Beer Glazed Sticky Citrus Orange Chicken


 

 

Sticky chicken is so satisfying. It must be the fact that every last drop of saucy goodness can be licked from your fingers. And lets talk about pan to table shall we. How awesome do you feel when you pull a sizzling pan out of the oven, toss on a few garnishes and head straight to the table greeted by your wide eyed hungry family. Domestic Goddess. I think yes.

This Beer Glazed Citrus Chicken is so good. It has to be cooked in an oven proof skillet. I use cast iron and it works really great. Really you can do a mix of breasts thighs and drums sticks, skin on or off, depending on what you prefer. Just make sure you cut the breasts in half to ensure even cooking time with the other pieces. Perfect serves with this bright arugula salad.

Beer Glazed Sticky Citrus Orange Chicken

Beer Glazed Sticky Citrus Orange Chicken

INGREDIENTS

½ cup beer

¼ cup fresh squeezed orange juice (1 large orange)

3 tbsp orange marmalade

1 tsp grated orange zest

3 cloves of garlic, minced

2 tbsp olive oil

1 ½ lbs chicken pieces (I did 2 thighs, 2 drumsticks and 2 breasts)

Salt and pepper

1/3 cup sliced almonds

1/3 cup fresh cilantro, chopped

DIRECTIONS:

1.Preheat oven to 375 degrees F.

2. Combine 1/4 cup of beer, orange juice, marmalade, zest and garlic in a small saucepan over medium heat. Whisk until the mixture comes to a boil, then reduce the heat to medium-low and simmer until slightly thick, for about 6 to 8 minutes.

3.Heat a large oven-safe skillet (I used cast iron) over medium high heat and add the olive oil. Season the chicken with lots of salt and pepper and add it to the skillet, searing on both sides until browned, about 2 to 3 minutes per side. After the second side is seared, add the 1/4 cup of beer to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the orange mixture and turn off the heat.

4. Place the chicken in the oven uncovered and bake for 20 minutes. Every 5 minutes, baste the chicken with the glaze in the bottom of the pan. Remove from heat and top with cilantro and almonds. Serve with greens.

Leave a comment

Your email address will not be published. Required fields are marked *