Sunnys Grilled Sweet And Spicy Chicken Thighs And Rice Recipes

SWEET AND SPICY GRILLED CHICKEN

Sweet and Spicy Grilled Chicken image

This simple recipe has become my family's favorite way to eat chicken. The blend of sweet and spicy is perfect. -Melissa Ball, Pearisburg, Virginia

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons onion powder
1-1/2 teaspoons salt
1 teaspoon chili powder
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

Combine the first five ingredients; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 165°.

Nutrition Facts :

SUNNY'S GRILLED SWEET AND SPICY CHICKEN THIGHS AND RICE

Sunny's Grilled Sweet and Spicy Chicken Thighs and Rice image

Jamaican jerk sauce adds bold flavour to this chicken and rice dish.

Provided by Sunny Anderson

Categories chicken,dinner,Main,Poultry,rice and grain

Time 2h40m

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

8 skinless boneless chicken thighs
Kosher salt and freshly ground black pepper
1 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce
2 cups raw white rice
3 ½ cups chicken stock
½ cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce
¼ tsp crushed red pepper flakes
1 clove garlic, grated on a rasp
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
¼ cup chopped fresh parsley
4 ½"-thick red onion slices, rings intact
1 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce

Steps:

Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.
Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.
Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.
To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.

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