chicken marinade?

Question

looking for a chicken marinade using orange juice like a pollo asada please give me some ideas thank you

Answer 1

Citrus marinade- I just made some of this last night and it was a hit!!

1/4c orange juice
2 tablespoons of cooking oil
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
2 cloves of garlic

I didnt have any fresh lemon on hand so I just used the 2T lemon juice- also if you have no fresh garlic on hand 1/8teaspoon of garlic powder= 1 clove of garlic!

Answer 2

Not a marinade but it has orange juice
Pollo en Escabeche de Naranja

Serves 6

5 tablespoons olive oil
2 medium white onions, sliced 1/8-inch thick
5 large garlic cloves, peeled and halved
3 carrots, peeled and sliced thinly on the diagonal
2 cups shiitake (or other full-flavored) mushrooms, stemmed, caps sliced 1/8-inch thick (optional)
1 cup orange juice
2 cups chicken broth
1/4 cup cider vinegar
2 large sprigs fresh thyme (or 1/2 teaspoon dried), plus a few sprigs for garnish
2 sprigs fresh marjoram (or 1/2 teaspoon dried), plus a few sprigs for garnish
A 2-inch piece cinnamon stick, preferably Mexican canela
1/2 teaspoon black pepper, preferably freshly and coarsely ground
3 bay leaves
3 whole cloves
4 pickled jalapeño chiles, stemmed, seeded and thinly sliced
Salt, about 1 teaspoon
6 large chicken breast halves (most of us choose boneless, skinless breasts, though bone-in and skin breasts on usually come out juicier—though they take longer to cook)
1 cup (about 4 ounces) tender green beans, steamed until crisp-tender (optional)

1. Making the escabeche. Heat 4 tablespoons of the oil in a large (12-inch), deep skillet over medium-high. Add the onions, garlic and carrots; fry, stirring often, until onions are crisp-tender but not brown, about 5 minutes. Stir in the mushrooms, orange juice, broth, vinegar, thyme, marjoram, cinnamon stick, pepper, bay and cloves. Simmer, covered, over low heat, stirring occasionally, for 30 minutes. Remove from heat, add the jalapeños, and season with salt, usually about 1 teaspoon. Pour into a wide baking dish (a 13x9-inch glass baking dish works perfectly here).

2. Frying the chicken. Sprinkle both sides of the chicken liberally with salt. Wipe out the skillet, add the remaining 1 tablespoon of the oil and set over medium heat. When hot, lay in the chicken in an uncrowded layer. Cook, turning once, until browned and cooked through, about 4 minutes per side.

Transfer the chicken from the skillet to the baking dish, nestling the pieces into the escabeche (the brothy mixture should almost cover the chicken.) Let cool completely, about 1 hour; cover and refrigerate if not serving right away.

3. Serving. If using the optional green beans, add them to the escabeche. Taste and add more salt if necessary. If chilled, warm the dish to room temperature before serving. (You may want to remove the bay leaves, cloves and cinnamon if you’re looking for a less rustic presentation.) Garnish with sprigs of thyme and marjoram, if you have them.


You can also use tangerine juice for this

CHICKEN WITH ORANGE, HONEY, AND CHIPOTLE GLAZE
The glaze gives the chicken a sweet, spicy kick.
What to drink: Zaca Mesa 2003 Viognier, Santa Ynez Valley ($15).

Glaze
2 cups fresh orange juice
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons finely grated tangerine peel or orange peel
2 teaspoons minced canned chipotle chiles in adobo sauce*
Chicken
1 cup fresh orange juice
1/3 cup chopped fresh parsley
1/3 cup chopped fresh cilantro
3 tablespoons chopped fresh thyme
3 tablespoons minced peeled fresh ginger
3 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
2 tablespoons finely grated tangerine peel or orange peel
1 teaspoon coarse kosher salt
1 2 3/4- to 3-pound chicken, quartered, backbone removed

Nonstick vegetable oil spray

For glaze:
Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles.
For chicken:
Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally.

Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately.

*Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo. They are available at some supermarkets, specialty foods stores, and Latin markets.

Makes 4 servings.
Bon Appétit
July 2005