Wednesday, June 30, 2010

Honey Orange Marinated Chicken

  • This chicken may be grilled instead of baked. If grilling, make sure to discard any leftover marinade.
  • This "marinade" can also be used as a salad or vegetable dressing. Add 1 to 2 tablespoons of white or cider vinegar if desired.
  • Add a 1 tablespoon of fresh, minced herbs (examples: basil, rosemarry, even mint) for additional flavor.
  • A small frappe blender/whisk works great for blending the marinade.

Honey Orange Marinated Chicken

4 Tablespoons olive oil

4 Tablespoons vegetable oil
2 tablespoons honey
2 Tablespoons fresh orange juice
2 Tablespoons fresh lemon juice
2 teaspoons orange rind, finely grated
Salt and Pepper to taste
Cayenne Pepper to taste
3-4 lbs Chicken

For marinade:
Combine oils and honey in a small  mixing bowl. Squeeze juice from oranges and lemon; strain to remove any pulp and/or seeds. Add juices, orange rind, salt, pepper, and cayenne pepper to bowl. Whisk to blend and adjust seasonings to taste. Whisk to blend completely.

Add chicken and marinade to a shallow pan or resealable (Ziploc style) bag. Allow chicken to sit in mixture for 2-4 hours.
Place chicken in a lightly greased baking dish and pour excess marinade over all chicken pieces. Bake at 375 for 35-45 minutes or until juices run clear.


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