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Cookish

Orange-Ginger Chicken

4 Servings

1 hour 10 minutes 15 minutes active, plus marinating

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The marinade for this recipe is made in a blender with a quartered whole orange—skin and all—and the ginger does not need to be peeled, either. When transferring the chicken to the wire rack, allow a good amount of the marinade to cling to the pieces for deep browning and crusting. Rice and steamed or stir-fried vegetables are good accompaniments. For easier cleanup, line the baking sheet with foil before setting the rack on top.

4

Servings

1 hour 10 minutes

15 minutes active, plus marinating

Ingredients

  • 1

    navel orange, not peeled, cut into quarters, plus orange wedges to serve

  • ½

    cup orange juice

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Reviews
Myrna A.

The orange peel added a bitterness to the coating of the chicken. I also needed to add a few more minutes to cook the chicken.

John M.

A delightfully delicious marinade! I'll be making this again & again. Thanks, Diane!