SPICY BAKED CHICKEN BREASTS
Make and share this Spicy Baked Chicken Breasts recipe from Food.com.
Provided by JustJanS
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauce:
- Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.
- Add the remaining sauce ingredients and bring to the boil.
- Reduce the heat to low and simmer, stirring occasionally for 8 minutes.
- Preheat oven to 220c.
- Line a baking tray with foil and spray it with cooking spray.
- Place the chicken on prepared baking tray, skin side down. Brush with half the sauce.
- Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.
- Serve at once.
SPICY CHICKEN BREASTS
This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.
Provided by Barbara Radford
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g
SLOW COOKER SPICY CHICKEN
I sometimes chop up a chipotle pepper and throw it in with some adobo sauce for a twist. I don't measure spices, so my measurements are conservative.
Provided by shmeya
Categories World Cuisine Recipes Latin American Mexican
Time 4h15m
Yield 3
Number Of Ingredients 8
Steps:
- Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 7.1 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 0.7 g, Sodium 392.1 mg, Sugar 3 g
SWEET AND SPICY GRILLED CHICKEN BREASTS
Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don't want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal.
Provided by Melissa Clark
Categories barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 2 grams, Sodium 458 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
SPICY AIR-FRYER CHICKEN BREASTS
My family adores this chicken recipe. The coating keeps the chicken nice and moist, and with the taste enhanced by marinating, the result is delicious. -Stephanie Otten, Byron Center, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat air fryer to 375°. In a large bowl, combine the first 5 ingredients. Add chicken and turn to coat. Refrigerate, covered, 1 hour or overnight., Drain chicken, discarding marinade. Combine remaining ingredients in a shallow dish and stir to combine. Add chicken, 1 piece at a time, and turn to coat. Place in a single layer on greased tray in air-fryer basket. Cook until a thermometer reads 170°, about 20 minutes, turning halfway through cooking. Return all chicken to air fryer and cook to heat through, 2-3 minutes longer.
Nutrition Facts : Calories 352 calories, Fat 9g fat (2g saturated fat), Cholesterol 104mg cholesterol, Sodium 562mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 41g protein.
SPICY, LEMONY CHICKEN BREASTS WITH CROUTONS AND GREENS
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially boneless, skinless chicken breasts, which don't have a lot of flavor on their own. These breasts are cooked using a combination sear-steam method that builds flavor and keeps lean breasts juicy. Finish with a tangy-spicy combination of lemon, garlic and red-pepper flakes and you'll reap all the benefits of a traditional marinade without having to plan ahead. If you have thinner breasts or cutlets, this is a particularly wonderful use for them, since they don't have a lot of time to pick up color and flavor before they cook through.
Provided by Dawn Perry
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Arrange the bread on a rimmed baking sheet; drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt. Bake, turning once, until lightly golden and toasted, 10 to 15 minutes.
- Meanwhile, in a small bowl, whisk together 3 tablespoons oil with the lemon zest and juice, garlic, oregano, red-pepper flakes and 1/2 teaspoon salt; set aside.
- In a 10-inch skillet, heat remaining 1 tablespoon oil over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to skillet. Cook, turning once, until golden brown on both sides, about 5 minutes per side. Add 1/4 cup water to skillet, cover, and continue to cook until chicken is cooked through, 5 to 7 minutes. Uncover, remove from heat and add lemon juice mixture; turn chicken to coat.
- Tear each piece of bread in half and toss with lettuce; divide among plates. Top with chicken, and drizzle with the lemony pan juices.
SPICY CHICKEN BREASTS
With the fiery spices in this entree, you won't even think about reaching for the salt shaker. Our Test Kitchen team combined minced garlic, cayenne pepper and paprika with a few kitchen staples for a fiesta of taste.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Sprinkle over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium-high heat for 5-7 minutes on each side or until juices run clear.
Nutrition Facts : Calories 151 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN BREASTS WITH SPICY RUB
Nice spicy chicken,not hot. The rub is a rather thick paste, if you think it's to thick add equal parts oil and vinegar to thin it. Can also be cooked in the oven at 350 degrees F for about 45 minutes depending on size of chicken breasts.
Provided by acid.
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pat chicken pieces dry.
- Combine ingredients for rub.
- Smear rub over both sides of chicken; the more you use, the spicer it will be.
- Heat barbecue.
- Place chicken on grill, skin side down.
- Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer).
Nutrition Facts : Calories 370.1, Fat 21.7, SaturatedFat 4.9, Cholesterol 92.8, Sodium 726.2, Carbohydrate 12.3, Fiber 2.4, Sugar 7.2, Protein 31.8
HOT & SPICY CHICKEN BITES
-Taste of Home Cooking School
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Combine chicken, red pepper, chili powder, garlic powder, salt, and hot pepper sauce in a medium or large ZIPLOC Brand Zip 'n Steam Bag. Seal bag and shake to mix ingredients. Place ingredients into an even, single layer. Place bag in a microwave., Cook on high for 4 minutes (Medium bag) or 3-1/2 minutes (Large bag) or until chicken juices run clear. If needed, continue microwaving for 30-second intervals until chicken is done., Let stand 1 minute before handling. Gently squeeze bag to distribute seasonings. Carefully open bag. Spoon 1 tablespoon lime juice over chicken. Season with additional salt and hot pepper sauce if desired. Serve over a bed of lettuce.
Nutrition Facts :
SPICY GLAZED CHICKEN BREASTS
This one-skillet chicken has a spicy, pleasantly tart and punchy glaze that's built on frying a little tomato paste in garlic- and almond-infused oil, then deglazing with lemon juice. It tastes like you sun-dried lots of tomatoes for weeks. (But you don't need to do that.) The final flourish is the crunchy fried almonds and garlic. You could skip them, but they add a special touch that belies how fast the dish comes together. Besides chicken, the dish also can be made with any other ingredient that browns well, like tofu or even broccoli.
Provided by Ali Slagle
Categories poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
- In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
- Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
- With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
- Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.
SPICY JUICY CHICKEN BREASTS
This is a great recipe for making boneless skinless chicken breasts that will be tender and juicy with a little bit of a kick
Provided by 14mjrojas
Categories Chicken Breast
Time 40m
Yield 1-4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Pound the chicken breasts to an even thickness with the Saute pan or meat tenderizer.
- 2. Mix blackened seasoning in with the flour and mix well. The amount of blackened seasoning depends on how spicy you like your food. I use about 3 tbls of blackened seasoning with 1/4 cup of flour.
- 3. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour and seasoning.
- 4. Heat a 10" sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
- 5. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
- 6. Turn the heat to low. Put the lid on the pan. Set a timer for 15 minutes, and walk away. Do not lift the lid; do not peek.
- 7. After 15 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
- 8. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Doublecheck them to make sure there is no pink in the middle. If they need more time cover the chicken and turn the heat up to medium for about 5 minutes.
- 9. Slice and eat.
Nutrition Facts : Calories 418.5, Fat 22.6, SaturatedFat 6.2, Cholesterol 90.8, Sodium 188.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 28.3
SPICY STUFFED CHICKEN BREASTS
These chicken breasts are moist and spicy and very easy to make. Served with spinach and couscous. Recipes number 28664 and 205674 were the inspiration. If you prepare the chicken breasts and filling in advance, the meal can be cooked and ready for family or guests in under 20 minutes.
Provided by cathianne
Categories Poultry
Time 40m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the mushrooms, sundried tomatoes, chili pepper, lime juice and 1 cup of the spinach in a food processor. Process until is it almost a paste.
- Rinse and pat dry chicken breasts. Cut a pocket in each. Put one quarter of the paste in each breast. Hold closed with toothpicks, broken in half. If you are not cooking them immediately, place the stuffed chicken breasts in a container and store in the refrigerator.
- Place flour on a plate. Before flouring each chicken breast sprinkle a 1/4 of the chili powder and 1/4 of the lemon pepper on the top of the flour. Gently coat each side of the chicken breasts with the flour and spices.
- Heat 2 T of the olive oil in a large frying pan and cook chicken breasts at medium heat on the first side for about 8 minutes. Remove toothpicks before turning.
- Just before turning chicken, place 1 T each of olive oil, orange juice and lime juice in a pan. Add spinach and cook until spinach is wilted, stirring occasionally.
- Also just before turning chicken, place the water and 2 t of olive oil in a small pot. Bring to a boil, add couscous and cover. Remove from heat and let sit for 5 minutes.
- Cook chicken on the second side for 8 to 10 minutes.
- All three parts should be finished at about the same time. Place 1/4 of the spinach, 1/4 of the couscous, and 1 chicken breast on each plate and serve.
ROASTED SPICY MAYONNAISE CHICKEN BREASTS
These are very simple and very delish! I usually pound the breasts to about an inch thick, so they cook evenly. Depending on who is coming for dinner, I will add more seasonings to make it more spicy. Before adding the mayo mixture, I season the chicken with a bit of Lawry's salt. This is adapted from Paula Deen, (actually her sons) Food Network.
Provided by Scoutie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Line a rimmed baking sheet with foil.
- In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, salt, pepper, and cayenne.
- Arrange the chicken on the prepared baking sheet.
- Slather the mayonnaise mixture over the chicken.
- Bake until the juices run clear when the chicken is pricked with a fork, about 20 to 25 minutes.
- Transfer the chicken to a serving platter and serve hot.
Nutrition Facts : Calories 514.6, Fat 31.1, SaturatedFat 7.5, Cholesterol 152.8, Sodium 644, Carbohydrate 9.5, Fiber 1, Sugar 2.4, Protein 48
CRISPY CHICKEN BREASTS WITH SPICY HONEY
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Place a heavy-bottomed Dutch oven over medium-high heat. Add your frying oil and heat to 375 degrees F.
- In a large bowl or a gallon-sized resealable plastic bag, mix together the cornstarch, baking powder, salt and your favorite seasonings. Add your chicken pieces to the flour mixture. Coat the chicken well, but be sure to shake off any excess flour. At this point the chicken can be battered immediately, or it can sit, refrigerated, for 2 hours or overnight, coated in the dry dredge.
- In a separate large bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
- Dredge the cornstarch-coated cutlets in the batter, letting any excess drip off and lay them in the oil. Add a few pieces at a time so the temperature of the oil doesn't drop, and fry until golden brown on both sides, 3 to 5 minutes. Remove to a paper towel-lined tray.
- For the spicy honey: Whisk together the honey and Sriracha or chiles in a bowl. If using chiles, allow the heat to infuse for at least 30 minutes.
- To serve, drizzle the chicken with your Spicy Honey and serve with any extra Spicy Honey on the side.
More about "spicy chicken breasts recipes"
SPICY CHICKEN BREASTS - CENTERCUTCOOK
From centercutcook.com
SPICY MEDITERRANEAN ROASTED CHICKEN BREASTS - LISA G …
From lisagcooks.com
10 BEST SPICY BAKED CHICKEN BREAST BONELESS RECIPES
From yummly.com
OUR 48 BEST BONELESS CHICKEN BREAST RECIPES - THE …
From thespruceeats.com
45 SIMPLE CHICKEN BREAST RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 BEST HOT SPICY CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
50+ EASY SPICY CHICKEN RECIPES - HOW TO MAKE SPICY …
From delish.com
10 BEST SPICY BAKED CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
7 SPICY CHICKEN DINNERS THAT WILL LEAVE YOU CRAVING …
From thespruceeats.com
SWEET AND SPICY BAKED CHICKEN BREASTS RECIPE
From melaniecooks.com
BAKED CAJUN CHICKEN BREASTS - GAL ON A MISSION
From galonamission.com
SPICY CHICKEN BREASTS - MAGIC SKILLET
From magicskillet.com
DOWNLOAD EASY SPICY CHICKEN: EASY SPICY RECIPES, #1 BY JOSEPH …
From zoboko.com
20-GREAT CHICKEN BREAST RECIPES | CANADIAN LIVING
From canadianliving.com
50+ SPICY CHICKEN RECIPES FOR PEOPLE WHO LOVE HEAT
From myrecipes.com
SPICY CHICKEN MARINADE | LAURA FUENTES
From laurafuentes.com
JUICY BAKED CHICKEN BREASTS - THAT SPICY CHICK
From thatspicychick.com
OVEN-FRIED SPICY CHICKEN BREASTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPICY CHICKEN MARINADE (EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
CHICK-FIL-A SPICY CHICKEN SANDWICH - COPYCAT RECIPE
From eatingonadime.com
SPICY GRILLED CHICKEN BREASTS | SOUTHERN LIVING
From southernliving.com
27 SWEET AND SPICY CHICKEN RECIPES FOR FANS OF FLAVOR
From allrecipes.com
CROCK POT SPICY CHICKEN BREASTS RECIPE - MAGIC SKILLET
From magicskillet.com
SPICY CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SWEET AND SPICY ASIAN CHILI CHICKEN BREAST
From healthyfitnessmeals.com
10 BEST SPICY BREADED CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
COOKING CRISPY CHICKEN BREAST।। SPICY CHEESE STUFFED CHICKEN …
From dailymotion.com
SPICY CHICKEN RECIPES - BBC FOOD
From bbc.co.uk
10 BEST EXTRA SPICY CHICKEN RECIPES | YUMMLY
From yummly.com
BAKED SWEET & SPICY CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
30 SPICY CHICKEN RECIPES THAT BRING THE HEAT | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love