SWEET CHILI GRILLED CHICKEN
This sweet chili chicken is EASY, healthy, ready in 10 minutes, has zero cleanup, and is perfect for backyard barbecues or easy weeknight dinners!!
Provided by Averie Sunshine
Categories Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- To a large ziptop plastic bag, add the sweet chili sauce, soy sauce, olive oil, lemon juice, salt, pepper, chicken, seal bag, and squish the contents around so chicken is evenly coated.
- Place bag in the fridge to marinate for at least 1 hour (overnight is great if you can plan ahead).
- Preheat grill to medium-high heat. Add the chicken, optional bell peppers, and grill for about 10 minutes, or until chicken (and peppers) are cooked through; flip intermittently to ensure even cooking.
- Garnish with green onions and pair with Sutter Home White Zinfandel.
Nutrition Facts : Calories 515 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 46 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1302 milligrams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
SWEET AND SPICY GRILLED CHICKEN BREASTS
Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don't want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal.
Provided by Melissa Clark
Categories barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 2 grams, Sodium 458 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET AND SPICY GRILLED CHICKEN
This simple recipe has become my family's favorite way to eat chicken. The blend of sweet and spicy is perfect. -Melissa Ball, Pearisburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Combine the first five ingredients; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 165°.
Nutrition Facts :
GRILLED SWEET CHILLI CHICKEN
This can be served as finger food by itself, or serve each piece of chicken alongwith the garnish in individual crisp lettuce cups. Cooking time indicated includes marinating time.
Provided by AaliyahsAaronsMum
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- You will need flat metal skewers or if using wooden skewers, then soak them in water for atleast 20 minutes to stop them from burning.
- Cut each breast leangthwise into 3 strips.
- Combine chilli, garlic, ginger, honey, soy sauce and lime juice in a bowl and reserve 4 tbsp of this mixture in another bowl.
- Add chicken to remaining mixture and toss to coat evenly.
- Cover and refrigerate for 30 minutes (you can marinate for upto 2 hours in advance).
- Pre-heat the grill to medium-hot for indoor grilling, or for outdoor grilling over medium-hot coals.
- Thread 2-3 chicken strips onto each skewer.
- Grill the chicken pieces turning every 2 minutes and basting until cooked through, for about 10 minutes.
- Drizzle over the reserved sweet chilli mixture and sprinkle with chopped spring onion, chilli, mint and coriander leaves and serve hot.
Nutrition Facts : Calories 216.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 583.9, Carbohydrate 22.2, Fiber 0.7, Sugar 19, Protein 28.9
SUNNY'S GRILLED SWEET AND SPICY CHICKEN THIGHS AND RICE
Provided by Sunny Anderson
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the marinade: Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.
- For the rice: Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.
- For the skewers: Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.
- To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.
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
MEMPHIS-STYLE SWEET AND SPICY BBQ CHICKEN
Prepare the family for great flavors with this video for Memphis-Style Sweet and Spicy BBQ Chicken. Memphis-style chicken is barbecue done right.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- Trim and discard excess fat from chicken.
- Grill 10 min. on each side. Meanwhile, mix remaining ingredients until blended.
- Brush chicken with half the barbecue sauce mixture; grill 10 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining barbecue sauce mixture.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
SWEET CHILLI CHICKEN
Make and share this Sweet Chilli Chicken recipe from Food.com.
Provided by Sackville
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make the glaze by mixing together the chilli sauce, honey and oil.
- Use a sharp knife to make 3-4 slits across the skin side of the chicken breast.
- Season with salt and pepper, then lift the skin on each breast and tuck under the crushed garlic.
- Dip the underside of each breast in the glaze until evenly coated.
- Reserve the rest of the glaze for later.
- Put the chicken under a pre-heated grill, glazed side up, and cook for 8 minutes until golden and sticky.
- Turn the breasts over, brush with the rest of the glaze and cook for another 6-8 minutes.
- Serve immediately with wedges of lime.
Nutrition Facts : Calories 361.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 92.8, Sodium 263.8, Carbohydrate 13.4, Fiber 1.3, Sugar 10.3, Protein 30.8
GRILLED CHICKEN WITH CHILLI & SESAME SEEDS
Flavour grilled chicken strips with Thai chilli sauce, ginger and honey and serve with broccoli for this speedy meal for two
Provided by Jennifer Joyce
Categories Main course
Time 20m
Number Of Ingredients 8
Steps:
- Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
- While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks - wait until it is grilled on one side first before brushing, or it will burn.
- Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.
Nutrition Facts : Calories 303 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium
SWEET AND SPICY GRILLED CHICKEN
Chicken sweetened with honey and kicked up with Chipotles in abobo sauce for added smokness. Serve over a bed of greens, a bed of rice, in a wrap, or with any favorite summer salad. Tenderizing Chicken Breasts in this method keeps the meat from sticking and tearing, plus there is no mess. Wet the inside of a gallon freezer bag with a little water or oil. Place one or two (depending on size) boneless, skinless chicken breasts inside the bag - seal part way. Lay the bag on a work surface and pound the meat to the desired thickness.
Provided by Rita1652
Categories Chicken Breast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place marinade in ziplock bag massage to mix together then add chicken.
- Chill for 1-4 hours.
- Grill over medium heat turning once halfway through grilling time.
- Depending on thickness grill for 8-12 minute.
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4/5 (1)Total Time 50 minsCategory Main CourseCalories 184 per serving
- Make your sauce: in a small pot, combine water, garlic, chili peppers, sugar, vinegar, and salt and bring to a boil. Simmer for 3-5 minutes until peppers have softened. Puree with an immersion blender until smooth (or as smooth as possible – it’s okay if there are a few flecks of peppers). Bring back to a simmer. Whisk together water and corn starch and add to sauce, cooking just until thickened.Refrigerate until ready to use.
- Preheat your grill to 400-450 degrees F. I like to spray my grill with non-stick so that the chicken doesn’t stick, but this is optional. If you’d like, skewer your chicken pieces or just leave them as is – it won’t affect cooking time or instructions.
- Grill chicken on one side for 10 minutes or until golden brown. Flip and brush top with chili sauce (the side that is now cooked).
- Cook another 10 minutes or until chicken is cooked through (it’s always best to use a meat thermometer to ensure an internal temperature of at least 165 degrees F). Flip and brush the other side with chili sauce. Remove from the grill and serve as desired.
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- In a small bowl whisk together sweet chili sauce, soy sauce, orange marmalade, lime juice, brown sugar, and minced garlic. Reserve 1/4 cup of the sauce to brush on the chicken once finished cooking.
- Marinade the chicken in the rest of the sauce for at least 30 minutes before grilling. Once the chicken is ready to grill, preheat your grill to medium heat.
- Put the chicken on the grill and grill each side for about 5 minutes or until no longer pink and cooked throughout.
- Brush the tops of the chicken with remaining marinade and garnish with sesame seeds and green onions.
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