Spicy Baked Chicken Breasts Food

BAKED SPICED CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
• Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SPICY CHICKEN BREASTS

Steps:

• In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
• Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
• Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

SPICY BAKED CHICKEN BREASTS

Steps:

• Sauce:
• Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.
• Add the remaining sauce ingredients and bring to the boil.
• Reduce the heat to low and simmer, stirring occasionally for 8 minutes.
• Preheat oven to 220c.
• Line a baking tray with foil and spray it with cooking spray.
• Place the chicken on prepared baking tray, skin side down. Brush with half the sauce.
• Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.
• Serve at once.

HONEY & SPICE BAKED CHICKEN

Steps:

• Preheat oven to 375°. Combine first six ingredients; rub over chicken. Transfer to a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until a thermometer reads 165° and juices run clear. Combine honey and vinegar; baste over chicken during the last 10 minutes of cooking. Save three chicken breast halves for Chicken Chimichangas (recipe also in Recipe Finder) or save for another use.

CRISPY CHICKEN BREASTS WITH SPICY HONEY

Steps:

• For the chicken: Place a heavy-bottomed Dutch oven over medium-high heat. Add your frying oil and heat to 375 degrees F.
• In a large bowl or a gallon-sized resealable plastic bag, mix together the cornstarch, baking powder, salt and your favorite seasonings. Add your chicken pieces to the flour mixture. Coat the chicken well, but be sure to shake off any excess flour. At this point the chicken can be battered immediately, or it can sit, refrigerated, for 2 hours or overnight, coated in the dry dredge.
• In a separate large bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
• Dredge the cornstarch-coated cutlets in the batter, letting any excess drip off and lay them in the oil. Add a few pieces at a time so the temperature of the oil doesn't drop, and fry until golden brown on both sides, 3 to 5 minutes. Remove to a paper towel-lined tray.
• For the spicy honey: Whisk together the honey and Sriracha or chiles in a bowl. If using chiles, allow the heat to infuse for at least 30 minutes.
• To serve, drizzle the chicken with your Spicy Honey and serve with any extra Spicy Honey on the side.

SWEET 'N' SPICY BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray the foil with cooking spray.
• Mix barbeque sauce, honey, brown sugar, and chile-garlic sauce together in a bowl until you have no clumps of brown sugar. Spoon about half the sauce into a separate bowl for serving.
• Arrange chicken breast halves onto the prepared sheet. Brush sauce from one of the bowls onto breasts.
• Bake chicken breasts in the preheated oven, brushing with sauce every 10 minutes, until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with pepper and serve with the reserved bowl of sauce for dipping.

SPICY BAKED CHICKEN

Steps:

• In plastic bag mix first 6 ingredients.
• Put milk in a bowl.
• Dip chicken in milk, then shake in the bag.
• Coat well.
• Put chicken in a 13x9 pan sprayed with cooking spray.
• Bake, uncovered at 375* for 50 minutes or until juices run clear.

SPICY BUTTERMILK BAKED CHICKEN

Steps:

• Whisk buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper together in a shallow bowl. Add chicken. Cover and marinate in the refrigerator for 12 to 24 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Pour chicken and marinade into the prepared baking dish.
• Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ROASTED SPICY MAYONNAISE CHICKEN BREASTS

Steps:

• Preheat the oven to 425 degrees F.
• Line a rimmed baking sheet with foil.
• In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, salt, pepper, and cayenne.
• Arrange the chicken on the prepared baking sheet.
• Slather the mayonnaise mixture over the chicken.
• Bake until the juices run clear when the chicken is pricked with a fork, about 20 to 25 minutes.
• Transfer the chicken to a serving platter and serve hot.

SWEET AND SPICY BAKED CHICKEN

Steps:

• To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
• Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.

SPICY STUFFED CHICKEN BREASTS

Steps:

• Put the mushrooms, sundried tomatoes, chili pepper, lime juice and 1 cup of the spinach in a food processor. Process until is it almost a paste.
• Rinse and pat dry chicken breasts. Cut a pocket in each. Put one quarter of the paste in each breast. Hold closed with toothpicks, broken in half. If you are not cooking them immediately, place the stuffed chicken breasts in a container and store in the refrigerator.
• Place flour on a plate. Before flouring each chicken breast sprinkle a 1/4 of the chili powder and 1/4 of the lemon pepper on the top of the flour. Gently coat each side of the chicken breasts with the flour and spices.
• Heat 2 T of the olive oil in a large frying pan and cook chicken breasts at medium heat on the first side for about 8 minutes. Remove toothpicks before turning.
• Just before turning chicken, place 1 T each of olive oil, orange juice and lime juice in a pan. Add spinach and cook until spinach is wilted, stirring occasionally.
• Also just before turning chicken, place the water and 2 t of olive oil in a small pot. Bring to a boil, add couscous and cover. Remove from heat and let sit for 5 minutes.
• Cook chicken on the second side for 8 to 10 minutes.
• All three parts should be finished at about the same time. Place 1/4 of the spinach, 1/4 of the couscous, and 1 chicken breast on each plate and serve.

SPICY GLAZED CHICKEN BREASTS

Steps:

• Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
• In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
• Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
• With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
• Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.

CHICKEN BREASTS WITH SPICY RUB

Steps:

• Pat chicken pieces dry.
• Combine ingredients for rub.
• Smear rub over both sides of chicken; the more you use, the spicer it will be.
• Heat barbecue.
• Place chicken on grill, skin side down.
• Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer).

SPICY CHICKEN BREASTS

Steps:

• In a small bowl, combine the first seven ingredients. Sprinkle over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium-high heat for 5-7 minutes on each side or until juices run clear.