EASY GRILLED CHICKEN WITH HOT AND SWEET SAUCE
A tangy, sweet and spicy dipping sauce is the secret to this nutty and peppery Easy Grilled Chicken with Hot and Sweet Sauce Recipe. Ready in less than 20 minutes from start to finish!
Provided by Caroline Phelps
Categories Main
Time 18m
Number Of Ingredients 11
Steps:
- Lay chicken on a cutting board or parchment paper and sprinkle chili flakes on top. Drizzle olive oil and bash the chicken using a rolling pin or meat tenderizer. When the chicken is thin - about 5 mm - transfer to a plate, season with salt and pepper and set aside.
- Put all the ingredients for the sauce in a small serving bowl and mix well, until sugar has dissolved. Set aside.
- Lay arugula on a plate and spread out evenly.
- In a grill pan over medium high heat, brush a little olive oil. When the pan is hot, add chicken and cook on each side for about 3 minutes, until grill marks show and chicken is cooked through.
- In a small sauté pan over medium heat, add cashew nuts and toss for 2-3 min, until toasted. Keep an eye on the cashews to make sure they don't burn.
- Turn the heat off and serve chicken and cashews on top of arugula, with dipping sauce on the side.
Nutrition Facts : Calories 447 calories, Sugar 7.8 g, Sodium 398.3 mg, Fat 19.5 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 13.5 g, Fiber 1 g, Protein 4.3 g, Cholesterol 149 mg
THAI GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE
Very lightly adapted from Jeffrey Alford and Naomi Duguid's "Hot Sour Salty Sweet." A few notes: 1) If you cannot find the (semi-mythical) cilantro roots, and you have not grown them in advance and frozen them for this very moment, do not despair. You can still make this-just chop up some cilantro stems instead. 2) If you are making this for small humans, you may want to reduce the number of black peppercorns in the flavor paste and red pepper flakes (and/or garlic) in the dipping sauce. (I have done both. I've even made an entirely separate dipping sauce; it's hardly any more work.)
Provided by Nicholas Day
Categories Entree
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a mortar and pestle, or a small blender or food processor, pound or blend the peppercorns and garlic into a paste. Add the cilantro roots and salt and pound everything into a paste again. Stir in the fish sauce.
- For the dipping sauce: In a small saucepan, heat the vinegar to a boil. Add the sugar, stirring until it dissolves, then lower the heat to a simmer for 5 minutes. In the meantime, pound or mash the garlic and salt into a paste in a mortar or on a cutting board with the side of your knife. Stir the red pepper flakes into the sauce. When the vinegar and sugar mixture is done simmering, stir in the garlic paste and fish sauce and let the sauce cool to room temperature.
- For the grilled chicken: After you've stirred the fish sauce into the peppercorn-cilantro root paste, toss the chicken parts in the mixture and marinate at room temperature for at least an hour or up to three hours in the fridge.
- Prepare your grill. Remove the chicken from the marinade and grill until it is a beautifully golden brown and its juices run clear. Serve alongside the dipping sauce.
GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE
Marinated in a peppercorn-coriander paste, grilled chicken breasts are served with a hot and sweet dipping sauce.
Provided by Recipe by National Chicken Council
Categories Chicken
Yield Yield: 4 servings
Number Of Ingredients 16
Steps:
- Place peppercorn-coriander paste in large bowl; stir in fish sauce and blend well. Add chicken to marinade and turn to coat. Let stand, covered, at room temperature for about 1 hour or in the refrigerator for as long as 3 hours.
- Prepare gas or charcoal grill, or preheat broiler. Place chicken one grill 4 - 5 inches from flame, bone-side down, and grill until bottom is starting to brown, about 6 - 8 minutes. Turn chicken pieces and continue cooking until golden brown on other sides and juices run clear when meat is pierced with fork, about another 6 - 8 minutes.
- Transfer chicken to platter and top each piece with up to one-quarter of the hot and sweet dipping sauce.
- Peppercorn-Coriander Flavor Paste:
- Hot and Sweet Dipping Sauce:
Nutrition Facts :
HOT AND SWEET DIPPING SAUCE
This is the best I've made. It tastes like the ones I have tried at Chinese restaurants.
Provided by ycrowe
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 25.9 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 145.8 mg, Sugar 25.1 g
HOT AND SWEET DIPPING SAUCE
Provided by Food Network
Time 15m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
- Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.
THAI-STYLE GRILLED CHICKEN W/ SPICY SWEET AND SOUR DIPPING SAUCE
This is from America's Test Kitchen and it's really good. I have also made it as a marinade for wings (just soaking them).
Provided by Mr Jackson
Categories Chicken Breast
Time 1h1m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
- For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
- To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
- To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.
- Taking Thai Chicken Indoors. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.
Nutrition Facts : Calories 855.4, Fat 39, SaturatedFat 10, Cholesterol 217.7, Sodium 15089.3, Carbohydrate 52.3, Fiber 2.5, Sugar 42.6, Protein 73
HOT AND SWEET DIPPING SAUCE
Make and share this Hot and Sweet Dipping Sauce recipe from Food.com.
Provided by Juenessa
Categories Sauces
Time 20m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a small saucepan bring vinegar to a boil.
- Stir in sugar and simmer 5 minutes.
- With a mortar and pestle or in a bowl with back of a spoon pound or mash garlic to a paste with salt.
- Add red pepper flakes and combine well.
- Stir garlic paste into vinegar and cool.
- Sauce keeps, sealed in a jar and chilled, 5 days.
- Serve sauce at room temperature in individual condiment bowls for dipping.
Nutrition Facts : Calories 840.6, Fat 0.2, Sodium 1177.8, Carbohydrate 205.8, Fiber 0.8, Sugar 201.8, Protein 0.6
GRILLED BUTTERMILK CHICKEN TENDERS WITH DIPPING SAUCES
Chicken tenders grill quickly-almost too quickly, resulting in dryness. But not with these skewers, which benefit from a buttermilk brine and a blanket of bacon. Serve them with a choice of two dipping sauces-a creamy ranch and a spicy romesco-that pair nicely with crudités, too.
Provided by Greg Lofts
Categories Food & Cooking Appetizers Finger Food Recipes
Time 12h40m
Number Of Ingredients 8
Steps:
- In a bowl or resealable plastic bag, season chicken with salt and pepper. Add buttermilk and scallions, massaging to evenly coat chicken. Refrigerate at least 12 hours and up to 1 day.
- Drain chicken; discard scallions. Wrap each tender with a strip of bacon and thread onto skewers, being sure to skewer bacon at top and bottom of each strip.
- Preheat a grill for direct-heat cooking over medium. Brush grates with oil. Add chicken, cover, and cook, turning skewers a few times, until bacon is crisp and chicken is just cooked through, 8 to 10 minutes. Serve with tomatoes, cucumbers, and dipping sauces.
SMOKY GRILLED CHICKEN WITH SWEET VINEGAR SAUCE
A salty-sweet vinegar sauce is brushed over this spice-rubbed chicken as it comes off the grill for next-level flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Combine paprika, mustard, sugar, cayenne, 1 tablespoon salt, and 1/2 teaspoon black pepper. Sprinkle mixture evenly on chicken, then set chicken on a rimmed baking sheet. Let stand uncovered 1 hour.
- Separately, combine vinegar, honey, and chile.
- Heat a charcoal grill, creating a two-zone fire with vents partially open. Position coals on one side of the grill for direct high heat, and leave the other side empty for indirect lower heat. (On a gas grill, turn one side on high, and leave the other burners off.) Lightly coat chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and a thermometer inserted into thickest parts (not touching bones) registers 165 degrees, about 30 minutes.
- Uncover grill; transfer chicken to direct heat. Brush on vinegar sauce as pieces come off the grill, and serve it on the side.
THAI GRILLED CHICKEN WITH SWEET CHILE DIPPING SAUCE
There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make a large quantity for parties as all our friends request this.
Provided by Michelle Chen
Categories World Cuisine Recipes Asian Thai
Time P1DT45m
Yield 4
Number Of Ingredients 14
Steps:
- In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
- Preheat grill for high heat.
- In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
- Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 16.1 g, Cholesterol 72.8 mg, Fat 19 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 9 g, Sodium 768.5 mg, Sugar 12.9 g
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