Citrus Teriyaki Chicken
Fresh orange juice and tangy zest bring a bright flavor burst to this savory teriyaki-style glaze, which creates a mahogany-colored roast chicken. Be sure to grate the orange zest before juicing the oranges.
2 large oranges
1 cup thick teriyaki baste and glaze
4 green onions, finely chopped
1 tablespoon grated fresh gingerroot
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken
1/2 cup low-sodium chicken broth
Grate the orange zest from the oranges; squeeze juice. Whisk in small bowl with teriyaki glaze, onions, and ginger.
Place chicken in large resealable plastic bag; pour in half of marinade mixture. Reserve remaining marinade.
Marinate chicken for at least 30 minutes or up to overnight.
Heat oven to 425°F. Remove chicken from marinade (reserve); place on rimmed baking sheet. Tie legs with kitchen twine and tuck wings under body. Roast chicken, basting occasionally with marinade from bag, for about 1 hour or until juices run clear and internal temperature in thigh is 165°F.
Pour reserved marinade, any leftover marinade from bag, and broth into medium saucepan. Bring to a boil; cook 1 minute. Serve sauce with chicken.
Gold'n Plump® Chicken Roaster may be substituted for Gold'n Plump® Whole Chicken.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories368
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Calories from Fat40%
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Total Fat16g
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Saturated Fat4g
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Trans Fat1g
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Total Carbohydrate20g
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Protein34g
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Sugars15g
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Cholesterol100mg
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Dietary Fiber1g
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Sodium1,160mg
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- DAILY VALUE
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Vitamin A7%
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Vitamin C31%
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Calcium4%
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Iron14%
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- DIETARY EXCHANGES
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Starch/Bread1.5
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Lean Meat5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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