Tuesday, May 10, 2011

Citrus Glazed Chicken

This is our new favorite chicken recipe.

It is a good "most of the prep work is done ahead of time" dish. I make up the marinade in the morning, let the chicken (we use thighs, but any cut of the chicken works) rest in the glorious citrus flavor, and when we are ready, I pop them in the oven, broiling briefly at the end to caramelize the honey in the marinade a bit.

Now that grilling season is upon us, this recipe is moving outdoors to the grill next time I make it. Grill on medium heat, and you will be good to go.

I was making up the marinade and even the colors of the preparation of this dish made me smile:

The flavors are even more happy: citrus, honey, and a touch of tang from vinegar. Yum.

Citrus Glazed Chicken

juice of 2 oranges (about 1/3 cup)
zest of 1 orange
1 tablespoon honey
2 tablespoons barbecue sauce
2 teaspoons balsamic vinegar
2 tablespoons brown sugar
2 cloves garlic, minced
1/4 teaspoon salt
2 - 3 pounds boneless, skinless chicken thighs*

In a glass 9x13 dish or large bowl, mix all ingredients except the chicken. Stir well to fully combine.

Add the chicken and move around in the dish or bowl to ensure total coating. Marinade for 30 minutes or up to 8 hours. If marinading for more than an hour, try to flip the chicken once during the marinade time, if possible, but don't sweat it if you cannot.

Preheat oven to 400 degrees.

Cover a jelly roll pan with foil and place a cooling rack over the pan. Place the chicken on the cooling rack:

Bake for 20-25 minutes.

Turn over to broil. Remove the pan, flip each chicken piece, and place under the broiler for 2-4 minutes or until slightly browned.

*if using chicken breasts, legs or wings, you will need to adjust the cooking time.

Serves 4-6.

Bright flavors for a bright spring dish!

Peas and love,


Emily said...

Ok, you've got to tell us what the sides are... that's my favorite part!

Susan C. said...


Sweet Pea Chef said...

Emily--Parmesan Grits and simple sauteed green beans and red onions. :)

Emily said...

Thanks! I really appreciate knowing what to serve things with.