Spice Rubbed Chicken Thighs With Chipotle Bearnaise Recipes

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SPICE-RUBBED CHICKEN THIGHS



Spice-Rubbed Chicken Thighs image

For our must-have meal, we roast chicken using bone-in, skin-on thighs. This version without skin and bones has a zesty rub of turmeric, paprika and chili powder. -Bill Staley, Monroeville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon pepper
6 boneless skinless chicken thighs (about 1-1/2 pounds)

Steps:

  • In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 460mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

SPICE RUBBED CHICKEN THIGHS WITH CHIPOTLE BEARNAISE



Spice Rubbed Chicken Thighs With Chipotle Bearnaise image

One of the top five chosen recipes from Third Annual Foster Farms Fresh Chicken Cooking Contest: Spice Rubbed Chicken Thighs with Chipotle Béarnaise and Avocado Lime Quinoa Salad.

Provided by gailanng

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 22

4 boneless skinless chicken thighs
2 tablespoons chopped cilantro, plus 1/4 cup chopped cilantro, divided
1 shallot, chopped
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 chipotle chile in adobo (from can)
2 teaspoons adobo sauce (from can)
1/2 cup unsalted butter
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon celery salt
1 teaspoon cumin
1 teaspoon onion powder
2 teaspoons garlic powder
1/2 teaspoon chili powder
2 tablespoons olive oil
1 1/2 cups cooked quinoa
1 tablespoon lime juice
1 avocado, pitted and diced
1/4 cup sliced green olives
1 cucumber, peeled and diced

Steps:

  • In medium saucepan, combine two tablespoons cilantro, shallots, vinegar and wine over medium heat. Allow to simmer until reduced to about two tablespoons of liquid, about 10 minutes. Remove from heat and cool.
  • In food processor, combine vinegar reduction, egg yolks, chipotle pepper and adobo sauce; process until well combined. In microwave or in small saucepan, melt butter until very hot and just starting to bubble. Turn on food processor and slowly pour melted butter into mixture as it is running. Allow to process until well combined and frothy, about 3 minutes. Set sauce aside.
  • In wide shallow bowl or cake pan, combine salt, paprika, celery salt, cumin, onion powder, garlic powder and chili powder; stir well. Lay chicken thighs flat in spice mixture, turning to coat.
  • In large frying pan over medium high heat, warm oil until hot but not smoking. Add chicken thighs and cook 3-5 minutes; turn and cook additional 5 minutes or until cooked throughout.
  • In large serving bowl, combine quinoa, lime juice, avocado, olives and cucumber. Toss well. Top with chicken pieces. Drizzle bearnaise sauce on chicken to serve.

Nutrition Facts : Calories 597.7, Fat 45.8, SaturatedFat 18.6, Cholesterol 242.8, Sodium 799.9, Carbohydrate 26.4, Fiber 6.6, Sugar 2.1, Protein 20.9

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