Grilled Chicken With Spicy Ginger Vinaigrette Recipes

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GRILLED CHICKEN WITH SPICY PEACH GLAZE



Grilled Chicken with Spicy Peach Glaze image

From Betty's Soul Food Collection... A real peach of a recipe, with tender chicken drenched in fruit preserves and flavored with piquant chopped green chiles. Add fresh green beans and cornbread for a primo dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 6

1 cup peach preserves
2 tablespoons cider vinegar
1/2 teaspoon ground ginger
1/4 cup Old El Paso™ chopped green chiles (from 4.5-oz can)
6 chicken drumsticks, skin removed
3 bone-in chicken breasts, skin removed

Steps:

  • Heat gas or charcoal grill. In food processor or blender, process all ingredients except chicken pieces until smooth. Reserve 1/3 cup preserves mixture.
  • Place chicken pieces on grill over medium heat. Cover grill; cook 25 to 30 minutes, turning frequently and brushing with preserves mixture during last 15 minutes of cooking, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for drumsticks). Discard any remaining preserves mixture used for brushing.
  • Before serving, brush chicken with reserved preserves mixture.

Nutrition Facts : Calories 360, Carbohydrate 37 g, Cholesterol 120 mg, Fat 1/2, Fiber 0 g, Protein 40 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 27 g, TransFat 0 g

SPICY GRILLED CHICKEN



Spicy Grilled Chicken image

This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!

Provided by Jenn H.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

⅓ cup vegetable oil
2 tablespoons lime juice
½ teaspoon grated lime zest
2 cloves crushed garlic
1 ½ teaspoons fresh oregano
¼ teaspoon red pepper flakes
1 teaspoon salt
¼ teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Steps:

  • In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
  • Preheat grill for medium-high heat.
  • Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 1 g, Cholesterol 67.1 mg, Fat 15.1 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.4 g, Sodium 446.4 mg, Sugar 0.1 g

FEATURED RECIPE: GRILLED CHICKEN WITH SPICY GINGER VINAIGRETTE



FEATURED RECIPE: Grilled Chicken with Spicy Ginger Vinaigrette image

Number Of Ingredients 14

Cooking spray
6 boneless skinless chicken breast halves (about 5 ounces each)
Salt and freshly ground black pepper
1/4 cup rice cooking wine (mirin)
2 tablespoons vegetable oil or olive oil
1 teaspoon wasabi paste
2 teaspoons hot mustard (not powder)
2 teaspoons finely grated fresh ginger
2 teaspoons sesame oil
2 cups prepared coleslaw mix
1 tablespoon reduced-sodium soy sauce
16 wonton wrappers
1 tablespoon peanut oil
1/2 cup reduced-sodium chicken broth

Steps:

  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt and black pepper. Place chicken on hot pan and cook 3 to 5 minutes per side, until cooked through. In a small bowl, whisk together rice wine, vegetable oil, wasabi paste, hot mustard, and ginger. Set aside. To make the beggar's purses: Heat sesame oil in a large skillet over medium-high heat. Add slaw mix and soy sauce and cook 2 to 3 minutes, until wilted. Arrange wonton wrappers on a flat surface. Top each wrapper with 1 heaping teaspoon of slaw mixture. Pull up sides and pinch the middle together, making a purse. Heat peanut oil in a large skillet over medium-high heat. Add purses and cook 1 minute, until bottom is golden brown. Add broth and bring to a simmer. Cover and steam 3 to 5 minutes, until purses are tender and translucent. Serve 4 of the chicken breast halves with all of the vinaigrette spooned over top and all of the beggar's purses on the side. Reserve remaining chicken other recipes, if desired.

Nutrition Facts : Nutritional Facts Serves

VINEGAR GRILLED CHICKEN



Vinegar Grilled Chicken image

A delicious marinade for grilled chicken.

Provided by Wendy Shirley

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h20m

Yield 4

Number Of Ingredients 8

⅔ cup water
⅔ cup white wine vinegar
1 tablespoon fresh-ground black pepper
2 tablespoons garlic salt
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
3 tablespoons margarine, melted
4 (10 ounce) bone-in chicken breast halves

Steps:

  • Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
  • Cook on preheated grill until no longer pink in the center; about 10 minutes per side.

Nutrition Facts : Calories 400 calories, Carbohydrate 3.7 g, Cholesterol 161.5 mg, Fat 14.8 g, Fiber 0.5 g, Protein 59.5 g, SaturatedFat 3.3 g, Sodium 3133.7 mg, Sugar 1 g

GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING



Ginger-Grilled Chicken and Radishes with Miso-Scallion Dressing image

Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.

Provided by Anna Stockwell

Categories     Chicken     Dairy Free     Peanut Free     Ginger     Garlic     Vinegar     Green Onion/Scallion     Radish     Lettuce     Wheat/Gluten-Free     Memorial Day     Backyard BBQ     Entertaining     Spring     Grill

Yield 6-8 servings

Number Of Ingredients 12

3 lb. skinless, boneless chicken thighs
3 1/2 tsp. kosher salt, divided, plus more
1 (12-oz.) can ginger beer
6 garlic cloves, finely grated
3/4 cup plus 6 Tbsp. unseasoned rice vinegar, divided
3 Tbsp. plus 1 tsp. finely grated ginger (from about one 4" piece)
1 Tbsp. white miso
3/4 cup plus 1 Tbsp. vegetable or sunflower oil, plus more for grill
6 scallions, finely chopped
2 bunches radishes, preferably with greens, halved lengthwise
Freshly ground black pepper
3 heads Little Gem lettuce or romaine hearts, leaves separated

Steps:

  • Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
  • Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
  • Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
  • Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
  • Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.

CHICKEN BREASTS GRILLED WITH SPICY ORANGE GINGER GLAZE



Chicken Breasts Grilled With Spicy Orange Ginger Glaze image

Make and share this Chicken Breasts Grilled With Spicy Orange Ginger Glaze recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken Breast

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 10

3 chicken breasts (cut in half and pounded to 1/4 inch thick)
1/2 cup fresh orange juice
2 tablespoons seasoned rice wine vinegar
1/4 cup orange marmalade
1 teaspoon red pepper flakes
1 tablespoon fresh ginger, minced
1 garlic clove, minced
4 tablespoons olive oil
1 tablespoon kosher salt
canola oil

Steps:

  • Whisk together the orange juice, vinegar, marmalade, pepper flakes, ginger, garlic, and olive oil. Pour over chicken and marinate for at least 8 hours, or overnight.
  • Remove chicken from marinade and pat dry. Sprinkle both sides with kosher salt.
  • Heat a grill pan or outdoor grill until hot. Brush grill with canola oil. Turn down heat to medium-high. Place chicken pieces on the grill and grill 3 minutes per side, or until cooked through. Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 248.9, Fat 15.8, SaturatedFat 3.2, Cholesterol 46.4, Sodium 1216.6, Carbohydrate 11.5, Fiber 0.2, Sugar 9.8, Protein 15.4

SPICY GINGER VINAIGRETTE



Spicy Ginger Vinaigrette image

Categories     Condiment/Spread     Garlic     Ginger     No-Cook     Quick & Easy     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 13

1/3 cup finely chopped peeled fresh gingerroot
3 garlic cloves, minced
1 shallot, chopped fine (about 2 tablespoons)
1 teaspoon firmly packed brown sugar
1 tablespoon soy sauce
1/4 cup seasoned rice vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon five-spice powder*
1/2 teaspoon dried red pepper flakes, or to taste
1/2 teaspoon salt, or to taste
freshly ground black pepper to taste
1 cup vegetable oil
*available at Asian markets and many specialty foods shops and supermarkets

Steps:

  • In a blender blend all ingredients except oil until smooth. With motor running, add oil in a stream and blend dressing until emulsified. Transfer vinaigrette to a jar with a tight-fitting lid. Vinaigrette keeps, covered and chilled, 1 week.

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