In an effort to reduce our red meat intake, we eat a lot of chicken. But I have to say, once in a while I get really bored with chicken, so I am always looking for new ways to give it a bit more pizzazz. This recipe caught my eye because it was part of a dinner party menu. I rarely make chicken for guests because of the “boring” factor, so I wanted to try this recipe to see if it was guest worthy. I have to say I would not hesitate to serve this to guests, but it makes a great “any day” dinner as well. It is pretty easy to make and it really compliments the quinoa recipe I posted earlier. Together they make an excellent meal. I do warn you though…this is not low-calorie as it has brown sugar and honey in it….but it is so delicious!
- 2 cups chicken broth
- 1 cup orange juice
- ½ cup honey
- ½ cup hoisin sauce (found in the international aisle of most grocery stores)
- 1/3 cup dark brown sugar
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- ¼ teaspoon cayenne
- 3 tablespoons orange zest, divided
- 1 tablespoon olive oil
- 8 skinless, boneless chicken breasts
- ¼ cup scallions, finely chopped (only the light and dark green sections)
Steps: (This makes 8 servings and takes a little more than an hour to prepare.)
Orange-glazed Chicken (without the garnish)
- Heat oven to 350°F.
- To make the glaze, in a bowl, whisk the broth, orange juice, honey, hoisin sauce, brown sugar, garlic, ginger, cayenne, and 2 tablespoons of the orange zest; set mixture aside.
- Heat the oil in a large ovenproof skillet over medium-high heat.
- Season the chicken breasts with salt and pepper.
- Place as many of the chicken breasts as will fit in the heated pan, searing until lightly browned on both sides. Place the chicken on a plate and repeat this step with the remaining chicken breasts.
- Place the skillet back on the stove over medium heat; pour in the glaze mixture. Bring to a simmer and cook, stirring, until the mixture is reduced by a third.
- Return the chicken to the skillet, arranging it in a snug, even layer. (If the pan isn’t large enough, you can transfer the chicken and glaze into a large baking dish, but then you will have to transfer the glaze back to the skillet later in the recipe.)
- Place the chicken in the oven and roast it for about 20 minutes, or until the internal temperature is 165°F.
- Remove the chicken and place it on a large platter; tent with foil to keep warm.
- Set the skillet with the glaze mixture over medium-high heat (remember the pan will be hot, so be careful), and bring the glaze to a simmer. Reduce the sauce by about a third, until thickened, about 5 minutes.
- Pour the glaze over the chicken. Garnish with the scallions and remaining orange zest, and serve.
Note: I was trying this recipe for taste, not presentation. It looks more inviting with the garnish, so be sure to save the extra zest and use the green onions.