Firecracker Chili Pepper Chicken Recipes

STUFFED FIRECRACKER CHICKEN ROLLS RECIPE BY TASTY

Steps:

• In a shallow dish or large plastic bag, add the soy sauce, buffalo sauce, garlic, honey, and sweet chili sauce. After mixing, reserve half the marinade in a separate bowl for later.
• On a cutting board, slice the chicken breasts horizontally, making sure not to slice all the way through. Cover chicken breast with parchment or plastic wrap and use a mallet to flatten the chicken, about ⅓ inch (8 mm) in thickness.
• Place chicken breasts in the marinade and chill for about 2 hours or overnight.
• Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, add garlic and cook until aromatic, about 30 seconds. Add the onion and bell peppers, and cook until soft.
• Remove the chicken breast from the marinade and lay flat. Spoon a layer of the onion and the bell pepper mixture across the chicken breast, then add a layer of spinach.
• Roll up chicken breast and secure with a toothpick, about 1½ inches (4 cm) apart. Cut the chicken breast in half.
• Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, place chicken rolls inside the pan, cook until inside is no longer pink, about 6 minutes on each side. Remove from pan.
• Add reserved marinade to the pan and cook until caramelized, about 3 minutes.
• Serve drizzled in caramelized marinade.
• Enjoy!

FIRECRACKER CHICKEN

Steps:

• Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. To make the sauce, whisk together sugar, buffalo sauce, vinegar, salt, red pepper flakes and 1 tablespoon water in a large bowl; set aside. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil. Add chicken to prepared baking dish. Top with buffalo sauce mixture. Place into oven and bake until the sauce has thickened, about 45 minutes, turning over every 15 minutes to evenly coat the chicken. Serve immediately.

GRILLED FIRECRACKER CHICKEN

Steps:

• Prepare grill for indirect-heat cooking.
• Combine salt, garlic powder and pepper; sprinkle over chicken.
• Combine the last five ingredients, including the preserves, sweet chili sauce, scallion, ginger and soy sauce; set aside.
• Grill chicken, skin-side down, over direct heat until browned, 5 minutes.
• Turn; place over indirect heat.
• Cover; grill 45 minutes, and baste occasionally with the apricot-chili sauce mixture.