Asian Sesame Citrus Chicken Marinade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients:Oranges, 1 fruit (2-5/8" dia) (remove)Limes, 1 fruit (2" dia) (remove)White Wine, 2 fl oz (remove)Sesame Oil, .25 cup (remove)*Kikkoman Teriyaki Sauce & Marinade, 6 tbsp (remove)*Garlic (1 clove), 3 serving (remove)*Raw White Onion (Serving = 1 medium Onion), 1 serving (remove)*Bell Pepper - Red - 1 large (164 gram), 164 gram(s) (remove)Pepper, black, 1 tbsp (remove)*Seeds, sesame seeds, whole, roasted and toasted, 1 oz (remove)Ginger root- about 1.5 inch, peeled and sliced into 6 pieces
1.Use a vegetabe peeler to peel the zest off the orange. Place zest in ziplock bag, large enough to fit chicken parts.
2.Cut the orange, and squeeze juice into bag
3.Cut lime and squeeze juice in bag
4.Hit garlic with knife to release aroma
5.Cut onion into quarters
6.Cut pepper into eighths
7.Add all ingredients, including sauces, wine and veggies into ziplock bag.
8.Add chicken parts (I use wings, but you can use whatever you want to), and shake bag
9.Refrigerate for 45 minutes, turning bag over halfway through
10.Take out of refrigerator. Remove chicken from bag, and place contents of bag into a saucepan. Cook liquid down until it reduces about 1/2 way.
11. Cook chicken parts in oven, skin-side down (wings take 45 min), turning halfway, so it finishes skin-side up.
12. At about the 35 in. mark, add reduced sauce to top of chicken. Let cook 10 more mins. until skin is crisp. You may have to use the broiler for a few mins.
13. Serve and enjoy!
Serving Size: 8-12
Number of Servings: 12
Recipe submitted by SparkPeople user COUPONREEN23.
2.Cut the orange, and squeeze juice into bag
3.Cut lime and squeeze juice in bag
4.Hit garlic with knife to release aroma
5.Cut onion into quarters
6.Cut pepper into eighths
7.Add all ingredients, including sauces, wine and veggies into ziplock bag.
8.Add chicken parts (I use wings, but you can use whatever you want to), and shake bag
9.Refrigerate for 45 minutes, turning bag over halfway through
10.Take out of refrigerator. Remove chicken from bag, and place contents of bag into a saucepan. Cook liquid down until it reduces about 1/2 way.
11. Cook chicken parts in oven, skin-side down (wings take 45 min), turning halfway, so it finishes skin-side up.
12. At about the 35 in. mark, add reduced sauce to top of chicken. Let cook 10 more mins. until skin is crisp. You may have to use the broiler for a few mins.
13. Serve and enjoy!
Serving Size: 8-12
Number of Servings: 12
Recipe submitted by SparkPeople user COUPONREEN23.
Nutritional Info Amount Per Serving
- Calories: 82.6
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 306.7 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.4 g
- Protein: 1.4 g
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