Chicken

Citrus Marinated and Glazed Roasted Chicken with Rice

Name: Citrus Marinated and Glazed Roasted Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8
Ingredients: 3-4 lbs chicken thighs (skin-on and bone-in); 2 oranges, zested and juiced; 1/2-1 lemon, zested and juiced; 3 Tbsp basalmic vinegar; 1 Tbsp celery seed; 2 tsp black pepper; 1 tsp kosher salt; 1/4 red onion, finely chopped; 1 tsp freshly chopped mint; 1 1/2 Tbsp freshly chiffonade basil; 3/4-1 cup Mojo marinade; Glaze:; 1 Tbsp olive oil; 1 Tbsp shallot, minced; 1 tsp ginger, minced; 1/2 cup orange marmelade; 1/4 cup sweet chili sauce; 1/4 cup reserved marinade, strained

On the menu tonight – Citrus Glazed Roasted Chicken!

It’s getting colder outside, but I wanted to a summery bright dish to give one more shout out to summer. I also wanted to do something different than a lemon chicken, though there is lemon in this recipe.

As the title says, the chicken is glazed. I don’t usually take the time to make a separate glaze but this time I tried it and I’m glad I did. That glaze adds another great level of flavor. For the citrus, I used freshly squeezed orange and lemon juice along with the zest.

I let the chicken marinade over night which resulted in really juicy and flavorful chicken.

One thing that didn’t turn out as well as I would have liked is the chicken skin. I would have liked the skin to be crispier. Even though I took the time to remove the excess liquid, the skin still didn’t crisp up. Next time, I will put the chicken under the broiler the last 5-10 minutes. Or, I may just grill the chicken next time instead of baking it. In any event, the chicken was still delicious.

I hope you will make your version and let me know it turns out.

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Citrus Marinated and Glazed Roasted Chicken

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By Patrick Dulmage – Serves: 6-8

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Citrus Marinated and Glazed Roasted Chicken

Ingredients

3-4 lbs chicken thighs (skin-on and bone-in)

2 oranges, zested and juiced

1/2-1 lemon, zested and juiced

3 Tbsp basalmic vinegar

1 Tbsp celery seed

2 tsp black pepper

1 tsp kosher salt

1/4 red onion, finely chopped

1 tsp freshly chopped mint

1 1/2 Tbsp freshly chiffonade basil

3/4-1 cup Mojo marinade

Glaze:

1 Tbsp olive oil

1 Tbsp shallot, minced

1 tsp ginger, minced

1/2 cup orange marmelade

1/4 cup sweet chili sauce

1/4 cup reserved marinade, strained

Instructions

1

Combine all the ingredients in a zip lock type bag

2

Massage and mix the chicken with the marinade before letting rest in the refrigerator at least 4 hrs

3

Let chicken come to room temperature prior to cooking, about 30-60 minutes

4

Preheat the oven to 350 degrees

5

Put the chicken in a 13x9 baking dish, skin side down. Reserve some of the marinade for basting

6

Bake the chicken for 45 minutes, then baste with the glaze, turn each piece over and glaze that side

7

Bake an addition 30 minutes, basting every 10 minutes

8

Make the glaze after you put the chicken in the oven:

9

Heat a small sauce pan over medium-high heat with olive oil

10

Add the shallots and ginger, saute for 3-4 minutes

11

Add the remaining ingredients, reduce heat to a simmer

12

Cook for 15 minutes or longer, it should have thickened

13

Before you baste for the first time, there will likely be a lot of liquid in the bottom of the baking dish. To get a nice glaze, you will want to get that liquid out of there so the glaze can really thicken.