Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Orange-Ginger Chicken
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
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
July 7, 2023
Tangy, zippy, sweet and savory chicken
This recipe was super easy, really balanced, and a hit with the whole family. I added a couple of hot green chiles to the marinade, which gave it a little extra kick. Don't skimp on the ginger - it seems like a lot, but it doesn't come through as powerfully as you might think.
March 3, 2024
Delicious and simple
I made as written and agree with previous reviews that though it seems like a LOT of ginger, it really doesn't taste very gingery. I also cut slits in the thighs (as I've read to do in other recipes) and marinated overnight. The marinade was very thick but the taste was really good.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
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.