Best Chicken With Orange Chipotle Glaze Recipes

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CHIPOTLE ORANGE CHICKEN



CHIPOTLE ORANGE CHICKEN image

Chipotle Orange Chicken is sweet, spicy, crispy on the outside and tender on the inside. Also, easily made in one pan in just 30 minutes.

Provided by Catalina Castravet

Categories     Main Course

Time 30m

Number Of Ingredients 16

4 chicken thighs (bone in and skin on)
2 tablespoons olive oil
1 tablespoon light brown sugar
1 teaspoon ground chipotle chile (or more)
1 teaspoon ground cumin
1 teaspoon onion powder
2 tablespoon honey
6 garlic cloves minced
1 medium orange (juiced)
1 medium orange (zested)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 medium oranges (halved)
2 dry chipotle chili peppers
Orange zest
Green onions (diced)

Steps:

  • Pre-heat oven to 425 degrees.
  • Season the chicken with salt and pepper.
  • In a medium bowl combine olive oil brown sugar, ground chipotle chili, ground cumin, onion powder, honey, minced garlic, orange juice and orange zest. Stir to combined.
  • If you have time, add the mixture over the chicken in a deep pan or large ziplock bag and marinate for 2-6 hours.
  • Lightly grease a deep baking dish or pan with olive oil, add chicken to the pan skin side up.
  • Add halved oranges and dried chipotle chili peppers to the pan.
  • Pour the mixture over the chicken and bake for 25-30 minutes, until browned and cooked through.
  • From time to time, brush the chicken with the juices from the pan while baking or use a spoon, to scoop it over the chicken.
  • For a crispy, brown top, brush the chicken with the juices from the pan and turn the broiler on high for the final 5 minutes and broil the chicken until it is cooked through and extra browned on top. Watch it closely, so it doesn't burn.
  • Once the chicken is cooked, remove the pan from the oven, brush the chicken with the juices from the pan and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
  • Garnish with fresh orange zest and diced green onion.
  • Serve and enjoy!

CHICKEN WITH ORANGE-CHIPOTLE GLAZE



Chicken With Orange-Chipotle Glaze image

This yummy chicken can be grilled or broiled. I use boneless, skinless breasts but thighs or legs could probably be used too...

Provided by loof751

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons orange juice concentrate, thawed
1 tablespoon finely chopped chipotle chile in adobo
1 tablespoon balsamic vinegar
2 teaspoons molasses
1 teaspoon Dijon mustard
1 lb boneless skinless chicken breast
salt and pepper

Steps:

  • Whisk together the orange juice concentrate, chipotle pepper, balsamic vinegar, molasses, and mustard.
  • Season chicken with salt and pepper and grill or broil 2 minutes.
  • Turn chicken and brush with glaze. Cook 5 minutes longer, brushing occasionally with glaze.
  • Turn chicken again and brush well with glaze. Cook until done - center of chicken should no longer be pink - 2-3 minutes longer.

GRILLED CHICKEN WITH ORANGE-CHIPOTLE GLAZE



Grilled Chicken with Orange-Chipotle Glaze image

Chicken and beer are a perfect flavor combination, especially when amplified with a sweetly spicy orange-chipotle glaze.

Provided by By Cheri Liefeld

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 16

6 boneless skinless chicken breasts
2/3 cup dark beer or nonalcoholic dark beer
1/3 cup orange juice
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano leaves
1 teaspoon pepper
1/2 teaspoon ground cumin
2 teaspoons vegetable oil
1 small onion, chopped (1/3 cup)
1 clove garlic, finely chopped
2 cups orange juice
2 tablespoons balsamic vinegar
1/3 cup packed dark brown sugar
1/3 cup ketchup
3 tablespoons molasses
1 to 2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)

Steps:

  • Place chicken in shallow glass or plastic dish or large resealable food-storage plastic bag. In small bowl, mix all marinade ingredients. Pour marinade over chicken; turn to coat chicken with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, 8 hours or overnight.
  • Heat gas or charcoal grill. In 2-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until soft. Add 2 cups orange juice and the vinegar; heat to boiling. Reduce heat; simmer uncovered until mixture is reduced to 1 cup. Remove from heat; stir in brown sugar, ketchup and molasses. Stir in desired amount of chiles. Set aside.
  • Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Heat any remaining glaze to boiling; boil and stir 1 minute. Serve with chicken.

Nutrition Facts : ServingSize 1 Serving

ORANGE, HONEY, AND CHIPOTLE GLAZE



Orange, Honey, and Chipotle Glaze image

Found on the internet from Bon Appetit. Try on chicken!! This makes enough for 1 whole chicken or 4-6 chicken breasts.

Provided by MeliBug

Categories     Sauces

Time 35m

Yield 4-6 chicken breasts, 4-6 serving(s)

Number Of Ingredients 5

2 cups orange juice (fresh squeezed, if possible!)
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons orange zest
2 teaspoons minced canned chipotle chiles in adobo

Steps:

  • Combine all ingredients except chiles in a saucepan and boil until reduced to 1/3 cup, about 30 minutes.
  • Stir in chiles.
  • Use as a glaze in the last few minutes of grilling, or as a sauce when baking or roasting.

Nutrition Facts : Calories 149.3, Fat 0.3, Sodium 1007.9, Carbohydrate 36.3, Fiber 0.8, Sugar 32.3, Protein 2.9

ORANGE-CHIPOTLE CHICKEN



Orange-Chipotle Chicken image

Big on flavor and easy on the cook's time, this orange-chipotle chicken recipe is appealing. The sweet-yet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice. —Cittie, Tasteofhome.com Community

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 2 servings.

Number Of Ingredients 13

2 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon salt
Dash pepper
1/4 cup chicken broth
3 tablespoons orange marmalade
1-1/2 teaspoons canola oil
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons minced chipotle pepper in adobo sauce
1-1/2 teaspoons honey
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
2 teaspoons cornstarch
1 tablespoon cold water

Steps:

  • Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 324 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 414mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein.

WHISKEY ORANGE CHIPOTLE CHICKEN THIGHS AND DRUMSTICKS



Whiskey Orange Chipotle Chicken Thighs and Drumsticks image

This recipe couldn't be easier. You just blitz up a few ingredients to make the marinade, pour it over the chicken, and you're almost done. If you prep it on a weekend day or early in the week, you can just pop it in the fridge and let it hang for up to 2 days, then cook it whenever you're ready. The chicken comes out of the oven sweet and spicy with lots of little crunchy caramelized bits on the skin--amazing!

Provided by Alejandra Ramos

Categories     main-dish

Time 9h

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 bunch fresh cilantro, rinsed and dried, plus more for garnish
4 garlic cloves, peeled
One 8-ounce can chipotle peppers in adobo sauce (use half a can if you prefer it less spicy)
One 6-ounce can tomato paste
1 1/2 cups orange marmalade
1 cup whiskey (substitute orange juice for a nonalcoholic version)
1/3 cup olive oil
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 chicken thighs
6 chicken drumsticks

Steps:

  • Add the cilantro, garlic, chipotle peppers in adobo sauce, tomato paste, marmalade, whiskey, olive oil, salt and black pepper to a food processor or blender. Puree until smooth. Put the chicken thighs and drumsticks in a resealable bag or an airtight container. Pour the marinade over the chicken and refrigerate for at least 8 hours and up to 2 days (if the chicken is in a bag, place the bag in a baking dish before refrigerating it to avoid leaks).
  • Preheat the oven to 400 degrees F.
  • Arrange the chicken in a large roasting pan, skin-side up. Pour in the marinade along with the chicken.
  • Bake until the skin is fully caramelized and crispy and an instant-read thermometer inserted in the thickest part of the thighs reads 170 degrees F, 45 to 55 minutes. Serve garnished with a bit of fresh cilantro.

ORANGE CHIPOTLE CHICKEN WITH CILANTRO RICE



Orange Chipotle Chicken With Cilantro Rice image

I recommended pounding the cutlets thin for an increased orange-chipolte glaze ratio. From Clean Eating.

Provided by gailanng

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon dried ancho chile powder or 1 teaspoon mild chili powder
1/2 teaspoon ground cumin
1/2 teaspoon sea salt, divided
1 teaspoon olive oil or 1 teaspoon vegetable oil
4 (1/4 lb) boneless skinless chicken breast, rinsed and patted dry, pounded 1/2-inch thick
1 medium navel oranges, juice of or 1/3 cup orange juice
2 tablespoons pure maple syrup or 2 tablespoons corn syrup
1 tablespoon chopped chipotle chile in adobo
1 teaspoon orange zest
2 cups cooked white rice or 2 cups brown rice
1/4 cup chopped cilantro leaf

Steps:

  • In a small bowl, combine chile powder, cumin and 1/4 tsp salt. Heat oil in a large nonstick skillet to medium-high. Tilt skillet to coat bottom lightly. Season both sides of chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
  • Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly.
  • In a medium bowl, combine rice, cilantro and remaining 1/4 tsp salt. Serve chicken over rice and spoon any excess glaze over top chicken pieces.

Nutrition Facts : Calories 289.8, Fat 4.4, SaturatedFat 0.9, Cholesterol 72.6, Sodium 435.6, Carbohydrate 33.9, Fiber 0.6, Sugar 6.1, Protein 26.5

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