Beer Glazed Citrus Chicken

Beer Glazed Citrus Chicken (29) WM

This dish had the perfect amount of citrus – it made me wonder why I never make dishes with orange in them.  I don’t like orange marmalade on it’s own, like in a sandwich, but man oh man is it good in this dish!  And, if you add arugula, tangerines and pine nuts to any dish you have a winner!  In the summer I also aim to have “summer” dinners and this one sure hit the mark!  It was light, fresh, super tasty and refreshing!

Serves 4

Beer Glazed Citrus Chicken

1/2 cup wheat beer
1/4 cup orange juice
3 tablespoons orange marmalade
2 garlic cloves, minced
2 tablespoons olive oil
1 1/2 – 2  pounds mix of boneless chicken thighs and drumsticks
1 teaspoon salt
1 teaspoon pepper

Orange Arugula Salad

handful of baby arugula
1/2 red onion, thinly sliced
canned tangerines
3 tablespoons olive oil
1 tablespoon freshly squeeze orange juice
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons pine nuts, toasted

Beer Glazed Citrus Chicken (16) WM

Directions:

1) Preheat oven to 375 degrees F.

2) Combine the first 1/4 cup beer plus the orange juice, orange marmalade, and garlic in a small saucepan over medium heat; whisk until the mixture comes to a boil then reduce the heat to medium-low and simmer for about 10 minutes.

3) Heat a cast iron skillet over medium-high heat and add the olive oil.  Add the salt & pepper seasoned chicken to the hot skillet, browning on both sides (about 5 minutes per side).  After both sides are brown add the beer mixture to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the remaining 1/4 cup of beer scraping off any stuck bits off the pan; stir in the beer & orange marmalade mixture and turn off the heat.

4) Place the chicken in the oven uncovered basting the chicken with the glaze in the bottom of the pan every 5 minutes and bake for about 20 minutes / until the chicken is cooked through.

5) Whisk together the olive oil, orange juice, balsamic vinegar, salt and pepper until combined.  Toast the pine nuts.

6) Place a handful of arugula, tangerines, red onion and one chicken breast on each plate.   Drizzle with the dressing and sprinkle a few toasted pine nuts on top.

Beer Glazed Citrus Chicken (26) WM

Beer Glazed Citrus Chicken (6) WM

 

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