CHILI SAUCE CHICKEN
Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.
Nutrition Facts :
CHILI SAUCE GRILLED CHICKEN
Inexpensive chicken thighs are marinated 2 hours resulting in tender, juicy chicken that is big on flavor. If you don't cook with wine substitute chicken broth and if using dried herbs use half the amount or to taste.
Provided by threeovens
Categories Chicken Thigh & Leg
Time 2h30m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine chili sauce, wine or broth, olive oil, garlic, basil salt and pepper. Add chicken and marinate about 2 hours in the refrigerator.
- Drain chicken and discard marinade. Grill, skin side down (covered) over medium heat about 20 minutes. Turn an grill an additional 10 minutes until chicken is done.
- Can also be cooked indoors on a grill pan or broiled.
Nutrition Facts : Calories 316.4, Fat 21.2, SaturatedFat 5.1, Cholesterol 79, Sodium 787.1, Carbohydrate 10, Fiber 2.6, Sugar 4.6, Protein 17.6
GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE WITH SMOKED CHILE CILANTRO SAUCE
Steps:
- Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
- In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.
CHICKEN WITH GREEN CHILI SAUCE
What an easy, flavorful dish! Lemon adds tang, Cajun seasoning brings a kick and sour cream cools it all down. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with Cajun seasoning. In a large nonstick skillet coated with cooking spray, brown chicken on both sides., In a small bowl, combine the soup, water, chilies and lemon juice. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Remove from the heat; stir in sour cream. Serve with rice.
Nutrition Facts : Calories 332 calories, Fat 6g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 634mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
GRILLED CHICKEN WITH CHILI CORN SAUCE
This recipe is absolutely delicious! Seasoned chicken with a savory sauce and veggies on top! I love this served with rice and black beans ( ... and don't forget the margaritas!)
Provided by likethebird
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with 1/2 tbsp of Chili powder, salt and pepper.
- Grill the chicken until both sides are browned (cooked thoroughly).
- In a skillet, heat chicken stock, remaining chili powder, sugar, lime juice, green pepper, red pepper and green onions and bring it to a boil.
- Reduce heat and simmer for 7 to 10 minutes.
- Top the chicken with this sauce and serve immediately.
Nutrition Facts : Calories 222.9, Fat 3.5, SaturatedFat 0.8, Cholesterol 70.2, Sodium 504.7, Carbohydrate 18.3, Fiber 4, Sugar 4.1, Protein 31.3
GRILLED CHICKEN WITH CHILI CREAM SAUCE
A perfect summer dish for the grill. Serve with roasted corn and Savory Grilled Potatoes. Don't forget the Margaritas! From a 1991 Bon Appetit.
Provided by Lorac
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Char chiles on grill, or over gas flame, or under broiler.
- Place in paper bag for 10 minutes, then peel, seed and chop.
- In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat.
- Boil until reduced to thick sauce, stirring ocasionally about 5 minutes.
- Season chicken with salt and pepper and grill or broil about 5 minutes per side or until juices run clear.
- While chicken is cooking, add tomato to cream sauce and season to taste.
- To serve pour sauce over chicken and garnish with lime wedges.
THAI GRILLED CHICKEN WITH SWEET CHILE DIPPING SAUCE
There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make a large quantity for parties as all our friends request this.
Provided by Michelle Chen
Categories World Cuisine Recipes Asian Thai
Time P1DT45m
Yield 4
Number Of Ingredients 14
Steps:
- In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
- Preheat grill for high heat.
- In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
- Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 16.1 g, Cholesterol 72.8 mg, Fat 19 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 9 g, Sodium 768.5 mg, Sugar 12.9 g
GRILLED LIME CILANTRO CHICKEN WITH SWEET CHILI SAUCE
Perfectly grilled tender and juicy chicken marinated in a lime cilantro marinade with soy sauce and topped with sweet chili sauce. Marinate the chicken the night before or the morning-of and you'll be ready for dinner in no time. This recipe was made in a Panasonic CIO.
Provided by bd.weld
Categories Trusted Brands: Recipes and Tips Panasonic
Time 3h27m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
- Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
- Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
- Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 16.1 g, Cholesterol 117 mg, Fat 11.6 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 2.2 g, Sodium 702.3 mg, Sugar 10.4 g
GRILLED STUFFED POBLANOS
Fire up dinnertime with these grilled vegetarian stuffed poblano peppers that benefit from charred, smoky flavors.
Provided by Emily Nienhaus
Categories Dinner
Time 1h
Number Of Ingredients 16
Steps:
- Prepare an outdoor grill for indirect grilling, lighting burners on just one side or pushing lit coals to one side. Preheat to medium-high heat (375 to 400 degrees F (180 to 200 degrees C)). Lightly oil grill grates over lit side.
- Grill poblanos and corn, covered, turning occasionally, until poblano skins and corn are charred, about 10 minutes. Keep grill lit.
- Transfer poblanos to a large bowl, cover, and let stand for 10 minutes. Meanwhile, let corn stand until cool enough to handle; cut kernels from cobs.
- Remove and discard poblano skins, keeping stems intact. Make a lengthwise slit down one side of each poblano, starting at stem and being careful not to cut through to other side. Remove and discard seeds and membranes.
- Stir together beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper in a large bowl. Spoon about 1/2 cup bean mixture into each pepper, enclosing pepper around the filling.
- For the cheese sauce, melt butter in a small saucepan over medium-low heat; whisk in flour. Cook, stirring until lightly browned, 1 to 2 minutes. Whisk in milk; simmer, stirring, until slightly thickened, 2 to 3 minutes. Gradually whisk in cheese until melted. Remove from heat and keep warm, stirring occasionally.
- Lightly oil grill grate over unlit side of grill. Grill stuffed poblanos, covered, until filling is heated through, 5 to 7 minutes.
- Serve immediately with cheese sauce; pico de gallo; and (if using) cilantro, lime wedges, and/or radishes. Garnish with chili powder.
Nutrition Facts : Calories 385 kcal, Carbohydrate 61 g, Cholesterol 25 mg, Fiber 14 g, Protein 18 g, SaturatedFat 6 g, Sodium 1104 mg, Sugar 10 g, Fat 11 g, UnsaturatedFat 0 g
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