GRILLED FIRECRACKER CHICKEN
A seasoning rub of brown sugar, seasoned salt and pepper adds an explosion of flavor to grilled chicken.
Provided by Lawry's
Categories Entrees,
Yield 6
Number Of Ingredients 5
Steps:
- Mix brown sugar, seasoned salt and peppers in small bowl. Rub on chicken.
- Grill chicken over medium heat 6 to 7 minutes per side or until cooked through.
Nutrition Facts : Calories 147 Calories
GRILLED FIRECRACKER CHICKEN
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
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
GRILLED FIRECRACKER CHICKEN
Seems like a lot of Asian dishes are named "Firecracker" and I don't want to confuse you. This isn't Asian, rather, it was inspired by the name of the song that was playing when I first made the marinade.
Provided by TooAllergic
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fire up that grill!
- Puree the first 5 ingredients. Place about 1/2 of this in a zipper bag with the chicken breasts and marinate for 30 minutes.
- Combine the next 5 ingredients and season. Keep cool and covered until serving.
- When Chicken is marinated, remove from the bag, season with salt and pepper and grill for about 6 minutes per side( you should know your grill). Use the remaining-fresh marinade to baste the chicken as it grills or as sauce when it is done. It will get nice and dark (I love the charred sugar smell from the jelly).
- Serve with the dressed avocado and tomatoes.
Nutrition Facts : Calories 426.9, Fat 24.1, SaturatedFat 5.3, Cholesterol 90.7, Sodium 211.7, Carbohydrate 22.9, Fiber 4.6, Sugar 10.5, Protein 31.7
FIRECRACKER CHICKEN WINGS
Steps:
- Cut the chicken wings apart at the joints and discard the tips. Combine 6 cups water, 1/4 cup of the honey, 1/4 cup of the chili-garlic sauce and the salt in a large glass bowl. Stir until the salt is dissolved. Add the wings and refrigerate for 30 minutes or up to 4 hours.
- To make the basting and dipping sauce, combine the remaining chili-garlic sauce, remaining honey, sweet soy sauce, Sriracha, low-sodium soy sauce, ginger and vinegar in a small bowl and mix well. Set aside half of the sauce for serving in order to avoid contamination.
- Preheat a grill to medium-high heat. Drain the wings and sprinkle them with sea salt and pepper. Grill the wings until golden, 15 to 20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they're at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. Garnish the wings with the green onions and sesame seeds and serve with the reserved dipping sauce.
GRILLED SPATCHCOCK FIRECRACKER CHICKEN
We've transformed the restaurant classic into the ultimate salty-sweet cookout main course. Cutting the chicken in half and grilling it flat gets you super-crispy skin and a shortened cook time.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for direct and 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 side burners and turn the remaining burners down to medium. 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.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
- To spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone but not into the flesh. Push the chicken down to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Sprinkle the non-skin side generously with salt and pepper.
- Oil the grill grates thoroughly. Put the chicken on the indirect-heat side of the grill skin-side down and top with a large cast-iron skillet. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F and the skin is golden and very crisp, 35 to 40 minutes.
- Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar and red pepper flakes in a medium bowl and whisk to combine.
- Remove the skillet from the chicken and put it on the direct-heat side of the grill (leave the chicken where it is). Pour the soy mixture into the skillet and bring it to a boil. Immediately transfer the chicken to the skillet with tongs and coat both sides in the sauce. Sprinkle with the scallions and serve with flatbread.
FIRECRACKER FRIED CHICKEN DRUMSTICKS
I found this recipe a while back and had to try it. My husband and I fell in love with it. He has to have it at least twice a week. Sometimes I use boneless, skinless chicken breast in place of the drumsticks--the breasts take less cooking time. Enjoy!
Provided by TISHA ANN
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h50m
Yield 4
Number Of Ingredients 6
Steps:
- Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag, and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
- Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
- Combine the flour, cornmeal, and salt in another resealable plastic bag. Add the drumsticks, seal bag, and shake to coat.
- Fry the chicken, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 11.6 g, Cholesterol 132.1 mg, Fat 28.1 g, Fiber 0.5 g, Protein 41.7 g, SaturatedFat 5.1 g, Sodium 795.6 mg, Sugar 0.3 g
GRILLED FIRECRACKER CHICKEN DRUMMIES
Serve sour cream on the side to cut the heat of chicken drummies seasoned with chili powder and cayenne pepper.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h35m
Yield 20
Number Of Ingredients 9
Steps:
- In 1-gallon resealable food-storage plastic bag, place all ingredients except chicken, sour cream and paprika. Seal bag; shake to blend seasonings. Add chicken; seal bag and shake until chicken is coated with seasonings. Refrigerate at least 1 hour to marinate but no longer than 24 hours.
- Heat gas or charcoal grill. Place chicken in grill basket (grill "wok"). Place basket on grill over medium heat. Cover grill; cook 20 to 25 minutes, shaking basket to turn chicken after 10 minutes, until juice of chicken is clear when thickest part is cut to bone (180°F).
- Serve chicken with sour cream sprinkled with paprika.
Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 20 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 0 g, TransFat 0 g
GRILLED FIRECRACKER CHICKEN WINGS
Red pepper, chili powder and cumin spark up these tangy wings.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Fold tips of chicken wings under opposite ends to form triangles.
- Place remaining ingredients except sour cream in heavy-duty resealable plastic food-storage bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 30 minutes but no longer than 24 hours.
- Heat coals or gas grill for direct heat.
- Remove chicken from bag. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with sour cream.
Nutrition Facts : Calories 310, Carbohydrate 1 g, Cholesterol 90 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg
GRILLED FIRECRACKER POTATO SALAD
I can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. -Ashley Armstrong, Kingsland, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.
Nutrition Facts : Calories 265 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
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