GRILLED SRIRACHA BARBECUE CHICKEN
EASY, ready in 10 minutes, and the chicken is just spicy enough with that perfect BBQ chicken flavor!! Grilled peppers on the side makes for the PERFECT summer meal that's HEALTHY and DELICIOUS!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 45m
Number Of Ingredients 13
Steps:
- To a large ziptop plastic bag, add the chicken, sriracha barbecue sauce, sriracha, lime juice, olive oil, black pepper, seal, and smoosh around to evenly coat chicken.
- Place bag in fridge for at least 30 minutes, or overnight, to marinate.
- Lightly oil grill grates and preheat grill to medium-high heat.
- Add the peppers and onions to a grill basket, evenly drizzle with olive oil, evenly season with salt and pepper, and toss with your grilling tongs to evenly coat.
- Add the chicken to one side of the grill, place the grill basket on the other side of the grill, discard the bag with the marinade, and grill chicken for about 4 to 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired.
- While chicken cooks, intermittently stir the peppers and onions with your tongs and cook as long as desired noting they may finish a minute or two faster than the chicken.
- Optionally garnish with cilantro and serve immediately.
Nutrition Facts : Calories 661 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 31 grams fat, Fiber 4 grams fiber, Protein 56 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 3568 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
FRIED CHICKEN WITH BUTTERMILK SRIRACHA DIPPING SAUCE AND CORNBREAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the cornbread: Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
- Mix together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, mix together the eggs, buttermilk and melted butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
- Bake until the top is golden brown and a tester inserted into the middle of the cornbread comes out clean, 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
- For the fried chicken: Combine the buttermilk and sriracha with a fork in a large bowl and season with salt and black pepper. Add the chicken and let soak.
- Mix the flour, garlic powder, onion powder, paprika and cayenne until well blended in a large shallow platter. Season generously with salt and pepper.
- Remove the chicken and dredge the pieces a few at a time in the flour mixture, then into the buttermilk and finishing in the seasoned flour. Set aside and let the chicken rest while the oil comes to temp. This also allows the breading to develop.
- Put about 3 inches of oil into a large deep pot; it should not come up more than halfway. Heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers.
- Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes per batch.
- When the chicken is done, take a big skimmer and remove the chicken pieces from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil.
- Sprinkle all over with more salt and a dusting of black pepper. Repeat with the remaining chicken pieces.
- For the dipping sauce: Combine the buttermilk, mayonnaise, sour cream, sriracha, black pepper, Worcestershire sauce, garlic and chives together in a small bowl.
- Once all the chicken is fried, serve hot with lemon wedges, cornbread and buttermilk sriracha dipping sauce.
HONEY GARLIC SRIRACHA CHICKEN
Flavour packed Honey Garlic Sriracha Chicken, made with the easiest, and most delicious marinade/dipping sauce! Restaurant quality chicken made right at home!
Provided by Karina
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
- Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
- Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
- OPTION A: Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.
- OPTION B: Do not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken (this option ensures a slightly spicier end result).
- Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles.
Nutrition Facts : Calories 318 kcal, Carbohydrate 13 g, Protein 18 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 336 mg, Sugar 11 g, ServingSize 1 serving
GRILLED SRIRACHA BARBECUE CHICKEN
You don't want to miss this amazing grilled chicken covered in the most delicious Sriracha barbecue sauce. Healthy, easy, and so so good.
Provided by Kristen McCaffrey
Categories Dinner
Time 3h10m
Yield 4
Number Of Ingredients 12
Steps:
- In a non reactive bowl combine the shallots, brown sugar, lime juice, soy sauce, garlic, and sesame oil to make the marinade.
- Add the to a large ziploc bag and add the chicken thighs. Refrigerate for at least 3 hours, overnight is even better.
- Preheat the grill on high.
- Meanwhile, combine the ketchup, Sriracha, honey, ginger, and vinegar to make the Sriracha barbecue dipping sauce. You can also just mix barbecue sauce with Sriracha for a quicker version.
- Grill on high for 4-5 minutes on each side, keeping the grill closed.
- Serve with the Sriracha BBQ sauce.
Nutrition Facts : ServingSize 4 oz. and 2 tbsp. sauce (145g), Calories 210 cal, Carbohydrate 17 g, Fat 5 g, Protein 23 g, Fiber 0 g, SaturatedFat 1 g, Cholesterol 99 mg, Sodium 591 mg, Sugar 14 g
ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE
This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. -Sheri Sidwell, Alton, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.
Nutrition Facts : Calories 534 calories, Fat 29g fat (12g saturated fat), Cholesterol 197mg cholesterol, Sodium 508mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 60g protein.
More about "seared chicken with sriracha barbecue dipping sauce food"
GRILLED CHICKEN WINGS WITH HONEY SRIRACHA DIPPING SAUCE …
From foodnetwork.com
Author Darnell FergusonSteps 2Difficulty Easy
GRILLED SRIRACHA LIME CHICKEN - AVERIE COOKS
From averiecooks.com
4.6/5 (17)Total Time 45 minsCategory 30-minute MealsCalories 513 per serving
HOW TO MAKE THE BEST SEARED CHICKEN - WHATSINTHEPAN
From whatsinthepan.com
PAN-SEARED CHICKEN - THE ANTHONY KITCHEN
From theanthonykitchen.com
SESAME CHICKEN SKEWERS WITH SRIRACHA-SOY DIPPING …
From afamilyfeast.com
BEST BBQ SAUCE FOR CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
SEARED CHICKEN WITH SRIRACHA BARBECUE DIPPING SAUCE - BLOGGER
From desertculinary.blogspot.com
FOODCOMBO
SEARED CHICKEN WITH SRIRACHA BARBECUE DIPPING SAUCE
From myfitnesspal.com
SEARED CHICKEN WITH SRIRACHA BARBECUE DIPPING SAUCE RECIPE - EAT …
From eatyourbooks.com
37 GRILLED CHICKEN RECIPES FOR THE BEST BARBECUED BIRDS ON THE BLOCK
From epicurious.com
CHICKEN WINGS WITH SRIRACHA DIPPING SAUCE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
SEARED CHICKEN WITH SRIRACHA BARBECUE DIPPING SAUCE
From fooddiez.com
SEARED CHICKEN WITH SRIRACHA BARBECUE DIPPING SAUCE RECIPES
From findrecipes.info
SRIRACHA TERIYAKI CHICKEN SKEWERS - SLENDER KITCHEN
From slenderkitchen.com
PAN SEARED CHICKEN BREASTS | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
PAN SEARED CHICKEN BREAST (SO JUICY!) - WHOLESOME YUM
From wholesomeyum.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love