Zesty Sangria Chicken Recipes

SANGRIA CHICKEN

Steps:

• Preheat oven to 450°F with rack in middle.
• Toss chicken with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Arrange chicken, skin side up, in a 4-sided sheet pan and roast until pale golden, about 20 minutes. Pour off juices.
• Meanwhile, briskly simmer wine and marmalade in a 12-inch heavy skillet, stirring occasionally, until reduced to about 1 cup, about 20 minutes. Remove from heat and stir in lemon juice to taste.
• Coat chicken with about 3/4 cup glaze and scatter grapes around it. Roast 10 minutes more. Coat with remaining glaze and roast until chicken is just cooked through, about 10 minutes more.

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Steps:

• For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
• Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
• Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
• Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
• While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
• Carve the chicken and serve with the sauce and lime wedges on the side.

SANGRIA CHICKEN

Steps:

• Combine all ingredients in a large freezer bag, smoosh around to combine.
• Gently squeeze out as much air as possible. Air is the enemy in the freezer!
• Print recipe and place large baggie and recipe into a 2nd large freezer bag and freeze.
• To cook; thaw completely.
• Heat oven to 375 degrees.
• Lightly grease the rack in shallow pan with oil.
• Remove chicken from marinade and place on the rack.
• Reserve marinade. Bake chicken, uncovered, for 35 to 45 minutes, brushing with marinade every 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Discard any remaining marinade.

ZESTY SANGRIA CHICKEN

Steps:

• Prepare Sangria Salsa. Mix grape juice, mustard and pepper in rectangular microwavable dish, 11x7x1 1/2 inches. Add chicken turn to coat with marinade. Cover and refrigerate at least 2 hours but no longer than 24 hours, turning chicken occasionally. Arrange chicken, thickest parts to outside edges, in dish. Cover with plastic wrap, folding back one corner to vent. Microwave on High 10 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until edges of chicken begin to cook. Remove chicken from marinade reserve marinade. Heat coals or gas grill. Cover and grill chicken, skin sides up, 4 to 6 inches from medium heat 15 to 20 minutes, brushing with marinade and turning occasionally, until juice is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve with salsa.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ZESTY CHICKEN

Steps:

• In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.