GRILLED FLATTENED PAPRIKA CHICKEN
Time 50m
Number Of Ingredients 7
Steps:
- Stir olive oil with paprika, salt, pepper, garlic powder and cumin. Set aside.
- Rub spice mixture on all sides of chicken. Also push spices under the skin, being careful to leave skin attached to meat.
- Grease BBQ grates well. Preheat one side of grill to medium-high heat, leaving heat off on other side for indirect cooking.
- Grill chicken, breast side down for 8 to 10 minutes until skin is cooked well enough to release from grill and grill marks are browned. Flip and cook another 10 to 12 minutes. Move chicken to indirect heat side of BBQ. With lid down, cook for another 20 to 25 minutes, turning occasionally, until an instant read thermometer inserted into thickest part of the inner thigh registers 180°F (82°C)
- Remove chicken from grill. Let rest 10 minutes before carving.
Nutrition Facts : Calories 380, Fat 24, SaturatedFat 6, Carbohydrate 1, Protein 41, Cholesterol 135, Fiber 1, Sodium 520
GOOD FRICKIN' PAPRIKA CHICKEN
While this is a pretty straightforward grilled chicken recipe, the vinaigrette at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelized exterior.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h20m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
- Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
- Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
- Spoon sherry vinegar mixture over cooked chicken and serve.
Nutrition Facts : Calories 617.9 calories, Carbohydrate 5.8 g, Cholesterol 167.1 mg, Fat 41.3 g, Fiber 1.4 g, Protein 54.1 g, SaturatedFat 9.7 g, Sodium 257.6 mg, Sugar 2.6 g
SPICY GRILLED CHICKEN WITH LEMON AND PARSLEY
Provided by Chad Colby
Categories Chicken Kid-Friendly Spring Summer Grill/Barbecue Healthy Bon Appétit Small Plates
Yield 8 Servings
Number Of Ingredients 9
Steps:
- Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine paprika, salt, black pepper, and cayenne in a small bowl.
- Working one at a time, place chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Season chickens all over with paprika mixture, patting to adhere.
- Grill chickens, skin side up, over direct heat, rotating occasionally and moving to cooler side of grill as needed to control flare-ups, until browned, 5-8 minutes. Turn skin side down and grill, rotating occasionally, until browned, 8-10 minutes. Turn chickens skin side up and move to indirect heat. Grill, rotating occasionally, until an instant-read thermometer inserted into the thickest part of thighs registers 165°, 50-60 minutes. Transfer to cutting boards and let rest 5 minutes.
- Meanwhile, drizzle bread on both sides with 1/4 cup oil total and grill over direct heat until toasted and lightly charred, about 4 minutes; transfer to a platter.
- Grill lemons, cut side down, over direct heat until lightly charred and juices start to caramelize, about 4 minutes.
- Place chickens on top of bread and scatter parsley over. Squeeze 2 or 3 lemon halves over; serve with remaining lemons.
- Do Ahead
- Chickens can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.
SPICY GRILLED SHRIMP
Steps:
- Preheat grill for medium heat.
- In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
- Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 2.7 g, Cholesterol 230.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 585.7 mg, Sugar 0.1 g
GRILLED HARISSA CHICKEN
This grilled harissa chicken recipe brings the bold flavor of harissa, accented with sweet paprika, herby thymes, and bright citrus note.
Provided by Vy Tran
Categories Dessert
Number Of Ingredients 11
Steps:
- In a small prep bowl, whisk olive oil, harissa, paprika, honey, thyme, lemon zest, and garlic until combined.
- Season chicken with salt and pepper. Thread chicken pieces onto skewers. In a shallow pan, lay them in a single. Pour the marinade over the chicken, toss well to coat. Leave the chicken in the fridge for 4 hours or overnight, turning halfway through.
- About 30 minutes prior to grilling, remove the chicken from the fridge and bring it to room temperature.
- Prepare a hot fire in a charcoal grill or preheat a gas grill to high (375°F to 400°F). Alternatively, heat a lightly oiled grill pan over high. Gently blot excess marinade from chicken to ensure a nice sear.
- Grill skewers, turning every 4 minutes, until chicken is lightly charred and cooked through. Let it rest for 5 minutes while you prepare the sauce.
- In a bowl, whisk yogurt, lemon zest, garlic, thymes, and salt until combined.
- Serve chicken skewers with yogurt sauce and extra lemon wedges
SPICY GRILLED CHICKEN THIGHS
Steps:
- In a large bowl (or ziploc bag), mix together all the marinade ingredients.
- Season the chicken thighs with salt and black pepper and transfer them into the bowl (bag). Use kitchen tongs to ensure they are all covered in marinade. Cover with plastic wrap and chill in the fridge for 30 minutes (or more) before grilling.
- Grill until they are cooked through (the cooking time will vary, depending on your grill and the size of your chicken thighs. I used charcoal grill and they took about 20 minutes to cook. If not sure, use a kitchen thermometer to check the internal temperature).
- Enjoy with bread, salad or any side you like!
Nutrition Facts : Calories 392 kcal, Carbohydrate 6 g, Protein 19 g, Fat 33 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 233 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SPICY ORANGE PAPRIKA GRILLED CHICKEN
As I cleaning out boxes of cut out recipes I came across this one. I think its a Canadian Living one but no idea what year. I put mine in the oven to cook.
Provided by bigbadbrenda
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in shallow dish.
- In a separate bowl whisk the rest of the ingredients and brush over the chicken.
- Cover and refrigerate for 10 min or up to 24 hours.
- Brush BBQ with some oil.
- Place chicken with bone down, close top of grill, turning once about 45 minutes later.
- Transfer to cutting board and let stand 10 minute before cutting.
SPICY GRILLED BUTTERFLIED CHICKEN WITH CRISPY BREAD
I once had a similar dish at one of my favorite Los Angeles restaurants, Republique. They cook their chicken over an open fire, rotisserie-style, so I tried to recreate that at home on my grill. A whole chicken is slathered in spices, then grilled until tender and super moist. It's finished with a squeeze of grilled lemon to brighten it up. I serve it over crunchy grilled bread to sop up all of the delicious juices.
Provided by Megan Mitchell
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to 375 degrees F. Clean and oil the grates.
- To butterfly the chicken, use strong kitchen shears or poultry shears and cut down either side of the backbone. Pull out the backbone, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
- Place the butterflied chicken onto a rimmed baking sheet and lightly drizzle with grapeseed oil.
- In a small bowl, mix together the lemon zest, chili powder, smoked paprika, cayenne, cumin, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper. Sprinkle over the chicken, rubbing it in until every part is coated. Carefully lift the skin from the breasts and sprinkle some of the spice mixture directly on the meat as well.
- Place the chicken breast-side down on the grill, close the lid and grill for 15 minutes. Flip the chicken, close the lid and grill until the chicken reaches an internal temperature of 165 degrees F and the juices run clear, 20 to 25 minutes. Remove and let rest for 5 to 10 minutes before cutting into 6 pieces (cut the breasts in half).
- While the chicken rests, drizzle both sides of the bread halves with olive oil and sprinkle with salt and pepper. Grill, flipping halfway, until crispy and charred, 5 to 6 minutes. Grill the lemons cut-side down until charred, 2 to 3 minutes. Slice the bread into 3-inch pieces.
- Pile up the grilled bread on a large platter followed by the chicken pieces and lemon halves. Sprinkle with the scallions and parsley. Serve.
GRILLED CHILE LIME CHICKEN WINGS
Steps:
- Preheat Traeger Grill to 425F. Rinse chicken wings in cold water and pat very dry with a paper towel.
- In a bowl, combine the wings, avocado oil, paprika, garlic, onion, salt and pepper. Toss to coat. Place the wings in the center of the grill in a single layer and cook until crispy and 185F internal, around 30 minutes.
- Meanwhile, in a bowl, combine the sambal, honey, lime zest, lime juice, and garlic. Whisk to combine and set aside.
- Once the wings are cooked, add them to the bowl with the sauce and toss to coat. Transfer to a serving platter and garnish with the cashews and scallions. Serve immediately.
SPICY CHIPOTLE GRILLED CHICKEN
Provided by Kenny Callaghan
Categories Food Processor Chicken Garlic Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine chipotles in adobo, olive oil, and garlic cloves in processor; puree until paste forms. Add chopped onion, chopped cilantro, paprika, ground cumin, chili powder, and salt; process until onion is finely chopped. Transfer 1/4 cup chipotle mixture to small bowl; cover and refrigerate. Arrange chicken pieces in 11x7x2-inch glass baking dish. Spread remaining chipotle mixture all over chicken pieces. Cover and refrigerate overnight.
- Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Grill chicken until cooked through, moving to cooler part of grill as needed to prevent burning and brushing with reserved marinade during last 5 minutes of grilling, about 30 minutes. Transfer chicken to platter and serve.
- *Canned chipotle chiles in adobo are available at some supermarkets, at Latin markets, and from mexgrocer.com.
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CAJUN CHICKEN {BAKED, GRILLED OR FRIED} - IFOODREAL.COM
From ifoodreal.com
4.9/5 (15)Calories 201 per servingCategory Dinner
- Cut chicken breasts lengthwise into thinner cutlets and place in a large bowl. In a small bowl, add paprika, garlic powder, oregano, thyme, onion powder, cayenne pepper, black pepper, salt and red pepper flakes; stir to combine.
- Sprinkle 1 1/2 tbsp of prepared cajun seasoning in the step above on chicken breasts and using tongs toss to coat. If you are grilling or baking cajun chicken, also add avocado oil to the mix.
- Pan Fried Cajun Chicken: Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add chicken and cook for 5 minutes or until white edges appear, turn and cook for another 4-5 minutes. Transfer onto a plate, cover with foil and let rest for 5 minutes.
- Baked Cajun Chicken: Preheat oven to 450 degrees F, arrange chicken in a single layer in a large baking dish and bake for 25 minutes. Remove from the oven, cover and let rest for 10 minutes.
SPICY PAPRIKA & LIME CHICKEN TENDERLOINS - IRENA MACRI
From irenamacri.com
5/5 (3)Total Time 25 minsCategory Chicken
- Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
- If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
- If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
GARLIC AND PAPRIKA CHICKEN - JO COOKS
From jocooks.com
4.5/5 (291)Calories 209 per servingCategory Main Course
- In a small skillet heat the olive oil. Add the garlic, smoked paprika, red pepper flakes and the herbs. Cook for about 1 minute over medium heat, do not burn the garlic.
- Pour this olive oil mixture over the drumsticks and make sure the drumsticks are coated thoroughly with the olive oil/paprika mixture.
SMOKY AND SPICY PAPRIKA GRILLED CHICKEN - LIFE'S AMBROSIA
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BAWDY CHICKEN: SPICY GRILLED CHICKEN PAILLARDS - BLUE KITCHEN
From blue-kitchen.com
Cuisine FrenchCategory Main Course, PoultryServings 4
- Get charcoal started on grill. Or if you’re using a gas grill, do do that voodoo that you do so well.
- Prepare chicken. Trim the tenderloins from the chicken breast halves [a chunk of meat often attached to the underside of the breast]. Place each breast half between 2 sheets of plastic wrap and pound with flat side of a meat mallet until about 1/4-inch thick or so. Or you can use the bottom of a heavy skillet as I did, not being able to find our mallet. And actually, I think the skillet worked better, flattening the entire paillard more evenly. I placed a cutting board under the meat to protect the countertop.
- Make sauce. Simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
- Make paillards. Cook cumin, paprika and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer spiced oil to a small bowl, reserving skillet for sauce [do not clean].
SWEET AND SPICY GRILLED CHICKEN THIGHS - THE FITCHEN
From thefitchen.com
Estimated Reading Time 3 mins
- Place chicken thighs into a gallon-sized Ziplock bag. Add olive oil, tamari, sriracha, mustard, sugar, and all other seasonings. Shake and mix the bag until the chicken is well-coated.
NASHVILLE HOT GRILLED CHICKEN - PLAIN CHICKEN
From plainchicken.com
5/5 (9)Category Appetizer, Main CourseCuisine AmericanTotal Time 25 mins
- Whisk together cayenne pepper, brown sugar, chili powder, paprika, garlic powder and oil. Reserve 2 or 3 tablespoons if you want extra hot chicken.
- Place chicken in a gallon ziplock bag and pour marinade over chicken. Refrigerate for at least 2 hours to overnight.
- Remove chicken from marinade and grill until done, 8 to 10 minutes. Remove chicken from grill and brush with reserved marinade, if desired.
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- Mix and pour over the chicken. Massage the chicken and make sure the chicken is well coated.
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