Grilled Chicken With Chocolate And Chili Glaze Recipes

THAI GRILLED CHICKEN WITH HONEY-CHILI GLAZE

Steps:

• Combine the ginger, coconut milk, salt and pepper in a large zip-lock bag. Add lemon grass. Place the chicken thighs in the mixture and refrigerate overnight.
• Make the Honey-Chili Glaze: In a food processor, chop together the jalapeno and brown sugar. Scrape into a small saucepan. Add the venegar, salt, and honey and bring to a boil. Simmer over very low heat for about 2 minutes. Stir in the peanuts.
• Prepare a charcoal grill to medium heat or preheat the broiler.
• Drain the chicken and cook about 8-10 minutes on each side, depending on the size of the thighs and the heat. Grill until chicken is cooked through (careful not to over cook.).
• After chicken is done cooking, place on a platter and pout the Honey-Chili Glaze over the hot chicken. Coat all pieces well, then sprinkle with coconut, cilatro and the scallions. This can be served hot or cold! Enjoy.

GRILLED CHICKEN WITH CHILLI & SESAME SEEDS

Steps:

• Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
• While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks - wait until it is grilled on one side first before brushing, or it will burn.
• Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.

GRILLED CHICKEN/CHOCOLATE CHILI

Steps:

• Fry first 7 ingredients in the 2 tbsp. oil 'til onions are transparent.
• Add next 6 ingredients, simmer 45 mins., meanwhile prepare chicken:
• Cut chicken into bite-sized pieces.
• In a bowl, cover breast chunks with olive oil, add salt, cilantro and set aside.(I do this the night before and let it marinade overnight in a baggie)
• Add more water to the chili (or other liquid: broth, black coffee) if necessary.
• Add the pepper chunks, simmer for 1/2 hr.
• Meanwhile, remove chicken from marinade (discard leftover marinade) and grill 4-5 mins.
• I use a George Forman grill, or broil.
• When the chili is ready, gently stir-in the grilled chicken. Don't cook, just heat low for 20 minutes.
• Adjust seasoning. Optional: 1/4 tsp cayenne pepper can be added.
• Serve over rice or in a bread bowl.
• Toppings: sour cream, grated jalapeno-jack cheese.