Chili Sauce Grilled 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.

MARINATED GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine the vinegar, oil, lemon juice and lemon-pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. , Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

GRILLED CHILI CHICKEN

Steps:

• Combine the chili powder, 2 tbsp balsamic vinegar, and 2 tbsp olive oil; stir well. Brush the chili mixture on both sides of the chicken breasts. Place in a shallow dish; cover and marinate in the refrigerator for 1 hour.
• Grill the chicken over hot coals (400 to 500 degrees) for 5-6 minutes on each side or until the chicken is done. Arrange the chicken on a serving platter; set aside, and keep warm.
• Brush the skin of the red bell peppers with 1 tbsp olive oil. Grill the peppers, cut side up, over medium coals (300 to 350 degrees) for 6 to 8 minutes or until charred. Cut the peppers into thin strips; set aside.
• Saute onion, jalapeno pepper, and garlic in the remaining 1 1/2 tsp olive oil in a large skillet until the onion is tender. Add the reserved sweet red pepper strips; stir well. Add the cilantro and the remaining 1 tbsp balsamic vinegar; stir well. Remove from heat. Spoon the pepper mixture over the hot chicken. Enjoy!

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.

GRILLED LIME CILANTRO CHICKEN WITH SWEET CHILI SAUCE

Steps:

• Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
• Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

GRILLED CHICKEN WITH CHILI CREAM SAUCE

Steps:

• Char chiles on grill, or over gas flame, or under broiler.
• Place in paper bag for 10 minutes, then peel, seed and chop.
• In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat.
• Boil until reduced to thick sauce, stirring ocasionally about 5 minutes.
• Season chicken with salt and pepper and grill or broil about 5 minutes per side or until juices run clear.
• While chicken is cooking, add tomato to cream sauce and season to taste.
• To serve pour sauce over chicken and garnish with lime wedges.

CHILI SAUCE GRILLED CHICKEN

Steps:

• Combine chili sauce, wine or broth, olive oil, garlic, basil salt and pepper. Add chicken and marinate about 2 hours in the refrigerator.
• Drain chicken and discard marinade. Grill, skin side down (covered) over medium heat about 20 minutes. Turn an grill an additional 10 minutes until chicken is done.
• Can also be cooked indoors on a grill pan or broiled.