One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!
Really good and fresh tasting. I was glad to see a citrus recipe that didn't automatically turn to an Asian flavor. This didn't really make a glaze. It was mostly liquid but really good flavor. I will definitely make this again! Read More
My report is just a little different from the others because somehow the flavors just seemed like they were swimming in oil and couldn't be savored. I wondered if there was an error in the amount of oil. I tried to cook down the sauce after removing the chicken but that didn't really work. The chicken itself turned out moist and tasty but I had to dunk the leftovers in Trader Joe's Sweet Chili Sauce (a nice complement). I think I will try this again using only a tablespoon or so of oil and orange juice concentrate----or maybe the orange juice a little oil and Dijon mustard. I'll give it another try! Sorry about my review! Read More
My report is just a little different from the others because somehow the flavors just seemed like they were swimming in oil and couldn't be savored. I wondered if there was an error in the amount of oil. I tried to cook down the sauce after removing the chicken but that didn't really work. The chicken itself turned out moist and tasty but I had to dunk the leftovers in Trader Joe's Sweet Chili Sauce (a nice complement). I think I will try this again using only a tablespoon or so of oil and orange juice concentrate----or maybe the orange juice a little oil and Dijon mustard. I'll give it another try! Sorry about my review! Read More
Really good and fresh tasting. I was glad to see a citrus recipe that didn't automatically turn to an Asian flavor. This didn't really make a glaze. It was mostly liquid but really good flavor. I will definitely make this again! Read More
Great and easy recipe. I switched mustard with cumin but still game out great! Very good meal to make in the week or ahead of time to heat up during the week. Read More
This so good! I put everything together (half the salt because I'm on a sodium restricted diet)in a large plastic zip-lock bag breaking up the orange zest in the bag and marinated it for an hour. I took the chicken out onto the baking sheet and poured 1/2 the liquid over all of it and baked it for 1/2 hour. It wasn't as brown as the photo but it was definitely orangy and very moist. I highly recommend! Read More
This wasn't terrible however it was very bland. I also added cumin along with the paprika as someone mentioned cumin in a review. The "sauce" never really turned into a sauce. It was more of a juice. The chicken was juicy but not very appealing. Everyone ate it but I wouldn't make it again. Read More
I added all the ingredients except for the mustard and substituted that with cummin. I also added 3 tsp of brown sugar hoping it gave me the syrup consistency in the sauce but it didn't. It did add a nice flavor to it but it was still kind of bland. My husband wasn't impressed but my kids LOVED it. My 2 and 1 yr old both had seconds. Read More
I made this tonight and my family liked it, however i think the 1/2 cup of oil is a little excessive..
I cooked this in my pressure cooker then baked it for 15 minutes at 400 for a crispy edge. Read More
I made a few changes, 1/4 cup of oil ,added 1/4 cup more juice. I also added onion powder and basil one ts each, as for the sauce I only used half on meat in slow cooker saved the rest to make a gravy using powder gravy mix to thicken the sauce. on the stove . to make a cup for gravy I mixed the rest of liquid with orange juice. the chicken came out moist and with the gravy was very good. Read More
I just made this and it's good but I would use lemons instead of orange next time. I did cut the oil in half and used corn starch to thicken sauce after removing cooked chicken. Will do again. Thanks for a simple recipe. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My report is just a little different from the others because somehow the flavors just seemed like they were swimming in oil and couldn't be savored. I wondered if there was an error in the amount of oil. I tried to cook down the sauce after removing the chicken but that didn't really work. The chicken itself turned out moist and tasty but I had to dunk the leftovers in Trader Joe's Sweet Chili Sauce (a nice complement). I think I will try this again using only a tablespoon or so of oil and orange juice concentrate----or maybe the orange juice a little oil and Dijon mustard. I'll give it another try! Sorry about my review!
Really good and fresh tasting. I was glad to see a citrus recipe that didn't automatically turn to an Asian flavor. This didn't really make a glaze. It was mostly liquid but really good flavor. I will definitely make this again!
Great and easy recipe. I switched mustard with cumin but still game out great! Very good meal to make in the week or ahead of time to heat up during the week.
This so good! I put everything together (half the salt because I'm on a sodium restricted diet)in a large plastic zip-lock bag breaking up the orange zest in the bag and marinated it for an hour. I took the chicken out onto the baking sheet and poured 1/2 the liquid over all of it and baked it for 1/2 hour. It wasn't as brown as the photo but it was definitely orangy and very moist. I highly recommend!
This wasn't terrible however it was very bland. I also added cumin along with the paprika as someone mentioned cumin in a review. The "sauce" never really turned into a sauce. It was more of a juice. The chicken was juicy but not very appealing. Everyone ate it but I wouldn't make it again.
I added all the ingredients except for the mustard and substituted that with cummin. I also added 3 tsp of brown sugar hoping it gave me the syrup consistency in the sauce but it didn't. It did add a nice flavor to it but it was still kind of bland. My husband wasn't impressed but my kids LOVED it. My 2 and 1 yr old both had seconds.
I made this tonight and my family liked it, however i think the 1/2 cup of oil is a little excessive..
I cooked this in my pressure cooker then baked it for 15 minutes at 400 for a crispy edge.
I made a few changes, 1/4 cup of oil ,added 1/4 cup more juice. I also added onion powder and basil one ts each, as for the sauce I only used half on meat in slow cooker saved the rest to make a gravy using powder gravy mix to thicken the sauce. on the stove . to make a cup for gravy I mixed the rest of liquid with orange juice. the chicken came out moist and with the gravy was very good.
I just made this and it's good but I would use lemons instead of orange next time. I did cut the oil in half and used corn starch to thicken sauce after removing cooked chicken. Will do again. Thanks for a simple recipe.
