Best 5 Citrus Chili Chicken Recipes

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If you're looking for a delightful and flavorful twist to your regular chicken recipes, "Citrus Chili Chicken" is sure to hit the spot. This tantalizing dish combines the vibrant flavors of citrus with the warmth of chili, creating a symphony of taste that will tantalize your palate. With the right recipe and a bit of culinary magic, you can prepare this delectable dish at home, impressing your family and friends with a homemade delicacy that rivals any restaurant meal. So, get ready to embark on a culinary journey as we explore the best recipe for "Citrus Chili Chicken," guaranteed to leave you craving more.

Here are our top 5 tried and tested recipes!

ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND POTATOES



Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes image

Provided by Marlena Spieler

Categories     Chicken     Olive     Potato     Roast     Low Cal     High Fiber     Dinner     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 19

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
2 tablespoons (or more) fresh lime juice, divided
1/3 cup fresh orange juice
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons finely grated orange peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup low-salt chicken broth
2 tablespoons coarsely chopped fresh cilantro, divided
1 tablespoon coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)
Ingredient info: Smoked paprika is available at many supermarkets, at specialty foods stores, and from latienda.com.
Equipment tip:
A heavy-duty rimmed baking sheet, a.k.a. half sheet pan or jelly roll pan (12x17 inches), is ideal for roasting the chicken thighs and lots of other foods. The low rim allows for efficient roasting, and this sturdy pan won't buckle at high heat.Try Chicago Metallic's large jelly roll pan ($16 at target.com).

Steps:

  • Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
  • Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
  • Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.

CHUNKY CHICKEN AND CORN CHILI WITH SPICY CITRUS SALSA OVER RICE RECIPE - (4/5)



Chunky Chicken and Corn Chili with Spicy Citrus Salsa over Rice Recipe - (4/5) image

Provided by jbrockel

Number Of Ingredients 17

3 tablespoon vegetable oil, plus more for drizzling
1 1/2 cup white rice
Salt and black pepper
5 1/2 cup chicken stock
2 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 large garlic cloves, chopped
1 jalapeno pepper, seeded and finely chopped
1 red bell pepper, chopped
1 1/2 tablespoon chili powder
1/2 tablespoon ground cumin
2 tablespoon all-purpose flour
10 ounce box frozen corn kernels
2 oranges
Zest and juice of 1 lime
1/4 cup fresh cilantro leaves, coarsely chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped

Steps:

  • - To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat. - Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute. - Season with salt and pepper, than add 2 1/2 cups of the chicken stock and bring to a bubble. - Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender. - To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil. - Add the chunked up chicken pieces and season with the salt and pepper. - Brown the chikcen on all sides for about 3 to 4 minutes. - Remove the chicken from the pot to a plate and reserve. - Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers. - Season with the chili powder, cumin, salt and pepper and cook for about 3 minutes, stirring frequently. - Dust the vegetables liberally with the flour and continue to cook for 1 minute. - Stir in the remaining 3 cups of the chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot. - Turn the heat down to medium low and summer gently for 10 minutes. - While the chili is simmering, make the spicy citrus salsa. - With a paring knife, cut the peel and pith from the oranges. - Cut the peeled oranges into disks and then cut the disks into quarters. - Toss the oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper and about 1 tablespoon of the chopped cilantro. - Stir to combine. - Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley. - Taste and check for seasoning and add more salt and pepper if needed. - If you want a little more heat, add a couple of dashes of hot sauce. - Fluff the tender rice with a fork and then divide it among 4 serving bowls. - Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.

CITRUS CHILI CHICKEN



Citrus Chili Chicken image

After trying a delicious grilled corn recipe which featured fresh, high quality chili powder and limes, I was inspired to try making a marinade based on the same for chicken. It was refreshing and delicious - perfect for hot Florida summer nights. I served with Jasmine rice.

Provided by whitebreadtoast

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 chicken breasts
1 large orange
2 medium limes
2 garlic cloves, finely grated (to taste)
2 tablespoons chili powder, plus some reserved
1 dash paprika (to taste)
1 dash ground red pepper (to taste)

Steps:

  • In a bowl (or any container you'd use to marinate) squeeze orange and limes.
  • Add garlic, chili powder, paprika and red pepper.
  • Slash chicken breasts to allow marinade to seep in .
  • Add chicken breasts and marinate in fridge for 3 hours or overnight.
  • Grill for 15 minutes or until juices run clear.
  • After removing from grill, sprinkle more chili powder on chicken, and squeeze lime juice over if desired.

Nutrition Facts : Calories 341.6, Fat 15, SaturatedFat 4.1, Cholesterol 92.8, Sodium 169, Carbohydrate 23.1, Fiber 6.8, Sugar 10.3, Protein 32.7

CHILI CITRUS CHICKEN



Chili Citrus Chicken image

My husband was looking for something to cook for me one night and found this recipe. It was delicious.

Provided by chelgilm

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 tablespoons jalapeno jelly

Steps:

  • In small dish, mix the chili powder, cumin, garlic salt, and the cayenne pepper.
  • Rub the mixture on each chicken breast half.
  • In frypan, place the oil and heat to medium temperature.
  • Cook the chicken in pan, turning.
  • Cook the chicken until juices are clear when pierced with a fork.
  • Remove the chicken and keep warm.
  • Combine the juices and jelly in the frying pan.
  • Bring to a boil and cook for 2 min or so.
  • Spoon sauce over the chicken.

ROASTED CHILI CITRUS CHICKEN THIGHS



ROASTED CHILI CITRUS CHICKEN THIGHS image

Categories     Chicken

Number Of Ingredients 16

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
4 tablespoons (or more) fresh lime juice, divided
2/3 cup fresh orange juice
4 tablespoons chili powder
2 tablespoon paprika
2 tablespoon smoked paprika
4 teaspoons finely grated orange peel
2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
4 tablespoons extra-virgin olive oil
1.5 cup low-salt chicken broth
2 tablespoons coarsely chopped fresh cilantro, divided
1 tablespoon coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)

Steps:

  • Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain. Meanwhile, brown chicken thighs then place on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer. Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Choose the right chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. If you're using chicken breasts, pound them thin to ensure even cooking.
  • Make sure your citrus zest is fresh: Freshly zested citrus fruits will give your dish the best flavor. If you don't have fresh citrus on hand, you can use dried citrus zest, but be sure to use half the amount.
  • Don't overcrowd the pan: When searing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick.
  • Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe. It has a nice fruity flavor that will complement the citrus and chili flavors in the dish.
  • Adjust the spiciness to your taste: If you don't like spicy food, you can reduce the amount of chili powder or flakes in the recipe. You can also add a little bit of honey or sugar to balance out the heat.
  • Serve immediately: This dish is best served immediately after it's cooked. The chicken will be juicy and tender, and the sauce will be flavorful and slightly tangy.

Conclusion:

This citrus chili chicken is a delicious and easy-to-make meal that's perfect for a weeknight dinner. The chicken is seared until golden brown and then simmered in a flavorful citrus-chili sauce. The result is a dish that's both savory and refreshing. Serve it over rice, quinoa, or noodles, or with a side of roasted vegetables. Enjoy!

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