Best 20 Glazed Orange Chicken Recipes

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Glazed orange chicken is a delectable dish that tantalizes taste buds with its sweet, savory, and tangy flavors. Originating from the culinary traditions of Chinese cuisine, this dish has become a favorite among food enthusiasts worldwide. The combination of crispy chicken coated in a glossy orange sauce made with fresh oranges, soy sauce, and aromatic spices creates an unforgettable taste experience. Whether you're a seasoned chef or a home cook looking to impress your family and friends, this article will guide you through the steps to create the perfect glazed orange chicken. Get ready to embark on a culinary journey that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

BAKED ORANGE-GLAZED CHICKEN



Baked Orange-Glazed Chicken image

One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!

Provided by tigerpaws

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 7

½ cup orange juice
½ cup vegetable oil
1 teaspoon grated orange zest
1 teaspoon paprika
1 teaspoon ground mustard
1 teaspoon salt
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
  • Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g

ORANGE GLAZED CHICKEN WINGS



Orange Glazed Chicken Wings image

Provided by Alton Brown

Categories     appetizer

Time 2h

Yield 4 appetizer servings

Number Of Ingredients 7

12 whole chicken wings
1 (6-ounce) can frozen orange juice concentrate
3 tablespoons hoisin sauce
2 teaspoons honey
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon crushed red pepper flakes

Steps:

  • Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
  • Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
  • Preheat the oven to 425 degrees F.
  • Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
  • During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.
  • Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.

ORANGE-MAPLE GLAZED CHICKEN



Orange-Maple Glazed Chicken image

Pick up a medium-size orange for the zest and juice in this tasty chickenrecipe that creatively combines citrus with maple syrup and balsamic vinegar. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1/3 cup orange juice
1/3 cup maple syrup
2 tablespoons balsamic vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon grated orange zest
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange zest. Remove from the heat; set aside., Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with orange juice mixture.

Nutrition Facts : Calories 240 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 508mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS



Sweet Chili and Orange Marmalade Glazed Chicken Wings image

It doesn't get much easier than these three-ingredient sticky sweet wings. A combination of orange marmalade and sweet chili sauce make for some of the most addictive wings you've ever had.

Provided by bd.weld

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 50m

Yield 4

Number Of Ingredients 3

2 pounds chicken wing pieces, drumettes and flats
½ cup orange marmalade
¼ cup sweet chili sauce

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
  • Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
  • Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

Nutrition Facts : Calories 287.8 calories, Carbohydrate 33 g, Cholesterol 47.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 237.5 mg, Sugar 29 g

GINGER ORANGE GLAZED CHICKEN WINGS



Ginger Orange Glazed Chicken Wings image

Very tasty orange wings with a Chinese kick but not as gooey. Perfect for a party.

Provided by DEE78

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 9h5m

Yield 4

Number Of Ingredients 9

½ cup frozen orange juice concentrate, thawed and undiluted
3 tablespoons fresh lemon juice
¼ cup hoisin sauce
1 tablespoon vegetable oil
¼ cup sugar
3 tablespoons minced peeled fresh ginger
3 cloves fresh garlic, minced
2 pounds chicken wings
3 medium green onions, thinly sliced

Steps:

  • In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 36.3 g, Cholesterol 48.1 mg, Fat 15.2 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 3.7 g, Sodium 306.7 mg, Sugar 30.7 g

STOVETOP ORANGE-GLAZED CHICKEN



Stovetop Orange-Glazed Chicken image

I love a recipe that can put dinner on the table quickly, and not sacrifice flavor. This sweet and saucy dish does just that with ingredients you probably already have on hand! -Kallee Krong-Mccreery, Escondido, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon Dijon mustard
2 tablespoons orange marmalade
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon garlic salt
1 tablespoon olive oil

Steps:

  • For glaze, whisk together first 4 ingredients in a microwave-safe bowl; stir in marmalade. Microwave, covered, on high until thickened, 2-1/2 to 3 minutes, stirring occasionally., Pound chicken breasts to 1/2-in. thickness; sprinkle with garlic salt. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 5-6 minutes per side. Top with glaze.

Nutrition Facts : Calories 314 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 656mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

ORANGE-GLAZED CHICKEN



Orange-Glazed Chicken image

I had just graduated from college and was living in an apartment. A friend gave me this recipe and it's a sweet and tangy way to dress up a chicken breast.-Diane Madonna, Brunswick, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 1 serving.

Number Of Ingredients 8

1 tablespoon all-purpose flour
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 boneless skinless chicken breast half
2 teaspoons canola oil
1/2 teaspoon orange marmalade
Dash ground nutmeg
1/2 cup orange juice

Steps:

  • Combine flour, salt if desired and pepper; coat chicken breast. In a skillet, heat oil on medium; brown chicken. Spread marmalade on top of chicken; sprinkle with nutmeg. Add orange juice and simmer for 10-15 minutes or until juices run clear.

Nutrition Facts : Calories 370 calories, Fat 17g fat (0 saturated fat), Cholesterol 83mg cholesterol, Sodium 71mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

STICKY ORANGE-GLAZED CHICKEN THIGHS



Sticky Orange-Glazed Chicken Thighs image

To feed a hungry crowd, try this sweet glaze on four pounds of chicken wings. Whether you're serving them for game day or as an extra-special dinner, their flavor packs a punch thanks to orange juice concentrate, ketchup, light-brown sugar, white-wine vinegar, Worcestershire sauce, and hot sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 8

8 bone-in, skin-on chicken thighs
Coarse salt and ground pepper
1 cup thawed orange juice concentrate
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce

Steps:

  • Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
  • Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
  • Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

Nutrition Facts : Calories 253 g, Fat 10 g, Protein 17 g, SaturatedFat 3 g

ORANGE-GLAZED ROAST CHICKEN BREASTS WITH SWEET POTATOES



Orange-Glazed Roast Chicken Breasts with Sweet Potatoes image

Enjoy this baked chicken and sweet potatoes seasoned with tangy orange juice and cranberries - a flavorful dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 12

1/4 cup orange marmalade
2 tablespoons orange juice
1 tablespoon balsamic vinegar
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
4 bone-in skinless chicken breasts
2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes
1 medium onion, cut into 8 wedges
1 teaspoon olive oil
1/3 cup sweetened dried cranberries
1/4 cup orange juice

Steps:

  • Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.
  • In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
  • Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
  • Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 26 g

ORANGE-HONEY GLAZED CHICKEN BREASTS



Orange-Honey Glazed Chicken Breasts image

This is sort of an American-ized version of the French Duck a l'orange. When reducing the glaze in step 4, remember that the skillet handle will be hot; use an oven mitt. To make sure the chicken cooks evenly, buy breasts that are similar in size-about 12 ounces apiece. If the glaze looks dry during baking, add up to 2 tablespoons of juice to the pan. If your skillet is not ovenproof, brown the chicken breasts and reduce the glaze as instructed, then transfer the chicken and glaze to a 13 by 9-inch baking dish and bake (don't wash the skillet). When the chicken is fully cooked, transfer it to a plate to rest and scrape the glaze back into the skillet to be reduced. This recipe was adapted from Cook's Illustrated, published Sept. 2007

Provided by TxGriffLover

Categories     Low Cholesterol

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups orange juice, plus an additional 2 tablespoons
1/3 cup light corn syrup
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon distilled white vinegar
1/8 teaspoon red pepper flakes
table salt & fresh ground pepper
1/2 cup all-purpose flour
4 bone-in skin-on chicken breast halves (about 12 ounces each)
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)

Steps:

  • Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
  • Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
  • Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
  • Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
  • Variations: Apple-Maple Glazed Chicken Breasts.
  • Follow the recipe above, substituting apple cider for the orange juice and 2 tablespoons maple syrup for the honey.
  • Pineapple-Brown Sugar Glazed Chicken Breasts.
  • Follow the recipe above, substituting pineapple juice for the orange juice and 2 tablespoons brown sugar for the honey.

Nutrition Facts : Calories 376.7, Fat 9.5, SaturatedFat 2.3, Cholesterol 46.4, Sodium 108.1, Carbohydrate 57, Fiber 0.8, Sugar 28.4, Protein 17.7

ROASTED ORANGE GLAZED CHICKEN



Roasted Orange Glazed Chicken image

Another recipe from Parents Mag. Roasted chicken with a twist; topped with a honey-citrus glaze. Garnish with pretty orange slices.

Provided by JMigs0

Categories     Whole Chicken

Time 1h55m

Yield 4-8 serving(s)

Number Of Ingredients 11

1 (5 1/2 lb) whole chickens
1 small orange
1 teaspoon salt, divided
1 small red onion, cut into 8 wedges
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon black pepper
1 tablespoon honey
1 tablespoon orange juice
1/2 teaspoon Dijon mustard
1 pinch salt

Steps:

  • Heat oven to 425°F.
  • Remove giblets and neck from chicken.
  • Rinse chicken inside and out with cold running water; drain well.
  • Pat dry with paper towels.
  • Grate 1/2 teaspoons rind from orange and set aside.
  • Cut orange into quarters.
  • Sprinkle ½ teaspoons salt inside cavity of bird.
  • Stuff chicken with onion, orange quarters, bay leaf, and thyme.
  • Place on rack in large foil-lined roasting pan.
  • Sprinkle with remaining salt and pepper.
  • Roast chicken 1 hour and 15 minutes.
  • In small bowl, combine reserved orange rind with glaze ingredients, and brush over entire chicken.
  • Roast 15 minutes more, or until meat thermometer inserted in thickest part of chicken thigh reaches 175°F and juices run clear.
  • Let the chicken rest for 15 minutes before slicing.

ORANGE-GLAZED CHICKEN WINGS



Orange-Glazed Chicken Wings image

"I normally don't care for wings, but after I tried this recipe that was shared by a coworker, it changed my mind," says Holly Mann of Temple, New Hampshire. A simple overnight marinade coats the wings to create a lovely glaze when baked.

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 2-1/2 dozen.

Number Of Ingredients 4

3 pounds chicken wings
1 cup soy sauce
2/3 cup orange juice
1/4 teaspoon garlic powder

Steps:

  • Cut chicken wings into three sections; discard wing tips. In a large resealable plastic bag, combine the soy sauce, orange juice and garlic powder; add wings. Seal bag and turn to coat. Refrigerate overnight. , Drain and discard marinade. Place chicken wings in a greased foil-lined 15x10x1-in. baking pan. Bake at 350° for 1 hour or until juices run clear and glaze is set, turning twice.

Nutrition Facts :

SWEET AND SPICY ORANGE GLAZED CHICKEN WINGS



Sweet and Spicy Orange Glazed Chicken Wings image

Simple, yet tasty. I get asked for these a lot at get togethers. My two year old also loves them. The original recipe came from my mother, but I made several changes and now I think they are even better.

Provided by Chelebelle

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

36 chicken wings or 36 chicken drummettes
1 1/2 cups orange marmalade
1/2 cup teriyaki sauce
1 -2 teaspoon crushed red pepper flakes (to taste)
1/4 teaspoon salt (optional)
1/4 teaspoon ground black pepper (optional)

Steps:

  • Preheat oven to 350 degrees F. Place chicken in large zip lock bag.
  • In small bowl, mix orange marmelade, teriyaki sauce, and crushed red pepper together. Pour over chicken, coat well.
  • Place chicken in single layer on large metal pan (a cookie sheet works fine). Bake at 350 degrees for approximately 30 minutes or until juice runs clear. Sprinkle with salt and pepper if desired.
  • note: I always stick mine under the broiler for a few minutes, turning once, because I like my wings to be crispy. You could also do these on a grill.

GLAZED ORANGE CHICKEN



Glazed Orange Chicken image

Provided by Marian Burros

Categories     dinner, easy, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

8 boneless, skinless chicken breast halves
1/3 cup freshly squeezed orange juice
2 teaspoons frozen orange juice concentrate (optional, for a more intense orange flavor)
2 teaspoons freshly squeezed lemon juice
2 teaspoons honey
2 teaspoons Worcestershire sauce
2 teaspoons grainy style Dijon mustard
1 teaspoon canola oil
1 teaspoon grated orange rind
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
1 bunch watercress
6 thin slices orange

Steps:

  • Place the chicken breasts in a single layer in a glass or ceramic baking dish.
  • Combine the ingredients for the marinade, and pour over the chicken. Cover the pan, and marinate overnight or longer in the refrigerator, turning the chicken a few times.
  • When ready to cook, adjust oven racks to the middle and broil positions. Preheat the oven to 375 degrees.
  • Bake the chicken, uncovered, in the marinade for 12 to 16 minutes or until almost done. Be careful not to overcook. Increase the heat to broil, move the pan of chicken under the broiler and cook a few more minutes, with the door partly open, until the breasts are golden.
  • While the chicken is cooking, line a serving plate with a bed of watercress. Remove chicken from the oven, place on top of the watercress, spoon the pan juices over and garnish with orange slices.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 97 milligrams, Sugar 5 grams, TransFat 0 grams

ORANGE-MOLASSES GLAZED CHICKEN



Orange-Molasses Glazed Chicken image

Skinless chicken breasts get a potent coating of orange juice and molasses before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h10m

Number Of Ingredients 5

5 to 6 oranges
1/2 cup red-wine vinegar
1/4 cup molasses
4 bone-in skinless chicken breast halves (8 ounces each)
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. Squeeze oranges to yield 3 cups of juice. In a large skillet, combine juice, vinegar, and molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup, 10 to 15 minutes. Reserve half the glaze for serving.
  • Place chicken on a rimmed baking sheet lined with aluminum foil. Season generously with salt and pepper, and brush with glaze.
  • Bake chicken, brushing with glaze twice, until juices run clear when pierced, 35 to 40 minutes. Serve hot with reserved glaze.

Nutrition Facts : Calories 334 g, Fat 2 g, Protein 41 g

ORANGE-GLAZED CHICKEN WITH ROSEMARY



Orange-Glazed Chicken with Rosemary image

Orange juice and rosemary add wonderful flavor to this easy skillet chicken dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 teaspoons canola or olive oil
4 boneless skinless chicken breasts (1 to 1 1/4 lb)
1/4 cup orange juice
3/4 cup reduced-sodium chicken broth
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1/8 teaspoon coarse ground black pepper
2 teaspoons Dijon mustard
1 naval orange, peeled, thinly sliced

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides.
  • Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter.
  • Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated.
  • Spoon glaze over chicken on platter. If desired, garnish with fresh rosemary sprigs.

Nutrition Facts : Calories 210, Carbohydrate 6 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 4 g, TransFat 0 g

ORANGE-GLAZED CHICKEN



Orange-Glazed Chicken image

Categories     Chicken     Mustard     Roast     Kid-Friendly     Quick & Easy     Orange     Jam or Jelly     Soy Sauce     Gourmet     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

1/3 cup sweet orange marmalade
1 tablespoon hot mustard
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
3 1/2 pound chicken pieces (with skin and bones)
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Line a large shallow (1-inch-deep) baking pan with foil, then oil foil.
  • Stir together marmalade, mustard, soy sauce, and lemon juice in a small bowl.
  • Pat chicken dry and sprinkle with salt and pepper. Roast chicken, skin sides up, in baking pan until golden and just cooked through, about 30 minutes.
  • Turn broiler on and spoon marmalade mixture over chicken, then broil chicken until glaze is bubbling and browned, 3 to 5 minutes.

AVOCADO SALAD WITH ORANGE-WASABI GLAZED CHICKEN



Avocado Salad with Orange-Wasabi Glazed Chicken image

A very flavorful salad accented with sliced grilled chicken that has been glazed with a caramelized orange and wasabi sauce.

Provided by Darren Bezanson

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 45m

Yield 5

Number Of Ingredients 14

4 grilled skinless, boneless chicken breast halves
1 cup white sugar
¼ cup water
½ cup red wine
1 cup orange juice
1 teaspoon wasabi paste
½ cup diced tomatoes
¼ cup diced red onion
2 tablespoons chopped fresh cilantro
2 limes, juiced
2 avocados - peeled, pitted and diced
salt and pepper to taste
hot sauce to taste
1 (10 ounce) package mixed salad greens, rinsed and dried

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Slice chicken strips and set aside.
  • In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. Remove from heat and slowly (and very carefully--use an oven mitt!) add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
  • Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.
  • While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 59.2 g, Cholesterol 66 mg, Fat 18.7 g, Fiber 7.8 g, Protein 27.4 g, SaturatedFat 3.6 g, Sodium 99.1 mg, Sugar 46.5 g

ORANGE TERIYAKI-GLAZED CHICKEN



Orange Teriyaki-Glazed Chicken image

Make and share this Orange Teriyaki-Glazed Chicken recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
1 cup fresh orange juice, plus
3 strips orange zest
1/2 cup soy sauce
1/3 cup honey
4 cloves garlic, minced
4 green onions, white part minced,green part thinly sliced for garnish
1 tablespoon minced fresh ginger
1 cinnamon stick
2 teaspoons sesame oil

Steps:

  • Wash and dry chicken breasts, trimming off any fat or sinew.
  • Halve breasts; place in shallow baking dish.
  • In saucepan, boil orange juice until reduced by half.
  • Add soy sauce, honey, garlic, green onion whites, ginger, cinnamon stick and sesame oil.
  • Boil about 5 minutes, until thick and syrupy.
  • Remove pan from heat and strain glaze into a bowl.
  • Let cool to room temperature.
  • Pour half over the chicken breasts, turning breasts to coat both sides.
  • Marinate chicken breasts in this mixture for 30 minutes.
  • Just before serving, preheat grill or broiler to high.
  • Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze.
  • Sprinkle chicken with sliced green onions and serve at once with your favorite rice.

APPLE-ORANGE GLAZED CHICKEN FOR TWO



Apple-Orange Glazed Chicken for Two image

Adapted from Betty Crocker's Cooking for Two (2002). Quick, easy recipe. The original recipe only called for sauteing the chicken in butter, so I added a few ingredients to customize it and make the chicken more flavorful. Goes great with steamed green beans and rice. Note: Can substitute orange marmalade or other jams for the apple-butter.

Provided by Jessica T

Categories     Chicken

Time 30m

Yield 2 chicken breasts, 2 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons red wine vinegar
2 boneless skinless chicken breast halves
1/2 teaspoon cornstarch
1/4 teaspoon ground mustard
1/4 cup orange juice
2 tablespoons apple butter
1 tablespoon soy sauce

Steps:

  • Salt and pepper chicken breasts.
  • Melt butter in an 8-inch skillet or 3-qt. saucepan over medium heat. Cook chicken in butter about 5 minutes, then add red wine vinegar (vinegar will smell awful when reducing, but taste great in the end). Cook another 10 minutes, turning once, or until juice of chicken is no longer pink when center of thickest piece is cut.
  • While chicken is cooking, mix cornstarch and mustard in a small bowl. Stir in remaining ingredients.
  • Place chicken on serving plate; cover to keep warm.
  • To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.

Nutrition Facts : Calories 235.3, Fat 7.4, SaturatedFat 4.1, Cholesterol 83.7, Sodium 1204.9, Carbohydrate 12.1, Fiber 0.6, Sugar 8.8, Protein 28.7

Tips:

  • Prep the chicken: Cut the chicken breasts into small, bite-sized pieces. You can also use chicken thighs, but be sure to remove the skin and bones first.
  • Make the marinade: In a large bowl, combine the soy sauce, rice vinegar, sesame oil, garlic, ginger, and brown sugar. Add the chicken pieces and stir to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
  • Create the batter: In a separate bowl, whisk together the cornstarch, flour, salt, and pepper. Add the eggs and water, and mix until a smooth batter forms.
  • Double-coat the chicken: Working in batches, dip the marinated chicken pieces into the batter, then coat them in the breadcrumb mixture. Place the coated chicken pieces on a wire rack and let them rest for a few minutes before frying.
  • Fry the chicken: Heat a large pot or Dutch oven filled with oil to 350°F. Fry the chicken pieces in batches for 3-4 minutes per side, or until golden brown and cooked through. Drain the chicken on paper towels.
  • Make the orange sauce: In a saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, and cornstarch. Bring to a boil, then reduce heat and simmer for 1-2 minutes, or until the sauce has thickened. Add the chicken pieces and stir to coat them in the sauce.
  • Serve: Serve the orange chicken immediately with rice and your favorite sides.

Conclusion:

With its crispy coating, tangy orange sauce, and juicy chicken, this glazed orange chicken is a delicious and versatile dish that is sure to please everyone at your table. Whether you're serving it as a main course or an appetizer, this dish is sure to be a hit.

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