Papas Grilled Chicken With A Twist Recipes

TAJíN GRILLED CHICKEN

Tajín Grilled Chicken image

Tajín is a Mexican seasoning made from dried, ground red chiles, sea salt and dehydrated lime juice. It is great sprinkled over fresh cut fruit like mango and pineapple, or rimmed on an ice cold margarita. But it is also an easy way to add chile and lime to your favorite grilled meats, rubs or sauces. In this dish, the lime in the Tajín balances out the sweetness from the agave syrup, while the red chiles complement the smoky flavor of the chipotles. Serve the chicken as is or on toasted hamburger buns with a schmear of mayonnaise, chopped grilled scallions, cilantro leaves and sliced pickled jalapeños. This Tajín sauce also would pair well with grilled bass, cod or salmon, or with shrimp skewers.

Provided by Rick A. Martinez

Categories dinner, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Vegetable oil, for the grill
8 skinless, boneless chicken thighs (about 2 pounds)
Sea salt (or kosher salt)
1/2 cup light agave syrup or honey
1/2 cup fresh orange juice
1 teaspoon finely grated orange zest
3 chipotle chiles in adobo, finely chopped, plus 1/4 cup adobo sauce
6 garlic cloves, finely grated
2 tablespoons extra-virgin olive oil
1 tablespoon Tajín Clásico
8 scallions, root ends trimmed
1/2 cup cilantro leaves and tender stems

Steps:

Prepare a grill for medium-high, direct heat; clean the grates well, then brush them with vegetable oil. Alternatively, heat a grill pan on medium-high and brush the pan with oil.
Arrange the chicken on a sheet tray and generously season both sides with salt. Whisk together the agave syrup, orange juice, orange zest, chipotles, adobo, garlic, olive oil and Tajín in a medium bowl.
Brush both sides of the chicken with the Tajín sauce. Grill the chicken, turning and basting often with the Tajín sauce, until cooked through, charred but brick red and glazed, 7 to 9 minutes. Grill the scallions, turning occasionally, until lightly charred on all sides, about 5 minutes.
Serve the chicken with the grilled scallions, topped with cilantro.

CHICKEN SALAD WITH A TWIST

Chicken Salad with a Twist image

This colorful salad will disappear fast at your next potluck. I got the recipe from my cousin, who always has great dishes at her parties...and this recipe is no exception! -Valerie Hotl Cartersville, Georgia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked spiral pasta
2-1/2 cups cubed cooked chicken
1 medium onion, chopped
2 celery ribs, chopped
1 medium cucumber, seeded and chopped
1/2 cup sliced ripe olives
1/3 cup zesty Italian salad dressing
1/3 cup mayonnaise
2 teaspoons spicy brown or horseradish mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped

Steps:

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives. , In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes.

Nutrition Facts : Calories 215 calories, Fat 10g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 338mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

BAKED CHICKEN WITH A TWIST

Baked Chicken With a Twist image

Another comfort food from my childhood. NOTE: Mom always used bone in chicken legs with skin on, that's all they had back in the 70's! Now I use boneless/skinless chicken breasts and thighs. Since bones add weight, 3 pounds of boneless chicken should be about right.

Provided by KelBel

Categories One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

5 -6 lbs chicken legs
1 lb bacon
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
2 cups sour cream
1 lb corkscrew macaroni, cooked and drained

Steps:

Arrange chicken pieces in 9x13 pan, skin side up.
Cut bacon in 2" lengths and lay over chicken.
Bake uncovered at 350 for 45 minutes.
Carefully, pour off some grease.
Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
Transfer chicken to serving dish.
Mix cooked pasta with sauce mixture from baking pan and serve.

Nutrition Facts : Calories 1186.7, Fat 77, SaturatedFat 26.9, Cholesterol 302.2, Sodium 1191.1, Carbohydrate 50.3, Fiber 1.8, Sugar 1.8, Protein 68.8

ALWAYS A WINNER GRILLED CHICKEN

Always A Winner Grilled Chicken image

I'm a working mother and needed a quick, healthy, flavorful chicken recipe that was versatile and could be used in many different dishes. So, after trial and error this is the grilled chicken recipe everyone seems to enjoy... and the leftovers make great southwest salads and casseroles!

Provided by Lily'sMama

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 20

Ingredients

1 lime, juiced
1 tablespoon red wine vinegar
¼ cup orange juice
½ cup white wine
¼ cup honey
1 ½ teaspoons salt
1 teaspoon pepper
½ teaspoon chipotle chile powder
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 tablespoon paprika
1 tablespoon chili powder
¼ teaspoon ground cinnamon
¼ teaspoon dried oregano
½ teaspoon ground cumin
1 teaspoon ground ginger
1 pinch red pepper flakes
1 pinch cayenne pepper
3 tablespoons olive oil
6 skinless, boneless chicken breasts, pounded to 1/2-inch thickness

Steps:

Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days.
Preheat an outdoor grill for medium heat and lightly oil grate.
Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 17.8 g, Cholesterol 67.1 mg, Fat 10.1 g, Fiber 1.7 g, Protein 25.4 g, SaturatedFat 1.8 g, Sodium 659 mg, Sugar 13.5 g

CHICKEN WITH A TWIST

Chicken with a Twist image

Cheddar cheese soup and Pace® Picante Sauce make a convenient flavorful sauce that clings to the corkscrew pasta. Add cooked chicken or turkey--and it's a hearty quick-fix meal.

Provided by Allrecipes Member

Categories Pasta by Shape

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
1 cup Pace® Picante Sauce
¼ cup milk
½ teaspoon garlic powder
1 (8.75 ounce) can whole kernel corn, drained
1 ½ cups cubed cooked chicken or turkey
4 cups hot cooked corkscrew-shaped pasta

Steps:

Mix soup, picante sauce, milk, garlic, corn, chicken and pasta in saucepot. Heat through.

Nutrition Facts : Calories 726.8 calories, Carbohydrate 118.5 g, Cholesterol 45.2 mg, Fat 13.5 g, Fiber 8.2 g, Protein 33.7 g, SaturatedFat 4 g, Sodium 1277.6 mg, Sugar 12.2 g

GRILLED CHEESE WITH A TWIST

Grilled Cheese With a Twist image

From the Parkay website. Posting for safe keeping Times are approximate. Feel free to switch up the bread and cheese suggested. Zaar would not let me list 8 - 1 ounce slices of swiss cheese

Provided by wicked cook 46

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 slices whole wheat bread
8 ounces swiss cheese (slices)
2 small tomatoes, each cut into 4 slices
1 small yellow bell pepper, sliced into 4 rings
4 tablespoons sliced ripe olives, drained
1/4 cup margarine, softened

Steps:

Top each of 4 slices of bread with 2 slices cheese, 2 tomato slices, 1 bell pepper ring, and 1 tablespoon olives.
Top each with remaining bread slices.
Spread outsides of each sandwich with margarine.
Place sandwiches two at a time in large skillet or griddle over medium heat; cook on both sides until cheese is melted and sandwiches are golden brown on both sides.