Chickenthighsinchillimarinade Recipes

CHICKEN CHILI

Chicken Chili image

Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.

Provided by Ina Garten

Categories main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onions, corn chips, grated cheddar, sour cream

Steps:

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

CHICKEN IN LIME AND CHILLI MARINADE

Chicken in Lime and Chilli Marinade image

A tasty and healthy dish. Skinless breasts could be used in place of the tenderloins. Prep time includes 1 hour marinating time.

Provided by dale7793

Categories Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

400 g chicken tenderloins
1/3 cup lime juice
1 teaspoon garlic, finely chopped
2 teaspoons finely chopped ginger
1 tablespoon soy sauce
1 teaspoon red chile, finely chopped
2 green onions, chopped
fresh cilantro leaves
lime wedge

Steps:

Combine all of the ingredients (except chicken) in a large bowl and whisk together.
Add the chicken and stir to coat completely in marinade.
Cover the bowl and refrigerate for at least 1 hour.
Drain the chicken and discard marinade.
Heat a frying pan over medium-high heat and spray with cooking oil.
Add chicken and cook for about 3 minutes each side or until cooked through.
This could also be cooked on the grill.
Serve hot or cold over salad or rice noodles, sprinkled with the cilantro leaves and lime wedges on the side.

Nutrition Facts : Calories 114.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 51, Sodium 313.2, Carbohydrate 3.4, Fiber 0.4, Sugar 0.7, Protein 21.2

CHICKEN THIGHS IN CHILLI MARINADE

Chicken Thighs in Chilli Marinade image

Make and share this Chicken Thighs in Chilli Marinade recipe from Food.com.

Provided by English_Rose

Categories Chicken Thigh & Leg

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 skinless chicken thighs
2 tablespoons clear honey
2 tablespoons white wine vinegar
1 tablespoon ketchup
1/2 lime, juice of
4 tablespoons olive oil
1 pinch chili powder
1 pinch cumin
fresh cilantro, chopped

Steps:

Mix together 2 tbsp honey, 2 tbsp white wine vinegar, 1 tbsp ketchup, juice of ½ lime, 4 tbsp olive oil and a pinch each of chilli powder and ground cumin.
Remove 2 tbsp of the marinade then pour the rest over 6 chicken thighs and leave for at least 30 minutes.
Cook at 400F for 20 -25 minutes.
Mix chopped cilantro into the reserved marinade and pour over the cooked chicken.

Nutrition Facts : Calories 284.6, Fat 17.9, SaturatedFat 3, Cholesterol 85.9, Sodium 147.6, Carbohydrate 10.9, Fiber 0.6, Sugar 9.7, Protein 20.7

CHICKEN MARINADE

Chicken Marinade image

Provided by Ina Garten

Categories main-dish

Time 2h55m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1/2 cup lemon juice
2 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 cup good olive oil
2 chicken breasts, bone-in and skin-on

Steps:

In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
Preheat the oven to 350 degrees F.
Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

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