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Ingredientes
- Grated zest from 4 oranges
- 2/3 c. orange juice
- 4 Tbsp. honey
- 3 Tbsp. soy sauce
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. chopped fresh ginger
- 1/4 tsp crushed red-pepper flakes
- 2 tsp finely chopped garlic
- 2 x chickens (2 1/2-3 lbs each), cut into 8 pcs and trimmed of excess fat Salt and freshly grnd black pepper, to taste
- 4 x scallions, thinly sliced on the diagonal
Direcciones
- For the marinade: A day before serving, combine the first 8 ingredients. Toss them together w/ the chicken in a large bowl. Cover and chill overnight.
- Preheat the oven to 375. Remove the chicken from the marinade and place it skins-side up in a shallow roasting pan. Season w/ salt and pepper. Pour 2/3 c of the marinade into the pan. Bake for 1 hr.
- Remove the chicken to a serving platter. Strain the marinade into a small saucepan. Boil for 10 minutes to thicken. Drizzle over chickens. Serve w/ scallions as garnish.
- Note: Skinless chicken will mean less cal and fat. Don't crowd the chix pcs in the roasting pan. Baste the chicken frequently for lacquered skin. Boiling sauce enriches and thickens it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 6 servings | |
| Calories 546 | |
| Calories from Fat 320 | 59% |
| Total Fat 35.58g | 44% |
| Saturated Fat 9.52g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 598mg | 25% |
| Potassium 502mg | 14% |
| Total Carbs 16.15g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 14.2g | 9% |
| Protein 39.22g | 63% |
