CHILE-RUBBED GRILLED CHICKEN WITH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
- Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
- Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
- Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim
Nutrition Facts : Calories 344 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 148 milligrams, Sodium 769 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 60 grams
LIME- AND CHILI-RUBBED CHICKEN BREASTS
A robust rub turns ordinary chicken into extraordinary grilled chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
- Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 200, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 0 g
CHILI-RUBBED CHICKEN WITH BARBECUE "MOP" SAUCE
Recipe is from Bon Appetit and was the cover recipe for the July, 1995 magazine. Dry-rubbed before grilling, the delicious bird is then drizzled with a zesty sauce at the table. Prep time does not include marinating time for chicken.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For chili rub: Mix all ingredients in bowl. For mop sauce: mix all sauce ingredients in medium bowl.
- Arrange chicken in single layer on a large baking sheet. Season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature 1 hour.
- Prepare barbecue (medium-high heat). When coals are white, drain chips if using, and scatter over coals. Place chicken, skin side down, on grill back away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes (chili rub may look slightly burned). Serve hot or warm, passing mop sauce separately.
Nutrition Facts : Calories 1135.4, Fat 73.2, SaturatedFat 20.6, Cholesterol 325.1, Sodium 1446.2, Carbohydrate 39.4, Fiber 6.2, Sugar 26.8, Protein 79.5
CHILI-RUBBED CHICKEN WITH BARBECUE TABLE MOP
Categories Chicken Poultry Summer Grill/Barbecue Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- For Chili Rub:
- Mix all ingredients in bowl.
- For Mop:
- mix first 5 ingredients in medium bowl.
- Arrange chicken in single layer on large baking sheet. Season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature 1 hour.
- Prepare barbecue (medium-high heat). When coals are white, drain chips, if using, and scatter over coals. Place chicken, skin side down, on grill rack away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes (chili rub may look slightly burned). Serve hot or warm, passing mop separately.
CHILI RUBBED CHICKEN
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 1 whole chicken will feed 4 people
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Wash and pat dry chicken and refrigerate. In a food processor, blend the chipotles, cilantro, olive oil, garlic, onion, jalapeno, salt, and pepper. Rub the chili mixture all over the chicken, inside and out. Season with salt and pepper, inside and out. Roast for about 35 to 45 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest 15 minutes before cutting.
CHILI-RUBBED CHICKEN
A simple rub that adds some heat to grilled chicken. From Barbecue Recipes. The recipe calls for 6 split broilers, but Zaar wouldn't take it that way, so I've changed it to 3 chickens, halved.
Provided by lazyme
Categories Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix salt, pepper, paprika, chili powder, cayenne cumin, and coriander.
- Rinse chicken; pat dry with paper towels, rub spice mixture on all sides of chicken pieces.
- Let stand 1 to 2 hours.
- Grill chicken over low to medium fire, turning often, 35 to 45 minutes, until chicken tests done.
CLARK,S BARBECUED CHICKEN
The marination and slow cooking process produce very moist chicken. Clark's distinctive tomato-based sauce provides plenty of rich, smoky flavor; the dry rub delivers a strong, spicy taste.
Yield Serves 4
Number Of Ingredients 7
Steps:
- Mix 10 cups water, sugar and salt in large roasting pan. Place chicken skin side down in water mixture. Add more water to cover chicken if necessary. Cover and refrigerate at least 12 hours or overnight.
- Preheat oven to 300°F. Drain chicken; pat dry. Place chicken halves skin side down in single layer on heavy large baking sheet with rim. Brush each chicken half on 1 side with 2 tablespoons barbecue sauce. Sprinkle each with 1 1/2 teaspoons rub. Turn chicken halves over. Brush each half with 2 tablespoons barbecue sauce, then sprinkle each with 1 1/2 teaspoons rub.
- Bake chicken skin side up until meat thermometer inserted into thickest part of thigh registers 185° and chicken is deep mahogany color, basting every 20 minutes with pan juices, about 2 hours 15 minutes.
ULTIMATE BARBECUE-RUBBED CHICKEN
Enjoy this savory grilled chicken flavored with smoked Spanish paprika and served with barbecue sauce - perfect for dinner that's ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In small bowl, mix brown sugar, paprika, cumin, garlic salt and chili powder. Rub both sides of chicken with seasoning mixture.
- Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
- Serve chicken with barbecue sauce.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 75 mg, Fiber 0 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 14 g, TransFat 0 g
CHILI-RUBBED CHICKEN
A No. 10 or 11 skillet will accommodate all of the chicken. Or use two small skillets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a small bowl, combine the chili powder, cumin, and paprika, plus salt and pepper to taste. Rub chicken all over with the chili mix.
- Add olive oil to a large cast-iron or other ovenproof skillet, and swirl to cover bottom. Add onion rounds in a single layer, then thyme. Add chicken, skin side up. Transfer to oven, and bake until the chicken has cooked through, 30 to 40 minutes.
- Let chicken cool slightly. Using your fingers, remove the bones. Slice each breast, crosswise, into four or five pieces. Serve with the roasted onion rounds and thyme.
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