Spicy Marinated Chicken In Onion Sauce Recipes

SPICY CHICKEN FAJITAS

Steps:

• Combine 2 tablespoons of oil, lime juice and spices in a medium bowl. Add the chicken and stir to coat it evenly. Cover and refrigerate for 1 to 8 hours.
• In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the peppers and onion and cook until crisp-tender. Remove to a plate.
• Add the remaining tablespoon of oil to the skillet. Cook chicken for 5 to 6 minutes or until no longer pink. Return the pepper/onion mixture to the pan. Once warm, remove from heat.
• Warm the tortillas either in a nonstick skillet or in the microwave.Spoon the chicken mixture down the center or each tortilla and top with desired toppings.Serve.

SPICY GRILLED CHICKEN WITH FISH SAUCE MARINADE

Steps:

• Place the garlic and galangal in a pestle and mortar and pound to a paste. Add the chilli flakes, sriracha, lime juice and fish sauce and stir to combine with your pestle.
• Leave to marinate for at least 30 minutes or up to 24 hours. The longer the better.
• When ready to cook, set up your BBQ for direct heat cooking. You want to cook directly over low heat so spread those coals out. Cook the chicken, turning often for 35 minutes or until cooked through.
• Transfer the cooked chicken to a serving platter and garnish with the sliced spur chillies, coriander, red onion rings and sesame seeds. Serve with sriracha sauce.

SPICY GRILLED CHICKEN AND GREEN ONIONS

Steps:

• Prepare barbecue (medium-high heat). Whisk oil, hot sauce, honey and paprika in 9-inch glass pie dish to blend. Mince 1 green onion; mix into marinade. Transfer 2 tablespoons marinade to small bowl and reserve. Add chicken to marinade in pie dish and turn to coat. Let stand 10 minutes, turning occasionally.
• Sprinkle chicken and remaining whole green onions with salt. Grill chicken and whole onions until chicken is cooked through and onions soften, turning occasionally, about 10 minutes. Transfer chicken and onions to plates. Drizzle with reserved 2 tablespoons marinade.

SPICY MARINATED CHICKEN IN ONION SAUCE

Steps:

• Remove and discard skin from chicken.
• Mix onions, water, lime or lemon juice, the 2 tablespoons olive oil, jalapeno, garlic, thyme, salt, and black pepper in a resealable plastic bag set in a shallow dish. Add chicken. Seal bag and marinate chicken and onions in the refrigerator for 2 hours, turning the bag occasionally.
• Drain chicken, reserving marinade.
• Cook chicken, half at a time, in the 2 tablespoons hot oil in a Dutch oven until lightly browned, turning to brown evenly. Remove chicken; set aside. Repeat with remaining chicken. Drain fat. Return all chicken to Dutch oven.
• Add reserved marinade mixture and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.
• Transfer chicken to a serving bowl; keep warm.
• Measure juices; skim off fat. If necessary, add enough water to juices to equal 2 cups. Return the juices to the Dutch oven.
• Stir together the cornstarch and 2 tablespoons cold water in a small bowl. Stir cornstarch mixture into pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Pour sauce over chicken. Serve over hot cooked couscous or rice.