Chili Orange and Ginger Marinated Chicken
Marinated chicken with a delicious blend of orange, ginger, and a subtle chili kick.
Marinated chicken with a delicious blend of orange, ginger, and a subtle chili kick.
- Carbohydrate 29.7829920792436 g
- Cholesterol 0 mg
- Fat 1.23756000331728 g
- Fiber 8.0895000183199 g
- Protein 13.2035760368587 g
- Saturated Fat 0.202557000513605 g
- Serving Size 1 1 Serving (542g)
- Sodium 33.6186000934862 mg
- Sugar 21.6934920609237 g
- Trans Fat 0.534675001467218 g
- Calories 156 calories
Step-by-step
- Mix together Orange Juice, Vinegar, Soy Sauce and Chili Oil in a glass or Ceramic bowl, depending on what you will marinade the meat in.
- Add Ginger, Chilies and Garlic and stir well :)
- Stab chicken fillet breasts well all over with sharp knife (or till they are dead), and place in Marinade Mixture.
- Cover and Place in fridge and leave for 24 hours.
- Preheat oven to 190 Degrees
- Oil Sheet of foil place 3 rashes of bacon on it next to each other then place the marinaded chicken breast on the bacon and wrap it up in the bacon, if necessary add 4th rasher of bacon.
- Once chicken wrapped in bacon, wrap in foil, creating a little packet ensuring all folds are at the top so juices don't leak during cooking.
- Place on Backing tray and place in the centre of the oven for 20-30 minutes.
Puncturing raw chicken breasts with a knife blade before marinating destroys the structural integrity of lean white meat if done incorrectly. Piercing the flesh too deeply creates jagged channels that cause internal moisture to hemorrhage into the liquid during a twenty-four-hour soak. Limit punctures to shallow surface pricks using the tip of a paring knife, allowing the soy sauce and rice vinegar to penetrate without breaking down the protein fibers into mush. Acidic marinades containing citrus juice demand exact timing because prolonged exposure denatures meat proteins until they turn mealy. Standard glass or ceramic containers prevent unwanted metallic reactions between the acidic orange juice, rice vinegar, and the vessel walls during the lengthy refrigeration period. Aluminum or reactive metal bowls will impart a harsh, tinny taste to the ginger and garlic base long before the meat reaches the oven. Wrapping the marinated poultry tightly in smoked back bacon requires strategic overlap to protect the lean breast meat from direct heat exposure. Position three to four bacon rashers side by side on an oiled sheet of foil so the edges overlap by at least half an inch before rolling the chicken securely inside. Sealed foil packets must have all folds oriented at the top during baking at 190 degrees Celsius to prevent flavorful rendered juices from escaping onto the baking sheet. Trapping the steam inside this parchment or foil enclosure ensures the internal temperature reaches seventy-four degrees Celsius safely within the twenty to thirty minute window without drying out the exterior.
