Citrus Chicken
chicken, orange juice, marmalade, chili sauce, vinegar, orange zest, shallots, celery, chiffonade, ginger
Ingredients
4 pounds bone-in chicken thighs 3/4 cup freshly squeezed orange juice, about 2 oranges 2 tablespoons grated orange zest 1 teaspoon salt 2 teaspoons freshly cracked black pepper 1 teaspoon chiffonade fresh mint leaves 1 1/2 tablespoons chiffonade basil leaves 3 tablespoons white balsamic vinegar 3 tablespoons minced shallots 1 tablespoon celery seeds 1 tablespoon olive oil 1 tablespoon minced shallots 1 teaspoon minced ginger 1/2 cup orange marmalade (look for marmalade with small rinds) 1/4 cup sweet chili sauce 1 tablespoon white balsamic vinegar 1/4 cup reserved marinade, strained
Directions for Citrus Chicken Recipe
Glaze, recipe follows Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours. Preheat the oven to 350 degrees F. Remove the chicken from the marinade, reserving 1/4 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 minutes. Baste with the glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter. In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
Read the full directions on Food Network
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Servings
6 to 8 servings
Tags
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