SPICY GRILLED CHICKEN AND GREEN ONIONS
Categories Chicken Marinate Low Carb Kid-Friendly Quick & Easy Low Cal Low Sodium Summer Grill Grill/Barbecue Healthy Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 6
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
Make and share this Spicy Marinated Chicken in Onion Sauce recipe from Food.com.
Provided by Kim127
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 553.5, Fat 33.6, SaturatedFat 8.3, Cholesterol 120.8, Sodium 376.7, Carbohydrate 27.2, Fiber 2.2, Sugar 2.5, Protein 34.1
SPICY MARINATED CHICKEN
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the chicken into eighths and remove the skin, except from the wings. Set aside.
- Combine the remaining ingredients in a food processor and puree. Coat the chicken pieces thoroughly with the mixture and allow them to marinate for two to three hours, or overnight.
- Preheat broiler or grill. Place the chicken pieces on a rack and cook until done (about 20 minutes), turning occasionally.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 31 grams, Carbohydrate 8 grams, Fat 46 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 12 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN ROASTED WITH ONIONS AND SOY SAUCE
Provided by Eileen Yin-Fei Lo
Categories Chicken Onion Roast Kid-Friendly Soy Sauce Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a roasting pan and toss with the rice wine or gin, soy sauce, sesame oil, salt, sugar, rice vinegar, and pepper. Put the garlic slices on and under the chicken pieces. Allow to rest for 30 minutes. Preheat the oven to 375°F.
- Heat a wok over high heat for 30 seconds, add the peanut oil, and coat the wok with it, using a spatula. When a wisp of white smoke appears, add the onions. Stir and cook for a minute, lower the heat to medium, and cook for another 3 minutes until onions are soft. Turn off the heat.
- Spoon the onions over, around, and under the chicken pieces. Place the roasting pan with the chicken and onions in the preheated oven and roast for 30 minutes. Lower the heat to 350°F, turn the chicken over, and roast for another 30 minutes. Turn the chicken over again and cook for a final 30 minutes, basting halfway through. Turn off the heat. Transfer the chicken to a heated platter and serve with cooked rice.
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SPICY MARINATED CHICKEN IN ONION SAUCE - BETTER HOMES …
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- 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.
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