GRILLED CHILI CHICKEN
Hot and Spicy, just the way I like it! Plus its on the grill, which is one of my favorite ways to cook. Decrease the amount of jalapeno pepper if you can't handle the heat. You may be able to decrease the amount of red bell pepper depending on the size of your chicken breasts and the size of your bell peppers. Prep and cooking time does not include the 1 hour marinating time.
Provided by breezermom
Categories Chicken Breast
Time 48m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the chili powder, 2 tbsp balsamic vinegar, and 2 tbsp olive oil; stir well. Brush the chili mixture on both sides of the chicken breasts. Place in a shallow dish; cover and marinate in the refrigerator for 1 hour.
- Grill the chicken over hot coals (400 to 500 degrees) for 5-6 minutes on each side or until the chicken is done. Arrange the chicken on a serving platter; set aside, and keep warm.
- Brush the skin of the red bell peppers with 1 tbsp olive oil. Grill the peppers, cut side up, over medium coals (300 to 350 degrees) for 6 to 8 minutes or until charred. Cut the peppers into thin strips; set aside.
- Saute onion, jalapeno pepper, and garlic in the remaining 1 1/2 tsp olive oil in a large skillet until the onion is tender. Add the reserved sweet red pepper strips; stir well. Add the cilantro and the remaining 1 tbsp balsamic vinegar; stir well. Remove from heat. Spoon the pepper mixture over the hot chicken. Enjoy!
Nutrition Facts : Calories 266.2, Fat 15.3, SaturatedFat 3.1, Cholesterol 46.4, Sodium 77.3, Carbohydrate 14.3, Fiber 4.4, Sugar 9.2, Protein 17.3
GRILLED CHILI-LIME CHICKEN
This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes I'm posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are "Make it your own self" meals.) I've never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!
Provided by Gatorbek
Categories Lunch/Snacks
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
- Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
- Leftovers can be sliced and frozen to be used later in other recipes. (See above).
GRILLED CHICKEN CHILI
This is a recipe developed by a friend who works in the local supermarkets Butcher Shop. Many thanks to Bill Baumgart for a wonderful and delicious meal, and for sharing his recipes with us.
Provided by Chabear01
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Coat Chicken with olive oil and season with black pepper, garlic powder and cumin. Grill till done. Put aside on plate.
- In a soup pot heat some olive oil put in chopped onions, bell pepper, anaheim chili, cilantro stems and some leaves, saute till tender crisp.
- Add wine, tomatoes and juice, chicken broth, black pepper, garlic powder, cumin, crushed red chilis, and salt to taste. Bring to a boil. Reduce heat and add beans.
- When grilled chicken is cool enough to handle, chop into bite size pieces. Add chopped chicken and any juices from cooked chicken into soup.
- Serving Suggestions:.
- Garnish with chopped cilantro leaves and grated jack cheese, with warm flour tortillas on the side. Bill also suggests an Ice cold Corona and a wedge of lime.
Nutrition Facts : Calories 456.7, Fat 9, SaturatedFat 1.5, Cholesterol 34.2, Sodium 826.1, Carbohydrate 57.5, Fiber 11.6, Sugar 3.7, Protein 33
GRILLED CHILE-CILANTRO-LIME CHICKEN
This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!
Provided by boltfan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.
Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g
GRILLED MAPLE-CHILE CHICKEN
The sweet-spicy marinade really intensifies the chicken's grilled flavors and elevates it to a new high for chicken! For a wonderfully deep maple flavor, use a dark amber syrup, if you can find it. Time does not include 30 minutes to 1 hour of marinating time.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss onion slices with 2 teaspoons of salt on a shallow dish. Let stand for 15 minutes.
- Add maple syrup and chili paste and stir to combine.
- Add chicken breasts and coat completely. Cover and refrigerate for 30 minutes to an hour.
- Spray your grill with cooking spray and light it.
- Remove chicken from marinade and brush off most of the onion.
- Grill the chicken over a moderately hot fire for about 4 minutes per side, or until lightly charred and cooked through.
- Transfer to a platter and serve hot.
Nutrition Facts : Calories 193.2, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 140, Carbohydrate 14.9, Fiber 0.3, Sugar 12.7, Protein 25.3
CHILI'S MARGARITA GRILLED CHICKEN RECIPE
This is delicious and easy! I like to make this on the weekends beause I can marinate the Chicken while I am busy doing other things. Serve with rice and black beans for a quick weekend meal, much cheaper than going out to eat too!
Provided by Little Bee
Categories Chicken Breast
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.
- When ready to prepare, drain and dust chicken breasts with black pepper.
- Grill on an outside grill (or George Foreman works) 3-4 minutes on each side.
- If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Black Beans.
- Serve with a serving of your favorite Mexican rice and Pico de Gallo.
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