Citrus Salsa Chicken Oamcdump Chicken Recipes

SMOKY ROASTED CHICKEN AND CITRUS SALSA

Steps:

• Roast the chicken. Preheat the oven to 375 degrees F. Using a sharp knife or kitchen shears, cut along both sides of the backbone and discard it. Flatten the chicken and cut it in half through the breast so you have two halves-each with a leg and breast. Rub all over with some of the smoked olive oil, ensuring it gets in all the crevices. Season all over with salt and pepper.
• Set the chicken in a large roasting pan over two burners and heat over medium-high heat. When the pan is hot, add the chicken halves skin-side down and sear for 4 to 5 minutes. Turn the chicken over, add the potatoes to the pan, and drizzle with more smoked olive oil. Season with salt and pepper. Roast in the oven for 45 minutes, or until an instant-read thermometer inserted in the joint between the thigh and drumstick reads 160 degrees to 165 degrees F. The potatoes should be golden on the outside and tender in the middle. Remove from the oven and allow the chicken to rest for 5 minutes.
• Make the citrus salsa. Use a sharp knife to cut away the rind and pith from each of the citrus fruits. Holding the fruit over a bowl, carefully cut between the membranes to free the segments. Let the juices and segments fall into the bowl. Add about cup extra-virgin olive oil to the bowl and season with salt and pepper. Cut the radishes into very fine matchsticks on a mandoline or with a sharp knife. Fold them into the citrus salsa, and add the chives.
• Serve the roasted chicken with the potatoes and citrus salsa, and garnish with flowering cilantro. Season with fleur de sel.

SPICED CITRUS DUMP CHICKEN

Steps:

• For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
• To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
• For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
• On the grill: cook over medium heat until juices run clear.

LEMON DILL "DUMP" CHICKEN (OAMC)

Steps:

• Combine everything into Ziploc bag.
• To freeze and use later: Freeze. Then thaw to let chicken marinade when ready to use.
• To use now: Let sit 30 min to 1 hour to marinade.
• Grill or bake until chicken is done.

SWEET SALSA DUMP CHICKEN - OAMC

Steps:

• For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
• Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing: Place all ingredients into a 1 Gallon freezer bag.
• Lay flat in freezer.
• To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
• Place the Bag on a refrigerator shelf to thaw.
• Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

GRILLED CHICKEN BREASTS WITH MANDARIN ORANGE SALSA

Steps:

• Heat gas grill.
• In medium bowl, combine all salsa ingredients and mix well.
• Brush oil over both sides of chicken.
• Mix together salt, pepper and cayenne and sprinkle over chicken.
• Place chicken on grill and cook for 10 to 12 minutes or until chicken is done, turning once.
• Place on plates and serve salsa over chicken.

GRILLED CITRUS CHICKEN WITH FRESH SALSA

Steps:

• For the chicken: Mix all the ingredients except the chicken in a large bowl.
• Add the chicken to the mixture and coat evenly.
• Cover the bowl and refrigerate for at least 4 hours or overnight.
• Preheat the grill or broiler.
• Remove the chicken from the marinade and discard the marinade to protect against cross-contamination.
• Sprinkle the chicken with salt and pepper.
• Place the chicken on the grill or under the broiler and cook until the juices run clear, 6 to 8 minutes per side.
• In the meantime, peel, core and chop the avocado.
• Place the avocado in a clean bowl and toss it with the lime juice quickly so that it doesn't discolor.
• Add the tomatoes, onion and cilantro.
• Add the jalapeño peppers and salt to taste.
• Serve the salsa on top of the chicken with the warm tortillas on the side.

JUST-LIKE-THANKSGIVING-CHICKEN (OAMC DUMP)

Steps:

• TO MAKE IN A PAN:
• Place the chicken breasts (still frozen) on the bottom of the pan.
• Layer the apples, sweet potatoes, and onion on top.
• Sprinkle on the nuts and craisins.
• Place one pat of butter on each breast.
• Mix the maple syrup and poultry seasoning together and drizzle on top.
• TO MAKE IN A BAG:
• Put everything except the maple syrup, poultry seasoning, and butter into a ziplock bag.
• Melt the butter and combine with poultry seasoning and maple syrup.
• Put these in a little bowl and freeze separately (in the bag).
• When ready to cook, dump the bag out and then pour the (thawed) syrup butter mix on top.
• To cook: Thaw. Cook covered in a 350 oven for 30-45 minutes. I confess I normally skip the thaw step and put it in the oven.