SUNNY'S CITRUS CAN CHICKEN
Steps:
- Make the glaze: Combine the honey, Worcestershire sauce, lemon zest, lemon juice, thyme, 4 ounces of the malt beverage, a pinch of salt and way more pepper than normal in a saucepan on medium heat. Cook until slightly reduced and glaze-worthy, about 5 minutes.
- Prepare the chicken: Pat the chicken dry all around, then pat it dry again. Rub with the oil all over and sprinkle with salt and pepper. Place the chicken over the can, through the back end with the neck up. Place in a small pan.
- Grill and glaze the chicken. Heat a grill for cooking with indirect heat to 325 degrees F.
- Place the pan over the side of the grill with indirect heat and cook, brushing the chicken with the glaze every 20 minutes, until the internal temperature is around 155 degrees F, about 1 hour, 15 minutes. Remove and slightly tent with aluminum foil to rest and let the temperature rise to 165 degrees F, about 15 minutes. Carve and serve.
CITRUS CHICKEN
"I adapted this recipe from a cookbook, and it's one of my husband's favorites," says Wendy Anderson of Santa Rosa, California. "It's proof that a light recipe can still be big on flavor."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside. , In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.
Nutrition Facts : Calories 305 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 979mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein.
CITRUS SPRING CHICKEN
From an old Chatelaine magazine. Prep time assumes you purchased chicken halves and don't need to cut it yourself.
Provided by Dreamer in Ontario
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 475F
- In a 9x13-inch baking dish or roasting pan (should hold 2 flattened chicken halves snughly), stir wine with lemon and lime juices, garlic, rosemary and salt.
- If chicken hasn't been split, use kitchen scissors or shears to cut backbone out of chicken and discard.
- Cut off and discard any excess fat or skin.
- Slice chicken in half between breasts.
- Place, skin-side up, on a flat surface.
- Flatten the chicken as much as you can by pressing down on the breast bone with both hands or smash it with a heavy frying pan.
- Rinse with cold water, pat dry with paper towels and place chicken, skin-side down, in dish and spoon some of wine mixture overtop.
- Lay a large piece of foil over dish, then place soething heavy such as a cast iron ovenproof pan, cast-iron frying pan or a foil-wrapped brick on top of chicken to help keep it flat.
- Roast in centre of 475F oven 30 minutes.
- Remove heavy pan or brick and foil.
- Remove chicken from oven, turn chicken over and spoon pan juices overtop.
- Return to oven and roast, uncovered and basting occasionally with pan juices, until chicken is firm when pressed and temperature of the thickest part of meat reaches 170F (15 to 20 more minutes.
- Remove chicken to a cutting board, slice into serving-size portions and place on dinner plates.
- Spoon pan juices overtop.
Nutrition Facts : Calories 617, Fat 40.8, SaturatedFat 11.7, Cholesterol 187.2, Sodium 760, Carbohydrate 5.6, Fiber 0.5, Sugar 1.2, Protein 44.3
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.
SOUTHWEST CITRUS CHICKEN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cilantro, sweet red onion, chicken and citrus dressing are great with our Spring Mix.
- Make the Salad:
- Place salad greens, cilantro, yellow pepper, & onion into a large salad bowl.
- Drizzle desired amount of dressing over salad & toss.
- Serve onto 4 individual dishes.
- Arrange chicken strips on top of each salad & serve.
CITRUS CHICKEN
This take on the humble chicken breast yields a dish that is at once crisp and moist, tangy and sweet. You can use bone-in chicken breasts, but you'll need to adjust your cooking time by a few minutes.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
- Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
- Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
- With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
- Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 649 milligrams, Sugar 8 grams, TransFat 0 grams
CITRUS CHICKEN
Make and share this Citrus Chicken recipe from Food.com.
Provided by CoffeeMom
Categories Chicken Breast
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken; pat dry.
- Sprinkle with salt and pepper.
- Place chicken in plastic bag set in shallow dish.
- For marinade, combine lemon, lime, and orange juices, oil, sugar and oregano in small bowl.
- Pour over chicken; seal bag.
- Marinate in refrigerator 4 to 24 hours, turning occasionally.
- Drain chicken, reserving marinade.
- Grill chicken on rack of uncovered grill directly over medium coals 12 to 15 minutes or until tender and no longer pink inside, turning once and brushing occasionally with marinade during first half of cooking.
- Or, broil on unheated rack of broiler pan 4 to 5 inches from heat 12 to 15 minutes, turning once and brushing occasionally with marinade during first half of cooking.
- Discard any remaining marinade.
Nutrition Facts : Calories 167.7, Fat 10.2, SaturatedFat 2.4, Cholesterol 46.4, Sodium 46.1, Carbohydrate 3.6, Fiber 0.1, Sugar 2.2, Protein 15.3
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