GRILLED CHIPOTLE MARINATED CHICKEN
This chicken is grilled after being marinated in a spicy marinade. The chipotle chiles give the marinade its smoky flavor. You can increase the heat to your liking with your favorite hot sauce. Habanero hot sauce works best, as very little is needed to increase the heat without changing the flavor of the marinade. I think mesquite charcoal works best as it enhances the flavor.
Provided by David Huntzinger
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 6h30m
Yield 12
Number Of Ingredients 13
Steps:
- Place garlic, onion, chipotle peppers, and vinegar into a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, black pepper, and hot sauce. Blend until incorporated, then add Worcestershire until mixed. Pour marinade over chicken in a large bowl, and toss to coat. Cover, and marinate in refrigerator 6 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess; discard remaining marinade.
- Grill chicken until juices run clear, turning frequently, about 20 minutes.
Nutrition Facts : Calories 341.6 calories, Carbohydrate 12.5 g, Cholesterol 97 mg, Fat 17.6 g, Fiber 1.2 g, Protein 31.2 g, SaturatedFat 4.8 g, Sodium 1159.6 mg, Sugar 5.3 g
CHIPOTLE CHICKEN
Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.
Provided by Bethany Gorski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Yield 4
Number Of Ingredients 7
Steps:
- Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
- Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
- Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.
Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g
CHIPOTLE CHICKEN WITH CREAMY SPINACH
Adapted from Rick Bayless's Mexican Kitchen, by Rick Bayless with Deann Groen Bayless and JeanMarie Brownson.
Provided by Andrea
Categories Main Course
Time 4h30m
Number Of Ingredients 6
Steps:
- In the small bowl, stir together the chopped chipotles and Crema Mexican. Smear all over the chicken breasts, then cover and refrigerate for several hours.
- Turn on the broiler and let it get very hot. Lay the chicken breasts in the baking dish, then place about 6 inches under the broiler and cook until good and brown, about 4 to 5 minutes. Turn the chicken over and drizzle the rest of the cream around them, not on top. Set the pan back under the broiler and cook until the chicken is deep golden and no longer feels squishy when pressed, about 4 to 5 minutes. Turn off the oven. Don't forget.
- Place one chicken breast on each warm plate and keep them warm in the oven while preparing the spinach and sauce. They will only be in the oven for a few minutes, so don't panic.
- Scrape the broiled cream mixture into the saucepan and add the broth and spinach. Bring to a boil over high heat and stir nearly constantly until the spinach wilts and the cream reduces, about 3 minutes. Taste and season with a little salt.
- Divide the spinach among the 4 plates and spoon the sauce around the chicken and spinach. Serve immediately.
Nutrition Facts : Calories 402 kcal, Carbohydrate 5 g, Protein 27 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 174 mg, Sodium 634 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BROILED (OR BARBECUED) CHICKEN WITH LEMON
This recipe is adapted from Perfect Greek a collection of essential recipes. You can broil the chicken or grill on the back yard barbecue. Note: The times indicated do not include marinating time of at least 2 hours.
Provided by PanNan
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prick the skin of the chicken quarters all over with a fork. Place the chicken in a zip bag and add the lemon juice, oil, garlic, thyme, salt and pepper. Reserve the zest for garnishing later.
- Close the bag and shake and squish contents to mix well and coat the chicken. Let rest in the refrigerator at least 2 hours.
- Preheat the broiler or barbecue. Baste chicken with marinade periodically and broil or grill at least 30 - 40 minutes, or until done (the juices will run clear when pierced with a skewer).
- Serve hot, with lemon zest sprinkled over the chicken.
BROILED CHICKEN WITH OIL, LEMON, AND GARLIC SAUCE
Make and share this Broiled Chicken with Oil, Lemon, and Garlic Sauce recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Season the chicken with salt and pepper.
- In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them.
- Allow to marinate at least 1 hour.
- Preheat the broiler.
- Drain the chicken, reserving the marinade.
- Set the broiling rack about 7 inches from the heat.
- Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade.
- Turn the quarters over and broil the chicken 10 minutes longer.
- Turn and brush twice more with remaining oil mixture until both sides are golden brown and crusty.
- Serve at once.
BROILED CHICKEN WITH FIG SAUCE
Make and share this Broiled Chicken With Fig Sauce recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place broiler rack 4 to 6 inches from heat source, and turn broiler on.
- Sprinkle chicken on both sides with salt and pepper, and place skin-side down in a pan.
- Place honey in a 4- to 6-cup saucepan with one tablespoon water, and put on high heat.
- Let honey boil for a minute or so, then carefully add wine, cayenne, figs, coriander, orange zest and orange juice.
- Mixture should cook steadily; do not let it boil over.
- Broil chicken until it begins to brown on skinless side.
- Turn it over, then broil until it browns nicely and is cooked all the way through.
- Total broiling time will be about 25 minutes.
- Cook sauce until figs are very tender, about 15 minutes.
- Add lemon juice, then taste, and add more salt, cayenne or lemon as needed.
- Serve chicken with sauce spooned over it.
CHIPOTLE CHICKEN AND CREAMY SPINACH
Marinate the chicken hours in advance, and broil it for a few minutes just before you sit down to dinner. Thick cream is cooked in the roasting pan with the chicken before it is added to the spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine.
- Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.
- Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.
- Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more.
- Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven.
- Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken.
CHIPOTLE CHICKEN
Knorr's chipotle cubes look like bouillon cubes and are sold in a small box. You can always sub chipotle or ancho powder in its place and season with salt to taste.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 4h12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the chicken in a gallon-size zipper-top plastic bag. Add the oil to the bag, seal it and toss and turn the chicken pieces inside the bag until they are well-coated.
- Mix the garlic powder, onion powder, cumin, oregano, black pepper and chipotle cubes in a small bowl, crushing the cubes with the back of a spoon. Add the spice mixture to the bag, seal it and toss and rub the chicken through the bag to coat well with the spices. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours. (Note: Prior to grilling, I still lightly season with salt the thighs.).
- Heat a grill to about 400 degrees. Grill 5 to 6 minutes per side, until the chicken is cooked through, but still tender. Remove from the grill and serve. (The chicken may be cut into bite-size chunks for use in burritos or other recipes.).
Nutrition Facts : Calories 119.8, Fat 6.2, SaturatedFat 1.1, Cholesterol 57.3, Sodium 61.2, Carbohydrate 1.5, Fiber 0.3, Sugar 0.1, Protein 13.9
BROILED CHIPOTLE CHICKEN WITH CREAMY SPINACH
I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "This is a very simple and delicious broiled chicken breast dish. It is from Rick Bayless. The flavor comes from the use of chipotles and creme fraiche." My original review stated, "Very easy, but wonderfully tasty meal. I used whipping cream, as creme fraiche is not available in my area. I also doubled the sauce and the spinach, as advised by *Shelly*. It was great. My only mistake was to add an extra chipotle to the mix...it was just a little spicy for my tastes, but my hubby had no complaints. There were no leftovers with this dinner." We have since made this many times and always enjoy it.
Provided by Ms B.
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
- Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
- Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
- Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
- Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
- Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
- Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
- Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.
- Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
- Taste and season with salt, then spoon around the chicken breasts and serve right away.
CHIPOTLE CHICKEN GRILLED CHEESE SANDWICH
This recipe requires 1 cup of shredded chicken. You can use any type for pre-cooked shredded chicken you may have on hand or you can use my quick and easy recipe for making shredded chicken.
Provided by Layla
Time 30m
Number Of Ingredients 18
Steps:
- To make the chipotle sauce: place all ingredients in a blender or food processor and puree until smooth about 2-3 minutes. Refrigerate until ready to use.
- Heat a small pan to medium heat. Add the butter and onions, allow to gently cook for 15 minutes or until caramelized.
- For the shredded chicken:
- Heat a small heavy duty pan to medium/high heat. Add 1 teaspoon oil, chicken cutlet and salt+pepper. Allow to cook for 2-3 minutes on each side or until golden in color. After both sides are golden add 1/4 cup water. Reduce heat to low and simmer for 5 minutes. Remove into a bowl and allow to cool. When cooled shred using 2 forks or with your fingers.
- To assemble
- Place an even layer of cheese on 2 slices of bread. Top with shredded chicken and onions. Drizzle a layer or chipotle sauce (2 teaspoons), then top with more cheese. Top sandwich with the other slice of bread. [br
- Heat griddle or pan to medium heat. Add 1 teaspoon butter, place sandwich on griddle and cook on each side for 2-3 minutes or until the cheese is fully melted and the bread is golden and crispy. Serve warm!
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