Lemon Glazed Chicken VBC | Lime sauce chicken | Lemon butter chicken | Upcoming recipe lemon chcken
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Lemon chicken recipe in village boys cooking show
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Glazed Lime Apricot Chicken Breasts - Easy Chicken Recipes
Glazed Lime Apricot Chicken Breasts - Easy Chicken Recipes
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Twitter: North American
Servings: 4 servings
Calories: 383 kcal
Author: Barry C. Parsons
#Ingredients:
4 cooked chicken breasts; grilled baked or pan fried
For the Apricot-Lime Glaze
3 tbsp olive oil
2 cloves minced garlic
2/3 cup apricot preserves
3 tbsp honey
juice of one lime
3 tbsp apple cider vinegar
pinch seas salt
1/2 tsp black pepper
1/2 tsp Chinese five spice powder
1 teaspoon chili paste
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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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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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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Guy Fieri Makes His Citrus Chicken Recipe | Guy's Big Bite | Food Network
BETTER THAN TAKEOUT - Lemon Chicken Recipe
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As one of the popular take-out dishes, crispy lemon chicken is breaded, then fried, and coated with a glossy sauce; it tastes lemony, savory, and tangy. Usually, restaurants will deep fry the chicken. However, cooking it at home, you can try shallow fry with less oil and use my trick to get the same crispy result.
INGREDIENTS
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken thigh
1 tbsp of minced garlic
1 tsp of ginger
black pepper to taste (Amazon Link -
1.5 tsp of soy sauce (Amazon Link -
1.5 tsp of Chinese cooking wine
For the sauce
2 tbsp of Honey (Amazon Link -
4 tbsp of brown sugar (Amazon Link -
3.5 tbsp of soy sauce (Amazon Link -
2 tbsp of sambal chili sauce (Amazon Link -
3 tbsp of water + 1 tbsp of cornstarch
3.5 tbsp of lemon juice
1 tbsp of Lemon zest
Others:
2/3 cup of cornstarch (Amazon Link -
2/3 cup of all-purpose flour (Amazon Link -
1 egg
1 cup of oil to shallow fry
Diced scallion as garnish
INSTRUCTIONS
Cut the boneless chicken breast or thigh into big strips, then slice into bite-size pieces.
Marinate the chicken with minced garlic, minced ginger, soy sauce, and black pepper to taste. Mix thoroughly and rest it for 20 minutes.
While waiting, combine the sauce ingredients in a bowl and mix well. This sauce is versatile; it works great with other proteins such as shrimp, pork, and beef.
Tip No 1 for meal prepping: This amount is enough to pair with 1 lb of meat. You can make multiple batches and keep them in the freezer for up to six months. The sauce will not solidify in the freezer due to the high sugar and salt content, so you can use it anytime without defrosting.
The next step is to bread the chicken. Combine 2/3 cups of cornstarch and 2/3 cups of all-purpose in a large zip lock bag, then shake well. Cornstarch is the key to making the chicken crispy. The breading will come out doughy if you use 100% all-purpose flour.
Add the marinated chicken into the bag and shake until well-coated. Use a sieve to get rid of the excess flour and transfer the chicken into a bowl.
Crack one egg into the chicken and mix thoroughly. Put the chicken back into the bag and shake to coat it twice because a thicker breading will protect the breast meat from drying out.
Use a sieve to get rid of the excess flour again. Let the chicken rest on the side for 15 minutes so the flour can have enough time to bond together, and it will fall off less during the frying.
Meanwhile, heat 2/3 cups of oil to 400 F. Shallow frying uses less oil than deep-frying. Since the food is only partly submerged, it must be flipped over partway through the cooking process. The bigger the item is, the lower the frying temperature should be. These chicken bites are small, so we start with 400 F.
Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until both sides are golden brown. Before you fry the second batch, remove the flour crumbs from the oil using a fine sieve.
Tip No.2 for meal prepping - freeze the chicken after frying for 5-6 months. Whenever you want to eat them again, heat them in an air fryer (400 F for 8-10 minutes), or an oven ( 450 F for 12-14 minutes). Then coat it with the sauce, and you have your quick delicious dinner ready.
Remove the chicken to the side and pour out most of the oil from the wok. Then pour in the sauce and stir over medium heat for a few minutes or until it thickens.
Introduce the chicken to the wok with 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated with the sauce, and serve with white rice. Make sure everybody is ready to eat and do the last step to combine the chicken with the sauce. The longer you let it sit before serving, the less crispy it will be.
CILANTRO LIME CHICKEN | easy & flavorful chicken thigh recipe
Cilantro lime chicken is packed with bold flavors and makes for a quick and easy weeknight dinner! Just a handful of ingredients - lime, cilantro, garlic, cumin, chili powder and honey - turn humble chicken thighs (or breasts) into an amazingly delicious and easy main course.
Serve this chicken recipe with a variety of side dishes, like Mexican rice, cilantro lime rice, steamed vegetables, and more. You can find many option on my website below. Hope you love this tasty chicken thighs recipe as much as I do!
???? Printable Cilantro Lime Chicken Recipe:
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Thai Glazed Chicken | Delish
Get the full recipe from Delish:
INGREDIENTS
FOR THE MARINADE
1/2 c. sweet chili sauce
3 tbsp. low-sodium soy sauce
Juice of 1 lime
1 tbsp. honey
2 tsp. freshly grated ginger
2 cloves garlic, minced
1 tbsp. sriracha
FOR THE CHICKEN
4 bone-in skin-on chicken thighs
2 tsp. vegetable oil
2 green onions, thinly sliced
Chopped peanuts, for garnish
Cooked rice, for serving
Lime wedges, for serving
DIRECTIONS
1. Preheat oven to 425º. In a large bowl, whisk together all ingredients for the marinade. Add chicken thighs and toss until coated. Let marinate 20 minutes.
2. In a large ovenproof skillet, heat vegetable oil. Add thighs and sear until charred, 2 to 3 minutes per side. Transfer to oven and bake until chicken is no longer pink, 15 minutes.
3. Garnish chicken with green onions and peanuts and serve with rice and limes.
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