Chicken Breasts With Spicy Agave Orange Glaze Recipes

HONEY ORANGE GLAZED CHICKEN

Steps:

• In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, and cumin. Bring to a boil, reduce heat and let simmer for 35-45 minutes or until sauce has reduced to one cup.
• In a medium saucepan add olive oil and heat to medium high heat. Salt and Pepper the chicken thighs and cook until 165 degrees in center and no longer pink. Drizzle the glaze on top and allow to simmer for 1-2 minutes making sure the chicken is coated well in the glaze. Serve immediately.

GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE

Steps:

• Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
• Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
• Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

BAKED ORANGE-GLAZED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN BREASTS WITH SPICY HONEY ORANGE GLAZE

Steps:

• In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
• Rinse chicken with cold water and pat dry. Season lightly with salt.
• In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
• Turn chicken, cook another 4 minutes until just cooked through.
• Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
• Serve chicken breasts with honey-orange glaze spooned over the top.

ROASTED CHICKEN WITH ORANGE GLAZE

Steps:

• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.

CHICKEN BREAST WITH A SPICY ORANGE GLAZE

Steps:

• 1. Prep. Zest the orange. You will need 1 tbsp. Roll orange on the counter while pressing it down firmly. This will release the juice. Now cut and squeeze juice out. You will need 1/2 cup juice. (If you have small oranges you will need two.) Strain juice to remove pulp and seeds. Mince garlic clove.
• 2. Orange Reduction In a small pot boil 1/2 cup orange juice on med. high heat till it reduces to 2 tablespoons. Turn off heat.
• 3. Glaze Mixture In a small bowl combine agave nectar, o.j. reduction, 1/4 tsp. salt, crushed red pepper, orange zest, and minced garlic. Stir well and set aside.
• 4. Chicken Pat chicken breast dry. Lightly salt chicken. In large skillet add butter and oil. On med. high heat till butter is melted then add chicken breast. Cook 2-3 minutes per side.
• 5. Finish Pour orange glaze mixture over the chicken then turn chicken to coat good. Cook for 4-5 minutes, turning often. Plate chicken then pour glaze over the top. Garnish with twisted orange slice. *optional

CHICKEN BREASTS WITH SPICY HONEY ORANGE GLAZE

Steps:

• Combine the honey, orange juice concentrate, orange zest, garlic, salt, and crushed red pepper flakes in a small bowl and mix well. Set aside. Season the chicken with salt as desired. Heat the butter and oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 4 minutes. Turn the chicken over and cook for 4-6 more minutes, or until it is cooked through (time will depend on thickness of the chicken breasts). Pour the reserved honey mixture over the chicken and cook for 2 minutes, turning to coat the chicken in the glaze several times. Place the chicken breasts on individual dinner plates and drizzle with the glaze. Serve immediately.

CHICKEN BREASTS WITH ORANGE GLAZE FOR TWO

Steps:

• Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
• While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
• Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
• To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.

HONEY ORANGE GLAZED CHICKEN

Steps:

• Mix all ingredients for the orange honey glaze in a small bowl. Reserve half in a small bowl to serve with the chicken. Use the rest to baste while the chicken cooks.
• Preheat the oven to 375 degrees F.
• Line a half sheet pan with aluminum foil. Place the chicken breasts with the bone-side down on the half sheet pan. Brush with the melted butter, sprinkle with paprika, onion, garlic powder, salt, and black pepper. Brush with a little orange honey glaze. Insert a digital thermometer so you can check the internal temperature.
• Cook for 30 minutes, then continue to baste with orange honey glaze every 10 minutes until the chicken is done. Allow the chicken to rest for 10 minutes before slicing. Serve with the reserved orange honey glaze. Sprinkle with fresh rosemary and thyme before serving.

CHICKEN BREASTS WITH SPICY AGAVE-ORANGE GLAZE

Steps:

• In small bowl, combine agave with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken cook another 4 minutes until just cooked through. Pour agave mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with agave-orange glaze spooned over the top.