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Citrus Chicken
Date added: November 26, 2007
- Servings: 6 change
- Calories per serving: 285
- Prep time: 25
- Cook time: 50
Ingredients
- 1 tsp spice, coriander, seeds
- 1 tsp fennel seed
- 2 1/2 pound chicken, broiler/fryer, dark meat, w/o skin, raw
- 1/2 cup orange juice, chilled
- 1/4 cup green onions thinly sliced
- 3 tbsp honey, amber
- 1 tbsp thyme, fresh
- 1 tbsp herb, sage, fresh, intl
- 1 tbsp rosemary, fresh
- 1/2 tsp salt, table
- 1/2 tsp spice, pepper, black, ground
Recipe Method
1. In a small skillet cook coriander seeds and fennel seeds over medium heat about 5 minutes or until seeds are fragrant and toasted, stirring constantly. Remove from heat; let cool. Crush spices with a
2. Place chicken in a resealable plastic bag, set in a shallow dish. For marinade, in a small bowl combine orange juice, green onions, honey, thyme, sage, rosemary, salt and pepper. Stir in crushed spices. Pour over chicken; seal bag. Marinate in the fridge for at least 4 hours or up to 8 hours, turning bag occasionally.
3. Drain chicken, discarding marinade. Arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 F. for breasts; 180 F. for thighs and drumsticks), turning once half-way through grilling time.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 285 | 14% |
| Fat 8g | 13% |
| Cholesterol 151mg | 50% |
| Sodium 356mg | 15% |
| Carbohydrates 12g | 14% |
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