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Category: Chicken
Prep Time: Cook Time: Total Time:
4 lbs bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tbsp grated orange zest
1 tsp salt
2 tsp freshly cracked black pepper
1 tsp chiffonade fresh mint leaves
1 1/2 tbsp chiffonade basil leaves
3 tbsp white balsamic vinegar
3 tbsp minced shallots
1 tbsp celery seeds
Glaze, recipe follows
Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
Preheat the oven to 350.
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. Serves 4
Glaze:
1 tbsp olive oil
1 tbsp minced shallots
1 tsp minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tbsp white balsamic vinegar
1/4 cup reserved marinade, strained
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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CITRUS GLAZED CHICKEN
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Category: Chicken
Prep Time: Cook Time: Total Time:
4 lbs bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tbsp grated orange zest
1 tsp salt
2 tsp freshly cracked black pepper
1 tsp chiffonade fresh mint leaves
1 1/2 tbsp chiffonade basil leaves
3 tbsp white balsamic vinegar
3 tbsp minced shallots
1 tbsp celery seeds
Glaze, recipe follows
Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
Preheat the oven to 350.
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. Serves 4
Glaze:
1 tbsp olive oil
1 tbsp minced shallots
1 tsp minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tbsp white balsamic vinegar
1/4 cup reserved marinade, strained
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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