Beer Glazed Citrus Chicken With Orange Arugula Greens Recipe 445

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ORANGE GRILLED BEER-CAN CHICKENS



Orange Grilled Beer-Can Chickens image

Hailed by aficionados as the easiest method to grill whole chickens, this up-to-date recipe adds zesty orange to the classic malty tones of beer, for meat that's incredibly juicy and flavorful.

Provided by Arlene Cummings

Categories     Entree

Time 1h55m

Yield 4

Number Of Ingredients 6

2 whole chickens (about 4 lb each), washed, dried and giblets removed
4 teaspoons olive oil
4 to 6 tablespoons seasoned salt or dry rub of your choice
2 cans (12 oz each) beer
4 cloves garlic
2 oranges, each cut in half and 1 half cut into quarters

Steps:

  • Heat gas or charcoal grill for indirect grilling. Rub chickens with oil. Sprinkle seasoned salt over each chicken and inside cavities.
  • Discard half of beer in each can, leaving remaining half in each can. Place 2 garlic cloves in each can. Place each chicken over top of beer can by holding chicken up and pressing can into cavity. Place 1 quarter of orange in top cavity of each chicken. Insert ovenproof meat thermometer in each chicken so tip of thermometer is in thickest part of inside thigh muscle and does not touch bone.
  • Balance chickens on beer cans; place on grill over indirect medium heat. Cover grill; cook about 1 hour 30 minutes or until thermometers read at least 165°F and legs move easily when lifted or twisted.
  • Place orange halves and remaining quarters, flesh side down, directly on grill; cover and cook 3 to 5 minutes.
  • Remove chickens and oranges from grill; let chickens rest on beer cans 10 to 15 minutes before attempting to remove cans and carve chickens. Before serving, squeeze 2 of the orange halves over tops of chickens; serve others on the side.

Nutrition Facts : ServingSize 1 Serving

BEER GLAZED CITRUS CHICKEN WITH ORANGE ARUGULA GREENS RECIPE - (4.4/5)



Beer Glazed Citrus Chicken with Orange Arugula Greens Recipe - (4.4/5) image

Provided by á-25010

Number Of Ingredients 19

1/2 cup of your favorite beer (I prefer a wheat version)
1/4 cup freshly squeezed orange juice
3 tablespoons orange marmalade
1 teaspoon freshly grated orange zest
2 garlic cloves, minced
2 tablespoons olive oil
1 1/2 pounds boneless chicken thighs (and/or drumsticks)
1 teaspoon salt
1 teaspoon pepper
orange arugula greens
6 cups baby arugula
1/2 red onion, thinly sliced
1 tangerine or orange, segmented
3 tablespoons olive oil
1 tablespoon freshly squeeze orange juice
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons pine nuts, toasted

Steps:

  • Preheat oven to 375 degrees F. Combine 1/4 cup of beer, orange juice, marmalade, zest and garlic in a small saucepan over medium heat. Whisk until the mixture comes to a boil, then reduce the heat to medium-low and simmer until slightly thick, for about 6 to 8 minutes. Heat a large oven-safe skillet (I like cast iron) over medium high heat and add the olive oil. Season the chicken with the salt and pepper and add it to the skillet, searing on both sides until deeply golden, about 2 to 3 minutes per side. After the second side is seared, add the 1/4 cup of beer to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the orange mixture and turn off the heat. Place the chicken in the oven uncovered and bake for 20 minutes. Every 5 minutes, baste the chicken with the glaze in the bottom of the pan. Serve with greens. orange arugula greens Combine arugula, tangerine and onion in a large bowl with a pinch of salt and pepper. Whisk together the oil, juice, vinegar, salt and pepper until combined, then pour half on the greens and toss well to coat. Save the mixture for extra dressing if desired. Sprinkle the pine nuts on the salad and toss once more. Serve immediately with the chicken

ORANGE SHERBET RECIPE - (4.3/5)



Orange Sherbet Recipe - (4.3/5) image

Provided by Late2Serenity

Number Of Ingredients 8

1/3 to 1/2 cup sugar, depending on the sweetness of your oranges
2 cups orange juice, freshly squeezed preferred
1/2 cup frozen orange juice concentrate, thawed or partially thawed
1/4 teaspoon salt
2 tablespoons lemon juice
1 tablespoon vanilla extract, optional
1 1/2 cups milk, whole milk preferred
3 tablespoons Cointreau, Triple Sec, or brandy, optional; for "scoopability"

Steps:

  • Combine everything except the liquor in a bowl, beating until smooth. Chill the mixture in the refrigerator until it's very cold, overnight if possible. Make sure the canister for your ice cream maker is in the freezer, too; at least 24 hours is preferable. Pour the base into your ice cream maker canister, and freeze according to manufacturer's directions. Trasfer the sherbet from the canister to a freezer-safe container. If desired, stir in the liquor of your choice; this will keep the sherbet from becoming rock-hard in the freezer. Freeze until firm, about 4 hours. If you haven't used liquor to keep it soft, remove the sherbet from the freezer about 15 to 20 minutes before you want to serve it, to soften.

CITRUS CHICKEN



Citrus Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 7h45m

Yield 6 to 8 servings

Number Of Ingredients 18

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

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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  • Combine 1/4 cup of beer, orange juice, marmalade, zest and garlic in a small saucepan over medium heat. Whisk until the mixture comes to a boil, then reduce the heat to medium-low and simmer until slightly thick, for about 6 to 8 minutes.
  • Heat a large oven-safe skillet (I like cast iron) over medium high heat and add the olive oil. Season the chicken with the salt and pepper and add it to the skillet, searing on both sides until deeply golden, about 2 to 3 minutes per side. After the second side is seared, add the 1/4 cup of beer to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the orange mixture and turn off the heat.
  • Place the chicken in the oven uncovered and bake for 20 minutes. Every 5 minutes, baste the chicken with the glaze in the bottom of the pan. Serve with greens.


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