Firecracker Chili Pepper Chicken Recipes

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STUFFED FIRECRACKER CHICKEN ROLLS RECIPE BY TASTY



Stuffed Firecracker Chicken Rolls Recipe by Tasty image

Here's what you need: low sodium soy sauce, buffalo sauce, garlic, honey, sweet chili sauce, boneless, skinless chicken breast, olive oil, yellow onion, bell peppers, spinach

Provided by Katie Aubin

Categories     Lunch

Yield 4 servings

Number Of Ingredients 10

1 cup low sodium soy sauce
⅓ cup buffalo sauce
4 cloves garlic, minced
⅓ cup honey
4 tablespoons sweet chili sauce
1 ½ lb boneless, skinless chicken breast
2 tablespoons olive oil
½ yellow onion, finely diced
2 bell peppers, finely diced
2 cups spinach

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!

Nutrition Facts : Calories 463 calories, Carbohydrate 46 grams, Fat 12 grams, Fiber 2 grams, Protein 41 grams, Sugar 40 grams

FIRECRACKER CHICKEN



Firecracker Chicken image

The most amazing combination of sweet and spicy flavors that tastes a million times better than take-out!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 10

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
3/4 cup Imperial Sugar Light Brown Sugar
1/3 cup buffalo sauce, or more, to taste
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon red pepper flakes, or more, to taste

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



Grilled Firecracker Chicken image

Bottled sweet chili sauce can be found in the international section of your grocery store. Orange marmalade can replace the apricot in this juicy chicken recipe.

Provided by CookingONTheSide

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 (5 lb) roasting chickens, cut into 8 pieces
1/3 cup apricot preserves
2 tablespoons sweet chili sauce
1 tablespoon scallion, finely chopped
1 teaspoon ginger, grated
1 teaspoon soy sauce

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.

Nutrition Facts : Calories 860.1, Fat 58.1, SaturatedFat 16.6, Cholesterol 267.4, Sodium 634.8, Carbohydrate 18.1, Fiber 0.3, Sugar 11.7, Protein 63.3

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