Floridian Chicken Recipes

FLORIDA-STYLE CITRUS CHICKEN

Steps:

• In a large skillet cook chicken and garlic in hot butter over medium heat for 8 to 10 minutes or until chicken is no longer pink. Turn chicken once and stir garlic occasionally.
• Meanwhile in small bowl, combine lime peel, lime juice, ginger, and crushed red pepper; set aside.
• Peel orange reserving juice. Cut orange in half lengthwise then cut across in slices. Add any juice to the lime juice mixture. Add the mix to the skillet. Place orange slices on top of the chicken; cover and cook for 1 to 2 minutes or until heated through.
• To serve, spoon any reserved dripping over the chicken. Serve with hot cooked rice and garnish with lime wedges.

GRILLED FLORIDA STYLE CHICKEN

Steps:

• 1. Mix all ingredients.
• 2. Place in a leak-proof Ziploc gallon bag or covered glass dish. Marinate chicken overnight in the refrigerator.
• 3. Grill over hot coals or gas grill turning and brushing chicken with marinade until done. Depending on the size of the chicken it could take about an hour.

FLORIDA KEYS-STYLE CITRUS CHICKEN

Steps:

• Thoroughly wash the chicken; pat dry with paper towels. Set aside.
• Whisk together the citrus juice (marinade) ingredients in a small mixing bowl. Pour a 1/4 cup of this mixture into a large resealable plastic bag, and reserve the remaining. Add the chicken to the bag, seal and refrigerate 4 to 24 hours. Turn occasionally.
• Meanwhile, peel the orange; cut in half lengthwise then cut crosswise into slices. Set the segments aside.
• To a hot heavy-bottom skillet, add the olive oil followed by the butter. (NOTE: The butter should foam, but not turn brown.) Add diced onions to the skillet to sweat. When softened, add the chicken. (NOTE: Discard the citrus juice in the resealable bag.) Cook over medium heat for 4 to 5 minutes on each side, or until the chicken is tender and no longer pink.
• Deglaze the skillet with wine. Pour the reserved citrus juice mixture over the chicken, and top with the orange slices. Cover and simmer for 2 to 3 minutes, or until heated through.
• To serve, divide the chicken into 4 servings; spoon drippings from the skillet over the chicken and top with the chopped chives. If desired, served with cooked rice and garnish with lemon and lime wedges.

FLORIDIAN CHICKEN

Steps:

• Sprinkle chicken with salt and pepper.
• Heat butter and oil in large skillet over medium heat; add chicken.
• Cook until golden, 4 to 5 minutes on each side.
• Add carrots, celery, onion, broth, grapefruit juice, sherry and tarragon to chicken; heat to boiling.
• Reduce heat; cover and cook until chicken is tender, 30 to 40 minutes.
• Place chicken in center of serving platter.
• Arrange vegetables around chicken, keep warm.
• Blend water and cornstarch in small bowl; stir into sauce in skillet.
• Cook stirring until thick, about 2 minutes.
• Add grapefruit to cornstarch mixture; cook until grapefruit is hot.
• Pour the sauce over chicken and vegetables.
• Garnish with mint leaves.

FANCY FLORIDA CHICKEN SALAD

Steps:

• Mix together the cooked bacon, chicken chunks, and hearts of palm round in a large bowl.
• Mix together the mayo, sour cream, milk, lemon juice, and salt in a blender for about 30 seconds.
• Add blue cheese to the dressing and pulse just a few seconds- so there are still some chunks.
• Toss with chicken mixture, cover and chill several hours.
• Set lettuce leaves onto 6 serving plates (about 2 large leaves a plate- or whatever you need to cover the plate attractively).
• Place a mound of the chicken mixture on top of the lettuce.
• Set tomato wedges around the chicken mound in a spiral pattern.
• Garnish with black olives.

FLORIDIAN GRILLED CHICKEN SALAD

Steps:

• Trim the chicken of all fat and, if pieces are thicker than 3/8 of an inch, pound them between sheets of plastic or waxed paper until they are more uniformly even. Combine half of the lime juice with the ground cumin and salt and rub this over the chicken. Preheat the broiler or grill. Start to grill the chicken and cook for about 6 minutes a side or until just cooked through. Combine the avocados with the mangoes, cucumbers and remaining lime juice. Season with salt and pepper. When the chicken is cooked through, remove the pieces to a cutting board to cool slightly and, in a blender or food processor, puree the vegetable oil, cilantro, scallion with white wine vinegar or Verges and season well with salt and pepper. To serve, cut the chicken, across the grain, on a diagonal, into thin slices. Spoon about 1 1/2 cups of mango and avocado mix on each dinner plate. Center the chicken slices over the mango salad and spoon the cilantro vinaigrette over the chicken. Serve at room temperature.