Ginger - Citrus Chicken

"I originally thought I would make Recipe #169212, but as I looked through the ingredients I had on hand, this recipe emerged. I hope you enjoy as much as we did. We served this with some rice pilaf and sautéed swiss chard and mushrooms. This could also be prepared using bone-in breasts to cut some of the fat. I've also made this with the skin removed, to help cut the fat."
 
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Ready In:
55mins
Ingredients:
13
Serves:
3
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ingredients

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directions

  • Separate skin from chicken, leaving it attached at the ends. Season with half the salt and pepper, and all of the cumin, coriander and paprika. Place in a casserole dish so they are snug with each other.
  • Chop the green onion in 1" pieces, sprinkle half around the chicken, and put the other half under the skin of the chicken.
  • Zest and juice the orange and the lime. Add the grated ginger, minced garlic, honey, wine and the rest of the salt and pepper.
  • Pour citrus sauce over, around and under the skin of the chicken, making sure to not wash off the dry seasoning from the chicken.
  • Bake at 375°F for about 45 minutes, or until chicken juices run clear.

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RECIPE SUBMITTED BY

<p>I was born and raised in central Ohio, with family roots in West Virginia as well. I now live in coastal Florida and really enjoy having so much fresh seafood available. There are a lot of great restaurants in this area, but I decided a couple of years ago that I could make equally delicious food at home for a fraction of the cost. Since then, I've been honing my skills, trying different recipes, which in turn help me to develop new skills and try new things. I also watch a lot of Food Network TV, which gives me even greater confidence to experiment.</p>
 
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