Creole Chicken Grill Recipes

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GRILLED CREOLE CHICKEN & OKRA RECIPE



Grilled Creole Chicken & Okra Recipe image

Getting a nice char on these fresh ingredients is key to a flavorful grilled dish. The hot sauce is optional, but it gives the extra kick this Creole dish longs for.

Provided by Virginia Willis

Categories     Chicken

Time 45m

Yield Serves 4

Number Of Ingredients 13

1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
12 ounces smoked andouille sausage, cut into 1-inch-thick pieces
1 pint grape tomatoes
12 ounces finger-size fresh okra, stems trimmed (about 4 cups)
1 large sweet onion (about 12 oz.), cut into 1/4-inch-thick rings
1 medium-size red bell pepper, cut into 1-inch squares
1 medium-size poblano chile or green bell pepper, cut into 1-inch squares
1/4 cup pure olive oil
1 tablespoon Creole or Cajun seasoning, divided
12 (10-inch) metal skewers
1/4 cup ketchup, warmed
4 scallions, white and pale green parts only, chopped
Hot sauce (optional)

Steps:

  • Prepare a charcoal fire using about 6 pounds of charcoal briquettes; let burn until coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over grill bottom; place grate on grill, and heat until hot. (It is hot when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds.) Or preheat a gas grill to high (450°F to 550°F).
  • Combine chicken, sausage, tomatoes, okra, onion, bell pepper, and poblano in a large bowl. Add oil and 2 teaspoons of the Creole seasoning, and toss to coat. Thread chicken, sausage, tomatoes, and okra, separately, onto 10-inch metal skewers. Thread bell pepper and poblano onto a 10-inch skewer. (You will end up with a skewer of chicken, a skewer of sausage, etc. The onions will go directly on the grill. You can use a metal grilling basket instead of skewers for the vegetables.)
  • Place chicken on grate over hottest part of grill; arrange sausage over slightly cooler heat. Arrange onions and the skewered vegetables at the edges of the grill. Grill, uncovered, turning once or twice, until chicken juices run clear and chicken is done, the sausage is heated through, and the vegetables are tender and slightly charred, 8 to 10 minutes. Remove meat and vegetables from skewers, and transfer with onion to a large bowl.
  • Add ketchup and scallions to grilled mixture in bowl, and toss together. Immediately cover tightly with plastic wrap or aluminum foil, and let stand until vegetables are slightly wilted, about 5 minutes. Remove plastic wrap from bowl. Stir to combine; sprinkle with remaining 1 teaspoon Creole seasoning and, if desired, hot sauce.

CREOLE CHICKEN GRILL



Creole Chicken Grill image

This chicken has a great taste and is just spicy enough without being overpowering. Plus, you can double or triple the seasoning recipe and have extra on-hand for other dishes. Try it mixed with some softened butter to melt on corn on the cob or popcorn!

Provided by EdsGirlAngie

Categories     Chicken Breast

Time 45m

Yield 3 serving(s)

Number Of Ingredients 11

3 bone-in chicken breast halves
1 tablespoon sweet paprika
1/2 tablespoon salt
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
1/4 tablespoon dried basil
1/4 tablespoon black pepper
1/4 tablespoon cayenne pepper
1/4 tablespoon celery seed

Steps:

  • Combine all seasoning ingredients in a plastic zipper bag.
  • Add the split chicken breasts and toss to coat throroughly with the seasoning.
  • Prepare your grill; grill seasoned chicken breasts as you normally would, generally around 25 minutes depending on grill heat and size of the pieces.

Nutrition Facts : Calories 148.8, Fat 7.4, SaturatedFat 2, Cholesterol 46.4, Sodium 1211.9, Carbohydrate 4.9, Fiber 1.9, Sugar 1.1, Protein 16.2

CHICKEN CREOLE



Chicken Creole image

Easy and tasty!

Provided by KMSMOKEY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
½ teaspoon salt
⅛ teaspoon cayenne pepper
4 skinless, boneless chicken breasts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
  • Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
  • Bake 15 to 20 minutes, until the chicken is tender and white throughout.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.8 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 0.9 g, Sodium 901.5 mg, Sugar 7.6 g

CREOLE CHICKEN WINGS



Creole Chicken Wings image

I am always looking for a different type of chicken wing recipe. The cooling time includes the marinade and dipping sauce prep. The last 5 ingredients are for the dipping sauce starting at the apricot jam or marmalade.

Provided by Ck2plz

Categories     < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 lbs chicken wings, tips removed
2 garlic cloves, minced
1 small shallot, finely diced
2 teaspoons dry mustard
2 teaspoons paprika
2 teaspoons dried thyme
2 teaspoons brown sugar
2 teaspoons cayenne pepper
1 tablespoon creole seasoning
1 lemon, juiced
1/2 cup apricot jam or 1/2 cup marmalade
1 tablespoon Dijon mustard
1 tablespoon pimiento, diced
2 teaspoons apple cider vinegar
1/2 teaspoon red pepper, crushed

Steps:

  • Place the chicken wings onto a baking sheet, lined with aluminum foil.
  • In a small bowl, add the garlic, shallots, mustard, paprika, thyme, brown sugar, cayenne pepper, and Creole seasoning. Stir and then add in the lemon juice to create a paste. Using a pastry brush, brush the mixture over the chicken wings. Let the chicken wings absorb the marinade for 30 minutes at room temperature.
  • Bake in a 475F degree oven for 15-20 minutes. Turn the chicken wings over and bake for another 15-20 minutes or until browned and crisp.
  • To make the apricot dipping sauce, melt the apricot jam in a saucepan over low heat. Add in the mustard, pimiento and apple cider vinegar. Serve this as the dipping sauce for the chicken wings.

CHICKEN CREOLE



Chicken Creole image

I like food with a little zip to it, and this Creole chicken recipe fits the bill. It's especially good served over rice. -Dolly Hall, Wheelwright, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16

4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup finely chopped onion
1/2 cup finely sliced celery
1/2 cup diced green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1-1/2 teaspoons paprika
Dash cayenne pepper
1 bay leaf
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional

Steps:

  • Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.

Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

CREOLE CHICKEN RECIPE



Creole Chicken Recipe image

Spicy seasoned chicken thighs are cooked in Spanish rice. This is a good meal for a busy evening. After seasoning chicken and browning, it is left to cook while you tend to other preparations. This can be very spicy.

Provided by Grace Carolyn Bowers-Reimondo

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 7

4 skinless chicken thighs, or more to taste
1 pinch Creole seasoning, or more to taste
2 tablespoons butter
1 (15 ounce) can diced tomatoes with green chile peppers
1 cup water
1 (8 ounce) can tomato sauce
1 (6.8 ounce) package Spanish-style rice mix

Steps:

  • Season chicken thighs with Creole seasoning.
  • Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 41.9 g, Cholesterol 93 mg, Fat 14.2 g, Fiber 3.6 g, Protein 27.3 g, SaturatedFat 5.8 g, Sodium 1750.6 mg, Sugar 4.8 g

GRILLED CREOLE CHICKEN AND SAUSAGE KABOBS



Grilled Creole Chicken and Sausage Kabobs image

Basted with a sweet and spicy sauce, kabobs loaded with potatoes, chicken and sausage satisfy hearty appetites.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8

6 new potatoes, each cut into 4 wedges
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 medium green bell pepper, cut into 1-inch pieces
1/2 cup chili sauce
1 tablespoon honey
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic pepper

Steps:

  • Heat coals or gas grill for direct heat. Place potato wedges in microwavable dish. Add 2 tablespoons water. Cover and microwave on High about 4 minutes, stirring once, just until potatoes begin to soften; drain.
  • Thread potatoes, chicken, sausage and bell pepper alternately on each of six 12-inch metal skewers. Mix remaining ingredients.
  • Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning kabobs 2 or 3 times and brushing with chili sauce mixture during last 5 to 8 minutes of grilling, until chicken is no longer pink.

Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Kabob, Sodium 700 mg

EASY CHICKEN CREOLE



Easy Chicken Creole image

While I was growing up, my family spent time in Haiti, where we enjoyed eating many authentic dishes such as this. It's now a meal my husband requests often.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 16

1 cup sliced celery
1 cup chopped green pepper
1 cup chopped onion
1/4 cup canola oil
2 garlic cloves, minced
1/4 cup all-purpose flour
5 cups chicken broth
6 cups cubed cooked chicken
2 cans (6 ounces each) tomato paste
1/4 cup chopped fresh parsley
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon each pepper, sugar and dried thyme
12 to 16 drops hot pepper sauce
Hot cooked rice

Steps:

  • In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned. , Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 259 calories, Fat 12g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 821mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.

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