Spicy Asian Chicken with Citrus was a wonderful meal using ingredients I found on the opening day of our local Farmer’s Market in my hometown. I served this chicken with Israeli Couscous with Lemon and Roasted Baby Squash with Fresh Herbs.
This delicious Spicy Asian Chicken with Citrus recipe, comments, and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More great Poultry Recipes and learn how to Brine Poultry for a moister and tastier dish.
- 1/2 cup soy sauce (low-sodium)
- 6 to 8 cloves garlic, small dice
- 2 teaspoons hot chili garlic sauce
- 4 teaspoons hoisen sauce
- 2 tablespoons toasted sesame oil
- 1/2 cup orange juice, fresh-squeezed
- Zest and juice from 2 limes
- 1 (3 to 4 pound) chicken, cut up into eight pieces
- Cilantro (for garnish)
In a bowl, make the marinade by combining soy sauce, garlic, chili garlic sauce, hoisen sauce, sesame oil, orange juice, and lime zest and juice with a whisk; place mixture into a zip-lock plastic bag
Add chicken pieces, lock bag, and massage marinade into chicken. Place bag (with chicken and marinade) on a plate, and put into the refrigerator overnight or all day.
Preheat oven to 350 degrees F.
Remove chicken from marinade to an oven-proof dish, pour marinade over the chicken, and bake approximately 1 hour or until the chicken registers an internal temperature of 160 degrees F. on your meat thermometer (juices will run clear when cut with the tip of a knife).
Makes 4 servings.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Asian-Inspired Recipes Chicken