Ingredients
- 4 Sanderson Farms®Chicken Leg Quarters
- 1½ cups orange juice, divided
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons olive oil
- 4 teaspoons olive oil
- 3 tablespoons grated orange zest, divided
- 4 teaspoons salt, divided
- 1/4 cup low sodium soy sauce
- 1/2 cup sugar
- 1 teaspoon ground black pepper
- cooked couscous (serving suggestion)
- cooked green beans (serving suggestion)
- lemon, lime and orange zests for garnish
Directions
- In a small bowl, combine ½ cup orange juice, rice vinegar, 2 tablespoons olive oil, 2 tablespoons orange zest and 2 teaspoons salt.
- Combine chicken and marinade in a sealable plastic bag. Seal and refrigerate 1½ hours, turning occasionally.
- Preheat oven to 425°F.
- Remove chicken from marinade and place on an oiled rack on a small baking sheet lined with aluminum foil.
- Bake, covered, in preheated 425°F oven 30 minutes.
- Uncover and bake an additional 30 minutes.
- While chicken bakes, combine 1 cup orange juice, soy sauce, sugar, 1 tablespoon orange zest, 2 teaspoons salt, black pepper and 4 teaspoons olive oil in a medium saucepan. Bring to a boil then lower heat to a simmer. Cook 20 minutes to make a glaze.
- After baking chicken 1 hour, brush chicken with glaze and cook an additional 15-20 minutes, or until chicken is to an internal temperature of 190°F.
- Serve with cooked couscous and green beans. Garnish chicken with lemon, lime and orange zests. TIP: Garnish your plate with something colorful like lemon, lime or orange zest to step it up a notch. You're minutes away from turning your Sweet Citrus Glazed Chicken into a photo-worthy meal your guests will never forget.
Nutritional Information
| Calories | 530 |
| Fat | 33g |
| Saturated Fat | 8g |
| Sodium | 1400mg |
| Carbohydrates | 19g |
| Sugars | 17g |
| Protein | 38g |
Ingredients
- 4 Sanderson Farms® Chicken Leg Quarters
- salt, to taste
- lemon pepper, to taste
- 1¼ tablespoons Worcestershire sauce
- 1/2 tablespoon Dijon-style mustard
- 3/4 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/4 cup plus 1 tablespoon maple syrup
Directions
- Preheat oven to 400°F.
- Season chicken with salt and lemon pepper.
- Place chicken in a lightly greased 9.5 x 13.5 x 2-inch (3-quart) baking pan.
- Bake, covered, in preheated 400°F oven 45 minutes, draining the accumulated juices as needed.
- In the meantime, combine Worcestershire sauce, mustard, barbecue sauce, apple cider vinegar and maple syrup in a 3-quart saucepan.
- Bring the mixture to a boil then simmer, stirring occasionally, for 30 minutes.
- After baking the chicken 45 minutes, uncover it and baste with barbecue sauce.
- Continue to bake, uncovered, 1 hour or until chicken is to an internal temperature of 190°F. Baste chicken with barbecue sauce every 15 to 20 minutes.
Ingredients
- 4 Sanderson Farms® Chicken Leg Quarters
- salt, to taste
- lemon pepper, to taste
- 1¼ tablespoon Worcestershire sauce
- 1/2 tablespoon Dijon-style mustard
- 3/4 cup barbecue saurce
- 1/2 cup apple cider vinegar
- 1/4 cupplus 1 tablespoon maple syrup
Preparation
- Place chicken fillets in a 5-quart Dutch oven. Add ½ teaspoon salt and cold water to cover the fillets. Bring to a boil, then reduce heat to a simmer. Cover and cook for 5 minutes or until chicken reaches an internal temperature of 165°F. Drain. Dice chicken and set aside.
- In a medium bowl, combine yogurt, chopped mint, pineapple juice, ½ teaspoon salt and ¼ teaspoon black pepper.
- Add chicken and pineapple tidbits to the yogurt mixture. Mix to evenly coat ingredients. Gently fold in the diced avocado.
- Chill and serve.
Nutrition Facts
| Calories | 240 |
| Fat | 9g |
| Saturated Fat | 2.5g |
| Sodium | 350mg |
| Carbohydrate | 12g |
| Sugars | 8g |
| Protein | 28g |
Prep
Cook
30
Minutes
Servings
4
Protein
40g
Ingredients
- 5 Sanderson Farms® Chicken Leg Quarters
- salt, to taste
- ground black pepper, to taste
- 1 onion, chopped into 1" dices
- 4 carrots, peeled and sliced into ½" slices
- 2 large red potatoes, cut into 1" cubes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 (16-ounce) jar sweet cherry peppers with their liquid
- cooked egg noodles
Directions
- Preheat oven to 425°F.
- Season chicken with salt and black pepper.
- Lightly grease a 10 x 15-inch (4-quart) baking dish.
- Arrange onions, carrots and potatoes in baking dish.
- Season the vegetables with the ½ teaspoon salt and ¼ teaspoon black pepper.
- Heat oil over medium heat in a 12-inch skillet.
- Add chicken and brown 3½ minutes per side in two batches.
- Remove chicken from skillet and place over vegetables in baking dish.
- Drain oil off skillet.
- Add sweet peppers and their liquid to skillet and cook 2 minutes scraping brown bits from bottom of skillet.
- Pour peppers and liquid over chicken.
- Bake, covered, in preheated 425°F oven 30 minutes.
- Uncover and bake an additional hour or until chicken is to an internal temperature of 190°F and vegetables are tender.
- Serve over egg noodles.