Best 4 Spicy Orange Glaze Recipes

ROSEMARY MARINATED CHICKEN THIGHS WITH SPICY ORANGE GLAZE AND ORANGE-PINEAPPLE RELISH

Steps:

• Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside.
• Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side.
• Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.

CHICKEN BREASTS WITH SPICY HONEY ORANGE GLAZE

Steps:

• In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
• Rinse chicken with cold water and pat dry. Season lightly with salt.
• In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
• Turn chicken, cook another 4 minutes until just cooked through.
• Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
• Serve chicken breasts with honey-orange glaze spooned over the top.

SPICY ORANGE GLAZE

Steps:

• 1. Zest oranges then juice. You will need 1 cup juice.
• 2. In small pot add orange juice and cook on med. high heat till it reduces to 4 tbsp.
• 3. Now add in agave, garlic, orange zest, salt, and crushed red pepper. Cook for 3-5 minutes on med. heat till it starts to thicken a little... now it is ready to use.

PORK TENDERLOIN WITH SPICY ORANGE & LIME GLAZE

Steps:

• 1. Place the 2-16 ounce tenderloins in a zip-lock bag or glass container with cover. Pour cooled brine mixture over meat and place in the refrigerator for at least 2 hours.
• 2. Place the marmalade, lime juice and shallot in a small sauce pan and boil for 2 minutes. Allow to cool.
• 3. Mix the chili powder, five-spice powder, sugar and salt in a small bowl.
• 4. Cover shallow pan with aluminum foil. Insert rack and spray with nonstick spray.
• 5. Remove meat from brine. Dry thoroughly. Place on rack in pan. Rub the spice mix all over the meat. Spoon half of the cooled glaze over the meat. Return meat, uncovered, to the refrigerator until time to roast.
• 6. Preheat oven to 450 degrees F
• 7. Remove meat from refrigerator. Roast until a thermometer inserted in the center of the tenderloin registers 145 degrees F.
• 8. When meat registers 145 degrees F, remove from oven, cover with foil and allow to rest for at least 20 minutes.
• 9. Slice meat on the diagonal, drizzle with glaze and serve.