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    You are in: Home / Recipes / Orange Sriracha Glazed Chicken With Ancho-Citrus Relish Recipe
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    Orange Sriracha Glazed Chicken With Ancho-Citrus Relish

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 14 mins

    2 hrs

    14 mins

    gailanng's Note:

    This recipe is by Chef Cosme Alcantar, Blue Mesa Grill adapted from Edible Dallas & Fort Worth: The Cookbook.

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    Units: US | Metric

    For Brining the Chicken

    For the Relish

    For the Glaze

    To Finish the Dish


    1. 1
      To Brine the Chicken: Fill a large container with 4 quarts water. Pour the salt and sugar into the water and stir until dissolved. Put the chicken breasts in the brine, cover, and refrigerate for 1 1/2–2 hours.
    2. 2
      In the meantime, make the relish and the glaze.
    3. 3
      To Make the Relish: In a medium bowl, combine the lime juice, olive oil, chili powder, chopped orange, green onions and mint until the pieces of orange are evenly coated with juice, oil and seasonings. Cover and refrigerate.
    4. 4
      To Make the Glaze: Combine the marmalade, soy sauce, sesame oil, vinegar and sriracha sauce to a rolling boil and continue to cook on high heat for 3 minutes. Remove from the heat and cool before using to baste the chicken.
    5. 5
      To Finish the Dish: Preheat the grill (or a grill pan) to medium-high. Remove the chicken from the brine and dry with a paper towel. Season with the salt and pepper; then grill until an instant-read thermometer inserted into the thickest part of each reads 165°F, 5-7 minutes per side. Brush with the glaze 5 minutes before the chicken is done. Glaze again on other side about a minute before removing from the grill. To serve, top each grilled breast with one-quarter of the relish.

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    Nutritional Facts for Orange Sriracha Glazed Chicken With Ancho-Citrus Relish

    Serving Size: 1 (369 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 594.9
    Calories from Fat 132
    Total Fat 14.6 g
    Saturated Fat 2.4 g
    Cholesterol 108.8 mg
    Sodium 15191.7 mg
    Total Carbohydrate 81.8 g
    Dietary Fiber 1.4 g
    Sugars 73.7 g
    Protein 37.8 g

    The following items or measurements are not included:

    orange sections

    rice wine vinegar

    sriracha sauce

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