Chili Rubbed Chicken With Horseradish Recipes

CHILE-RUBBED GRILLED CHICKEN WITH SALSA

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

LIME- AND CHILI-RUBBED CHICKEN BREASTS

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).

CHILI-RUBBED CHICKEN

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.

COCOA-CHILI-RUBBED CHICKEN

Steps:

• Preheat oven to 375 degrees. In a mixing bowl, combine all the dry ingredients. Heat a large ovenproof skillet over medium heat. Add almost all of the 2 tablespoons olive oil to the skillet. Brush both sides of chicken breasts with remaining oil.
• Generously rub chicken with the cocoa-chili rub until evenly coated on all sides. Place chicken into skillet and sear on both sides. Remove skillet from heat and bake in the oven for approximately 12 minutes or until chicken is cooked through.

CHILI RUBBED CHICKEN

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 PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
• While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
• When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
• To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.

CHILI-ROASTED CHICKEN WITH ROASTED GARLIC GRAVY

Steps:

• Preheat oven to 375°F. Stir 2 tablespoons butter, 2 tablespoons flour and 3 teaspoons chili powder in small bowl to blend. Rub butter mixture all over chicken; sprinkle with salt and pepper. Place chicken in small roasting pan; scatter garlic around chicken in pan.
• Roast chicken 40 minutes. Transfer garlic cloves to small plate. Return chicken to oven and roast until juices run clear when thigh is pierced with small knife, basting occasionally, about 25 minutes.
• Meanwhile, peel garlic and mash. Stir remaining 2 tablespoons butter and 2 tablespoons flour in heavy medium saucepan over medium heat 1 minute. Gradually whisk in broth and wine. Add sage, garlic and remaining 1 1/4 teaspoons chili powder. Boil until reduced to 1 cup, whisking occasionally, about 8 minutes. Season gravy to taste with salt and pepper.
• Transfer chicken to platter. Serve chicken with gravy.

CHILI-RUBBED CHICKEN WITH ROASTED GARLIC SAUCE

Steps:

• Preheat oven to 375°F.
• Combine 2 tbsp melted butted, 2 tbsp flour and 3 tsp chili powder in a small bowl; rub mixture on chicken, sprinkle with salt and pepper; place chicken in a small roasting pan; scatter garlic around chicken.
• Roast chicken for 30 minutes; take out of oven and transfer garlic to plate; return chicken to oven and roast another 10 to 20 minutes.
• Meanwhile, peel garlic and mash.
• Stir remaining 2 tbsp butter and 2 tbsp flour in heavy saucepan over medium heat for 1 minute; gradually whisk in broth and wine; add sage, mashed garlic and remaining 1 tsp of chili powder; bring gravy to boil, whisking occasionally, for about 8 minutes; continuing to stir, reduce heat and simmer for another 3 to 5 minutes; season to taste with salt and pepper.
• Transfer chicken to platter and serve with gravy.

CHILI-RUBBED CHICKEN WITH ROSEMARY AND TOMATO

Steps:

• Arrange chicken breasts, skinned side down, on a cutting board. Remove fillet strip from each breast and reserve for another use.
• In a small bowl whisk together tomato paste, chili powder, water, vinegar, and garlic paste. In a shallow baking dish large enough to hold chicken in one layer coat chicken with chili paste. Marinate chicken, covered and chilled, at least 1 hour and up to 24.
• Prepare grill.
• With a serrated knife cut off stem end of tomatoes and cut each tomato into three 1/4-inch-thick slices. Arrange 1 tomato slice and 1 rosemary sprig on wide end of skinned side of 1 chicken breast and fold narrow end over to sandwich tomato and rosemary. Thread a skewer through ends of chicken breast and then through folded side, letting pointed end of skewer extend about 1-1/2 inches beyond chicken breast. Stuff remaining chicken with remaining tomatoes and rosemary and thread with remaining skewers in same manner.
• Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 8 minutes on each side.
• Serve chicken warm or at room temperature.

CHILI-RUBBED CHICKEN WITH BARBECUE TABLE MOP

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.

CHILE-RUBBED CHICKEN

Steps:

• Heat oven to 400 degrees. In a small bowl, combine the chile powder, cumin, paprika, plus salt and pepper to taste. Rub the chicken all over with the chile mix.
• Add the olive oil to a large cast-iron or other ovenproof skillet, and swirl to cover bottom. Add the onion rounds in a single layer, then the 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.

CHILI-RUBBED CHICKEN

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.

CHILI-RUBBED CHICKEN WITH BARBECUE "MOP" SAUCE

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.

CHILI-RUBBED CHICKEN WITH HORSERADISH

Steps:

• Preheat oven to 375°F.
• Rinse chicken; pat dry with paper towels and cut slits in skin of breast and drumsticks.
• Stir together horseradish and maple syrup.
• Stuff horseradish mixture in slits and rub into meat so mixture is spread evenly under the skin.
• Brush chicken with oil.
• Combine chili powder and salt; rub over the chicken.
• Tie the legs together and twist the wing tips under the back.
• Place chicken, breast side up, on a rack in a shallow roasting pan.
• Roast, uncovered, in a 375°F oven for 1 1/4 to 1 1/2 hours or till the drumsticks move freely and the juices run clear.