SWEET HEAT CHICKEN SANDWICH RECIPE
Discover a new kind of chicken sandwich recipe. Mango chutney and habanero-studded cheese make this Sweet Heat Chicken Sandwich recipe unforgettable.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Grill chicken 6 to 8 min. on each side or until done (165°F), topping with cheese and adding rolls, cut sides down, to grill for the last minute.
- Mix mayo and chutney until blended; spread onto bottom halves of rolls.
- Fill with chicken, lettuce and tomatoes.
Nutrition Facts : Calories 510, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
SWEET HEAT CHICKEN THIGHS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
- Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.
- Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.
- Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.
SWEET HEAT CHICKEN WINGS
This simple sauce lives up to its name - full of sweet heat and low carb too! Perfect for game day snacking! Use your preferred cooking method for the wings.
Provided by SunnyDaysNora
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 20m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Combine sriracha, butter, sucralose, mustard, soy sauce, ginger, onion powder, and salt in a saucepan. Cook and stir over medium heat until blended and heated through, about 5 minutes.
- Place cooked wings in a large bowl with sauce and toss gently to coat. Spread on the prepared baking sheet.
- Bake in the preheated oven until sauce thickens slightly, 5 to 10 minutes.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 0.9 g, Cholesterol 101.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 30.6 g, SaturatedFat 7.6 g, Sodium 390.4 mg
SWEET AND SPICY GRILLED CHICKEN SANDWICHES RECIPE
I'm usually a chicken breast sandwich naysayer, but I challenge anyone to say a bad word about these grilled chicken sandwiches with a sweet and spicy glaze, salty bacon, and provolone on a buttered and toasted bun.
Provided by Joshua Bousel
Categories Sandwiches Sandwich
Time 1h45m
Yield 4
Number Of Ingredients 32
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.
Nutrition Facts : Calories 850 kcal, Carbohydrate 95 g, Cholesterol 154 mg, Fiber 4 g, Protein 59 g, SaturatedFat 12 g, Sodium 2519 mg, Sugar 60 g, Fat 26 g, ServingSize serves 4, UnsaturatedFat 0 g
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