Thursday, July 28, 2011

Orange Citrus Chicken

Still sticking with the "Citrus theme" I ran across this recipe on Food Network. Its simple and easy to make. All you have to do is prepare the chicken in its marinade the night before and you will have a wonderful orange infused flavor. Serve it with the Orange-Sweet Chile Noodles and a fresh summer salad and you are ready to go.

Orange Citrus Chicken
Adapted recipe by Miss Kates Cookbook
Original recipe by Food Network
  • 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
Combine all the ingredients in a large resealable plastic bag or bowl and refrigerate overnight.
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.


  • 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
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.

In addition I also make a second match of the glaze with out the 1/4 cup reserved marinade, strained. I use this to pour over the chicken when you take out of oven and are ready to serve. It just kicks it up a notch.  Bon Appetit!

Click here for printable version of recipe

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