SIXTEEN SPICE SMOKED CHICKEN
Provided by Bobby Flay
Categories main-dish
Time 3h10m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
- Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
- Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read meat thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
SIXTEEN SPICE SMOKED CHICKEN
Provided by Bobby Flay
Categories main-dish
Time 3h10m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
- Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
- Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
SPICY GARLIC LIME CHICKEN
A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.
Provided by C. PEREZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
- Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 2.4 g, Cholesterol 83.7 mg, Fat 10.7 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 554.7 mg, Sugar 0.6 g
SPICED SMOKY BARBECUED CHICKEN
Try Aussie chef Ben O'Donoghue's bonza barbecued chook - it really is finger licking good
Provided by Ben O'Donoghue
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
- Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue's hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.
Nutrition Facts : Calories 628 calories, Fat 48 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 47 grams protein, Sodium 0.58 milligram of sodium
SMOKY PAPRIKA CHICKEN OVER RICE
Adopted this recipe because I am loving my new smoky paprika...the original description was the following...A sweet friend in the Canary Islands sent me some wonderful smoky paprika -- and this week, our paper published this great recipe from "Desperation Dinners" with a recommendation to try the smoky version of one of the most overlooked spices. One taste and you'll never see paprika as "just a garnish" again.
Provided by Mrs Goodall
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 cups of lightly salted water to a boil.
- Add the rice, reduce the heat to low, and cook 17 minutes or until tender.
- Cut the chicken into bite-size pieces and set aside.
- Heat the oil in a large, deep over medium-high heat.
- Peel and thinly slice the onion into rings, adding them to the skillet as you slice.
- Add chicken, salt and pepper.
- Cook, stirring often, for 4 to 5 minutes, until the chicken is cooked through.
- Remove the chicken and most of the onions to a platter and set aside.
- Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended.
- Raise the heat to high, and bring tomato mixture to a boil, then reduce heat to low.
- Stir in the sour cream (do not use low-fat or fat-free versions, or they may curdle.), then add the chicken and onions back to the skillet and cook about 3 more minutes.
- Serve over hot rice.
Nutrition Facts : Calories 504.8, Fat 16.8, SaturatedFat 8.4, Cholesterol 93.7, Sodium 741.4, Carbohydrate 53.8, Fiber 4.4, Sugar 7.3, Protein 35.2
KONA K'S TOO EASY SMOKY & SPICY CHICKEN THIGHS
These chicken thighs are so yummy and easy to make! Perfect for busy weeknights. Just get the spices together the night before, allow the thighs to marinate over-night, and voila -- no need to worry about tomorrow's dinner. I love the spicy and smoky flavors, and the thighs remain juicy on the inside with a nice crispy crunch outside! I haven't tried this with other meats, but I have a feeling this will go great with pork as well!
Provided by Kona K
Categories One Dish Meal
Time 50m
Yield 4 thighs, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper in small bowl.
- Place chicken thighs on plate. Sprinkle liberally with the spice mixture. Make sure chicken thighs are all well-coated.
- Place chicken into a bowl, cover, and refrigerate for at least 8-10 hours (I like to let it marinade overnight).
- When you're ready to cook, preheat oven to 350 degrees.
- Place chicken thighs in single layer on a baking tray.
- Spoon a drizzle of soy sauce (about 1 TSP) over each thigh.
- Bake for about 30-45 minutes, or until chicken is completely cooked.
SMOKY SPANISH CHICKEN
After enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I remove the skin from the chicken after browning. -Ryan Haley, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients; rub over chicken., Place a large skillet over medium heat. Add chicken, skin side down. Cook until browned, 4-5 minutes per side; remove from pan. Remove all but 1 tablespoon drippings from pan., In drippings, saute mushrooms and 1/2 cup green onions over medium heat until tender, 1-2 minutes. Stir in tomatoes. Add chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 170°, 10-12 minutes. Top with remaining green onions.
Nutrition Facts : Calories 272 calories, Fat 15g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 646mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
GINGER GARLIC FIVE SPICE CHICKEN
Make and share this Ginger Garlic Five Spice Chicken recipe from Food.com.
Provided by fluffernutter
Categories Chicken
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine scallions, ginger, garlic and 6 tablespoons of the soy sauce in a food processor and process for 2 minutes. Add remaining 6 tablespoons soy sauce, honey, five-spice powder and pepper to taste and process until well mixed.
- Combine chickens and honey mixture in a large bowl and toss to coat. Place chicken, skin side down, in a large baking dish. Drizzle honey mixture over chicken.
- Bake at 350 degrees for 45 minutes. Turn chicken, baste with sauce and bake for 45 minutes longer, or until chicken is cooked through.
Nutrition Facts : Calories 560.7, Fat 27.3, SaturatedFat 7.6, Cholesterol 176.2, Sodium 699.2, Carbohydrate 20.9, Fiber 0.6, Sugar 18.1, Protein 56
SWEET-AND-SPICY CHICKEN STIR-FRY
Get amazing flavor with this Sweet-and-Spicy Chicken Stir-Fry. Ready in just 25 minutes, this Sweet-and-Spicy Chicken Stir-Fry is a great weeknight go-to.
Provided by My Food and Family
Categories Chicken
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook and stir chicken in hot oil in large skillet on high heat 3 min.
- Add vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.
- Stir in all remaining ingredients except rice; cook 2 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
- Serve chicken mixture over rice.
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
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5/5 (4)Total Time 50 minsCategory Main DishCalories 301 per serving
- In a small dish mix the paprika, salt, pepper and minced garlic together making a paste. With a spatula spread the garlic paste mixture on both sides of the chicken breasts, cover with plastic wrap and transfer to the refrigerator for at least 8 hours or overnight in order for the flavor to infuse into the chicken.
- In a skillet, heat the oil over medium heat. Add the chicken pieces, turning with tongs as needed, until golden on both sides, 5 to 8 minutes. With the tongs, transfer the chicken to a baking dish arranging them in a single layer.
- Return the pan to low heat. Add the broth, scraping up all the garlic bits left from the chicken. Add the sherry, thyme and bay leaves. Increase the heat to high, and bring the mixture to a boil then lower the heat and simmer for five minutes to allow the herbs to flavor the mixture. Pour over the chicken and transfer the dish to the middle rack of the oven.
SMOKY PAPRIKA GARLIC CHICKEN - BETTER HOMES & GARDENS
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4.5/5 (4)Calories 264 per servingTotal Time 1 hr
- Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine remaining ingredients. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator 30 to 60 minutes, turning bag once. Drain chicken, reserving marinade.
- Grill chicken, covered, over medium heat 15 to 18 minutes or until done (165°F), turning and brushing with reserved marinade halfway through. If desired, top with additional mint.
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