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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
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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.