Beer Glazed Citrus Chicken with Orange Arugula Greens
User Reviews
5
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Beer Glazed Citrus Chicken with Orange Arugula Greens
Description
Beer Glazed Citrus Chicken with Orange Arugula Greens features chicken thigh or drumsticks seared until golden, then baked with a glaze made by simmering beer, orange juice, orange marmalade, zest, and garlic until slightly thickened. The glaze imparts bright citrus notes and subtle bitterness from the beer, balancing savory meat flavors.
The accompanying salad combines peppery baby arugula, thinly sliced red onion, segmented tangerines or oranges, and toasted pine nuts, dressed simply with olive oil, orange juice, and red wine vinegar. This salad contrasts the warm, rich chicken with crisp, fruity, and slightly acidic notes.
The chicken is basted during baking to maintain moisture and build layers of flavor. The dish suits a balanced lunch or dinner, benefiting from the interplay of sweet, tangy, savory, and fresh elements.
Ingredients
- 1/2 cup beer I prefer a wheat version, of your favorite
- 1/4 cup orange juice freshly squeezed
- 3 tablespoons orange marmalade
- 1 teaspoon orange zest freshly grated
- 2 garlic minced, cloves
- 2 tablespoons olive oil
- 1 1/2 pounds chicken thigh and/or drumsticks, boneless
- 1 teaspoon salt
- 1 teaspoon black pepper
orange arugula greens
- 6 cups arugula baby
- 1/2 red onion thinly sliced
- 1 tangerine segmented, or orange
- 3 tablespoons olive oil
- 1 tablespoon orange juice freshly squeezed
- 2 teaspoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons pine nuts toasted
Instructions
- Preheat oven to 375 degrees F.
- Combine 1/4 cup of beer, orange juice, marmalade, zest 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 until slightly thick, for about 6 to 8 minutes.
- Heat a large oven-safe skillet (I like cast iron) over medium high heat and add the olive oil. Season the chicken with the salt and pepper and add it to the skillet, searing on both sides until deeply golden, about 2 to 3 minutes per side. After the second side is seared, add the 1/4 cup of beer to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the orange mixture and turn off the heat.
- Place the chicken in the oven uncovered and bake for 20 minutes. Every 5 minutes, baste the chicken with the glaze in the bottom of the pan. Serve with greens.
orange arugula greens
- Combine arugula, tangerine and onion in a large bowl with a pinch of salt and pepper. Whisk together the oil, juice, vinegar, salt and pepper until combined, then pour half on the greens and toss well to coat. Save the mixture for extra dressing if desired. Sprinkle the pine nuts on the salad and toss once more. Serve immediately with the chicken.
User Reviews
Overall Rating
5
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