citrus-garlic chicken
- Categories
- Poultry
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion, sliced |
| 8 | Cloves garlic, minced |
| ¼ cup | Olive oil |
| ½ cup | Orange juice |
| ⅓ cup | Lime juice, fresh |
| 3 tablespoons | Chicken broth |
| 1 teaspoon | Sugar |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 teaspoon | White vinegar |
| 3½ pounds | Broiler chicken |
Cook onion and garlic in oil in a saucepan over medium-high heat for 2 minutes. Add next 7 ingredients.
Bring to a boil. Remove from heat; cool. Reserve ¼ cup marinade, and refrigerate.
Place chicken in a shallow dish or a heavy-duty, zip-lock plastic bag. Pour remaining marinade over chicken. Cover or seal, and refrigerate 8 hours, turning chicken occasionally.
Remove chicken from marinade; discard marinade. Dry with a paper towel. Place on a lightly greased rack; place rack in a broiler pan.
Bake at 400 degrees for 15 minutes; reduce heat to 350 degrees, and bake 1 hour to 1 hour and 15 minutes, basting with reserved ¼ cup marinade. Cover with aluminum foil after 1 hour to prevent excessive browning.
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