Grilled Chicken With Red Chile And Orange Sauce Food

CHICKEN SIMMERED IN RED CHILE SAUCE

Steps:

• Preheat oven to 350º.
• Heat olive oil in frying pan and brown chicken breasts on both sides.
• Remove from pan and place in oven proof baking dish.
• Open dried chiles, remove and discard seeds and stem.
• (Seeds are removed to prevent burning) Cut chiles into pieces.
• Melt butter in frying pan.
• Lightly sauté chiles in butter.
• Add chopped onions and garlic.
• Tear tortillas into pieces and add to pan.
• (The tortillas help to thicken sauce.) Sauté until ingredients are lightly browned.
• Add chicken stock and salt and simmer until ingredients are soft.
• Remove from heat and cool sauce to room temperature.
• Transfer cooled sauce to blender and blend until smooth.
• Pour sauce over chicken breasts.
• Bake at 350º for 20-25 minutes or until chicken is done.
• Remove from oven, top with shredded jack cheese and garnish with sprigs of cilantro.
• Bake a few additional minutes to melt cheese if necessary.

SWEET CHILI & ORANGE CHICKEN RECIPE

Steps:

• To begin making the Sweet Chili & Orange Chicken Recipe, We will heat a flat skillet with oil on medium flame, add garlic and onions and saute for a couple of minutes until the onions are just about softened.
• Add the chicken breasts and grill them along with a little salt till the chicken gets roasted and turns golden brown.
• In the meantime, in a mixing bowl combine all the ingredients for the sauce - orange juice, red chilli sauce, corn flour and pepper powder along with 1/2 cup water.
• Reduce the heat and add the orange sauce mixture to the grilled Allow the Sweet Chili & Orange Chicken to cook in low heat for at least 15 minutes until the grilled chicken gets well coated.
• This will help to develop the flavor and it will slowly start to thicken up. Once the Sweet Chili & Orange Chicken is thick, turn off the flame and transfer to a serving bowl and serve hot.
• Serve the Sweet Chili & Orange Chicken along with a bowl of Burnt Garlic Veg Fried Rice Recipe to make your lunch simple and delicious. You can finish off with a Banana Cream Pie Recipe as dessert.

GRILLED RED CHILE-BUTTERMILK BRINED CHICKEN WITH SPICY MANGO-HONEY GLAZE

Steps:

• Prepare the chicken: Whisk together the buttermilk, chile powders, paprika, coriander, garlic, onion powder and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 4 hours and up to 24 hours, turning a few more times. Remove the chicken from the brine and pat dry with paper towels. Put the chicken on a baking rack set over a baking sheet. Return to the refrigerator and let sit, uncovered, at least 1 hour and up to 4 hours.
• Meanwhile, make the glaze: Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute. Add the mangoes and cook, stirring occasionally, until broken down and caramelized, about 10 minutes. Add the white wine and cook until reduced by half, about 2 minutes. Carefully transfer the glaze mixture to a blender; add the pineapple juice, orange juice and the chile de arbol powder and blend until smooth, about 2 minutes. Strain into a bowl and season with the honey and salt and pepper. The mixture should be a thick puree. If it is too thick, thin it with a touch of water. Let cool to room temperature before serving.
• Grill the chicken: Heat your grill to medium for indirect grilling. Remove the chicken from the refrigerator 30 minutes before cooking. Brush the chicken on both sides with the oil; season with salt and pepper. Put the chicken, skin-side down, on the hotter side of the grill (direct heat) and grill until browned, 4 to 5 minutes. Turn the chicken and continue grilling until the bottom is golden brown, 4 to 5 minutes. Move to the cooler side of the grill (indirect heat), close the cover and continue grilling until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) registers 160 degrees F, 15 to 20 more minutes. During the last few minutes, brush with some of the glaze. Remove the chicken to a platter and drizzle with more of the glaze. Tent loosely with foil and let rest 10 minutes before serving.

GRILLED RED CHILE BUTTERMILK CHICKEN WITH SPICY MANGO HONEY GLAZE

Steps:

• For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
• Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
• For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
• Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
• Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
• Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.

GRILLED CHICKEN WITH RED CHILE AND ORANGE SAUCE

Steps:

• 1. Wipe the chiles with a damp paper towel. Cut the chiles open, and remove the stems and seeds. Heat a skillet over medium heat, and toast the chiles, turning, until they are aromatic. (Do not burn or chiles will be bitter.) Put the chiles in a bowl of hot water and soak to soften, about 20 minutes. 2. In a heavy medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion, garlic, and oregano. Cook, stirring, until beginning to brown, 2 to 3 minutes. Stir in the broth and orange juice. Add the tomato paste, vinegar, sugar, and 1/2 teaspoon of the salt. Bring to a boil, then reduce the heat to low, and simmer, stirring frequently, 5 minutes. 3. Put the saucepan contents into a blender or food processor. Lift and drain the chiles from the soaking liquid, and add to the blender. Purée until smooth. (The sauce should be about as thick as ketchup.) Return the sauce to the saucepan, and bring to a boil, then reduce heat to low, and cook, stirring frequently, about 8 minutes, to blend the flavors. Remove the sauce from the heat, cover and reserve. (Sauce can be made ahead to this point. Refrigerate to store. Reheat before serving.) 4. Make a hot fire in an outdoor grill, or preheat a stovetop grill pan. Brush the chicken breasts with the remaining oil, and season with the remaining 1/2 teaspoon of salt. Cook the chicken about 4 to 5 minutes per side, or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part. To serve, reheat the sauce and spoon a pool of sauce on each serving plate and place a chicken breast on each plate, or. Cut each chicken breast crosswise into 1/2-inch strips and fan out over the sauce. Garnish with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRILLED CHICKEN BREASTS WITH MANDARIN ORANGE SALSA

Steps:

• Heat gas grill.
• In medium bowl, combine all salsa ingredients and mix well.
• Brush oil over both sides of chicken.
• Mix together salt, pepper and cayenne and sprinkle over chicken.
• Place chicken on grill and cook for 10 to 12 minutes or until chicken is done, turning once.
• Place on plates and serve salsa over chicken.

RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA

Steps:

• For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
• For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
• Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

ORANGE BBQ CHICKEN WITH GRILLED VEGETABLES

Steps:

• Preheat grill to medium heat.
• Mix barbecue sauce, orange zest and juice until well blended; set aside.
• Grill chicken 6 min., turning over after 3 minute Brush with barbecue sauce mixture.
• Add vegetables to grill.
• Continue grilling chicken and vegetables 9 to 12 minutes or until chicken is cooked through (170ºF) and vegetables are tender, turning occasionally and brushing chicken with the remaining barbecue sauce mixture and vegetables with the dressing.

GRILLED CHICKEN WITH MINT, ORANGE, AND CHILE CHUTNEY

Steps:

• Prepare grill for cooking.
• Pat chicken dry, then brush with oil and season with salt and pepper.
• Grill on a rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. Transfer to a cutting board and let stand, covered, 5 minutes.
• Dip each chicken breast into chutney to coat and serve with remaining chutney.