Spicy Chicken Breasts

SPICY CHICKEN BREASTS



Spicy Chicken Breasts image

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.

Recipe From allrecipes.com

Provided by Barbara Radford

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 30m

Yield 4

Number Of Ingredients: 8

2 ½ tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves
Calories173 calories
Carbohydrate9.2 g
Cholesterol68.4 mg
Fat2.4 g
Fiber3.3 g
Protein29.2 g
SaturatedFat0.6 g
Sodium1825.9 mg
Sugar2.2 g

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.


SPICY CHICKEN BREASTS



Spicy Chicken Breasts image

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.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients: 9

2-1/2 teaspoons paprika
1 teaspoon dried minced onion
1 teaspoon dried minced garlic
1/2 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon white pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
Calories 151 calories
Fat5g fat (1g saturated fat)
Cholesterol63mg cholesterol
Sodium55mg sodium
Carbohydrate2g carbohydrate (0 sugars
Fiber0 fiber)
Protein23g protein. Diabetic Exchanges

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.


SWEET, STICKY AND SPICY CHICKEN



Sweet, Sticky and Spicy Chicken image

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.

Recipe From allrecipes.com

Provided by katemartinodotcom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 22m

Yield 4

Number Of Ingredients: 9

1 tablespoon brown sugar
2 tablespoons honey
¼ cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil
Calories232.4 calories
Carbohydrate13.9 g
Cholesterol59.3 mg
Fat9.3 g
Fiber0.2 g
Protein22.8 g
SaturatedFat2.2 g
Sodium1176.2 mg
Sugar12.3 g

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.


CRISPY CHICKEN BREASTS WITH SPICY HONEY



Crispy Chicken Breasts with Spicy Honey image

Recipe From foodnetwork.com

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients: 18

4 cups vegetable oil, canola oil, peanut oil or duck fat, for frying
1 cup cornstarch
2 teaspoons baking powder
Pinch of kosher salt
1 teaspoon your favorite seasonings, like smoked paprika or cayenne pepper
8 boneless skinless chicken breasts, each about 6 ounces
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon smoked paprika
1 teaspoon celery salt
1 teaspoon cayenne pepper
Pinch of kosher salt
1/4 cup pilsner
1/4 cup water
1/2 cup vodka
1/2 cup honey
1/2 cup Sriracha or 1/2 cup thinly sliced various chiles, such as jalapeno, fresno and serrano peppers

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.


SPICY BAKED CHICKEN BREASTS



Spicy Baked Chicken Breasts image

Make and share this Spicy Baked Chicken Breasts recipe from Food.com.

Recipe From food.com

Provided by JustJanS

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients: 9

4 skinless chicken breasts, filets
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1/2 teaspoon red chili pepper flakes
2/3 cup chopped canned tomato
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 tablespoon soy sauce

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.


CHILI-SPICED CHICKEN BREASTS



Chili-Spiced Chicken Breasts image

Spicing up dinnertime at her house in Lockney, Texas is a snap for Stacy Nutt when she bakes this zippy chicken dish. The mix of chili powder, jalapeno and cayenne pepper perks up the poultry perfectly. "I serve it over couscous-tiny pasta grains. But you could also use rice, other pasta or potatoes," she notes.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients: 13

3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon canola oil
1/4 cup chopped green onions
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon cornstarch
2 teaspoons water
Calories 166 calories
Fat3g fat (0 saturated fat)
Cholesterol66mg cholesterol
Sodium526mg sodium
Carbohydrate7g carbohydrate (0 sugars
Fiber2g fiber)
Protein27g protein. Diabetic Exchanges

Steps:

  • Combine the first five ingredients; rub over chicken. In a nonstick skillet, brown chicken in oil on both sides. Add onions, jalapeno and garlic; saute for 1 minute. , Add tomatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. , In a small bowl, combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.


SLOW COOKER SPICY CHICKEN



Slow Cooker Spicy Chicken image

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.

Recipe From allrecipes.com

Provided by shmeya

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h15m

Yield 3

Number Of Ingredients: 8

3 skinless, boneless chicken breast halves
½ (8 ounce) jar medium salsa
¼ cup tomato sauce
2 cloves garlic, minced
1 small red onion, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 pinch salt and fresh ground pepper to taste
Calories152 calories
Carbohydrate7.1 g
Cholesterol60.8 mg
Fat2.8 g
Fiber1.7 g
Protein24.4 g
SaturatedFat0.7 g
Sodium392.1 mg
Sugar3 g

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.


SPICY CHICKEN RECIPES



Spicy chicken recipes image

Spice up your chicken dishes with a hint of chilli. We've got a zingy selection of chicken curries, stews, kebabs and chicken wings.

Recipe From bbcgoodfood.com

Number Of Ingredients: 1

Spicy chicken recipes

Steps:


SPICY GRILLED CHICKEN BREASTS



Spicy Grilled Chicken Breasts image

A quick , tasty and spicy grilled chicken dish. Tastes best when done on a bbq, but just as tasty on an indoor grill. For more spice, use Frank's Extra Hot or sprinkle some cayenne pepper over the breasts.

Recipe From food.com

Provided by Nat5963

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients: 4

4 boneless skinless chicken breasts
1/2 cup frank red hot sauce
garlic powder
fresh ground black pepper

Steps:

  • Coat both sides of chicken breasts in Frank's Red Hot.
  • Sprinkle both sides generously with garlic powder.
  • Sprinkle both sides with black pepper.
  • Let stand in fridge for at least 30 minutes.
  • Spray grill with oil.
  • Preheat on high for 10 minutes.
  • Transfer chicken breasts to grill with tongs and cook for 7-10 minutes on each side until done.
  • Baste with hot sauce while cooking for more flavour.


SPICY CHICKEN BREASTS WITH PEPPER PEACH RELISH



Spicy Chicken Breasts with Pepper Peach Relish image

This summery chicken recipe is simply packed with the good-for-your-eyes vitamins found in both peaches and peppers. -Roxanne Chan, Albany, California

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients: 13

1/2 teaspoon salt
1/4 teaspoon each ground cinnamon, cloves and nutmeg
4 boneless skinless chicken breast halves (6 ounces each)
GLAZE:
1/4 cup peach preserves
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper flakes
RELISH:
2 medium peaches, peeled and finely chopped
1/3 cup finely chopped sweet red pepper
1/3 cup finely chopped green pepper
1 green onion, finely chopped
2 tablespoons minced fresh mint
Calories 263 calories
Fat4g fat (1g saturated fat)
Cholesterol94mg cholesterol
Sodium379mg sodium
Carbohydrate20g carbohydrate (17g sugars
Fiber2g fiber)
Protein35g protein. Diabetic Exchanges

Steps:

  • Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In another bowl, combine the peaches, peppers, onion, mint and 2 tablespoons glaze; set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish.




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