Yumville Citrus Chicken

I got the idea for this recipe from Bon Appetite magazine, but made a few adjustments. My version is kind of crude, and not as elegant as  B A’s  but it was quick and I am sure tasted the same. I also added a few more ingredients.

I cut up a whole chicken.

In a food processer I put half an orange, half a lime, half a lemon, 6 garlic cloves, an inch section of ginger, a cup of soy sauce, ¼ cup honey, a large amount of cilantro, one fresh chili pepper and I processed it until it became mushy. Then I poured it over my chicken along with a cup of orange juice and covered with plastic wrap and marinated it for an hour in the frig.
acitcrus chciken'acitcrus ch

I then placed the chicken on a sheet pan lined with parchment paper. I baked it in a 375 preheated oven. During the cooking of the chicken I took the pan out of the oven and about three times drained off all the liquid in order for the chicken to roast dry. I cooked it until the chicken snapped and crackled. It came out super flavorful. I served this with a curried rice that I added dried cranberries, orange peel and almonds to. I covered the entire plate with chopped cilantro. YUM! –Delicious.

acitrus cheickenaaachick


About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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18 Responses to Yumville Citrus Chicken

  1. Yummmmm I have to try this. Thank you for adding Pinterest. You may have done it a while ago, I’ve been so busy I haven’t been by. Looking forward to catching up on your amazing recipes.


  2. Good Morning John P …. Yumville huh? 🙂 I love the combination of marinade ingredients. Can’t go wrong those ingredients. I love fresh ginger, soy and honey combos. Looks like yumville to me!


  3. 365zen says:

    This looks SO GOOD. I may try this and hope that my picky toddler will eat it 🙂 just a question… this is probably silly but when you put the orange and lemon in the food processor, were they peeled?


  4. 365zen says:

    thank you so much!!


  5. marieandtheappletree says:

    Your amazing. Do you have any good couscous recipes as a main?


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