Best Baked Sour Orange Yucatan Chicken Recipes

SWEET AND SOUR ORANGE CHICKEN

Steps:

• Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt and mix to combine. Add 1 cup flour to water mixture; mix until blended but lumpy.
• Place remaining 1 cup flour in a separate bowl. Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off.
• Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.
• Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown, 3 to 4 minutes. Set aside and keep warm.
• Combine cornstarch and 3 tablespoons water in a small bowl.
• Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and red pepper flakes in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached.
• Pour sauce over chicken and serve.

SOUR ORANGE SPATCHCOCKED CHICKEN

Steps:

• Zest one of the sour oranges and transfer the zest to a bowl. Cut the oranges into quarters and juice them over a glass measuring cup. Juice the lemon and lime over the measuring cup until you have about 3/4 cup of citrus juice. Set aside.
• In a small bowl, combine the garlic, kosher salt, pepper, cumin, oregano and red pepper flakes. Add the sour orange juice mixture and whisk to combine. Stir in the chopped cilantro and olive oil.
• Flip the chicken onto the breast side so that the backbone is exposed. Use a pair of poultry sheers to cut out the back bone, going up either side of the spine of the chicken (not down the spine itself.) Save the back bone for stock.
• Flip the chicken over so that the breast side is facing up. Use the flat palm of your hand to press firmly on the chicken's breast until it breaks and you're able to flatten out the bird.
• Pour about half of the marinade into a glass baking dish. Place the chicken into the dish and make sure the inside of the chicken is in contact with the marinade. Arrange the chicken with breast side up and pour the remaining marinade over the bird. Rub the bird with the marinade to coat. Cover with plastic wrap and refrigerate 12 hours or overnight, flipping the chicken once or twice during the marinating time.
• Remove the chicken from the refrigerator about an hour before you're cooking it, so that it comes to room temperature.
• Preheat the oven to 450°. Place a 10" cast iron skillet in the oven to heat.
• Remove the chicken from the marinade and pat dry with paper towels. When the oven and pan are hot, use a pair of pot holders to CAREFULLY lift the pan and move it to the stove top. Place the chicken, breast side down into the pan and return to the oven. Roast for 20 minutes.
• After 20 minutes, flip the chicken. Add the onions and potatoes and roll them around in the rendered chicken fat to coat. Arrange the onions and potatoes in a single layer around the chicken and continue cooking for 20 minutes or until chicken is done.
• Transfer the chicken to a cutting board to rest and continue to cook the potatoes and onions for an additional 10 minutes. Remove the skillet from the oven. Transfer the potatoes to a serving platter.
• Place the skillet over a medium high heat. Add the vinegar and scrape up the fond from the bottom of the pan. Add the chicken broth and continue to stir and scrape the pan to loosen any bits from the bottom. Stir in the chopped cilantro and transfer the jus to a bowl for serving.
• Carve the chicken and transfer to the serving platter with potatoes. Sprinkle with additional cilantro for garnish and serve with jus.

YUCATáN CHICKEN WITH ACHIOTE

Steps:

• Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
• To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
• Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.

BAKED ORANGE CHICKEN

Steps:

• In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

SWEET ORANGE BAKED CHICKEN

Steps:

• Heat oven to 425°F. Cook rice as directed on package, omitting butter. Stir in almonds and butter.
• Spray 15x10x1-inch pan with cooking spray. Cut slit in each chicken breast to form a pocket. Spoon about 1/4 cup rice mixture into each pocket. Place chicken in pan; sprinkle evenly with salt.
• In small bowl, mix marmalade, honey, mustard and thyme until blended. Reserve 1/2 cup of mixture for serving. Brush remaining marmalade mixture over chicken.
• Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Heat reserved marmalade mixture over medium heat and pour evenly over chicken.

BAKED SOUR-ORANGE YUCATAN CHICKEN

Steps:

• In a food processor, mince the garlic with the vegetable oil. Add the orange and lemon juices, chili powder, paprika, salt and cumin and blend well. Cover the chicken with the marinade and let sit in fridge for a few hours. Preheat the oven to 350°. Cook chicken for 30 minutes. Turn over the chicken, remove about 1/4 cup of the sauce, stir the honey into this sauce, then pour back over chicken. Cook for another 10-15 minutes.