Orange chicken baked or barbecued any great recipes please?

Question

Thanks so much!!! Have a great day!!!! :o)

And what kind of chicken is best for this? I like the breast becuase it is the leanest. Other options as well... THANKS!!!!

Answer 1

Roasted Chicken A'la Orange

1 (3 1/2 lb) roasting chickens
1 small sweet onion, sliced
1 bunch parsley, with long stems removed
1/4 cup butter, sliced
1 small orange, peeled and quartered
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup white wine (optional)
1 cup orange juice

Clean chicken and pat dry.
Sprinkle Salt and Pepper into the chicken cavity.
Thinly slice garlic lengthwise into long ovals.
Pierce skin of chicken with knife in 5-7 places and instert half of the garlic slices under the skin.
Stuff (in small batches to make even throughout cavity) parsley, onion, remaining garlic, orange slices and butter.
To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
Roast at 350 for 80 minutes, or when meat thermotmeter reaches 180 degrees, or when juices run clear.
Pour pan juices into a sauce pan and add 3/4 cups orange juice and wisk until sauce thickens (you can add the remaining 1/4 cup if you need to reheat the sauce).
Pour sauce over the chicken slices when served.
Add roasted potatoes, some steamed veggies, salad and bread and you will have a wonderful dinner!

Answer 2

Orange-Ginger Chicken
4 boneless, skinless chicken breasts
1 teaspoon grated ginger
1 cup orange juice, not from concentrate
1/2 teaspoon garlic, minced
1 teaspoon Worcestershire sauce
1/2 cup sweet white wine
1/4 teaspoon white pepper
1 small jar orange preserves or marmalade

Place all the ingredients except the orange preserves in a large zip top bag and shake to mix. Add the chicken breasts and shake to coat the chicken. Place in the refrigerator to marinate for at least 4 hours, the longer it sits, the better.
Preheat the oven to 325 degrees and remove the breasts from the marinade. Pour the marinade into a medium saucepot. Put the chicken into a large baking dish on the middle rack to bake.
Heat the marinade to boiling and let it boil for a full minute. You've had raw chicken in there, so you need to make sure you kill all bacteria. Turn the heat down to simmer and add the orange preserves, stirring to mix well. Use this sauce to baste the chicken every 15 minutes. Don't be shy about it, use a heavy hand. Allow the chicken to cook about 30 minutes and check for doneness (depending on the size of the breasts). Pour any remaining basting sauce over the chicken and cook for an additional 10 minutes.
Serve with rice and fresh green beans.

Answer 3

ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER
(Pollo Arrosto All'Arancia, Limone, e Zenzero)

Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. Most Italians would use ground ginger, but since fresh ginger is so plentiful at our markets, why not use it?
1 lemon
1 roasting chicken, about 5 pounds
Grated zest of 1 lemon, then lemon cut into quarters
Grated zest of 1 orange, then orange cut into quarters
3 tablespoons peeled and grated fresh ginger root
Salt and freshly ground black pepper
5 tablespoons margarine, melted, or olive oil
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
Orange sections for garnish



Preheat an oven to 350ºF.

Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.

Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.

Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.

Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

Makes 4 servings.

Answer 4

Orange-Coated Chicken

INGREDIENTS
2 eggs
1/3 cup orange juice
1 cup seasoned bread crumbs
1 teaspoon paprika
1 teaspoon salt
1 teaspoon grated orange peel
1 (3 1/2) pound broiler-fryer chicken, cut up
1/4 cup butter or margarine, melted
1 Orange slices
2 tablespoons minced fresh parsley
DIRECTIONS
In a shallow bowl, beat eggs and orange juice. In another bowl, mix bread crumbs, paprika, salt and orange peel. Dip chicken pieces in egg mixture, then in crumb mixture. Place, skin side down, in a greased 13-in. x 9-in. x 2-in. baking dish; drizzle with butter. Bake, uncovered, at 400 degrees F for 30 minutes. Turn chicken; bake at 350 degrees F for 20 minutes. Top with orange slices and sprinkle with parsley. Return to the oven for 5-10 minutes or until juices run clear.

Orange Sauce Chicken

INGREDIENTS
12 skinless, boneless chicken breast halves
2 eggs
1 cup milk
2 cups all-purpose flour
salt and pepper to taste
1 cup bread crumbs
1 cup sliced almonds
1 tablespoon butter
1 cup white sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 1/4 cups orange juice
1/4 cup lemon juice
1/2 cup water
1 tablespoon butter
1 tablespoon grated orange zest
1 tablespoon grated lemon zest
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl beat together eggs and milk. Add 2 cups flour, salt and pepper. Beat all together until smooth. In a shallow dish or plate mix together the breadcrumbs and almonds. Dip chicken in egg batter, then in breadcrumb mixture.
In a large skillet melt 1 tablespoon butter/margarine and saute coated chicken in skillet 8 to 10 minutes. Place chicken in a lightly greased 9x13 inch baking dish and bake uncovered in the preheated oven for 20 minutes.
To Make Sauce: Meanwhile, in a medium saucepan mix together the sugar, 1/4 teaspoon salt, cornstarch, and 1 tablespoon flour. Then stir in the orange juice, lemon juice, and 1/2 cup water. Mix all together and cook over low heat, stirring constantly, until the mixture boils. Let boil for 3 minutes, then remove from heat.
Add 1 tablespoon of butter/margarine, the orange rind and the lemon rind to the orange sauce and stir together. Remove chicken from oven and pour orange sauce over warm chicken or put in a gravy boat for people to pour themselves. Enjoy!