How To make Grilled Chicken a L'Orange
***MARINADE*** 1 medium orange
zest of
1 medium orange :
(about 1/3 c.) ,
juice of 1 teaspoon dry mustard
tiny pinch of cumin :
optional 2 tablespoons red wine vinegar
1/3 cup olive oil
4 boneless skinless chicken breast halves
***SAUCE*** 2 tablespoons butter
2 tablespoons flour
1 1/2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon dry mustard
2 tablespoons red wine vinegar
1 1/2 cups orange juice
In a 9x13 dish make the marinade by combining the zest, juice, mustard, cumin, if using, and vinegar. Spread out a sheet of plastic wrap about 2 feet long and place chicken breasts on it. Spread another sheet of plastic wrap over the chicken breasts. With flat side of a mallet, pound the chicken to an even 1/2- inch thickness. Remove plastic wrap and place chicken in marinade. Cover and allow to marinate 30 min. to 1 hour. When you are ready to cook the chicken, preheat the grill. Then prepare the sauce. In a wide skillet, melt the butter over low heat and stir in the flour. Cook this roux over low heat for a minute or two, until it bubbles. Add the sugar, cinnamon, mustard, and vinegar and stir until well combined. Whisk in the orange juice, bring the heat up to medium, and stir until thickened. Lower the heat and cover the pan to keep the sauce hot while you grill the chicken. Grill the chicken just until cooked through, 3 to 5 minutes per side. Do not overcook the chicken. When serving, place the grilled chicken on a heated platter, pour some of the sauce over it, and pass the rest of the sauce. Serves 4.
How To make Grilled Chicken a L'Orange's Videos
Garlic, Fennel and Orange Grilled Chicken Thighs
Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Enjoy!
ORANGE #CHICKEN/Poulet à l'orange/دجاج بالبرتقال
Yummy Recipe.
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Guy Fieri Makes His Citrus Chicken Recipe | Guy's Big Bite | Food Network
Guy's Citrus Chicken not only marinates in orange juice, but is also glazed with an orange marmalade sauce!
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Citrus Chicken
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 7 hr 45 min
Prep: 15 min
Inactive: 6 hr
Cook: 1 hr 30 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
Glaze:
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
Directions
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.
Glaze:
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.
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6 EASY CHICKEN MARINADES | amazing chicken breast recipe + freezer friendly meal prep
Using a chicken marinade is one of the best ways to give your chicken breast recipe some big flavor and maximum juiciness. From a bright Greek lemon marinade, to punchy honey mustard, and everything in between - here's everything you need to know about making (and using) the best chicken marinades!
While I'm all for dry rubs for a savory top coat, chicken marinades have their own benefits. They're great for locking in your favorite flavors, tenderizing the meat, and keeping it ultra juicy as it cooks. That's especially important for when you're cooking up chicken breasts - because we all know how easily they can dry out.
In addition to chicken breasts, these marinades can be used for chicken thighs (my favorite), or even chicken drumsticks, depending on what type of meal prep you've got going for the week. So if you need some fresh dinner ideas (aka chicken recipes for dinner), watch the video and head to the blog post below for more sides and pairing options.
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► TIMESTAMPS:
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00:38 How much chicken to marinate
00:48 How to make greek lemon chicken marinade
02:22 How to make cilantro lime chicken marinade
03:18 How to make honey mustard chicken marinade
04:15 How to make teriyaki chicken marinade
05:08 How to make fajita chicken marinade
05:51 How to make Italian chicken marinade
06:43 How to label Stasher Bags with markers for meal prep
07:59 How to bake (or grill) chicken after it's marinated
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09:12 Taste test
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Beth's Orange Chicken Recipe
Learn how to make my homemade Orange Chicken Recipe the perfect weeknight dinner idea!
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BETH’S ORANGE CHICKEN RECIPE
Serves 4-6
INGREDIENTS:
2lbs (900g) Chicken Tenders
1/3 cup (35 g) cornstarch
1 tbsp (15 ml) vegetable oil
For the sauce:
1/3 cup (80 ml) low-sodium soy sauce
1 tbsp (15 ml) honey or 1 tbsp (15 ml) of Orange marmalade
1 tsp (5 ml) Sambal Chili Paste
1 tsp (5 ml) rice wine vinegar
1 1⁄2 tsp (7.5 ml) orange zest
1⁄4 cup (60 ml) orange juice
2 cloves garlic, minced
1 tsp (5 ml) ginger, minced
1 tsp (5 ml) toasted sesame oil
1 tbsp (15 ml) cornstarch
1 tbsp (15 ml) water
Garnish:
1 Scallion, sliced on the diagonal
Sesame seeds
Sliced mandarin orange wheel
METHOD:
Slice chicken into bite sized pieces and toss in the corn starch.
Then prepare the sauce. In a small bowl combine all ingredients and stir.
Then in a wok or large pan heat the oil until shimmering. Place in chicken in batches browning on all sides, and cooking through.
Add sauce over chicken and simmer until sauce thickens.
Transfer to a serving platter. Sprinkle with sesame seeds, scallions and garnish with a sliced mandarin orange wheel.
Serve with white rice and enjoy!
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