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Citrus Chicken

Citrus Chicken is a traditional Aruban recipe for a classic rich dish of chicken marinated in a citrus-based sauce that's oven roasted and basted with the citrus sauce as it cooks. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Citrus Chicken.

prep time

20 minutes

cook time

105 minutes

Total Time:

125 minutes

Additional Time:

(+over-night marinating)

Serves:

8

Rating: 4.5 star rating

Tags : Sauce RecipesChicken RecipesFowl RecipesAruba Recipes


Ingredients:

1.4kg roasting chicken
1 onion, sliced
8 garlic cloves, thinly sliced
60ml olive oil
120ml fresh orange juice
80ml fresh lime juice
3 tbsp white wine
1 tbsp sugar
1 tsp salt (or to taste)
1/4 tsp freshly-ground black pepper
1 tsp white wine vinegar
Tabasco sauce (or Caribbean hot sauce), to taste
orange and lime slices, to garnish
sprigs of parsley, to garnish

Method:

Add the oil to a pan and when hot use to fry the onion and garlic in until soft (about 6 minutes). Now stir-in the orange juice, lime juice, wine, sugar, salt, black pepper, vinegar and hot sauce. Stir thoroughly to combine then bring the mixture to a boil. Immediately take off the heat and set aside to cool. Once cold take 60ml of the liquid, cover and refrigerated.

Place the chicken in a baking dish and pour the remaining citrus sauce over the top. Cover and refrigerate over night, turning the chicken every now and then to ensure it's marinated evenly on all sides. The following day, baste the chicken inside and out with the marinade then remove the chicken and discard the excess marinade.

Pat the chicken dry with paper towels then place on a rack in a baking pan. Transfer to an oven pre-heated to 200°C and roast for 15 minutes. Reduce the heat to 180°C and roast for a further 80 minutes, basting every now and then with the reserved 60ml of the citrus sauce.

Remove from the oven, allow to rest for 10 minutes then carve and serve.