Baked Chicken with Oranges
For fans of unusual, exotic pairings! Meat with fruit is always a good idea, if you ask me. Citrus works especially well here. The combination of sweet orange and bright-tasting chicken marinated in soy sauce, garlic, and ginger is wonderfully unexpected!
Cooking method
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Step 1:
Gather your ingredients. Rinse the chicken and pat it dry with paper towels.
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Step 2:
Squeeze the juice from one orange. Use whatever you have on hand — you don't need a juicer.
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Step 3:
Peel and mince the garlic. You can chop it, crush it, or grate it — it doesn't really matter.
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Step 4:
Peel the ginger root and mince it too. Grating is best here, since it releases more of the juice.
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Step 5:
Now make the marinade: combine the orange juice, soy sauce, black and red pepper, and the grated ginger and garlic.
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Step 6:
Stir the marinade with a fork until everything is well combined.
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Step 7:
Put the chicken in a container with a lid, pour the marinade over it, and refrigerate to marinate for at least three hours. Longer is better — 8 to 12 hours — which is what I did.
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Step 8:
Cut the second orange into small pieces.
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Step 9:
Once the chicken has finished marinating, arrange it in a baking dish, pour the marinade over it, and lay the orange pieces on top.
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Step 10:
Bake the chicken in an oven preheated to 350°F (180°C) for 45–50 minutes, until golden brown. Enjoy!
- The chicken came out vibrant in both taste and looks — spicy from the pepper, with a light citrus note and a juicy ginger-garlic backbone. It was just a touch short on salt for me; next time I'd add a little before baking. Wings or drumsticks also work great here, but I wouldn't recommend using the breast. You can add onion cut into large chunks while it bakes. Rice makes a great side, though it was also delicious with mashed potatoes for us. If you're not into Asian flavors, skip the ginger and stick to the spices. Or go the other way and add something even bolder, like curry. You can also roast a whole chicken — in that case, marinate it differently: slice the orange into rounds and tuck them right under the skin, rub the skin with garlic and pepper, and marinate it that way for 8 hours. Then roast and serve for a holiday table.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Oranges - 36 kcal/100g
- Ground red pepper - 318 kcal/100g
- Ginger Powder - 335 kcal/100g
- Chicken thighs - 185 kcal/100g
