San Diego Grilled Chicken Recipes

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GRILLED HULI HULI CHICKEN



Grilled Huli Huli Chicken image

I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. -Sharon Boling, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 7

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 6 pounds)

Steps:

  • In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

Nutrition Facts : Calories 391 calories, Fat 16g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 651mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 43g protein.

SAN DIEGO GRILLED CHICKEN



San Diego Grilled Chicken image

This is a Southern California version of sweet and sour chicken, marinated and grilled with a little extra spice. Great for all barbeque lovers. I usually serve cut into lengths with fresh cilantro, homemade salsa, guacamole, black beans, and flour tortillas warmed on the grill. A little good Southern California karma never hurts anyone. This recipe is light enough to offset the first 2 margaritas. GO CHARGERS!!!

Provided by Osider760

Categories     Healthy Chicken Breasts

Time 1h30m

Yield 6

Number Of Ingredients 9

2 oranges, zested and juiced
2 lemons, zested and juiced
2 limes, zested and juiced
1 teaspoon ground coriander
½ teaspoon dried red pepper flakes
2 tablespoons olive oil
¼ cup wildflower honey
6 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness
salt and pepper to taste

Steps:

  • Stir the orange zest, orange juice, lemon zest, lemon juice, lime zest, lime juice, coriander, red pepper flakes, olive oil, and honey together in a shallow dish. Remove about 1/4 cup of the mixture and set aside for later. Add the chicken breasts to the remaining marinade, turning to coat both sides. Cover with plastic wrap and refrigerate, turning occasionally, 1 to 4 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken breasts from the marinade; discard the marinade.
  • Basting frequently with the reserved sauce, cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 250.6 calories, Carbohydrate 24.7 g, Cholesterol 64.6 mg, Fat 7.5 g, Fiber 3.9 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 84.4 mg, Sugar 17.2 g

SAN DIEGO CHICKEN



San Diego Chicken image

One of my favorite recipes from one of my favorite cities in the country. Very good eaten in a warm tortilla and an excellent make-ahead dish. Cook time is chill time, at least 1 hour.

Provided by SmHerndon

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1 cup picante sauce
1 teaspoon cumin powder
1/2 teaspoon salt
1/2 cup sour cream
1/4 cup mayonnaise
2 avocados, chopped
2 cups celery, diced
2 -4 slices bacon, cooked and chopped

Steps:

  • Cut chicken in strips and saute 4 minutes in picante sauce, cumin and salt until done. Do not drain. Chill to desired coolness.
  • Combine sour cream and mayonaiise. Add celery and avocados.
  • On lettuce leaf (in tortilla if desired), place chicken strip and top will generous dallop of mayo mixture. Sprinkle top with bacon. Enjoy!

Nutrition Facts : Calories 487.8, Fat 32.5, SaturatedFat 8.8, Cholesterol 92.6, Sodium 1018.3, Carbohydrate 19.2, Fiber 8.6, Sugar 4.6, Protein 33

SAN DIEGO GRILLED CHICKEN



San Diego Grilled Chicken image

This is a Southern California version of sweet and sour chicken, marinated and grilled with a little extra spice. Great for all barbeque lovers. I usually serve cut into lengths with fresh cilantro, homemade salsa, guacamole, black beans, and flour tortillas warmed on the grill. A little good Southern California karma never hurts anyone. This recipe is light enough to offset the first 2 margaritas. GO CHARGERS!!!

Provided by Osider760

Categories     Healthy Chicken Breasts

Time 1h30m

Yield 6

Number Of Ingredients 9

2 oranges, zested and juiced
2 lemons, zested and juiced
2 limes, zested and juiced
1 teaspoon ground coriander
½ teaspoon dried red pepper flakes
2 tablespoons olive oil
¼ cup wildflower honey
6 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness
salt and pepper to taste

Steps:

  • Stir the orange zest, orange juice, lemon zest, lemon juice, lime zest, lime juice, coriander, red pepper flakes, olive oil, and honey together in a shallow dish. Remove about 1/4 cup of the mixture and set aside for later. Add the chicken breasts to the remaining marinade, turning to coat both sides. Cover with plastic wrap and refrigerate, turning occasionally, 1 to 4 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken breasts from the marinade; discard the marinade.
  • Basting frequently with the reserved sauce, cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 250.6 calories, Carbohydrate 24.7 g, Cholesterol 64.6 mg, Fat 7.5 g, Fiber 3.9 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 84.4 mg, Sugar 17.2 g

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