CITRUS CHICKEN RECIPE RECIPES

Name: Citrus Chicken
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 7 h 45 min
Yield: 6 to 8 servings
Ingredients: 4 pounds bone-in chicken thighs; 3/4 cup freshly squeezed orange juice, about 2 oranges; 2 tablespoons grated orange zest; 1 teaspoon salt; 2 teaspoons freshly cracked black pepper; 1 teaspoon chiffonade fresh mint leaves; 1 1/2 tablespoons chiffonade basil leaves; 3 tablespoons white balsamic vinegar; 3 tablespoons minced shallots; 1 tablespoon celery seeds; Glaze, recipe follows; 1 tablespoon olive oil; 1 tablespoon minced shallots; 1 teaspoon minced ginger; 1/2 cup orange marmalade (look for marmalade with small rinds); 1/4 cup sweet chili sauce; 1 tablespoon white balsamic vinegar; 1/4 cup reserved marinade, strained

CITRUS CHICKEN RECIPE | GUY FIERI | FOOD NETWORK

Citrus Chicken Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories main-dish

Total Time 7 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

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.

CITRUS-BRAISED CHICKEN THIGHS RECIPE | MYRECIPES

Citrus-Braised Chicken Thighs Recipe | MyRecipes image

Dishes like these are what Dutch ovens were made for. Just dump all the ingredients inside and let your stove transform chicken thighs into a juicy meal. Braising gives you tender, tasty results and a pan sauce to boot.

Provided by MyRecipes

Total Time 1 hours 30 minutes

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt
Black pepper
8 bone-in, skin-on chicken thighs, trimmed
2 tablespoons olive oil
2 carrots, sliced
1 yellow onion, sliced
3 garlic cloves, minced
1 cup fresh orange juice
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
½ cup green olives, pitted
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Sprinkle salt and pepper over chicken. Cook 4 chicken thighs in 1 Tbsp. hot oil in a large Dutch oven over medium-high heat 6 minutes on each side. Remove chicken; wipe Dutch oven clean. Repeat with remaining 1 Tbsp. oil and 4 chicken thighs. Reserve 1 Tbsp. drippings in Dutch oven.
Reduce heat to medium; add carrots, and cook, stirring occasionally, 2 minutes. Add onions, and cook, stirring occasionally, 5 to 7 minutes or until tender. Add garlic, and cook, stirring occasionally, 1 minute. Stir in orange juice, lemon juice, and cumin. Increase heat to high, and bring to a boil.
Add chicken and olives. Reduce heat to medium-low; cover and simmer 35 to 40 minutes or until meat pulls away from bone. Just before serving, stir in parsley, and add salt and pepper to taste.

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