Cheyannes Chili Sauce Chicken Recipes

CHILI SAUCE CHICKEN

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

CHEYANNE'S CHICKEN GOULASH

Steps:

• Saute celery, onion and bell pepper in butter until soft. *I do not like crunchy veggies so I start with the celery because it takes the longest, then after a few minutes I add the onions and then the bell peppers.
• Once the veggies are the way you like them add the chicken and brown for a few minutes.
• Add all remaining ingredients and simmer 20 minutes.
• Toss in the pasta and serve.

CHILI SAUCE CHICKEN

Steps:

• In a resealable plastic bag, combine the first seven ingredients.
• If adding hot sauce, add it to the above mixture.
• Keep about 1/3 cup for basting and refrigerate.
• Add chicken to bag, seal and turn to coat.
• Chill for at least 2 hours.
• Grill, covered, skin side down, over medium heat for 20 minutes.
• Baste with half the reserved marinade.
• Turn and grill 10 minutes longer or until the chicken juices run clear, basting frequently with reserved marinade.
• If making for OAMC, put sauce for basting in a seperate freezer bag.
• Attach to freezer bag with chicken in and freeze.
• When ready to cook, pull from freezer and let thaw in fridge.
• Following cooking intrustions above.

BONELESS CHICKEN BREASTS WITH RED CHILI SAUCE

Steps:

• Preheat oven to 400°F.
• Make red chili sauce:
• In a saucepan simmer chilies, onion, and garlic in water to cover 20 minutes and with a slotted spoon transfer to a blender. Add 1/2 cup cooking liquid, raisins, and salt and blend until smooth. Sauce may be made 1 week ahead and chilled, covered.
• Make chicken:
• While chilies are simmering, in a bowl stir together yogurt, garlic paste, cumin, and salt to taste. Add chicken and coat with marinade. Marinate chicken, covered and chilled, at least 15 minutes and up to 1 day.
• In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking. Add chicken with marinade clinging to it, skinned sides down, and sauté 1 minute on each side, or until golden-brown patches appear.
• Add chili sauce to skillet and bring to a simmer, uncovered, scraping up any brown bits. Transfer chicken mixture to a shallow baking pan just large enough to hold chicken in one layer and bake, covered, 15 minutes. Remove cover and sprinkle Münster over chicken. Remove pan from oven and let stand 1 minute to melt cheese.

CHICKEN WITH SWEET CHILI SAUCE

Steps:

• In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
• To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
• Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.