↞ recipe box start page
Category: Poultry I
Prep Time: Cook Time: Total Time:
1/4 cup orange marmalade
1/4 cup orange juice
2 tbsp soy sauce
1 tsp fresh ginger root, grated
1 1/2 tsp Dijon mustard
1 garlic clove, minced
3 1/2 lbs skinless chicken thighs
1 cup lightly crushed corn flakes
4 peaches, chopped
1/2 cup orange marmalade
1/2 cup green onions, thinly sliced
2 tbsp cider vinegar
1 tsp fresh ginger root, grated
In small bowl, combine first 6 ingredients to make orange-ginger marinade. Place chicken in zip-top plastic bag. Pour marinade over chicken; close bag securely, turning to coat well. Refrigerate 2 hours.
Remove chicken from marinade and roll in corn flakes. Pat extra corn flakes on if necessary to make a solid coating. Place chicken in lightly oiled disposable aluminum foil pan; cover loosely with foil. Cook on covered grill over medium, direct heat 30 to 40 minutes or until cooked through. Uncover last 10 minutes. Serves 6
Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar and ginger root (last 5 ingredients) in medium bowl. Refrigerate until ready to use. Makes 2 1/2 cups.
Serve chicken hot or cold with tangy peach salsa.
Note: If fresh ginger is unavailable, use 1/4 tsp dried for the 1 tsp fresh.
NOTE: Chicken can be baked in the oven at 350 for 30 to 40 minutes.
view more member recipes
CRUSTY CHICKEN
Category: Poultry I
Prep Time: Cook Time: Total Time:
1/4 cup orange marmalade
1/4 cup orange juice
2 tbsp soy sauce
1 tsp fresh ginger root, grated
1 1/2 tsp Dijon mustard
1 garlic clove, minced
3 1/2 lbs skinless chicken thighs
1 cup lightly crushed corn flakes
4 peaches, chopped
1/2 cup orange marmalade
1/2 cup green onions, thinly sliced
2 tbsp cider vinegar
1 tsp fresh ginger root, grated
In small bowl, combine first 6 ingredients to make orange-ginger marinade. Place chicken in zip-top plastic bag. Pour marinade over chicken; close bag securely, turning to coat well. Refrigerate 2 hours.
Remove chicken from marinade and roll in corn flakes. Pat extra corn flakes on if necessary to make a solid coating. Place chicken in lightly oiled disposable aluminum foil pan; cover loosely with foil. Cook on covered grill over medium, direct heat 30 to 40 minutes or until cooked through. Uncover last 10 minutes. Serves 6
Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar and ginger root (last 5 ingredients) in medium bowl. Refrigerate until ready to use. Makes 2 1/2 cups.
Serve chicken hot or cold with tangy peach salsa.
Note: If fresh ginger is unavailable, use 1/4 tsp dried for the 1 tsp fresh.
NOTE: Chicken can be baked in the oven at 350 for 30 to 40 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Crusty Chicken With Crumbs
by sgre52160
1 chicken, 2-3 lbs., cut into serving pieces 1 tsp kosher salt Freshly ground black pepper 1 egg, well beaten 2 cups breadcrumbs 2 tbsp melted butter 2 tbsp flour 1-1/2 cups chicken stock
by sgre52160
1 chicken, 2-3 lbs., cut into serving pieces 1 tsp kosher salt Freshly ground black pepper 1 egg, well beaten 2 cups breadcrumbs 2 tbsp melted butter 2 tbsp flour 1-1/2 cups chicken stock
Baked Crusty Chicken
by sgre52160
Breading 1/2 cup dried bread crumbs 1/2 cup flour 1 tbsp chopped parsley 1 tsp dried basil 1/2 tsp salt and paprika 1/4 tsp pepper Juice of 1 lemon 2 tbsp butter, melted and vegetable oil 1
by sgre52160
Breading 1/2 cup dried bread crumbs 1/2 cup flour 1 tbsp chopped parsley 1 tsp dried basil 1/2 tsp salt and paprika 1/4 tsp pepper Juice of 1 lemon 2 tbsp butter, melted and vegetable oil 1
Crusty Baked Chicken
by charlene8819
Serves 6 Complete in 1 hour 13 minutes 1/2 cup dry plain bread crumbs 1/2 cup all purpose flour 1 Tbsp chopped fresh parsley 1 tstp dried basil 1/2 tsp salt 1/2 tsp paprika 1/4 tsp black pep
by charlene8819
Serves 6 Complete in 1 hour 13 minutes 1/2 cup dry plain bread crumbs 1/2 cup all purpose flour 1 Tbsp chopped fresh parsley 1 tstp dried basil 1/2 tsp salt 1/2 tsp paprika 1/4 tsp black pep
Crusty Peach Cobbler
by ICOOK2
8 cups fresh peaches; sliced 2 cups granulated sugar 2 to 4 tablespoons all-purpose flour 1/2 teaspoon ground nutmeg 1 teaspoon vanilla extract 1/3 cup butter or margarine Pastry for double
by ICOOK2
8 cups fresh peaches; sliced 2 cups granulated sugar 2 to 4 tablespoons all-purpose flour 1/2 teaspoon ground nutmeg 1 teaspoon vanilla extract 1/3 cup butter or margarine Pastry for double
view more member recipes
Recipe Quick Jump