Beer Glazed Citrus Chicken with Orange Arugula Greens.
Oh hi. Here is proof that I didn’t live on the couch all last week.
I need this solid evidence for myself. Because for the past three days we pretty much DID live on the couch in a Netflix haze. Did you know that gummy fish, yogurt pretzels and leftover pizza can last dayssss if you really don’t want to move?
Also: a bag of Dove dark chocolate mint swirled squares last about seven seconds. It’s so weird how that works.
So last week I made chicken three times in five days. Sifting through my winter funk is causing my dinner recipe brain to, well… disappear, and it’s like I totally forget how to cook. Wasn’t it just two weeks ago that we basically ate a week full of meatballs? Yes it was.
In the last two weeks I’ve also made fish tacos twice. And eaten this garlic toast egg combo about five times. PULL ME OUT OF THIS SLUMP! I want to be eating all the things.
This is what did it though.
This chicken. Oh so good. Sucking me out of the slump one juicy bite at a time.
Let’s talk about how to make a delicious chicken skillet. Because clearly I can’t teach you how to pour a proper glass full of beer considering that mine still come out half foam.
Might have to do with that whole lack of patience thing. Maybe.
Chicken I can do. Beer I cannot.
If you’ve been reading, you know we’re constantly on a quest to find a new favorite chicken recipe. Or at least keep things interesting and exciting with chicken. This has been a goal for years and years. What I can flavor it with or what can I stick it in? I mean, like tacos or whatever. I’ll just stop.
But it’s because I get soooo bored.
Luckily, it’s one of my favorite times of year and it makes cooking easier: winter citrus season! While grapefruits are my number one, I prefer those for pure snacking. Oranges tend to have too much pith for my liking and – of course – there is that whole patience thing again so yeah. I cook with them or juice them more than eating them straight up.
Anyhoo. My go-to key for cooking chicken in a skillet (preferably cast iron) is fairly high heat. I want that skillet to be HOT and once I throw the chicken on there, I keep it there. I actually exercise the patience that I do not have and refuse to flip the chicken for at least two minutes, sometimes longer. I want that deep, golden color which simply translates to FLAVOR. Flavor flavor flavor. It’s like my lifelong search.
I have been on the boring, flavorless, dry, always-tastes-the-same chicken train and quite frankly, it sucks. Lots of seasoning and high heat searing is what saves me every singe time.
Another one of this season’s obsessions has been baby arugula. I mentioned it weeks ago and it’s sticking. Regardless of what we are eating for dinner, I’ve reeeeeally been trying to make a little salad to go with it and 99% of the time that consists of an arugula base. I’m convinced it has something to do with my weird infatuation with bitter vegetables like kale and brussels sprouts when I don’t even like normal people vegetables such as carrots and celery. The pepperiness just gets me.
And this chicken is sort of sweet, a little tangy and compliments it perfectly. I don’t want to even tell you that it’s my new favorite… but you know the drill.
Beer Glazed Citrus Chicken with Orange Arugula Greens
- 1/2 cup of your favorite beer, I prefer a wheat version
- 1/4 cup freshly squeezed orange juice
- 3 tablespoons orange marmalade
- 1 teaspoon freshly grated orange zest
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 1/2 pounds boneless chicken thighs, and/or drumsticks
- 1 teaspoon salt
- 1 teaspoon pepper
orange arugula greens
- 6 cups baby arugula
- 1/2 red onion, thinly sliced
- 1 tangerine or orange, segmented
- 3 tablespoons olive oil
- 1 tablespoon freshly squeeze orange juice
- 2 teaspoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons pine nuts, toasted
- Preheat oven to 375 degrees F.
- Combine 1/4 cup of beer, orange juice, marmalade, zest and garlic in a small saucepan over medium heat. Whisk until the mixture comes to a boil, then reduce the heat to medium-low and simmer until slightly thick, for about 6 to 8 minutes.
- Heat a large oven-safe skillet (I like cast iron) over medium high heat and add the olive oil. Season the chicken with the salt and pepper and add it to the skillet, searing on both sides until deeply golden, about 2 to 3 minutes per side. After the second side is seared, add the 1/4 cup of beer to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the orange mixture and turn off the heat.
- Place the chicken in the oven uncovered and bake for 20 minutes. Every 5 minutes, baste the chicken with the glaze in the bottom of the pan. Serve with greens.
orange arugula greens
- Combine arugula, tangerine and onion in a large bowl with a pinch of salt and pepper. Whisk together the oil, juice, vinegar, salt and pepper until combined, then pour half on the greens and toss well to coat. Save the mixture for extra dressing if desired. Sprinkle the pine nuts on the salad and toss once more. Serve immediately with the chicken.
Did you make this recipe?
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I appreciate you so much!
just look at that color!
81 Comments on “Beer Glazed Citrus Chicken with Orange Arugula Greens.”
Speaking of Brussels…this is one of my top 10 favorite dishes of all times! Life Changing I tell you! You will <3 it! http://www.shutterbean.com/2010/brussels-sprout-salad/
Wow…that chicken is perfection. I want to eat!
This chicken looks AMAZING, you’ve got my mouth watering over here! I can’t wait to try this.
Oh the BFF will LOVE this – anything with beer in it! LOL Thanks heaps! Keep on cooking. :)
I had to try this with a new skillet I got today and it turned great. I really liked the dressing for the salad as well, that I’ll make more often.
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I was just told by my husband (who was feeling rather sickly before dinner) that this is one of the best meals I have ever prepared –
After he cleaned his plate :)
Made this last week and simply put, we LOVED it! The chicken was delicious and juicy and flavorful and the salad was a perfect accompaniment. I should add that I left the chicken under the broiler for a final 4 minutes or so to crisp up nicely (I wanted that color like you have in your photos!!). A+ well done yes please.
You had me at beer glazed. I’m going to have to give this one a try this weekend for sure!
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HOLY. CRAP. This meal is amazing. I will admit that when I started combining the ingredients I thought to myself, this is a weird combo. But we love everything Jessica makes. We trust her. So keep making it. I had put the chicken in the oven and as soon as my fiance walked through the door he said, OMG it smells so good in here! Then I started making the salad. I am NOT a fan of fruit in my salad. But again, I told myself, just go for it. Oranges and onions? Eh…. (takes a bites)… omg yes! SO GOOD! Juicy, sweet and savory, golden chicken? YES! This is going to be a new favorite at my house. Thank you!
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Just tried this in my new enameled cast iron pan!
Great results. I did substitute the toasted pine nuts with almond slivers and since I had no orange marmalade, I used apricot – and it worked well.
Will do this again – especially if I need to impress :)
I am making this dish tonight. Thank you for it.
I made this Beer glazed chicken and arugula salad last night, and it was delicious. I could eat buckets of that salad. This will be on the menu often.
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I have never left a review on a recipe before, but since this is about my 20th time visiting this site – I felt I had to. My partner *loves* this recipe. I found it by accident about 6 years ago when we first started living together and he requests it every couple of months since then (at one point it was about every second day, but let’s be realistic man…). I’m about to make it tonight for the first time in an age. Thank you for all the wonderful, tasty, evenings we’ve had enjoying this simple and delicious recipe!