Orange Sage Grilled Chicken Recipes

ORANGE-SAGE PORK CHOPS

Steps:

• Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
• Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

ORANGE-SAGE GRILLED CHICKEN

Steps:

• Heat coals or gas grill for direct heat. In 1-quart saucepan, mix marmalade, vinegar, oil and sage. Cook over low heat about 1 minute, stirring occasionally, until well blended. Stir in chives. Reserve 1/3 cup marmalade mixture to serve with chicken.
• Sprinkle chicken with garlic salt and pepper. Cover and grill chicken over medium heat 15 minutes; turn chicken. Cover and grill 20 to 30 minutes longer, turning occasionally and brushing 2 or 3 times with marmalade mixture, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Serve reserved marmalade mixture with chicken.

GRILLED ORANGE CHICKEN

Steps:

• Preheat a grill for medium heat.
• Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.
• Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze. Serve with reserved marmalade glaze.

ROAST TURKEY WITH ORANGE AND SAGE

Steps:

• Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey's skin at the neck and gently use your hand to separate skin from breast meat. Rub about half of the compound butter under the skin, covering the breast meat. Rub the rest of the butter over the skin of the turkey and season with a little more salt and pepper.
• Fold the wings of the turkey under the bird, and tie its legs together with butcher's twine. Pour the wine and orange juice into the roasting pan, scatter the sage leaves over the liquid and carefully slide the pan into the oven.
• Roast for about 2 to 3 hours, basting bird every 30 minutes with drippings. Start checking the bird 1 hour and 45 minutes into cooking, and tent it with foil if skin is turning too dark. Cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.

LEMON SAGE CHICKEN MARINADE

Steps:

• Place garlic in a food processor and process to a puree. Add olive oil, honey, kosher salt, and pepper, processing to combine. Add lemon zest, lemon juice, and sage. Pulse a few times until sage is rough-cut.
• Pour the marinade into a freezer zip-top bag. Add breasts, seal, and toss to coat the pieces. Open the bag, squeeze out all the air so the chicken is covered, then seal again. Refrigerate at least 6 hours or overnight. Let sit at room temperature for 15 minutes before grilling or baking. Discard the used marinade. To Bake: Preheat oven to 400 F. Line a rimmed baking sheet with foil and insert a baking rack. Bake chicken breasts for 40 to 45 minutes or until meat thermometer reaches 170 F in the thickest part of the meat not touching bone. Crisp the skin under the broiler for a few minutes, if needed. Do not overcook or the chicken will be dry.

CHICKEN WITH ORANGE-SAGE SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 3-5 minutes per side, until golden brown.
• In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer.
• Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through.
• Serve chicken breast halves with all of the sauce.

ORANGE BALSAMIC GLAZED CHICKEN

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning.
• When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with the chopped rosemary. Cook about 5 minutes more, until done.
• In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Add the scallions and cook for 2 to 3 minutes until the sauce has thickened and becomes a thin glaze.
• Drizzle sauce over chicken and top each piece with arugula greens.

ORANGE SAUCE SWEET AND SAVORY CHICKEN THIGHS

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until softened.
• Add the orange juice, fresh thyme, fresh rosemary, salt, pepper, soy sauce, and brown sugar. Simmer , stirring frequently, for 5 minutes.
• Divide the sauce in two. Reserve.
• Arrange the chicken thighs in a greased baking dish lined with aluminum foil or parchment paper, skin-side up if you're using thighs with skin.
• Brush the chicken lightly with olive oil and sprinkle with salt and pepper to taste.
• Bake for 20 minutes.
• Liberally brush half of the sauce over the chicken thighs and bake for an additional 15 to 20 minutes, or until cooked through.
• Bring the remaining sauce to a boil and reduce to a syrupy glaze to serve with the chicken.
• Serve hot and enjoy.