole chicken, 4-6 of them is about right. The recipe calls for 2 oranges, but I usually only need one.
Provided by Tarbean
Categories Whole Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Grate 1 Tbs of peel and squeeze 3 Tbs juice from the oranges.
- Grate 1 Tbs of peel and squeeze 3 Tbs juice from the lemons.
- In large bowl, with wire whisk, combine peels, juices, sage, oil, salt, and pepper. Add chicken, turning to coat.
- Cover and chill 2 hours; turning 3-4 times. Do not exceed time or chicken will be mushy.
- Place chicken on grill over medium heat. Cook 20 minute Turn and cook 10-15 min until juices run clear.
- Place in large serving dish and garnish.
Nutrition Facts : Calories 768.8, Fat 53.2, SaturatedFat 14.5, Cholesterol 241.5, Sodium 1001.9, Carbohydrate 11.2, Fiber 3.2, Sugar 5.7, Protein 60.9
CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
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