Citrus Chicken

Citrus Chicken

Rating: 51

Prep Time: 6 hours, 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 7 hours, 45 minutes

Yield: 6 to 8 servings

Citrus Chicken

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
    • Glaze:
    • 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

Instructions

  1. 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.

    Glaze:

    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.

http://www.selfveda.com/citrus-chicken/