ENA'S SIGNATURE SPICY JERK CHICKEN AND JERK SAUCE
Provided by Food Network
Categories main-dish
Time 13h10m
Yield 4 to 5 servings
Number Of Ingredients 20
Steps:
- Lightly sprinkle the chicken with salt and coat liberally with the jerk rub. Add 3 to 4 tablespoons of jerk marinade (or more to intensify the heat). Marinate in the refrigerator for at least 12 hours and up to 48 hours.
- Preheat a grill to 450 degrees F. Preheat the oven to 375 degrees F.
- Place the chicken on the grill, skin-side up, and cover the grill. Cook until the skin is rosy brown and crisp, about 25 minutes.
- Transfer the chicken to a roasting pan, skin-side up, and pour over a cup of Jerk Sauce. (Do not cover the chicken with sauce; just add enough to create some steam.) Cover the pan with parchment and foil and bake until the chicken is tender and reaches an internal temperature of 165 degrees F, 30 to 45 minutes.
- Cut the chicken legs off the thighs and cut the thighs in half. Place the chicken on a plate and add Jerk Sauce.
- Add the port, soy sauce, liquid smoke, browning sauce, vinegar and 2 cups water to a stockpot; bring to a boil. Add the adobo powder, jerk rub, poultry seasoning, jerk marinade and breadcrumbs. Add the carrots, garlic, onions, thyme and peppers. Boil over high heat until the vegetables are fully cooked and the wet marinade has dissolved into the sauce, 15 minutes. Reduce the heat to low and simmer for another 30 minutes.
CHICKEN SATAY WITH SPICY PEANUT SAUCE
Marinating the chicken with ginger, fish sauce, lime and lemongrass adds a big boost of flavor without fat. The peanut sauce gets madeover with some light coconut milk and reduced fat peanut butter. A crunchy slaw brings it all together.
Provided by Food Network Kitchen
Categories appetizer
Time 2h33m
Yield 6 servings, about 24 skewers
Number Of Ingredients 20
Steps:
- Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
- Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
- Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
- Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.
SPICY, SAUCY CHICKEN
Sauce can be used as a chutney, marinade or dip. Quantities can be varied to suit your own taste. I MUST HAVE MADE A TYPO IN THIS because I've lost the original and used this one - and the vinegar hit is way too much. I'm looking everywhere for my original and will correct this when I find it. In the meantime if you decide to make the Chicken dish, I recommend you approach the vinegar bottle with caution! Sauce can still be made and stored as the vinegar 'hit' diminishes with storage. After 3 weeks storage you have a very spicy chutney, great with cheese and at the optimum level for making the chicken dish...sorry about the typo...I will try harder in future!
Provided by franja
Categories Chicken
Time P21DT15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry onions, chillies & garlic in oil til onion is soft.
- Add tomatoes, soy sauce, vinegar and honey. Bring to boil.
- Mix mustard with water and add to pan.
- Simmer for 30 minutes.
- Allow to cool.
- The sauce/chutney should now be bottled for 3 weeks before making the chicken dish.
- Place a layer of 'sauce' in flame proof oven proof dish. Place chicken on top in a single layer and cover with more of the sauce.
- Bake in the oven gas 6 200C (180C fan oven) for about 30 minutes or until chicken is cooked.
- Either serve like this or place under hot grill for a few minutes to caramelise the topping.
- Serve with a mixed salad.
Nutrition Facts : Calories 277.8, Fat 9.5, SaturatedFat 1.5, Cholesterol 72.5, Sodium 844, Carbohydrate 15.8, Fiber 2.5, Sugar 9.7, Protein 32.8
SESAME CHICKEN SAUCE
This is restaurant-quality sesame chicken sauce. Better than most take-out Chinese! Serve over fried rice or lo mein noodles.
Provided by Nick Harris
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic together in a small pot. Bring to a boil. Reduce heat to a simmer.
- Dissolve cornstarch in water; add to the simmering mixture. Cook until sauce thickens, about 10 minutes.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 24.9 g, Cholesterol 0.8 mg, Fat 3.6 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 383 mg, Sugar 20.4 g
HOT AND SPICY POULTRY INJECTION
No need to buy the expensive injection sauces after using this one. Very good with rotisserie chicken.
Provided by b4uc1or2
Categories Low Protein
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and stir until the salt dissolves.
- Inject into chicken and put on the spit. You may baste the chicken with any left over sauce.
- Note: Discard any left over sauce after the chicken is cooked.
Nutrition Facts : Calories 30.9, Fat 0.6, SaturatedFat 0.1, Sodium 2433.5, Carbohydrate 5.2, Fiber 0.6, Sugar 2.3, Protein 1.8
CHICKEN WITH SWEET AND SPICY BARBECUE SAUCE
Categories Chicken Mustard Onion Poultry Tomato Bake Fourth of July Kid-Friendly Vinegar Fall Tailgating Family Reunion Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients in heavy medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper. (Can be made 2 days ahead. Cover; chill.)
- Preheat oven to 375°F. Arrange chicken in single layer in large baking pan. Brush with some sauce. Roast until cooked through, basting occasionally with sauce, about 1 hour. Serve hot or at room temperature.
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14 SAUCES FOR CHICKEN THAT ARE RESTAURANT-QUALITY GOURMET
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- Spicy Lemon Sauce. A zesty start to our list of chicken with sauces recipes features a beautiful balance of sour, spice and sweetness. Lemon juice forms the base of the sauce with ginger and crushed red pepper imparting a gentle heat.
- Savory Red Wine Sauce. Certain sauces for chicken bring a hearty and satisfying element to a dish. This is one such recipe. A dry red wine makes for a great stewing liquid, while chopped vegetables add texture and enhance the overall flavor.
- Garlic White Wine Sauce. Next on the list of chicken sauces recipes is a delicious spin on a French classic. Also known as stinking rose, garlic is the star of this sauce.
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- Asian Lime Ginger Sauce. Bring Asian flavors to your chicken dish with this recipe. Tangy lime juice meets the umami flavor in soy sauce for a base that’s both intriguing and delicious.
- Creamy Mustard Chive Sauce. If you want the sauce to take center stage, consider putting together this creamy mustard chive sauce. Shallots impart a mild sweetness, while Dijon mustard gives a tangy twist to the sauce.
- Brandy Infused Cream Sauce. Adding more sauce recipes to your personal cookbook is never a bad idea—especially when those recipes ignite superb flavors.
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- Creamy Mushroom Sauce. Mushrooms are known for their umami flavor, making them ideal in savory sauces like this one. In addition, parsley provides the perfect understated backdrop, and a bit of white wine goes a long way in bringing together this topping.
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