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    Legs

    Sweet Citrus Glazed Chicken

    Marinate

    90

    Minutes

    Prep

    20

    Minutes

    Cook

    80

    Minutes

    Servings

    8

     

    Calories

    530

     

    Protein

    38g

     

    1H40M

    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

    1. In a small bowl, combine ½ cup orange juice, rice vinegar, 2 tablespoons olive oil, 2 tablespoons orange zest and 2 teaspoons salt.
    2. Combine chicken and marinade in a sealable plastic bag. Seal and refrigerate 1½ hours, turning occasionally.
    3. Preheat oven to 425°F.
    4. Remove chicken from marinade and place on an oiled rack on a small baking sheet lined with aluminum foil.
    5. Bake, covered, in preheated 425°F oven 30 minutes.
    6. Uncover and bake an additional 30 minutes.
    7. 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.
    8. 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.
    9. Serve with cooked couscous and green beans. Garnish chicken with lemon, lime and orange zests.
    10. 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

    Calories530
    Fat33g
    Saturated Fat8g
    Sodium1400mg
    Carbohydrates19g
    Sugars17g
    Protein38g

    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

    1. Preheat oven to 400°F.
    2. Season chicken with salt and lemon pepper.
    3. Place chicken in a lightly greased 9.5 x 13.5 x 2-inch (3-quart) baking pan.
    4. Bake, covered, in preheated 400°F oven 45 minutes, draining the accumulated juices as needed.
    5. In the meantime, combine Worcestershire sauce, mustard, barbecue sauce, apple cider vinegar and maple syrup in a 3-quart saucepan.
    6. Bring the mixture to a boil then simmer, stirring occasionally, for 30 minutes.
    7. After baking the chicken 45 minutes, uncover it and baste with barbecue sauce.
    8. 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.

    Did You Know This Recipe is Voice-Activated?

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    Barbeque Chicken

    Prep

    5

    Minutes

    Cook

    1:45

    Hrs:Min

    Servings

    4

     

    6M

    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

    1. 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.
    2. In a medium bowl, combine yogurt, chopped mint, pineapple juice, ½ teaspoon salt and ¼ teaspoon black pepper.
    3. Add chicken and pineapple tidbits to the yogurt mixture. Mix to evenly coat ingredients. Gently fold in the diced avocado.
    4. Chill and serve.

    Nutrition Facts

    Calories 240
    Fat 9g
    Saturated Fat 2.5g
    Sodium 350mg
    Carbohydrate 12g
    Sugars 8g
    Protein 28g

    Did You Know This Recipe is Voice-Activated?

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    Chicken with Sweet Peppers

    Prep

    15

    Minutes

    Cook

    30

    Minutes

    Servings

    4

     

    Protein

    40g

     

    45M

    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

    1. Preheat oven to 425°F.
    2. Season chicken with salt and black pepper.
    3. Lightly grease a 10 x 15-inch (4-quart) baking dish.
    4. Arrange onions, carrots and potatoes in baking dish.
    5. Season the vegetables with the ½ teaspoon salt and ¼ teaspoon black pepper.
    6. Heat oil over medium heat in a 12-inch skillet.
    7. Add chicken and brown 3½ minutes per side in two batches.
    8. Remove chicken from skillet and place over vegetables in baking dish.
    9. Drain oil off skillet.
    10. Add sweet peppers and their liquid to skillet and cook 2 minutes scraping brown bits from bottom of skillet.
    11. Pour peppers and liquid over chicken.
    12. Bake, covered, in preheated 425°F oven 30 minutes.
    13. Uncover and bake an additional hour or until chicken is to an internal temperature of 190°F and vegetables are tender.
    14. Serve over egg noodles.

    Did You Know This Recipe is Voice-Activated?

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