Best Larrys Fire Roasted Chicken Skewers With Tangerine Cascabel Glaze With Tangerine Pomegranate Relish Recipes
FIRE ROASTED CHICKEN WITH TAMARIND-MOLASSES GLAZE
Steps:
- Heat butter in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add remaining ingredients and cook for 15 minutes. Place mixture in a blender and blend until smooth. Return to the saucepan and cook an additional 15 to 20 minutes, or until thickened. Preheat grill. Brush chicken with vegetable oil and season with salt and pepper to taste. Grill chicken for 6 to 7 minutes on each side or until golden brown and cooked through. Remove chicken from the grill and brush with the sauce.
Nutrition Facts : Calories 464 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 160 milligrams, Sodium 500 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 44 grams, Sugar 11 grams
FIRE ROASTED CHICKEN SKEWERS WITH TANGERINE-CASCABEL GLAZE
Steps:
- Heat the olive oil in a medium sauce pan over medium heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, red wine, tangerine juice and sugar and reduce to a syrup. Strain, return to a small saucepan and season with lemon juice, honey to taste. Add the olive oil and season with salt and pepper. Let cool. Mix together the juices, chile powders and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Grill for 4 minutes on each side or until cooked through. Remove chicken from the grill and brush liberally with the tangerine glaze.
Nutrition Facts : Calories 416 calorie, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 115 milligrams, Sodium 284 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 29 grams, Sugar 7 grams
TANGERINE CHICKEN
From Redbook This recipe has been tested by Redbook These Asian-inspired roasted chicken breasts come out tender and juicy thanks to frequent basting with the gingered tangerine sauce.
Provided by Tinat51796
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
- Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
- Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
- Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.
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