Best Citrus Glazed Chicken Recipes

CITRUS GLAZED CHICKEN

Steps:

• In a shallow bowl, combine the first four ingredients. Pound the chicken to 1/4-in. thickness; dip into citrus mixture. In a large skillet over medium heat, brown the chicken in oil for about 2 minutes per side. Remove chicken. In the same skillet, cook garlic, onions and ginger in butter for 1 minute. Add flour and salt; cook and stir for 1 minute. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Return chicken to pan; sprinkle with parsley. Simmer for 8-10 minutes or until chicken juices run clear, turning occasionally.

CITRUS MARMALADE-GLAZED CHICKEN LIVERS WITH ROASTED POTATOES AND CRISPY BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F. Melt 1 tablespoon butter.
• On a baking sheet, toss the potatoes with the melted butter, 1/2 tablespoon olive oil, salt, pepper, and 1/2 tablespoon thyme. Put them in the oven for 30 minutes.
• Meanwhile, heat a large skillet and add 1 tablespoon oil. Add the chopped bacon and cook for a few minutes. You don't want to over-crisp the bacon before you add the livers. If the bacon gets too crisp before the livers go in just take it out and lay on a paper towel to drain. Season the livers with salt, and pepper, and add to the pan. We are looking for a great dark sear on each side so let the livers cook about 3 minutes per side. Put the livers on one side of pan and the bacon on the other. After the livers are cooked, add the marmalade and the remaining thyme and give it a good toss or stir. Turn off the heat and let stand. While the livers are resting, in another saute pan add 1 tablespoon oil and 1/2 tablespoon butter. Put the pan over high heat and when the butter starts to brown, add the sliced Brussels sprouts and spread out across the entire pan. Cook for 2 minutes, add salt, and pepper, and toss like a pancake or simply stir them up. The edges will start to brown and you'll get a deep nutty crispness.
• Place the Brussels sprouts down on a plate and lay the livers on top and then flank it with the new potatoes.
• To make Citrus Marmalade:
• Heat a large pot over medium heat and stir in the grapefruit sections, grapefruit peel, sugar, wine, and rice wine vinegar. Bring the mixture to a boil, then lower the heat and simmer for 90 minutes or until it's nice and thick. Transfer the mixture to a food processor or blender and quickly pulse. Do not fully puree it. Keep the mixture in a jar to use with meats or desserts.

CITRUS PLUM GLAZED CHICKEN

Steps:

• Preheat oven to approximately 250 or 300 degrees. Halve chicken(s) discarding backs (or save for stock). Season chicken halves with Chinese five-spice powder, cayenne, pepper, and salt after rubbing with soft butter and drizzling with olive oil. Roast chicken for about 45 minutes, tenting if it appears that the chicken is browning too fast. Toward the end of the roasting time, heat more olive oil in a large sauce pan until hot but not smoking. Sautee the garlic and ginger until they start to give off their combined aroma - but do not brown either. Halve the orange and juice it, removing any seeds. Add to the soft garlic and ginger mixture. Reduce slightly. Add dollop of honey with the plum jam and stock. Whisk to combine and allow to further reduce a very small amount until you have a pourable consistency. Finish off with butter or margarine until smooth. Add more juice if needed. Pour 3/4´s of the jam mixture over the chicken and return to the oven for a further 10 minutes. Add remaining mixture and continue to bake for another 5 minutes. It is important here to pay attention to the chicken so that it does not burn or brown overly much. Should it appear that the glaze is browning too much, retent with foil. As soon as the glaze has set, remove chicken and allow to rest for at least 5 minutes before serving. Great dish with Thai sticky rice or a vegetable pasta dish. The prep time is minimal, and this makes a great meal to impress guests although the work involved was quick and easy.

CITRUS-GLAZED CHICKEN THIGHS

Steps:

• 1. place first 7 ingredients in a large zip lock plastic bag. add chicken; seal bag, and marinate in refridgerator 1 hour, turning occasionally. remove chicken, reserving marinade. 2. preheat broiler 3. place chicken on a foil lined jelly roll pan coated with cooking spray; broil 8 minutes on each side or until done. 4. while chicken cooks, place reserved marinade, flour, and salt in a small saucepan, stirring with a whisk until blended. bring to a boil over medium high heat. reduce heat, and cook for 1 minute or until thickened. serve sauce with chicken

BEER GLAZED CITRUS CHICKEN WITH ORANGE ARUGULA GREENS RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees F. Combine 1/4 cup of beer, orange juice, marmalade, zest and garlic in a small saucepan over medium heat. Whisk until the mixture comes to a boil, then reduce the heat to medium-low and simmer until slightly thick, for about 6 to 8 minutes. Heat a large oven-safe skillet (I like cast iron) over medium high heat and add the olive oil. Season the chicken with the salt and pepper and add it to the skillet, searing on both sides until deeply golden, about 2 to 3 minutes per side. After the second side is seared, add the 1/4 cup of beer to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the orange mixture and turn off the heat. Place the chicken in the oven uncovered and bake for 20 minutes. Every 5 minutes, baste the chicken with the glaze in the bottom of the pan. Serve with greens. orange arugula greens Combine arugula, tangerine and onion in a large bowl with a pinch of salt and pepper. Whisk together the oil, juice, vinegar, salt and pepper until combined, then pour half on the greens and toss well to coat. Save the mixture for extra dressing if desired. Sprinkle the pine nuts on the salad and toss once more. Serve immediately with the chicken

CITRUS GLAZED CHICKEN WITH ALMONDS

Steps:

• Preheat oven to 425 degrees F. Place chicken breasts on an ungreased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce). Bake in oven 15-20 minutes or until cooked through.
• Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan. Blend together SPLENDA[®] Granulated Sweetener and cornstarch in a small bowl. Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8-10 minutes or until the sauce starts to thicken slightly. Remove from heat. Whisk butter into sauce. Add chives and parsley. Pour sauce over chicken breasts. Sprinkle almonds over breasts and serve.