Key West Spicy Chicken Recipe 475 Food

KEY WEST SPICY CHICKEN RECIPE - (4.7/5)

Steps:

• In a blender, combine soy sauce, honey, olive oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. In a shallow sealable container or in a large Ziploc bag, combine chicken chunks and marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor). Heat a grill or a grill pan to medium-high (if you're using an outdoor grill lightly oil the grill grates). Grill the chicken kebabs, until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear. Transfer kebabs to a platter and top with chopped cilantro.

SPICY CHICKEN SANDWICHES

Steps:

• Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
• To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
• Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
• Serve on the toasted buns with tons of pickles.

KEY WEST CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees. Line a 13x9-inch pan with foil and lightly spray with an aerosol cooking spray.
• In a 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally. Place chicken in pan; pour sauce over chicken.
• Bake uncovered about 1 hour, turning chicken 2 or 3 times, until juice of chicken is clear when thickest part is cut to bone (180 degrees).
• TO SERVE FOR A BUFFET: Place chicken wings in a buffet line or buffet server which has been sprayed with aerosol cooking spray. Cover; keep warm on low heat.
• TO MAKE AHEAD: Prepare and bake the drummettes up to 24 hours before serving. Cover with foil and refrigerate, then reheat them in the oven.

KEY WEST SPICY CHICKEN KEBABS

Steps:

• If using wooden kebab sticks, soak for 5 min in water.
• Put soy sauce, a dash of vinegar, honey and lime juice in a mixing bowl to make marinade. add fresh garlic (crushed), chilli flakes, cayenne pepper and stir. Cut up chicken breasts in large chunks. Put into marinade and refrigerate for min 30 minutes - longer is better.
• Load up the kebabs with the chicken pieces, interspersed with large slices of onion and bell peppers, and hot peppers. If you have pineapple or dried apricots you can add that too. brush the marinade over the kebabs.
• Sprinkle cilantro over kebabs and grill in the oven until cooked. I use gas oven on 6 take 35 minutes (that's a boat oven). Or you can BBQ or grill.
• Serve with salad or rice and enjoy!

KEY WEST CHICKEN

Steps:

• In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.