Citrus Chili Chicken Recipes

TRIPLE CITRUS CHICKEN MARINADE

Steps:

• In a mixing bowl whisk together all ingredients except chicken until well combined.
• Place chicken in a gallon size resealable bag or dish.
• Pour marinade over chicken. Transfer to refrigerator and let rest at least 1 hour and up to 6 hours.
• Preheat a grill over medium-high heat. Remove chicken from marinade and cook on grill until center registers 165 degrees in center of thickest portion, turning once halfway through cooking (reduce grill temperature as needed if chicken is browning too quickly).
• Let chicken rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.

CITRUS CHILI CHICKEN

Steps:

• In a bowl (or any container you'd use to marinate) squeeze orange and limes.
• Add garlic, chili powder, paprika and red pepper.
• Slash chicken breasts to allow marinade to seep in .
• Add chicken breasts and marinate in fridge for 3 hours or overnight.
• Grill for 15 minutes or until juices run clear.
• After removing from grill, sprinkle more chili powder on chicken, and squeeze lime juice over if desired.

CITRUS CHICKEN

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.

CHILE-AND-CITRUS-RUBBED CHICKEN WITH POTATOES

Steps:

• Pat chicken dry with paper towels and season generously inside and out with salt. Tie legs together with kitchen twine. Place on a rimmed baking sheet and let sit 1 hour at room temperature.
• Preheat oven to 425°F. Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and add orange zest, lemon zest, oil, red pepper flakes, and paprika; mix well. Pat chicken dry with paper towels, then rub all over with spiced oil.
• Whisk broth, wine, and tomato paste in a cast-iron skillet or 3-qt. enameled cast-iron baking dish to combine. Place chicken in the center and scatter garlic cloves around. Roast chicken, turning pan halfway through and adding an additional 1/4 cup water if pan looks dry, until chicken is golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 50-60 minutes (temperature will climb to 160°F as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes.
• Meanwhile, strain liquid left in pan through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard anything in sieve. Taste; season sauce with salt if needed. Set aside.
• Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, 25-30 minutes. Drain and transfer potatoes back to pot.
• Cut potatoes into large pieces (or, if you can handle the heat, break up with your hands). Pour reserved sauce over potatoes. Add parsley, season with salt, and gently toss to combine.
• Place chicken on a platter and serve potatoes alongside.

CHILI CITRUS CHICKEN

Steps:

• In small dish, mix the chili powder, cumin, garlic salt, and the cayenne pepper.
• Rub the mixture on each chicken breast half.
• In frypan, place the oil and heat to medium temperature.
• Cook the chicken in pan, turning.
• Cook the chicken until juices are clear when pierced with a fork.
• Remove the chicken and keep warm.
• Combine the juices and jelly in the frying pan.
• Bring to a boil and cook for 2 min or so.
• Spoon sauce over the chicken.

CHICKEN MARINATED IN GARLIC, CHILIES AND CITRUS JUICES

Steps:

• Whisk oil, orange and lime juices, ground and canned chilies and garlic in 15x10x2-inch baking dish to blend. Mix in onion. Add chicken halves and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally.
• Prepare barbecue (medium heat). Remove chicken halves from marinade. Sprinkle with salt and pepper. Grill until chicken is cooked through, turning occasionally, about 40 minutes.
• *Ground pasilla and ancho chilies are found in the spice section of some supermarkets. If unavailable, use dried pasilla and ancho chilies, sold in Latin American markets, specialty foods stores and some supermarkets. Seed and stem chilies and finely grind in spice grinder, blender or coffee grinder.
• **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.