Friday, September 18, 2009

Orange Glaze Chicken

I haven’t cooked a real meal in what feels like forever and with Tuesday night free, I wanted to try something new. Besides a new recipe, I am stepping outside of my skinless, boneless chicken breast comfort zone. It’s bone-it and skin on!

Buying chicken with these two pieces is cheaper, adds moisture and flavor and its not so hard to DIY (do-it-yourself). This recipe calls for crisping the skin, but if you didn’t want the skin, just cut it off. When the chicken is cooked, the bones…yuck, just pop right out! I didn’t believe it when I say it on TV, but it works, and I am now a buyer of “chicken with skin and ribs”.(that sounds terrible)

Orange Glaze Chicken

Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
½ cup frozen orange juice concentrate
2 tablespoons honey

Directions:

Preheat over to 375°. Liberally salt and pepper the chicken bread halves. Heat oil in large sauté pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey and salt and pepper to taste, over medium heat. Boil for 3 minutes, remove from heat.

Turn chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature is 160°-170°. Brush on more glaze halfway through, about 15 minutes total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias.

This will easily serve 4 people a generous helping. I paired the chicken with a slight slaw with about 1 Tbsp of the orange glaze in the dressing and jasmine ride. For an added garnish, you could sprinkle orange zest on top of the rice. A nice, light, refreshing and citrusy dinner!

Enjoy!

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