CHIPOTLE-LIME CHICKEN WINGS
Steps:
- Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine 1/3 cup olive oil, 3 tablespoons chopped chipotles in adobo (include some of the sauce), 3 tablespoons lime juice, 1 tablespoon minced garlic, salt and pepper in a large bowl.
- When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 297 milligrams, Sugar 0 grams, TransFat 0 grams
CHIPOTLE LIME CHICKEN WINGS
Im serving these to ALL my guests from now on - they are tremendous. Feel free to heat them up with hot pepper flakes or serve them as is.
Provided by SEvans
Categories Chicken
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine barbecue sauce, honey, lime juice and zest and set aside.
- Combine flour, corn starch and seasoning salt in a bowl.
- Dust each wing with flour mixture and set aside on wax or parchment paper.
- Heat deep fryer or potted oil to 325 - 350°F.
- Dust a few wings at a time- second time and fry for 7 - 8 minutes - let cool on wire rack.
- When all the wings have been fried - heat 2 -tablespoons of butter in a deep pan.
- Add the sauce mixture and combine well with the butter (this makes them glossy).
- Add the wings and mix to make sure each wing is completely saturated with sauce & rewarmed .
- Serve -- .
CHIPOTLE CHICKEN
Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.
Provided by Bethany Gorski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Yield 4
Number Of Ingredients 7
Steps:
- Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
- Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
- Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.
Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g
CHIPOTLE'S CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 1 serving
Number Of Ingredients 5
Steps:
- On a cutting board, season the chicken all over with salt and pepper.
- Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, 4 minutes per side.
- Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
- Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
- Enjoy!
CHIPOTLE LIME CHICKEN RECIPE
This Chipotle Lime Chicken is simple, delicious, full of flavor, and so easy to make. It comes together in a matter of minutes and tastes amazing when grilled.
Provided by Kendra Murdock
Categories Main Course
Time 2h40m
Number Of Ingredients 10
Steps:
- In a medium size bowl, mix together the olive oil, lime juice, soy sauce, cilantro, chipotle chili powder, minced garlic, honey, and salt until well combined.
- Set about 1/2 cup of the marinade aside.
- Place the chicken breasts in the marinade and let soak for about 2-6 hours in the refrigerator.
- Heat grill to medium-high heat, and place chicken on.
- Baste grilling chicken with the half cup of marinade that was set aside.
- Grill until the chicken is done all the way through, and the outsides are dark golden brown.
- Serve with fresh limes, and enjoy
Nutrition Facts : Calories 180 kcal, Carbohydrate 14 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 48 mg, Sodium 834 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
GRILLED CHIPOTLE LIME HONEY GLAZED CHICKEN WINGS
i made this for my family and they loved them, since i am a vegetarian, i just basted some of this glaze onto a piece of veggie grilled chicken, and it was delicious... add more chipotle puree if you want them to bee spicier, or less for milder and sweeter wings. if possible, do not leave out the grated panela, it adds a complexity of flavor that cannot be duplicated with other ingredients.
Provided by Ntune2food
Categories Chicken
Time 1h5m
Yield 12 wings, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- thoroughly wash chicken wings, and add to plastic ziplock bag. to the bag add 2 tbsp chile powder, salt and pepper, lime zest and 2-3 tbsp of lime juice, and 1 tbsp of grated panela. seal bag and marinate for at least an hour or longer if time permits.
- for a basting sauce mix the remaining lime juice, 1 to 1 1/2 tbsp of grated panela, and about a tablespoon of chile powder in a bowl and set aside.
- for glaze add apple cider vinegar, honey, remaining grated panela to a small sauce pan, and reduce till glaze is thick and coats a spoon. then add chipotle puree one tablespoon at a time, to get to desired spiciness and then add some lime zest to the glaze, and set aside or over low fire to keep warm.
- start a charcoal fire in your grill (or start a gas grill) and let heat to a medium high to high heat. add wings to the grill and let brown on one side, flip wings and baste with chili lime juice mixture. when wings are done, and basted. add some glaze to one side of wings and flip over, grill for 2-3 minutes, then glaze the other side of the wings and flip again, and grill for another 2-3 minutes -- remove from the grill and add the remaining glaze to the wings.
Nutrition Facts : Calories 1032.5, Fat 48.4, SaturatedFat 13.4, Cholesterol 226.4, Sodium 298.3, Carbohydrate 96, Fiber 3.5, Sugar 87.2, Protein 55.4
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CHIPOTLE LIME STICKY WINGS - CARNALDISH
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Reviews 1Total Time 55 minsEstimated Reading Time 7 mins
- Preheat oven to 450. Line a large baking sheet with foil and spray evenly with non-stick cooking spray or brush 1 tablespoon of oil all over the bottom of the foil lined baking sheet.
- Combine all of the ingredients except the lime juice, into a small saucepan over medium heat. Bring to a soft, controlled simmer and allow to reduce for about 5 to 8 minutes, stirring frequently. Taste as you go, adjusting the seasoning as you see fit. Add the lime juice at the very end, and stir. Remove from heat, cover loosely, and set aside to keep warm while the chicken cooks. As the glaze sits, it will thicken and become stickier by the minute — just a heads up.
- Rinse the chicken wings under cold water quickly, then pat each wing completely dry with paper towels. Season each chicken wing all over with kosher salt, black pepper, chili powder, smoked paprika, and a little cayenne pepper. If using the scallions, place them on the bottom of the greased foil-lined baking sheet. Arrange each wing flatter side up (see photo for reference) on top of the scallions, leaving at least 1-inch of space between each wing. If you arrange the wings too closely together, they will steam rather than crisp up. Sprinkle the lime zest over the top of each wing, evenly.
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- Heat oven to 425°F. Line 15x10x1-inch baking pan with aluminum foil; spray with no-stick cooking spray.
- Melt butter in saucepan over medium heat. Add chipotle peppers with adobo sauce and Buffalo wings hot sauce; stir. Cook until small bubbles begin to form on surface. Continue cooking, stirring often, 5 minutes or until sauce has thickened slightly. Stir in lime juice. Strain sauce to remove chipotle peppers. Pour over wings; toss to coat. Bake 5-10 minutes or until wings are crispy and no longer pink inside.
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