TRIPLE CITRUS CHICKEN MARINADE
A bright and flavorful chicken marinade made with a trio of fresh citrus! Because why just use one when you can use three? It's made with orange, lemon and lime which is perfect for creating a vibrant grilled chicken marinade! This is easy to make and perfect for summer.
Provided by Jaclyn
Categories Main Course Sauce
Time 1h10m
Number Of Ingredients 15
Steps:
- In a mixing bowl whisk together all ingredients except chicken until well combined.
- Place chicken in a gallon size resealable bag or dish.
- Pour marinade over chicken. Transfer to refrigerator and let rest at least 1 hour and up to 6 hours.
- Preheat a grill over medium-high heat. Remove chicken from marinade and cook on grill until center registers 165 degrees in center of thickest portion, turning once halfway through cooking (reduce grill temperature as needed if chicken is browning too quickly).
- Let chicken rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.
CITRUSADE/CITRUS-ADE
Make and share this Citrusade/Citrus-Ade recipe from Food.com.
Provided by gailanng
Categories Beverages
Time 20m
Yield 1 gallon, 12 serving(s)
Number Of Ingredients 5
Steps:
- Squeeze the juice from each fruit.
- Pour into a gallon container.
- Add water and sugar to juices; mix well.
- Store in refrigerator.
- Serve over ice.
TRIPLE CITRUS-ADE
This refreshing drink made with orange, lime, and lemon will help you keep cool on a hot summer day.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a heatproof bowl, combine sugar with 1/2 cup hot water and stir until sugar dissolves. Add 2 cups cold water and fruit juices. (To store, refrigerate, up to 3 days.) To serve, transfer to a pitcher with ice and top with citrus slices.
REFRESHING CITRUS-ADE
Steps:
- Add the water, lemon juice, grapefruit juice, lime juice and agave to a large pitcher and stir. Serve over ice and garnish with a sprig of mint.
THREE-CITRUS MARMALADE
This recipe was developed by pastry chef Kim Boyce. Try it as a filling for her Marmalade Barley Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Put a small plate into the freezer for testing the jam later. Scrub and dry the citrus. With a vegetable peeler, strip the zest (the outermost layer of the rind) from 1 orange, 2 blood oranges, and 2 Meyer lemons. Slice the strips into thin matchsticks about 1/16th inch in width. Add the strips to a small pot and cover with cold water. Over high heat, bring the pot to a boil and boil for 30 seconds. Drain the strips, rinse with cold water, and set aside.
- Cut both ends of each fruit. Using the side of your knife, remove the white pith and peel of each fruit. Discard the peels. Cut the fruit into quarters, removing any seeds or hard, pithy centers. Chop each fruit into roughly 1-to-2-inch pieces, saving all of the juice that drips onto the cutting board.
- Measure the fruit and any remaining juice (you should have about 6 cups.) Transfer to a medium heavy-bottomed pot. Add 6 cups water to the pot with the fruit and bring the mixture to a boil over high heat.
- When the mixture comes to a boil, lower the heat to medium. Cook fruit syrup, uncovered, for 1 hour, or until it has reduced by half. Periodically skim off white foam that accumulates at the top, and stir occasionally.
- Add the blanched zest and the sugar to the pot. Stir to combine, increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium, and cook, about 10 minutes. The mixture should be at a bubbling simmer. After 10 minutes begin to stir the marmalade constantly. Cook for about 20 minutes more.
- The marmalade is ready when it is thick enough that a spoon leaves a trail at the bottom of the pan.
- Remove the plate from the freezer. Test the marmalade by placing a spoonful of it on the plate. It should thicken promptly. Prepare an ice water bath.
- Carefully pour marmalade into a medium bowl, scraping any bits with a spatula. Set the bowl into an ice water bath. Let cool slightly, stirring, about 5 minutes. Cover surface with plastic wrap and let cool completely. Store in airtight containers in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 64 g, Fiber 1 g
CITRUS LEMONADE
So simple, so refreshing. What more do you need?
Provided by Valerie Kelly
Categories Drinks Recipes Lemonade Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Pour the sugar, lemon juice, lime juice, and orange juice into a gallon-sized container; stir until the sugar has dissolved. Serve over ice with a slice of lime if desired.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 30.2 g, Fat 0.2 g, Fiber 3.9 g, Protein 1.2 g, Sodium 8.8 mg, Sugar 22.4 g
CITRUS-ADES
These drinks are great served simply over ice. But to tap into their full potential, use them as bases for new concoctions. See our serving suggestions below.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 1h5m
Yield Makes 2 1/2 to 4 cups
Number Of Ingredients 7
Steps:
- Combine 4 cups water with "ade" ingredients in a pitcher; stir to combine. Refrigerate for at least 1 hour. Divide among ice-filled glasses.
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