Grilled Chipotle And Cola Bbq Chicken Recipes

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GRILLED CHIPOTLE AND COLA BBQ CHICKEN



Grilled Chipotle and Cola BBQ Chicken image

Put a smoky kick in your BBQ Chicken with TABASCO® Chipotle Sauce.

Provided by Tabasco

Categories     Trusted Brands: Recipes and Tips     TABASCO® Brand

Time 1h17m

Yield 6

Number Of Ingredients 4

½ cup cola
½ cup BBQ sauce
1 ½ tablespoons TABASCO® brand Chipotle Pepper Sauce
1 ½ pounds very thin cut boneless chicken breasts

Steps:

  • Combine the cola, BBQ sauce and TABASCO® Chipotle Sauce in a medium-sized bowl. Add the chicken and toss to coat. Cover and refrigerate at least 1 hour or overnight.
  • Heat grill to medium-high. Cook the chicken for about 6 minutes per side. Serve immediately or at room temperature.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 10.6 g, Cholesterol 64.6 mg, Fat 2.8 g, Fiber 0.1 g, Protein 23.6 g, SaturatedFat 0.8 g, Sodium 376.5 mg, Sugar 7.7 g

SLOW-GRILLED CHIPOTLE CHICKEN



Slow-Grilled Chipotle Chicken image

Smoky and spicy, this chicken makes a great filling for tacos. Pile each one with charred scallions, prepared salsa and your favorite toppings.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons vegetable oil, plus more for drizzling
2 tablespoons chipotle in adobo (1 tablespoon finely chopped chipotle peppers and 1 tablespoon sauce)
2 tablespoons chipotle in adobo (1 tablespoon finely chopped chipotle peppers and 1 tablespoon sauce)
2 teaspoons smoked paprika
1 teaspoon honey
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground cumin
2 cloves garlic, finely grated
Zest of 1 lime and juice of 1/2, plus wedges for serving
Zest of 1 lime and juice of 1/2, plus wedges for serving
Kosher salt and freshly ground black pepper
1 whole chicken (3 1/2 to 4 pounds)
2 bunches scallions, root ends trimmed
16 small corn tortillas
Prepared salsa, for serving

Steps:

  • Mix together the vegetable oil, chipotle and sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Rub some under the skin of the chicken breasts and thighs, and then all over the outside of the chicken. Let sit at room temperature for 30 minutes.
  • Prepare a grill for low indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to low. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Place the chicken breast-side up on the indirect side. Cover and cook, rotating the chicken periodically, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 1 hour and 30 minutes to 1 hour and 40 minutes. (If using charcoal, you might have to add more charcoal during cooking.) Let the chicken rest 20 minutes before carving.
  • Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle with salt and pepper. Grill until softened and darkly charred in spots on all sides, just a few minutes. At the same time, warm up the tortillas on the grill, about 1 minute per side; stack grilled tortillas and wrap in foil to keep warm.
  • Serve chicken with warm tortillas, charred scallions, lime wedges and salsa.

GRILLED CHICKEN WITH MAPLE CHIPOTLE BBQ SAUCE



Grilled Chicken with Maple Chipotle BBQ Sauce image

A light maple brine keeps this skinless chicken moist and flavorful on the grill while brushed with a quick, homemade barbeque sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 11

3 cups water
1 tablespoon kosher salt plus more to taste
3 tablespoons pure maple syrup
Small bunch fresh thyme
4 cloves garlic
2 pounds bone-in skinless chicken pieces, such as legs, thighs and breasts, halved
1 (15-ounce) can tomato sauce
1/2 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 tablespoon finely chopped chipotles in adobo sauce
1 teaspoon chili powder

Steps:

  • In a large bowl stir the water, 1 tablespoon salt and 1 tablespoon syrup until dissolved. Stir in the thyme. Smash 3 cloves of garlic and add to the brine with the chicken. Cover and refrigerate, 2 to 3 hours.
  • Mince the remaining clove of garlic and add to a medium pot with the tomato sauce, broth, vinegar, remaining 2 tablespoons syrup, chipotles, chili powder and salt, to taste. Bring to a simmer over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, 25 to 30 minutes. Reserve 1/2 cup of the sauce for serving.
  • Prepare the grill or grill pan for direct/high heat. Oil the grill grates. Drain the chicken and very pat dry. Grill, turning, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Brush with sauce generously as it cooks during the second half of the cooking time. Serve the chicken with the extra sauce on the side.

GRILLED CHIPOTLE AND COLA BBQ CHICKEN



Grilled Chipotle and Cola BBQ Chicken image

Put a smoky kick in your BBQ Chicken with TABASCO® Chipotle Sauce.

Provided by Tabasco

Categories     TABASCO® Brand

Time 1h17m

Yield 6

Number Of Ingredients 4

½ cup cola
½ cup BBQ sauce
1 ½ tablespoons TABASCO® brand Chipotle Pepper Sauce
1 ½ pounds very thin cut boneless chicken breasts

Steps:

  • Combine the cola, BBQ sauce and TABASCO® Chipotle Sauce in a medium-sized bowl. Add the chicken and toss to coat. Cover and refrigerate at least 1 hour or overnight.
  • Heat grill to medium-high. Cook the chicken for about 6 minutes per side. Serve immediately or at room temperature.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 10.6 g, Cholesterol 64.6 mg, Fat 2.8 g, Fiber 0.1 g, Protein 23.6 g, SaturatedFat 0.8 g, Sodium 376.5 mg, Sugar 7.7 g

CHIPOTLE-LIME GRILLED CHICKEN



Chipotle-Lime Grilled Chicken image

Provided by Alexis Touchet

Categories     Chicken     Marinate     Quick & Easy     Lime     Hot Pepper     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup fresh lime juice
1/4 cup olive oil
2 1/2 tablespoons chipotle Tabasco
3/4 teaspoon salt
6 large skinless boneless chicken thighs (2 1/2 lb total)
2 teaspoons mild honey

Steps:

  • Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
  • While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
  • Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
  • Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.

COLA BBQ CHICKEN



Cola BBQ Chicken image

My dad has been making a basic version of this family favorite for years. I've recently made it my own by spicing it up a bit with hoisin sauce and red pepper flakes. Sometimes I let the chicken and sauce simmer in my slow cooker. -Brigette Schroeder, Yorkville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 cup cola
1/3 cup finely chopped onion
1/3 cup barbecue sauce
2 teaspoons hoisin sauce
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
6 boneless skinless chicken thighs (about 1-1/2 pounds)
Hot cooked rice

Steps:

  • In a small saucepan, combine the first 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Reserve 3/4 cup for serving., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting occasionally with remaining sauce during the last 5 minutes of cooking. Serve chicken with rice and reserved sauce.

Nutrition Facts : Calories 213 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 298mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 21g protein.

GRILLED CHIPOTLE CHICKEN SANDWICH



Grilled Chipotle Chicken Sandwich image

Make and share this Grilled Chipotle Chicken Sandwich recipe from Food.com.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 chicken breast halves
1 teaspoon Pickapeppa Sauce
1/2 teaspoon dried coriander
1/2 teaspoon ground chipotle chile pepper
2 slices chipotle cheddar cheese (I use Cabot)
4 slices rosemary bread (sliced thick)
lettuce
tomatoes
red onion, slices
Dijon mustard
fat-free mayonnaise

Steps:

  • Sprinkle chicken breasts with pickapeppa sauce and make sure both sides are covered.
  • Sprinkle remaining seasonings on one side of each breast. Set aside for ten minutes.
  • Grill chicken. When almost done put cheese on top of each breast.
  • Serve on toasted bread with lettuce, tomato, onion, mustard and mayo.

Nutrition Facts : Calories 126.5, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 46.1, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 15.2

COLA CHICKEN



Cola Chicken image

Make and share this Cola Chicken recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup chopped onion
2 tablespoons vegetable oil
4 (4 ounce) boneless skinless chicken breast halves
1 (12 ounce) can cola
1 cup ketchup
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
4 1/2 teaspoons cornstarch
3 tablespoons cold water

Steps:

  • In a skillet, saute onion in oil until tender. Add chicken; brown on all sides.
  • Carefully add cola, ketchup, garlic powder, salt and pepper. Cover and simmer for 25-30 minutes or until chicken juices run clear.
  • Remove the chicken and keep warm.
  • Combine the cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Return chicken to pan; heat through.

Nutrition Facts : Calories 299, Fat 10, SaturatedFat 1.6, Cholesterol 72.6, Sodium 877.5, Carbohydrate 27.9, Fiber 0.6, Sugar 22.1, Protein 25.4

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