Sweet And Spicy Chipotle Chicken Food

SWEET-AND-SPICY CHICKEN AND STEAK TACO BAR

Steps:

• For the marinade: Pulse the chipotles and adobo sauce, orange juice, cider vinegar, dark brown sugar, oil and 1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified. Reserve 1/3 cup of the marinade and set aside. Place the chicken and steak in separate large resealable plastic bags, divide the remaining marinade between the bags and toss the meats to coat. Seal the bags and refrigerate for 1 hour.
• For the corn salsa: Prepare a grill for medium-high heat. Lightly oil the grill grates. Brush the corn cobs evenly with 2 tablespoons vegetable oil and sprinkle ears with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes. Set aside to cool slightly; keep the grill heat at medium-high.
• Whisk the mayonnaise, lime zest, lime juice, and Parmesan in a large bowl until combined. Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture. Mix in the cilantro and set aside.
• For the taco bar: Transfer the chicken and steak to a rimmed baking sheet and sprinkle with 1 teaspoon salt . Wrap the tortillas in foil and set to the side on the heated grill to warm while you cook the meat.
• Arrange the chicken and steak on the grill, brush the tops with some of the reserved marinade and cook 5 minutes. Flip, and cook until the chicken is cooked through and the steak is medium-rare, another 5 minutes for thinner pieces, and 7 to 8 for thicker. Right before you take the chicken and steak off the grill, brush with the reserved marinade, flip, and cook to caramelize the marinade, about 1 more minute. Transfer the chicken and steak to a cutting board and let rest 5 minutes before slicing. Roughly chop the chicken into 1-inch chunks and slice the steak across the grain. Serve immediately with the tortillas, corn salsa, Monterey Jack, avocados, limes, radishes and salsa.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

SWEET AND SPICY CHIPOTLE CHICKEN

Steps:

• Pulse chipotle peppers, adobo sauce, tomato paste, honey, olive oil and sea salt in a food processor or blender until smooth. Spread mixture evenly over chicken. Refrigerate, covered, at least 1 hour or overnight., Preheat oven to 400°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. , Roast 20 minutes. Reduce oven setting to 350°. Roast 1-1/2 - 1-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

SWEET-AND-SPICY CHICKEN STIR-FRY

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.

SWEET AND SPICY CHIPOTLE KETTLE CORN

Steps:

• Regular Pot Instructions:.
• In a large heavy-bottomed pan with a tight-fitting lid, heat the oil and the 3 extra kernels over medium high heat with the lid in place. Shake the pan every 10 seconds. When you hear the three kernels pop, act quickly (while wearing oven mitts.) Dump in the 1/4 each of popcorn kernels and sugar. Put the lid back on very quickly and start shaking in a circular motion. Listen to the popping of the kernels. It should pick up in tempo until you can't distinguish the popping of individual kernels. Keep shaking the pan. After that it will gradually decrease. This is where you need to pay the most attention. When the popping tapers off to the point where you hear a two to three second pause between pops, you need to pull the pan off the heat and empty it into a bowl very quickly.
• Whirly Pop Instructions:.
• In a Whirly Pop pan, heat the oil and the 3 extra kernels over medium high heat with the lid in place. Keep turning the Whirly Pop handle. When you hear the three kernels pop, act quickly (while wearing oven mitts.) Quickly open one side of the Whirly Pop and dump in the 1/4 each of popcorn kernels and sugar. Knock the lid back into place very quickly and start turning the handle. Listen to the popping of the kernels. It should pick up in tempo until you can't distinguish the popping of individual kernels. Keep turning the handle. After that it will gradually decrease. This is where you need to pay the most attention. When the popping tapers off to the point where you hear a two to three second pause between pops, you need to pull the pan off the heat and empty it into a bowl very quickly.
• ~~Now for the good stuff....
• No matter which way you cook it, when you've emptied it into a large bowl, sprinkle with salt and chipotle powder to taste, toss and stir with a long wooden spoon. You don't want to stir by hand because that melted sugar seriously burns! Let cool for a couple minutes and then dig in! Kettle corn keeps well in a paper bag with the top folded down and crimped for a day or two at room temperature.

SWEET AND SPICY GRILLED CHICKEN

Steps:

• Place marinade in ziplock bag massage to mix together then add chicken.
• Chill for 1-4 hours.
• Grill over medium heat turning once halfway through grilling time.
• Depending on thickness grill for 8-12 minute.