Chili Rubbed Chicken Recipes

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CHILI-RUBBED CHICKEN



Chili-Rubbed Chicken image

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

2 tablespoons chili powder
1 1/2 tablespoons ground cumin
2 tablespoons ground paprika
Salt and freshly ground black pepper
4 chicken breast halves, with bone in and skin on
1 tablespoon olive oil
1 large onion, cut into 1/2-inch rounds
8 sprigs fresh thyme or marjoram

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.

CHILE-RUBBED CHICKEN



Chile-Rubbed Chicken image

This roasted chicken dish gets an extra kick of spicy from a mixture of chile powder and paprika that gets rubbed in to the skin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

2 tablespoons chile powder
1 1/2 tablespoons ground cumin
2 tablespoons ground paprika
4 chicken-breast halves with bone in and skin on
1 tablespoon olive oil
1 large onion, peeled and cut into 1/2-inch rounds
8 sprigs fresh thyme or marjoram
Salt and freshly ground pepper

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.

CHILE-AND-CITRUS-RUBBED CHICKEN WITH POTATOES



Chile-and-Citrus-Rubbed Chicken with Potatoes image

Steak isn't the only protein that needs a good rest. Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

Provided by Aaron Crowder

Categories     Bon Appétit     Dinner     Chicken     Roast     Coriander     Citrus     Paprika     Garlic     Chile Pepper     Soy Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield 4 servings

Number Of Ingredients 17

1 3 1/2-4-lb. chicken
Kosher salt
1 Tbsp. coriander seeds
1 Tbsp. fennel seeds
Zest of 1 small orange
Zest of 1 medium lemon
1/4 cup extra-virgin olive oil
1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or Urfa)
1 Tbsp. smoked paprika
3/4 cup low-sodium chicken broth or water
1/2 cup dry white wine
1 Tbsp. tomato paste
4 garlic cloves, crushed
2 lb. medium Yukon Gold potatoes, peeled
2 Tbsp. finely chopped parsley
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Pat chicken dry with paper towels and season generously inside and out with salt. Tie legs together with kitchen twine. Place on a rimmed baking sheet and let sit 1 hour at room temperature.
  • Preheat oven to 425°F. Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and add orange zest, lemon zest, oil, red pepper flakes, and paprika; mix well. Pat chicken dry with paper towels, then rub all over with spiced oil.
  • Whisk broth, wine, and tomato paste in a cast-iron skillet or 3-qt. enameled cast-iron baking dish to combine. Place chicken in the center and scatter garlic cloves around. Roast chicken, turning pan halfway through and adding an additional 1/4 cup water if pan looks dry, until chicken is golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 50-60 minutes (temperature will climb to 160°F as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes.
  • Meanwhile, strain liquid left in pan through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard anything in sieve. Taste; season sauce with salt if needed. Set aside.
  • Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, 25-30 minutes. Drain and transfer potatoes back to pot.
  • Cut potatoes into large pieces (or, if you can handle the heat, break up with your hands). Pour reserved sauce over potatoes. Add parsley, season with salt, and gently toss to combine.
  • Place chicken on a platter and serve potatoes alongside.

CHILI LIME CHICKEN



Chili Lime Chicken image

This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Provided by Larry Dean

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h45m

Yield 8

Number Of Ingredients 9

¼ cup ancho chile powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
⅔ cup canola oil, or more as needed
1 large lime, juiced
8 skinless, boneless chicken breast halves

Steps:

  • Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
  • Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
  • Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g

CHILI CHICKEN



Chili Chicken image

A tasty version of drumsticks with a bit of sweetness and spiciness. Thai sweet chili sauce adds an Asian flair.

Provided by Margot McKinney

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 1h30m

Yield 12

Number Of Ingredients 4

2 tablespoons honey
5 tablespoons sweet chili sauce
3 tablespoons soy sauce
12 chicken drumsticks, skin removed

Steps:

  • In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
  • Preheat an outdoor grill for medium-high heat.
  • Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 5.9 g, Cholesterol 61.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 1.1 g, Sodium 352.7 mg, Sugar 5 g

LIME- AND CHILI-RUBBED CHICKEN BREASTS



Lime- and Chili-Rubbed Chicken Breasts image

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

2 teaspoons chili powder
2 teaspoons packed brown sugar
2 teaspoons grated lime peel
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 teaspoons olive or canola oil

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

SPICE-RUBBED CHICKEN THIGHS



Spice-Rubbed Chicken Thighs image

For our must-have meal, we roast chicken using bone-in, skin-on thighs. This version without skin and bones has a zesty rub of turmeric, paprika and chili powder. -Bill Staley, Monroeville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon pepper
6 boneless skinless chicken thighs (about 1-1/2 pounds)

Steps:

  • In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 460mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

COCOA-CHILI-RUBBED CHICKEN



Cocoa-Chili-Rubbed Chicken image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breast halves
1 Tbsp. chili powder
2 tsp. cocoa powder
1 tsp. dried thyme
2 tsp. dried oregano
1/2 tsp. granulated sugar
1/2 tsp. kosher salt
2 Tbsp. olive oil

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



Chili Rubbed Chicken image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 1 whole chicken will feed 4 people

Number Of Ingredients 8

1 whole chicken, innards removed and washed
2 chipotles in adobo
1 cilantro sprig
2 cups Spanish extra-virgin olive oil
2 garlic cloves
1 white onion, chopped
1 jalapeno, chopped
Salt and freshly ground black pepper

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



Chili-Rubbed Chicken image

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

2 teaspoons coarse salt
1 teaspoon cracked black pepper
1 1/2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 whole chickens, each halved

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 TABLE MOP



Chili-Rubbed Chicken with Barbecue Table Mop image

Categories     Chicken     Poultry     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Chili Rub
3/4 cup chili powder (about 3 1/2 ounces)
3 tablespoons brown sugar
2 teaspoons cayenne pepper
Mop
1 cup hickory barbecue sauce
3/4 cup ketchup
1/3 cup orange juice
1 tablespoon soy sauce
1 teaspoon hot pepper sauce (such as Tabasco)
2 3 1/2-pound chickens, quartered, backbones discarded
3 cups mesquite wood chips, soaked in cold water 1 hour (optional)

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 WITH ROASTED GARLIC SAUCE



Chili-Rubbed Chicken With Roasted Garlic Sauce image

Found in the Toronto TV Guide as part of the Celebrity Chef series. Don't know who the chef is as their Web site is no longer. Don't expect the skin to be crisp if you leave it on but it is tasty.

Provided by Out of the Blue

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons melted butter
4 tablespoons flour
4 teaspoons chili powder
4 boneless chicken breasts
12 garlic cloves, unpeeled
3/4 cup chicken broth
3/4 cup dry white wine
1/2 teaspoon dried sage
salt and pepper

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.

Nutrition Facts : Calories 445.3, Fat 25.8, SaturatedFat 11.3, Cholesterol 123.3, Sodium 346.4, Carbohydrate 11.7, Fiber 1.3, Sugar 0.9, Protein 33

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