Thairibbean Spicy Chicken Recipes

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CARIBBEAN-SPICED ROAST CHICKEN



Caribbean-Spiced Roast Chicken image

Tropical flavors make this chicken really delicious.

Provided by MICHELLE0011

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h45m

Yield 4

Number Of Ingredients 12

1 ½ tablespoons fresh lime juice
2 fluid ounces rum
1 tablespoon brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon ground clove
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon dried thyme leaves
1 (3 pound) whole chicken
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
  • Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
  • Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 4.8 g, Cholesterol 145.5 mg, Fat 29.1 g, Fiber 0.5 g, Protein 46.1 g, SaturatedFat 7.7 g, Sodium 432.5 mg, Sugar 3.4 g

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)



Spicy Thai Basil Chicken (Pad Krapow Gai) image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 2

Number Of Ingredients 13

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

  • Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  • Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  • Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  • Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

SPICY SZECHUAN CHICKEN RECIPE BY TASTY



Spicy Szechuan Chicken Recipe by Tasty image

Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

3 teaspoons corn starch
1 teaspoon salt
1 tablespoon rice wine
½ teaspoon white pepper
1 tablespoon soy sauce
1 stalk scallion, shredded
2 slices ginger
4 chicken thighs, chopped into bite-sized pieces
vegetable oil, as needed for frying
2 tablespoons szechuan peppercorn
5 red chilis, chopped
50 dried red chilis, whole
4 slices ginger
1 stalk scallion, chopped
⅓ cup peanuts
½ teaspoon sugar
½ tablespoon rice wine
1 tablespoon sesame oil
scallion, chopped for garnish

Steps:

  • Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
  • In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
  • Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
  • Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
  • Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
  • Garnish with chopped scallions.
  • Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
  • Enjoy!

SPICY THAI CHICKEN



Spicy Thai Chicken image

If you're looking for something simple to have for Dinner Tonight, prepare this delicious spicy Thai chicken and serve with Jasmine Rice for a meal the whole family can enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Number Of Ingredients 13

2 tablespoons uncooked jasmine rice
1 tablespoon vegetable oil
1 pound ground chicken
1 thinly sliced red chile, such as jalapeno or red finger chile
1/4 cup freshly squeezed lime juice
3 tablespoons fish sauce
1 tablespoon palm sugar or light-brown sugar
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh mint leaves, torn if large
1/2 red onion, thinly sliced
Lettuce leaves, such as butter or iceberg, for serving
Sliced cucumber, for serving
Sliced carrots, for serving

Steps:

  • Heat a large skillet over medium heat. Add rice and toast, tossing, until golden brown; transfer rice to a small bowl and let cool. Transfer rice to a spice grinder; grind until coarsely ground. Set aside.
  • In a large skillet, heat vegetable oil over medium heat. Add ground chicken and cook, stirring, to break up large pieces, until chicken is cooked through, 4 to 5 minutes. Stir in chile. In a small bowl, whisk together lime juice, sugar, and fish sauce until sugar has dissolved; add to chicken mixture. Continue cooking for 1 minute more.
  • Remove from heat and stir in ground rice. Garnish with cilantro, mint, and red onion. Serve chicken in lettuce leaves with cucumber and carrots.

SPICY THAI CHICKEN



Spicy Thai Chicken image

this is the base recipe for spicy thai chicken. You can use lemongrass or fennel seeds to make spicy chicken.

Provided by BDM FAMILY

Categories     Chicken

Time 1h24m

Yield 6 serving(s)

Number Of Ingredients 12

2 -3 lbs boneless skinless chicken thighs
4 garlic cloves, minced crushed
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons honey
1 lemon zest
1/2 lemon juice
2 tablespoons crushed red pepper flakes
1 teaspoon fennel seeds (add more or less to taste) or 1 tablespoon lemongrass (add more or less to taste)
1 tablespoon Thai red curry paste
1 teaspoon fish sauce
1 tablespoon fresh ginger, diced or 1 teaspoon dried ginger

Steps:

  • Mix all ingredients in a zip log bag or bowl.
  • Remove excess fat from chicken and add to bowl.
  • Add chicken to bowl/bag and let marinate for 1 hour.
  • Place saute pan on med/high heat and wait until hot.
  • Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
  • Cook until chicken is cooked and sauce turns a darker color.
  • Remove cooked chicken and repeat from step 4/5 until all done.

Nutrition Facts : Calories 295.4, Fat 15.1, SaturatedFat 2.8, Cholesterol 125.9, Sodium 713.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.4, Protein 31.1

THAIRIBBEAN SPICY CHICKEN



Thairibbean Spicy Chicken image

This is a recipe from St, Maarten, Netherlands Antilles. It has a wonderful spiciness to it. It's easy to make too. We made this for a BBQ and it was a huge hit. It has great flavor.

Provided by Lucky13

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 roasting chicken, cut into pieces (3-4 lbs)
2 tablespoons peanut butter
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 limes, juice of
1 small onion, minced
3 garlic cloves, minced
1 Thai peppers, seeded and minced (or a chili pepper)
1 tablespoon fresh grated gingerroot
1 teaspoon fresh lemon zest
3 tablespoons fresh vegetable oil
2 tablespoons fresh cracked pepper

Steps:

  • Make a marinade in the food processor from all the above ingredients (except chicken). Rub marinade into chicken or place chicken into a container with lid and pour marinade over chicken. Refrigerate for at least 3 hours. Roast chicken on the grill slowly over low heat. Bast the chicken with marinade to keep it from drying out.

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