Orange Citrus Glaze for Pork, Chicken and Seafood
Orange Citrus Glaze for Pork, Chicken and Seafood

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, orange citrus glaze for pork, chicken and seafood. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Orange Citrus Glaze for Pork, Chicken and Seafood is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Orange Citrus Glaze for Pork, Chicken and Seafood is something which I’ve loved my entire life. They’re fine and they look wonderful.

Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. This fresh citrus glaze is bursting with flavors of lemon and orange.

To get started with this recipe, we must first prepare a few components. You can have orange citrus glaze for pork, chicken and seafood using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Orange Citrus Glaze for Pork, Chicken and Seafood:
  1. Make ready 1 cup Fresh orange juice
  2. Prepare 1/2 cup Fresh lemon juice
  3. Prepare 1 tbsp light brown sugar, packed
  4. Take 1/2 cup Heinz 57 sauce,which is a steak sauce, A picture of ot is below.
  5. Make ready 1/2 tsp black pepper
  6. Prepare 1 tsp hot sauce, such as Franks brand
  7. Get 1 tbsp butter

Pork tenderloin is marinated and roasted in a sweet and tangy orange-balsamic sauce for a quick and easy special occasion meal. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki to. Serve chicken and pork, passing glaze separately. Brilliant idea of using soy sauce, cumin and chili garlic sauce for this glaze.

Steps to make Orange Citrus Glaze for Pork, Chicken and Seafood:
  1. In a medium saucepan, combine all ingredients except butter, bring to a simmer and reduce by 1/2, about 10 minutes.
  2. Whisk in butter until smooth and remove from heat.
  3. This very versatile glaze can be used at the end of grilling chicken, shrimp, scallps, fish, and any cut of pork. Roasted meats and fish can also be brushed with it during the last few minutes of cooking for a delicious burst of flavor. Use extra sauce for dippimg!
  4. Store in refrigerator, covered. Bring to room temperature before using. It stays fresh about a week kept refrigerated. It can also be frozen.

I didn't have chili-garlic sauce and replaced it with chili powder and whole garlic cloves that were blended together with other. Quick and flavor-packed chicken drumsticks with a gingery orange-cinnamon glaze. In this recipe, you'll jazz up a basic package of drumsticks with a citrus glaze and a warm hint of spice: grated As a substitute for soy sauce, the glaze here calls for coconut aminos; these are a Paleo-friendly dressing. Shine up plain baked chicken with a tart rosemary and citrus glaze. Serve with roasted potatoes and sauteed spinach.

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