Spicy Grilled Chicken Strips Adapted From The Taste Of Mexico Food

GRILLED CHIPOTLE CHICKEN RECIPE

Steps:

• Preheat grill to medium-high.
• Place marinade ingredients in a food processor and process into a paste. Place the chicken and marinade in a ziplock bag and massage well to mix and coat all sides well. (Or brush all sides well with marinade and place in a container.) Marinate 20 mins or up to 3 days.
• Grill each side of chicken 6-7 minutes, or until good grill marks appear. Lower heat and move chicken to cooler side of the grill and continue to grill until chicken is cooked through and internal temperature reaches 165F.
• Let it rest 5-10 mins before serving and squeeze with lime. Sprinkle with optional cilantro.

SPICY GRILLED CHICKEN

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

BARBECUED CHICKEN

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)
• Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
• Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.
• Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.

SPICY GRILLED BARBECUE CHICKEN

Steps:

• In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Grill chicken, covered, over medium heat for 40 minutes, turning several times. Set half of the barbecue sauce aside. Baste chicken with remaining sauce; grill 5-10 minutes longer or until juices run clear. Serve with reserved sauce.

SPICY MEXICAN CHICKEN

Steps:

• Process the avocado until smooth. Fold in 1/2 cup sour cream. Set aside in the fridge.
• Combine breadcrumbs, hot paprika, cumin, onion salt, and oreganoin a bowl.
• Toss chicken in flour, shake away excess. Dip in eggs, then coat in breadcrumb mixture.
• Shallow fry chicken in hot oil until browned on both sides. Approximately 5-10 minutes either side.
• Place in oven, on a hot tray. Bake at 180C for 10 minutes.
• Top each breast with the avocado mixture, tomatoes, sour cream, and hot salsa.

SPICY GRILLED CHICKEN

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times.

ANGIE'S SPICY CHICKEN STRIPS

Steps:

• Cut chicken into desired size strips.
• Heat oil in a frying pan or electric skillet until hot - about 350 degrees Fahrenheit (depends on pan).
• Mix flour and seasonings on a plate.
• Pour milk into a bowl.
• Dip strips into milk, then into flour mixture, back into milk, back into flour mixture, then into pan with the hot oil.
• Cook about 2-4 minutes on each side or until golden brown, according to strip size.
• ALWAYS SERVE WITH TEXAS PETE (HOT SAUCE).

SWEET AND SPICY GRILLED CHICKEN SANDWICHES RECIPE

Steps:

• Place one chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 3/4-inches in height. Repeat with remaining 3 breasts.
• To make the brine: In a medium bowl whisk together water, salt, white sugar, and brown sugar until solids are dissolved. Place chicken breasts in brine and refrigerate for 30 minutes. Remove chicken from brine and pat dry with paper towels. Place chicken back in fridge until ready to grill.
• To make the glaze: Whisk together ketchup, apple juice, cider vinegar, jalapeño jam, maple syrup, honey, dark brown sugar, molasses, Worcestershire sauce, hot sauce, salt, cayenne pepper, and garlic powder in a medium saucepan. Bring to a boil over medium heat, reduce heat to low and simmer until sauce has slightly thickened, about 15 minutes. Remove from heat.
• To make the bacon rub: Mix together sugar, chili powder, cumin, and cayenne in a small bowl. Lay bacon out on a plate and sprinkle with rub on both side.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lay bacon on cool side of the grill, cover, and cook until crisp, about 10 minutes, flipping halfway through. Remove to a plate and break bacon strips in half.
• Place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and continue to cook until second side is browned. Move chicken to cool side of grill and brush all over with barbecue glaze. Top each chicken breast with one slice of provolone cheese. Cover and continue to cook until cheese has melted and meat register 160°F on an instant read thermometer inserted into the center of breast, about 5 minutes more. Transfer chicken to a plate and let rest for 5 minutes.
• Lightly butter cut sides of potato rolls. Place rolls over hot side of grill, cut side down, until lightly toasted, about 1 minute; transfer to a tray. Top each bun with a chicken breast, tomato, onion, lettuce, and bacon and serve immediately with remaining barbecue glaze.

GINGERY GRILLED CHICKEN THIGHS WITH CHARRED PEACHES

Steps:

• Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
• Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
• Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
• Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
• If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
• Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

SPICY GARLIC GRILLED CHICKEN

Steps:

• Add all ingredients except the chicken to a medium bowl and whisk to combine. *
• Transfer the marinade mixture to a large ziptop plastic bag, add the chicken, seal, and squish contents around to evenly coat the chicken.
• Place bag in the fridge to marinate for at least 30 minutes, or up to 24 hours.
• Preheat an outdoor grill to medium-high heat (or indoor grill pan) and grill the chicken for about 7 minutes, or until done; flip intermittently to ensure even cooking.
• Optionally garnish with fresh herbs and serve with reserved marinade, if desired.

SPICY GRILLED CHICKEN STRIPS ADAPTED FROM THE TASTE OF MEXICO

Steps:

• For the Marinate In an heavey saucepan, simmer bell peppers and shallots in just enough water to cover. About 10 min. untill bell pepper softens. Stir in jalapenos, sugar and vinegar. Simmer mixture over low heat 5 to 10 minutes. With a slotted spoon or strainer, transferbell pepper and shallots to a blender or food processor, reserving liquid. Puree bell pepper and shallots along with candied ginger, lemon zest and 1 to 2 tbsp of sugar vinegar liquid. Puree untill smooth. Add cumin, coriander, salt, sesame oil and sherry; blend. Thin with sugar-vinegar liquid to desired consistancy. Cut chicken breasts across the grain into 1/2" strips and marinade in 1/3 of mixture for at least 1 hour. Refrigerate remaining sauce for dipping. Grill chicken until browned and cooked through. line plate with watercress or kale and arrange chicken on platter with dipping sauce in the center.