Orange Citrus Glaze for Pork, Chicken and Seafood. Great recipe for Orange Citrus Glaze for Pork, Chicken and Seafood. This is a fresh tasting glaze that goes with all seafood, pork and chicken. Add it at the end of grilling or roasting for a delicious glaze.
Let cool until the glaze is thick and sticky. In small bowl, combine reserved orange rind with glaze ingredients, and brush over entire chicken. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork. You can cook Orange Citrus Glaze for Pork, Chicken and Seafood using 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Orange Citrus Glaze for Pork, Chicken and Seafood
- Prepare 1 cup of Fresh orange juice.
- You need 1/2 cup of Fresh lemon juice.
- It’s 1 tbsp of light brown sugar, packed.
- You need 1/2 cup of Heinz 57 sauce,which is a steak sauce, A picture of ot is below..
- You need 1/2 tsp of black pepper.
- It’s 1 tsp of hot sauce, such as Franks brand.
- Prepare 1 tbsp of butter.
Would you like any vegetables in the recipe? In a gallon sized zip top bag, combine the orange juice, lime juice, soy sauce, honey, olive oil, and grated ginger. Add in the pork chops, zip closed and mix to coat the pork chops. While pork is marinating, make the glaze.
Orange Citrus Glaze for Pork, Chicken and Seafood instructions
- In a medium saucepan, combine all ingredients except butter, bring to a simmer and reduce by 1/2, about 10 minutes..
- Whisk in butter until smooth and remove from heat..
- This very versatile glaze can be used at the end of grilling chicken, shrimp, scallps, fish, and any cut of pork. Roasted meats and fish can also be brushed with it during the last few minutes of cooking for a delicious burst of flavor. Use extra sauce for dippimg!.
- Store in refrigerator, covered. Bring to room temperature before using. It stays fresh about a week kept refrigerated. It can also be frozen..
For the glaze: In a small saucepot add canola oil and saute onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles. Baste with the Glaze, turn the pieces over and bake for an. First I marinated the chicken in orange, lemon, and lime juice along with garlic and olive oil. While the pork is braising, prepare the glaze.
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