Asian Tangerine Chicken Thighs Recipes

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CHICKEN THIGHS IN ASIAN TANGERINE MARINADE



Chicken Thighs in Asian Tangerine Marinade image

This is something I threw together for dinner when I had a cold and just couldn't get myself to the store, and used what was on hand. Serve with rice and a vegie. Cook time includes marinating time.

Provided by Outta Here

Categories     Asian

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 11

8 chicken thighs
2 tangerines
1/4 cup dry sherry
1/4 cup soy sauce
1/2 teaspoon sesame oil
1/4 cup oyster sauce
2 tablespoons hoisin sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five spice powder
1/2 tablespoon black sesame seed

Steps:

  • Grate zest from tangerines, and squeeze juice into a bowl with zest.
  • Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.
  • Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.
  • Preheat oven to 325°F.
  • Coat an oblong baking dish with non-stick cooking spray.
  • Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.
  • Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.
  • Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
  • Place thighs on plates and spoon sauce over them.

ASIAN GLAZED CHICKEN THIGHS



Asian Glazed Chicken Thighs image

Slightly spicy, but the sweetness tames the heat. Serve with rice.

Provided by Essanaye

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 4

Number Of Ingredients 9

½ cup rice vinegar
5 tablespoons honey
⅓ cup soy sauce (such as Silver Swan®)
¼ cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion

Steps:

  • Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
  • Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g

TANGERINE CHICKEN



Tangerine Chicken image

From Redbook This recipe has been tested by Redbook These Asian-inspired roasted chicken breasts come out tender and juicy thanks to frequent basting with the gingered tangerine sauce.

Provided by Tinat51796

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 tangerines, use for peel and 3/4 cup juice
1/4 cup soy sauce
1/4 cup honey
2 teaspoons minced garlic
2 teaspoons grated fresh gingerroot
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground pepper
2 about 2 3/4 pounds total chicken breast halves

Steps:

  • Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
  • Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
  • Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
  • Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.

ASIAN TANGERINE CHICKEN THIGHS



Asian Tangerine Chicken Thighs image

A citrusy Asian marinade on baked thighs. You could use a cut up chicken also, and sub clementines or 1 large naval orange.

Provided by Mikekey *

Categories     Chicken

Time 3h15m

Number Of Ingredients 11

3 lb chicken thighs (bone-in, skin on), 8 thighs
2 tangerines
1/4 c dry sherry
1/4 c soy sauce, low sodium
1/2 tsp sesame oil
1/4 c oyster sauce
2 Tbsp hoisin sauce
1/2 tsp red pepper flakes
1/2 tsp ground ginger powder
1/2 tsp chinese five spice powder
1/2 Tbsp sesame seeds

Steps:

  • 1. Grate zest from tangerines, and squeeze juice into bowl with zest
  • 2. Mix in remaining ingredients, except chicken and sesame seeds Whisk until well blended
  • 3. Put thighs in a gallon-size zipper type plastic bag Pour marinade over thighs and seal bag. Marinate in refrigerator for 2 hours, turning 2-3 times.
  • 4. Preheat oven to 325F. Coat an oblong baking dish with non-stick cooking spray.
  • 5. Remove thighs from marinade and place, skin side up, in baking dish, Pour marinade over thighs.
  • 6. Bake 40 minutes, or until juices run clear when pierced. Brush thighs a couple of times while baking, with marinade.
  • 7. Sprinkle sesame seeds over thighs and continue baking 5 minutes.
  • 8. Place thighs on plates and spoon some baking juices on them.

ASIAN CHICKEN THIGHS



Asian Chicken Thighs image

The thick, tangy sauce makes this dish one of my favorite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. -Dave Farrington, Midwest City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 15

5 teaspoons olive oil
5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
1/3 cup water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
2 teaspoons cornstarch
2 tablespoons cold water
Sliced green onions
Hot cooked rice, optional

Steps:

  • In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 396mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

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