Best Grilled Chicken And Pork With Orange Cumin Glaze Recipes

HONEY ORANGE GLAZED CHICKEN

Steps:

• In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, and cumin. Bring to a boil, reduce heat and let simmer for 35-45 minutes or until sauce has reduced to one cup.
• In a medium saucepan add olive oil and heat to medium high heat. Salt and Pepper the chicken thighs and cook until 165 degrees in center and no longer pink. Drizzle the glaze on top and allow to simmer for 1-2 minutes making sure the chicken is coated well in the glaze. Serve immediately.

GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO

Steps:

• Preheat a grill to high.
• Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
• Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
• Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.

QUICK ORANGE-CUMIN CHICKEN

Steps:

• Sti together garlic, parsley, concentrate, oil, honey, tomato paste, cumin, salt, and pepper; blend well.
• Pour glaze into large bag, add chicken, and toss well.
• Broil or grill chicken 7-10 minutes per side, brushing frequently with the marinade.

STICKY HONEY ORANGE GRILLED CHICKEN

Steps:

• In a medium mixing bowl whisk together orange juice, orange zest, lemon juice, olive oil, hot sauce, dijon mustard and garlic.
• Place chicken thighs in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
• Rub marinade over chicken, transfer to refrigerator and let marinate 1 - 6 hours.
• Preheat a grill over medium-high heat to about 400 degrees.
• While grill is preheating prepare glaze - in a small saucepan melt butter over medium heat.
• Whisk in honey, orange juice, orange zest, BBQ sauce and dijon mustard and remove from heat. Set aside about 1/3 cup for serving.
• Grill chicken about 4 minutes per side then brush with glaze and grill until cooked through (165 degrees in center) and slightly charred about 2 minutes per side more.
• Serve warm with reserved glaze, garnished with parsley if desired.
• Recipe source: adapted slightly from the Neely's

CUMIN GRILLED CHICKEN BREASTS

Steps:

• Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.
• Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium

PORK CHOPS WITH ORANGE GLAZE

Steps:

• In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened. , Place the pork chops in a greased 8-in. square baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400° for 30-40 minutes or until pork juices run clear.

GRILLED PORK TENDERLOIN à LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE HABANERO

Steps:

• Make the glaze:
• Whisk the ingredients together and season to taste with salt and pepper. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.)
• Make the mojo:
• Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes; do not brown. Add the orange juice, lime juice, and habanero and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season to taste with salt and pepper. (The mojo can be made a few hours in advance and set aside at room temperature.)
• Make the pork:
• 1. Heat your grill to high. Set aside a few tablespoons of glaze for brushing the cooked pork.
• 2. Brush the pork with the oil and sprinkle with salt and pepper. Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side.
• 3. Remove the pork from the grill, brush with the reserved glaze, and let rest for 10 minutes. Cut into 1/2-inch-thick slices and arrange on a serving platter. Drizzle with mojo and serve immediately.

GRILLED CHICKEN WITH ORANGE-CHIPOTLE GLAZE

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.