GRILLED CHICKEN MOLE NEGRO
Provided by Guy Fieri
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the mole negro: In a large saute pan over medium heat, toast the ancho and guajillo chiles on both sides until softened and fragrant, being careful not to scorch them, 20 to 30 seconds. Add 1 cup of hot water to the pan, just enough to cover the chiles, and set aside for 30 minutes to reconstitute. Add the chiles and soaking water to a blender. Then add the onions, almonds, raisins, piloncillo, sesame seeds, cinnamon, oregano, garlic, cloves and 1/2 cup of the chicken broth. Puree until very smooth, adding a little more chicken broth if too thick.
- In a 6-quart Dutch oven over medium-high heat, add the lard and the mole puree and cook, stirring constantly, until most of the liquid has evaporated and the mixture becomes glossy, 6 to 8 minutes. Add the remaining 2 1/2 cups chicken broth and the chocolate. Boil for about 5 minutes, then reduce to a simmer and cook, uncovered, until thick, about 15 minutes. Add the salt; taste and adjust as needed. Remove from the heat, cover and keep warm.
- For the grilled chicken: Preheat the oven to 350 degrees F. Prepare a grill for high heat and wipe down the grates with an oil-blotted paper towel.
- Combine the granulated garlic, salt, ancho powder, cumin, chipotle powder, pepper and cayenne in a small bowl and mix well. Sprinkle the chicken pieces all over with spice mixture. Place the chicken on the grill, skin-side down, and cook until nicely charred, 3 to 4 minutes. Flip and cook on the reverse side for another 3 to 4 minutes. Once chicken has acquired nice grill marks, transfer it to a roasting pan and finish cooking in the oven, 15 to 20 minutes.
- To serve, ladle the mole sauce onto a large platter and arrange the grilled chicken, skin-side up, on the top. Garnish with scallions and cilantro. Serve with extra mole sauce on the side.
GRILLED CHICKEN SANDWICHES WITH MUSTARD
This flavorful departure from the usual sandwiches requires little work. It's a cinch to assemble the rest of your meal while this chicken in marinating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Yield Makes 4
Number Of Ingredients 11
Steps:
- Mix 1/4 cup mustard, the oil, dill, garlic, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in a medium bowl. Add chicken and onion, and toss to coat. Refrigerate, covered, for 30 minutes.
- Preheat grill to medium-high. Grill onion, turning often, 8 to 10 minutes. Grill chicken on 1 side for 3 minutes; flip, top with cheddar, and cook 3 minutes more. Cut cutlets in half. Grill baguette, cut sides down, until crisp, 1 to 2 minutes.
- Mix remaining 3 tablespoons mustard and the creme fraiche in a small bowl. Spread onto cut sides of baguette. Sandwich chicken, pickles, and onion between bread.
CAFE STYLE GRILLED CHICKEN SANDWICHES
Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill to medium-high heat.
- Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
- Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
- Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
- For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.
Nutrition Facts : Calories 553 calories, Carbohydrate 42.6 g, Cholesterol 48.3 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 8 g, Sodium 637.2 mg, Sugar 3.2 g
GRILLED CHICKEN SALAD SANDWICH
This is a great way to use leftover grilled chicken breasts from dinner the night before. I like it on wheat. My husband likes it on sourdough.
Provided by Erin Noel
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
- Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.
Nutrition Facts : Calories 1077.7 calories, Carbohydrate 50 g, Cholesterol 131.1 mg, Fat 77.4 g, Fiber 3.7 g, Protein 46.9 g, SaturatedFat 13.6 g, Sodium 1048.2 mg, Sugar 17.1 g
GRILLED CHICKEN MOLE
Steps:
- For the brine and chicken: In a medium saucepan, combine 1 cup water, the salt, sugar, garlic and bay leaves. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add 3 cups ice. Once the liquid is cool, pour into a freezer bag. Add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
- For the dry rub: Combine the ancho chile powder, granulated garlic, salt, cumin, onion powder, cinnamon and black pepper together and toast in a dry pan until fragrant, 1 to 2 minutes.
- Remove the chicken from the brine and pat dry. Sprinkle the chicken on all sides with the dry rub, massaging the spices into the meat and ensuring that all sides are completely coated. Return to the refrigerator and marinate for 1 hour.
- For the mole sauce: In a medium saute pan over medium heat, add the canola oil and onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Stir in the tomatoes, chocolate, almonds, cinnamon, cumin, ancho chiles and chipotles with their liquid and simmer for 5 minutes. Transfer the mixture to a food processor, add in the chicken stock and puree until smooth. Add the currants and process again. Set half of the sauce aside for serving and reserve the other half for basting the chicken.
- Preheat a grill to medium-high heat. Grill the chicken, turning occasionally, until the internal temperature reaches 165 degrees F, 10 to 15 minutes per side. Using a silicone pastry brush, baste with the mole sauce for the final 5 to 8 minutes of cooking time.
- Garnish with cilantro and lime wedges. Serve with steamed white rice and extra mole sauce slathered over the top.
GRILLED CHICKEN MOLE SANDWICH
Make and share this Grilled Chicken Mole Sandwich recipe from Food.com.
Provided by mariposa13
Categories Lunch/Snacks
Time 42m
Yield 4 sandwich
Number Of Ingredients 14
Steps:
- For mole, remove stem and seeds from peppers; coarsely chop peppers and set aside.
- In a large skillet cook onion and garlic in hot oil over medium-high heat for 4 to 5 minutes or until onions are brown.
- Add the dried peppers and 1/2 cup water; reduce heat and stir in chocolate.
- Cook and stir over medium heat, uncovered, for 3 to 5 minutes or until thickened and bubbly. Cool slightly.
- Transfer mixture to a food processor bowl or blender container; cover and process or blend until a smooth paste.
- Set aside to cool. Reserve 1 to 2 tablespoons mole.
- Season chicken with salt, if desired. Using a sharp knife, carefully butterfly-cut each breast; spread inside face of each breast with mole. Fold closed.
- Rub the outside of each breast with reserved mole.
- Grill breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink, turning once halfway through. Cover and chill.
- In a small bowl stir together avocado, light mayonnaise dressing, salt, and the ground red pepper, if desired.
- Slice chicken into 1/4- to 1/2-inch-thick slices.
- Spread avocado mixture on split rolls; layer with chicken, romaine, and tomato slices. Garnish with sliced papaya.
- Serve open-faced.
- Make-Ahead Tip: Up to 8 hours ahead, prepare and grill the chicken. Cover and chill until ready to serve.
Nutrition Facts : Calories 404.6, Fat 16.9, SaturatedFat 3.3, Cholesterol 68.4, Sodium 366.8, Carbohydrate 33.5, Fiber 5.1, Sugar 11.3, Protein 30.9
GRILLED CHICKEN SANDWICHES
Once you bite into this grilled sandwich assembled by our home economists, you'll be surprised to learn that it is a light recipe. Despite its scrumptious buttery taste, it is made without butter or oil. Try it with turkey for some variation.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Top two slices of bread with cheese and chicken; cover with remaining bread. In a bowl, whisk the egg substitute, mayonnaise and mustard; spread outside of sandwiches with egg mixture. In a large nonstick skillet coated with cooking spray, cook sandwiches on both sides until golden brown.
Nutrition Facts : Calories 348 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 1496mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
GRILLED LIME CHICKEN (SANDWICH, SALAD, WRAP OR MAIN DISH)
Make and share this Grilled Lime Chicken (Sandwich, Salad, Wrap or Main Dish) recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix together seasoning blend; set aside.
- Mix lime juice, seasoning blend, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill over medium heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
- Serving Suggestions:.
- Grilled Chicken: Serve along side your favorite vegetable.
- Chicken Club Sandwiches: Serve grilled chicken on toasted buns with Cheddar cheese, cooked bacon, tomato, lettuce and ranch dressing.
- Chicken Wrap: Place grilled chicken on a warmed flour tortilla layering with choice of additions, such as grilled sweet bell peppers, grilled onions, Cheddar cheese, etc. and choice of sauce or mayo. Gently roll until tortilla is completely wrapped around the filling.
- Grilled Chicken Salad: Place grilled chicken on top mixed salad greens, cherry tomatoes, red onions, etc. topping with dressing and Cheddar cheese.
MARINATED GRILLED CHICKEN SANDWICH RECIPE
Yield 6
Number Of Ingredients 12
Steps:
- Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).
- Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
- If you want, you can toast your buns on the grill.
- Top with your favorite toppings.
More about "grilled chicken mole sandwich food"
GRILLED CHICKEN MOLE SANDWICH | BETTER HOMES & GARDENS
From bhg.com
Total Time 42 minsCalories 524 per serving
- For mole, remove stem and seeds from peppers; coarsely chop peppers and set aside. In a large skillet cook onion and garlic in hot oil over medium-high heat for 4 to 5 minutes or until onions are brown. Add the dried peppers and 1/2 cup water; reduce heat and stir in chocolate.
- Cook and stir over medium heat, uncovered, for 3 to 5 minutes or until thickened and bubbly. Cool slightly. Transfer mixture to a food processor bowl or blender container; cover and process or blend until a smooth paste. Set aside to cool. Reserve 1 to 2 tablespoons mole.
- Season chicken with salt, if desired. Using a sharp knife, carefully butterfly-cut each breast; spread inside face of each breast with mole. Fold closed.
- Rub the outside of each breast with reserved mole. Grill breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink, turning once halfway through. Cover and chill.
GRILLED CHICKEN SANDWICHES WITH MOLE SAUCE - BETTER …
From bhg.com
4/5 (4)Calories 624 per servingServings 4
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
GRILLED CHICKEN MOLE WITH ZUCCHINI RECIPE | REAL SIMPLE
From realsimple.com
BEST GRILLED CHICKEN SANDWICH RECIPE - HOW TO MAKE A …
From delish.com
GUY FIERI’S GRILLED CHICKEN MOLé | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
TOP 9 GRILLED CHICKEN SANDWICH RECIPES - THE SPRUCE EATS
From thespruceeats.com
FULLY LOADED GRILLED CHICKEN SANDWICHES RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRILLED CHICKEN MOLE SANDWICH | RECIPE | MARDI GRAS FOOD, CHICKEN ...
From pinterest.co.uk
GRILLED CHICKEN MOLE SANDWICH - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
ULTIMATE GRILLED CHICKEN SANDWICH - WHISKING MAMA
From whiskingmama.com
THE ULTIMATE GRILLED CHICKEN SANDWICH - SOMETHING ABOUT …
From somethingaboutsandwiches.com
GRILLED CHICKEN SANDWICHES WITH MOLE SAUCE | BETTER HOMES
From suropanchi.com
BEST GRILLED CHICKEN SANDWICH RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
GRILLED CHICKEN MOLE SANDWICH RECIPE - COOKEATSHARE
From cookeatshare.com
GRILLED CHICKEN WITH MOLE BBQ SAUCE - RICHARD SANDOVAL HOSPITALITY
From richardsandoval.com
GRILLED CHICKEN SANDWICH - SPEND WITH PENNIES
From spendwithpennies.com
GRILLED CHICKEN MOLE SANDWICH (KITCHENPC)
From kitchenpc.com
EASY GRILLED CHICKEN SANDWICH | YELLOWBLISSROAD.COM
From yellowblissroad.com
CHICKEN MOLE - CLOSET COOKING
From closetcooking.com
THE ULTIMATE GRILLED SANDWICH RECIPES | GRILLED CHICKEN SANDWICH ...
From pinterest.com
GRILLED CHICKEN SANDWICH RECIPE - A TABLE FULL OF JOY
From atablefullofjoy.com
GRILLED CHICKEN MOLE | RECIPE | CHICKEN MOLE, FOOD NETWORK …
From pinterest.ca
THE 11 BEST FAST FOOD GRILLED CHICKEN SANDWICHES, RANKED
From uproxx.com
GRILLED CHICKEN SANDWICHES | RECIPE | GRILLED CHICKEN SANDWICHES ...
From pinterest.ca
BEST GRILLED CHICKEN SANDWICHES RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
GRILLED CHICKEN SANDWICH RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
GRILLED CHICKEN MOLE RECIPE - MOM'S MEXICAN RECIPES
From moms-mexican-recipes.com
GRILLED CHICKEN SANDWICH | DAIRY QUEEN® MENU
From dairyqueen.com
HEALTHY GRILLED CHICKEN SANDWICH - SIMPLE GRILL RECIPES
From simplegrillrecipes.com
SPICY GRILLED CHICKEN SANDWICHES - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
GRILLED CHICKEN SANDWICH - A PINCH OF HEALTHY
From apinchofhealthy.com
GRILLED CHICKEN SANDWICHES | METRO
From metro.ca
MUSTARD GRILLED CHICKEN SANDWICHES - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search