Spicy Orange Sriracha Bbq Chicken Recipes
SPICY ORANGE SRIRACHA BBQ CHICKEN
Do it outside or in the oven!
Provided by Judith Hannemann
Categories Dinner Main Main Course
Number Of Ingredients 5
Steps:
- For oven method: Preheat oven to 375F/190C. Line a large baking sheet with foil or non-stick parchment.
- Place marmalade in a small microwave-safe bowl. Microwave on high 30 seconds or until marmalade is melted and can drizzle from a spoon. Mix in remaining sauce ingredients Reserve about 1 cup of the sauce for dipping/basting.
- Lightly oil chicken parts. If you are doing this on an outside grill, grill the parts over direct heat for about 4 minutes in order to get grill marks. You may do this on a stovetop grill pan as well.
- If you do the chicken in the oven, Brown in a large skillet.
- Please note the above steps for browning/grill marks are not necessary-they are done for appearance sake.
- For oven: Coat chicken with sauce and place on prepared sheet. Bake for 30-40 minutes or until temperature registers 165F/75C. For extra caramelization, pop under the broiler for a few minutes.
- Outdoor grill method: Coat chicken with sauce. Cook chicken over indirect heat (place on unlit side of the grill) until internal temp is 165F/75C. Depending on the grill temp and chicken part size, this should take a minimum of 30 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 550 kcal, Carbohydrate 53 g, Protein 31 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 122 mg, Sodium 331 mg, Fiber 1 g, Sugar 48 g
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
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