Spicy Lava Chicken Recipes

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HAWAIIAN BARBECUE CHICKEN



Hawaiian Barbecue Chicken image

The sweet and spicy Hawaiian Barbeuce Chicken is packed with so many delicious flavors, and the homemade seasoning and sauce can be used on any cut of chicken (wings would be great for a party!)

Provided by Michelle Ordever

Categories     Chicken

Time 1h20m

Number Of Ingredients 18

½ cup brown sugar
¼ cup sweet paprika
2 Tbsp smoked paprika
1 Tbsp black pepper
1 Tbsp chili powder
1 Tbsp granulated garlic
1 Tbsp onion powder
1 Tbsp kosher salt
2 tsp ground cumin
1 cup pineapple juice, divided
½ cup brown sugar, packed
¼ cup ketchup
¼ cup soy sauce
¼ cup chicken broth
1 tsp ginger paste
1 tsp minced garlic
½ cup King's Hawaiian Big Island Lava Sauce
3-4 lbs (1.3-1.8 kg) boneless, skinless chicken breast

Steps:

  • To make the dry seasoning place all of the ingredients into a bowl and stir until well combined. Transfer to an airtight container and store in a cool, dry place.
  • Place your chicken in a large casserole dish and sprinkle with some of the dry seasoning - you can use as much or as little as you like. Make sure to flip the chicken over to coat both sides.
  • Pour a half-cup of pineapple juice over the chicken then cover and refrigerate for 30 minutes or in the fridge overnight if possible.
  • To make the sauce place the other half-cup of pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, ginger, and garlic. and whisk together. Stir in the Lava BBQ Sauce. Divide into two lidded containers and keep in the refrigerator until needed. Use one of the sauces to baste during cooking, and the other to coat after cooking. This is to avoid cross-contamination.
  • When ready to cook, drain the chicken and discard the marinade.
  • Grill the chicken over medium heat for 12-14 minutes on each side or until cooked through, the juices run clear, and there is no pink in the middle. Cook for longer if required.
  • Baste the chicken occasionally with the sauce every 4 minutes.
  • Baste the chicken once removed from the heat before serving.

Nutrition Facts : Calories 523 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 8 grams fat, Fiber 7 grams fiber, Protein 43 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 3274 milligrams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SPICY-LAVA CHICKEN



Spicy-Lava Chicken image

Make and share this Spicy-Lava Chicken recipe from Food.com.

Provided by HealthNut01

Categories     Meat

Time 30m

Yield 1 serving(s)

Number Of Ingredients 21

1/2 skinless chicken breast
1 tablespoon olive oil
1 jalapeno
1 habanero
1/2 white onion (cut into thin rings)
1/2-3/4 cup mushroom (baby bella)
3 garlic cloves (small-medium in size)
1 teaspoon caraway seed
1 teaspoon fennel seed
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon curry
1/4 teaspoon salt
1 teaspoon ground pepper
1 teaspoon ground red pepper
1 dash ginger
1 cup cooked brown rice (or noodles)
4 cups raw spinach leaves
1 -2 tablespoon 2% low-fat milk
5 -6 tablespoons orange juice
1 dash ginger

Steps:

  • 1. Clean and prepare chicken.
  • 2. Slice jalapeno, habanero, onion, and garlic. Rinse mushrooms.
  • 3. Pour 2-3 tablespoons oil in a medium pan. Place chicken, jalapeno, habanero, onion, garlic, and mushrooms in pan. Begin cooking on high heat.
  • 4. While the chicken is cooking, sprinkle it with caraway and fennel seeds, paprika, cumin, curry, salt, pepper, red pepper, and ginger. (If you'd like, you can drizzle some orange juice over it, too.).
  • 5. Cook the chicken mixture until the vegetables and peppers are soft and the chicken is cooked thoroughly.
  • For the Orange Spinach:.
  • 1. Spray a small pan with oil. Put spinach in pan, turning the heat on high.
  • 2. Mix together milk and orange juice in small bowl.
  • 3. Pour mixture over spinach, sprinkle with ginger, and cover pan with a lid. Steam until the spinach has cooked down.
  • On a bed of rice (or noodles, if you'd like), layer the chicken and spinach. This meal is best served with milk. :).

Nutrition Facts : Calories 652.8, Fat 21.5, SaturatedFat 3.5, Cholesterol 76.7, Sodium 841.4, Carbohydrate 81.1, Fiber 13.2, Sugar 14.1, Protein 39.5

SPICY SURF-AND-TURF



Spicy Surf-and-Turf image

Provided by Marcela Valladolid

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

1 boneless, skinless chicken breast half
4 ounces flank steak
8 raw jumbo shrimp, peeled but tails left intact, deveined
Salt and freshly ground black pepper
6 scallions
3 tablespoons olive oil
3 tomatoes, quartered
2 cloves garlic, smashed
1/4 white onion, halved
1 teaspoon crumbled dried oregano
1 teaspoon cumin seeds
1 teaspoon tomato bouillon
A pinch of sugar
4 dried California or New Mexico chiles, stemmed, seeded and torn into pieces
2 slices panela cheese
Six to eight 6-inch corn tortillas, warmed

Steps:

  • Prepare a grill or grill pan to medium-high heat.
  • Sprinkle the chicken, flank steak and shrimp with salt and pepper. Grill the chicken until cooked through, about 6 minutes per side. Transfer the chicken to a platter and cover with aluminum foil to keep warm.
  • Grill the flank steak to the desired doneness, about 5 minutes per side for medium. Add it to the platter with the chicken.
  • Grill the shrimp until just cooked through, about 3 minutes per side. Add them to the platter.
  • Grill the scallions until brown, about 3 minutes per side. Add them to the platter.
  • Heat 2 tablespoons of the oil in a large, heavy saucepan over medium-high heat. Add the tomatoes, garlic and onions. Cook until the onions are golden, about 8 minutes. Add the oregano, cumin, bouillon, sugar and chiles. Stir until fragrant, about 2 minutes. Add 1 cup water to the saucepan and bring to a boil. Reduce the heat to medium low and simmer until the chiles are soft, 2 minutes. Let the mixture cool slightly. Transfer the mixture to a blender, add 1 cup water and blend until smooth. Strain the sauce into a medium bowl.
  • Heat the remaining 1 tablespoon oil in the same saucepan over medium heat. Return the sauce to the pan and simmer until slightly thickened, about 2 minutes. Season the sauce with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Place 2 molcajetes (see Cook's Note) in the oven and heat them for 10 minutes (or use 2 small to medium cast-iron skillets). Using oven mitts, remove them from the oven and carefully transfer them to a heatproof surface (be careful, as the molcajetes get extremely hot).
  • Bring the sauce to a boil. Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the chicken and steak strips, shrimp, scallions and cheese slices around the edges of the heated molcajetes. Pour the boiling sauce into the center. Serve very hot, with tortillas to make tacos.

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.

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

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

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE



Peruvian Roasted Chicken With Spicy Cilantro Sauce image

Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

Provided by Melissa Clark

Categories     dinner, easy, weekday, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

Steps:

  • For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
  • Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
  • Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
  • Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
  • While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
  • Carve the chicken and serve with the sauce and lime wedges on the side.

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