Anyone got a good recipe for spicy chicken for a grill-out?!
Anyone got a good recipe for spicy chicken for a grill-out?
Answers:
Spicy Grilled Chicken
1/3 cup vegetable oil
2 tablespoons lime juice
1/2 teaspoon grated lime zest
2 cloves crushed garlic
1 1/2 teaspoons fresh oregano
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.
Spicy Chicken
3 lbs chicken thighs or chicken drumsticks
3 tablespoons oil (for frying)
salt and pepper
1 large onion, cut up in half rings
2 cloves crushed garlic
2 bay leaves
1 cinnamon stick
4 whole cloves
6 cardamom pods
1 tablespoon garam masala or curry powder
1 tablespoon grated fresh ginger
1/2 teaspoon ground turmeric
1 grated lemon, zest of
1-2 finely chopped green chilies (or more)
1-1 1/2 cup chickens or vegetable stock
chopped fresh parsley or coriander, to serve
1. Season the chicken and fry in the oil until browned, remove from the pan.
2. Fry the onions until soft and then add the rest of the ingredients, except stock and parsley, and fry for another 2 minutes.
3. Mix with the chicken and put it all in the crock-pot.
4. Pour over the stock and cook on low for 4 to 6 hours, depending on your crockpot.
Marinate the chicken pieces in a spicy marinade for at least two days before you start grilling and you can save the leftover marinade and drizzle it over the finished grilled chicken!!!! But your marinade has to be so freakin hot that it doesn.t make any sense how hot the chicken is.
marinate in cajun seasoning and a little olive oil
I like to marinate my chicken in tabasco, and some chili powder with 2 tablespoon of water. I use this amount on 2 breasts. I then let it sit over night.
Grill until chicken is 3/4 done and then I put on a glaze of 2tablespoons of honey, chili powder, and bbq sauce with more tabasco added. And then cook until finished.
Not a real complicated recipe, but it is really really good.
I would like to add the above poster said to drizzle the marinade over your chicken- only if you kept it seperate from the chicken you marinaded or you cook it into a reduction.
You could marinade it in a spicy mix, or use a dry rub of hot seasonings before you put it on the grill. For a marinade I like to mix some hot sauce, like a buffalo sauce, a little cayene pepper, a TINY dash of liquid smoke, and a drop of honey. If you're using a dry rub, you could use cayenne, paprika, chilli powder, onion salt and black pepper. Then just toss them on the grill.
As a side note: I noticed another poster mentioned to save the marinade and drizzle it on the cooked chicken. If you have seperate marinade that you mixed up but never used on the chicken that would be fine. But you can NOT reuse the marinade the chicken was in. Pouring it over the chicken that is done would be like eating raw chicken. You'd get sick! Don't do it.
Jerk Chicken Recipe
Ingredients:
1 cup diced onion
3 scallions, green and white parts, chopped
2 Tbs. fresh thyme leaves, or 2 tsp. dried
1 Tbs. coarsely chopped ginger root
2-4 Scotch bonnet or habaqero chile peppers
1 Tbs. vegetable oil
1 tsp.ground allspice
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1/2 tsp. salt
2 whole chicken breast, split and skinned
Directions:
In a food processor or blender, combine the onion, scallion, thyme, ginger, chiles, oil, allspice, pepper, cinnamon, nutmeg and salt. Process to a pulpy paste. There will be about a cup.
Spread the paste liberally over the chicken breasts. Arrange the chicken on a plate. Cover with plastic wrap and marinate in the refrigerate 2-3 hours, up to overnight.
Preheat the oven to 300 F. Place the chicken in a baking dish, cover and bake 30 minutes.
Meanwhile, light the grill, or if cooking indoors, heat a grill pan or ridged griddle. When the chicken comes out of the oven, grill it until it is cooked through, turning the pieces once. This takes about 10 minutes, depending on the size of the chicken breasts.
Serves 4, with 194 calories, 7 grams of fat per serving.