Citrus Chicken Supper Recipes
CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
SLOW COOKER CITRUS CHICKEN
Delicious citrus chicken made in your slow cooker! And easy and delicious family meal.
Provided by Leigh Anne Wilkes
Categories Main Dish
Time 4h10m
Number Of Ingredients 12
Steps:
- Place orange slices in bottom of slow cooker.
- Toss the chicken in flour, lemon zest, salt and pepper.
- Add chicken to slow cooker.
- Combine chili sauce, soy sauce, sugar, ginger and garlic in a bowl.
- Pour over chicken
- Cover and cook on low for about 4 hours.
- Remove chicken from cooker and cover with foil to keep warm
- Pour remaining liquid into a sauce pan.
- Mix together 1/4 C chicken broth or water with 2 tsp cornstarch. Mix until smooth
- Add into sauce in pan and stir over medium heat until thickened.
- Spoon sauce over chicken.
Nutrition Facts : Calories 313 kcal, Carbohydrate 15 g, Protein 19 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 485 mg, Sugar 12 g, ServingSize 1 serving
CITRUS CHICKEN SUPPER
This sweet and flavorful chicken will make your taste buds go wild. Not only is it popping with flavor, but it is super easy to prepare!
Provided by asm7687
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a skillet over medium heat. Cook the chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the chicken cooks, stir the chicken broth, orange marmalade, and ranch dressing mix together in a bowl; pour over the chicken. Add the cornstarch to the liquid in the skillet and stir. Bring the mixture to a low boil, reduce heat to medium-low, place a cover on the skillet, and cook another 10 minutes. Serve over the cooked rice.
Nutrition Facts : Calories 330 calories, Carbohydrate 34.8 g, Cholesterol 71.9 mg, Fat 7.3 g, Fiber 1 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 615.4 mg, Sugar 10.5 g
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CITRUS MARINATED CHICKEN THIGHS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
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- Combine all the marinade ingredients in a medium bowl. Place chicken thighs in a large resealable plastic bag and pour in marinade. Press out as much air as possible, seal and refrigerate at least 2 hours or up to 12 hours.
- Place oven rack in top third of oven and preheat oven to 425F. Remove chicken from bag and on to a foil lined, rimmed baking sheet. Transfer marinade to a small saucepan and stir 1 tsp cornstarch to mixture. Roast chicken until cooked through, about 30 minutes, depending on the size of your chicken thighs.
- When chicken is almost done, bring sauce to a boil in the saucepan, then simmer until slightly reduced and thickened. Spoon over chicken, to serve. Nice with rice and a green vegetable.
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- In a small bowl or measuring cup, combine orange and lime juice, honey, soy sauce, mustard, rosemary, thyme, and a pinch of red pepper flakes. Reserve ½ cup of marinade or about half.
- Preheat oven to 425° and line a large baking sheet with foil. Place Brussels sprouts on tray and toss with oil. Season with salt and pepper and spread into an even layer.
- Meanwhile, pour reserved marinade into a small saucepan over medium heat and bring to a simmer. Continue simmering until reduced by about half. Place cornstarch in a small bowl and carefully pour a couple of tablespoons of sauce over and stir to dissolve cornstarch.
- Brush sauce over thighs and bake again until internal temperature recaches 165°, 10 minutes more.
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- Whisk all marinade ingredients together. Place chicken in a zip-top bag and pour marinade on top. Marinate for at least 3 hours.
- Combine all the butter ingredients in a small bowl and using a fork combine evenly. Cover and refrigerate until ready to use.
CITRUS AND HERB ROASTED CHICKEN | THE SIMPLE SUPPER
From thesimplesupper.com
Estimated Reading Time 5 mins
- Preheat the oven to 500 degrees. Mix the butter, herbs, and spices to create a compound butter mixture.
- Remove giblets from chicken and set aside or freeze to use for stock later. Rinse the chicken and pat it dry with a paper towel.
- Using your fingers or a spatula gently loosen the skin from the meat starting at the back end. Be very careful to not tear the skin. Once you have loosened the skin take half of the butter mixture and work it across the breast under the skin.
- Use the remaining butter mixture and rub it over the body of the chicken covering all of the surface area. Place chicken into cast iron skillet or roasting pan.
LEMON CHICKEN RECIPE | MYRECIPES
From myrecipes.com
5/5 (48)Total Time 30 minsServings 8
- Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
- Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
- Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
- Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.
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- Preheat the oven to 400 degrees. Season the chicken breasts on both sides with salt, pepper and the Italian seasoning.
- Heat the olive oil in a large pan over medium high heat. Add the chicken breasts and cook for 3-5 minutes on each side or until browned.
- In a small bowl, mix together the butter, garlic, chicken broth and lemon juice. Pour the butter mixture over the chicken.
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- Preheat oven to 425°F. Cut chicken breasts in half crosswise and pound each piece with a meat mallet to an even 1-inch thickness. Sprinkle with 1/4 teaspoon each salt and pepper. Place the chicken in a shallow bowl.
- Whisk oil, garlic, 1 teaspoon lemon zest, lemon juice and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Pour half of the mixture over the chicken, turning to coat. Set aside to marinate at room temperature while you prepare the vegetables.
- Meanwhile, place potatoes, Brussels sprouts, onion and the remaining marinade in a 9-by-13-inch baking dish; toss to coat. Spread the vegetables in an even layer. Sprinkle half the butter pieces over the vegetables. Bake until the vegetables start to brown around the edges, about 25 minutes. Remove from oven, stir the vegetables and place the chicken on top of the vegetables. Pour any leftover marinade into the baking dish. Sprinkle the remaining butter on top of the chicken. Bake until the vegetables are tender and the chicken is cooked through, about 20 more minutes. Sprinkle with thyme and the remaining 1 teaspoon lemon zest.
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- Meanwhile, combine salad greens, bell pepper strips, green onions, and 1/3 cup Citrus Vinaigrette, tossing gently to coat. Place on a serving platter.
- Skin and bone chicken; cut diagonally into 1/2-inch-thick slices. Arrange chicken strips on top of salad. Sprinkle with golden raisins and peanuts. Serve immediately with remaining Citrus Vinaigrette.
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