Chicken w/ Sesame Orange Marinade (Easy Recipe for a Crowd)

I’m starting to plan for our annual Easter Egg Hunt on Palm Sunday, and think I’ll serve this, since it makes so much. Yes, it’s also nice to serve on a smaller scale (just reduce the recipe). But it’s ideal when you need a big batch of something, and don’t have a lot of time for preparation. Sesame oil is a key ingredient–it’s loaded with flavor, and is a healthier choice than many other vegetable oils. It’s the base of a great sauce!

Sesame Orange Chicken for a CrowdOccasions come up when a simple meat recipe is desired, to serve a large number of people. Boneless chicken thighs are a tasty, economical choice; creating a simple marinade makes preparations easier. The thighs can be partially cooked in the oven, then brought to the grill if desired, to add extra flavor.

This chicken will be tender and moist; it can be served with the homemade sauce, or on its own. 40 or so servings.

INGREDIENTS

20 lb. boneless, skinless chicken thighs

2 c. hot water

3 TBS. salt

1 c. frozen orange juice concentrate

1 c. lime (or lemon) juice

1/2 c. sugar

1/4 c. white vinegar

1/4 c. toasted sesame oil (or peanut oil)

SAUCE INGREDIENTS

1/2 c. frozen orange juice concentrate

2 TBS. lemon juice

1 1/4 tsp. salt

2 tsp. hot pepper oil (or 1 tsp. cayenne)

1 c. toasted sesame (or peanut) oil

1 red pepper, finely chopped

1 bunch chives (or green onion), finely chopped

PREPARATION

1. In a 3-5 gallon bucket, or other large container, mix to dissolve: > 2 c. hot water > 3 TBS. salt

2. Add remaining ingredients and stir well: > 1 c. frozen orange juice concentrate > 1 c. lime (or lemon) juice > 1/2 c. sugar > 1/4 c. white vinegar > 1/4 c. toasted sesame oil (or peanut oil)

3. Let marinade cool off some; marinate in the above mix overnight: > 20 lb. boneless chicken thighs

4. Bake 20 minutes at 400 degrees. Finish on grill for extra flavor, or bake a bit longer, until done. Serve warm or cold.

5. To serve with the above sauce, add the following to a small bowl: > 1/2 c. frozen orange juice concentrate > 2 TBS. lemon juice > 1 1/4 tsp. salt > 2 tsp. hot pepper oil (or 1 tsp. cayenne)

6. Slowly whisk in, in a slow stream, until incorporated: > 1 c. toasted sesame (or peanut) oil

7. Garnish sauce with: > 1 red pepper, finely chopped > 1 bunch chives (or green onion), finely chopped

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