GRILLED CHICKEN SPICY MARINADE RECIPES
SPICY GRILLED CHICKEN RECIPE: HOW TO MAKE IT
Meet the Cook: Very near the top of the list of foods I prepare for company is this chicken. It's easy to fix and has never flopped. It is a family favorite, too - any leftovers are great in a salad or sandwich. My husband and I are the parents of eight, who range in age from 24 to 11. We also have three grandchildren. -Edith Maki, Hancock, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
VIETNAMESE STYLE GRILLED FIVE SPICE CHICKEN – SUPER SPICY ...
It may not be in my best interest to admit this, but here goes nothing: grilling chicken scares me. It’s just too easy to get wrong. Black, cremated skin on the outside with an interior so pink that just looking at it might give you salmonella. Or worse, well-cooked flesh with skin so flabby that…
Provided by Sarah
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 5 Grills
Number Of Ingredients 4
Steps:
- In a mortar and pestle or small food processor combine the ginger, shallot, garlic and sugar and smash to form a paste.
- Create a marinade by transferring the paste to a small bowl and whisking in the soy sauce, fish sauce, five-spice powder and a healthy dose of pepper.
- Rinse the chicken pieces in cold water and pat dry. Place the chicken in a large, resealable zip-top bag and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 12 hours or as long as overnight.
- Prepare a charcoal or gas grill for direct grilling over medium heat. Remove the chickens from the bag and reserve the marinade in a small bowl.
- Place the chicken pieces skin side down on the grill directly over the heat until the first side is nicely browned, about 11-12 minutes. Baste once or twice with the reserved marinade during the first stage of grilling. Turn, baste again and grill until the chicken reaches the internal temperature of 165°, about11-12 minutes longer. Do not baste chicken during the final 10 minutes.
- Remove the chicken from the grill and let rest for at least 5 minutes before serving.
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SPICY GRILLED BARBECUE CHICKEN RECIPE: HOW TO MAKE IT
My grown children still beg for my chicken. They like the savory barbecue sauce so much, they've been known to hover over me, trying to snitch a spoonful behind my back. —Patricia Parker, Connelly Springs, North Carolina
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 10 minutes
Category Dinner
Calories 641 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 10 minutes
Category Dinner
Calories 641 calories per serving
- In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Grill chicken, covered, over medium heat for 40 minutes, turning several times. Set half of the barbecue sauce aside. Baste chicken with remaining sauce; grill 5-10 minutes longer or until juices run clear. Serve with reserved sauce.
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SPICY GRILLED CHIPOTLE MARINATED CHICKEN THIGHS RECIPE BY ...
My WHOLE family loved this chicken recipe. Actually they thought it was the best grilled chicken I have ever made. I usually do not purchase chicken thighs to grill, but I thought I would give it a try. OMG...it was awesome. The chicken was extremely moist and tender. I believe cooking chicken with the bone and skin on is key! I have pretty much just gotten into the habit of buying boneless skinless chicken breast., which tends to be dry. Defiantly not a good choice when grilling I now believe. NO BULL, this had great flavor, the chipolte tabasco is awesome. I'm already trying to think of other ways to use it. I think another key ingredient in this marinade is the lime zest. The was a wonderful meal paired up with the cilantro rice!
Enjoy
** When grilling meat the key is to NEVER walk away from the grill! Fix a drink, do what every you need, but stay with the grill! It is worth the effort. Turn the chicken often and baste!
From m.cookeatshare.com
Reviews 5
Total Time 30 minutes
Cuisine American
Calories 104 per serving
From m.cookeatshare.com
Reviews 5
Total Time 30 minutes
Cuisine American
Calories 104 per serving
- Preparation: Add first 4 ingredients to a sealable plastic bag. Stir to combine. Place chicken thighs in to bag with marinade. Seal the bag, removing as much air as possible.��Shake the bag up to ensure evenly coated chicken. Allow chicken to marinate, refrigerated, for 2-24 hours until ready to grill.��Prepare grill for medium-high heat. ��Remove chicken from the marinade and pour the marinade into a small saucepan. Season both sides of the chicken with kosher salt and freshly cracked black pepper.��Add 1/4 cup water to the saucepan containing the marinade and place over high heat. Bring to a boil then immediately remove from the heat and reserve for basting. ��Place chicken thighs skin-side down onto the grill over medium-high heat. Grill chicken for 8 minutes, then flip and grill for another 7 minutes or until cooked through. Use the reserved boiled marinade to baste the chicken frequently during the grilling process.��Once cooked through, remove from heat and allow chicken to rest for about 5 minutes before serving. Enjoy!
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Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don’t want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine barbecue
Calories 282 per serving
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Reviews 4
Total Time 1 hours 30 minutes
Cuisine barbecue
Calories 282 per serving
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From southernliving.com
Total Time 1 hours 30 minutes
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Total Time 1 hours 30 minutes
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