Baked Chili Chicken Recipes

CHILI SAUCE CHICKEN

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

CHILI CHICKEN

Steps:

• In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
• Preheat an outdoor grill for medium-high heat.
• Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

BAKED GREEN CHILE CHICKEN

Steps:

• Preheat oven to 375° F. and spray an oven safe baking dish (approximately 11 x 7 inch) with cooking spray. Pour 1/4 cup of enchilada sauce into the bottom of the prepared dish.
• In a small bowl combine the chili powder, cumin, garlic powder salt and pepper. Coat the chicken breast evenly with the spice mixture and place them in the baking dish. Top the chicken with the strips of green chiles and pour the remaining enchilada sauce on top. Sprinkle on the shredded cheese and cover the baking dish with foil.
• Bake for 20 minutes then remove the foil and bake another 5-10 minutes or until the chicken is cooked through and the internal temperature is 165°. Garnish with chopped cilantro before serving.
• While the chicken is baking prepare the rice. In a bowl stir together the cooked rice, enchilada sauce, green chiles, cilantro, salt and pepper. Taste for seasoning and serve with the green chile chicken.

BAKED CHILI CHICKEN

Steps:

• Preheat oven to 425 degrees
• Combine coating mix, chili powder, and garlic powder.
• Use to coat chicken as directed on package.
• Place on baking sheet.
• Bake for 20 minutes or until chicken is cooked through(170 degrees F).
• Serve with rice and a salad.

BAKED CHICKEN EMPANADAS WITH HATCH CHILE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
• Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
• Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

EASY SWEET CHILI CHICKEN

Steps:

• Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray- I use a 10-inch casserole dish. Anything around this size works.
• Combine the water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, Sriracha, and salt together in a small saucepan over low heat. Bring to a simmer while whisking occasionally. Allow to simmer for 3 minutes. It will begin to rapidly thicken. Turn off the heat and set aside.
• Arrange chicken in the prepared baking pan. Spread sauce on top, then turn the chicken over to make sure every inch is coated in the sauce.
• Bake uncovered for about 30 minutes or until the chicken is completely cooked through. For extra color, I switch the oven to broil for the last few minutes. That is optional.
• Sprinkle sesame seeds and green onion on top and serve the chicken with sauce from the pan. Store leftovers in the refrigerator for up to 5 days.

GREEN CHILE CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
• Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
• Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
• Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
• Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

CHILI LIME CHICKEN

Steps:

• Pre-heat oven to 400 degrees.
• Mix together chili powder, cumin, salt and cinnamon.
• Season chicken with spices and the olive oil, rubbing it into chicken until the spices don't look dry anymore.
• Place chicken in baking pan and roast for 30 minutes.
• When serving, squeeze fresh lime juice over the chicken and garnish with cilantro.

BAKED CHILI LIME CHICKEN BREASTS

Steps:

• To marinate the chicken, add the breasts to a large ziplock bag. To the bag, add the juice from 2 of your limes (reserve the 3rd for later), the crushed garlic, the honey, and 1 tablespoon of the chili powder (reserve the other 2 teaspoons for later)
• Marinate the chicken for at least an hour, if you can
• When the chicken is done marinating, preheat your oven to 450 degrees
• Lay the chicken breasts across a few sheets of paper towels and pat the chicken dry with more paper towels. Transfer the chicken breasts to a baking sheet
• Pour 2 tablespoons of olive oil into a small bowl, and using a pastry brush, brush both sides of the chicken breasts evenly with the oil
• Season the chicken breasts with some salt and 1/4 teaspoon of chili powder on each side of each chicken breast. So each chicken breast as a whole should be seasoned with 1/2 teaspoon of chili powder
• If you need to, you can use the pastry brush to spread the seasoning around on the chicken breasts and make sure it's evenly displaced
• Place the baking sheet in the oven and bake the chicken for 15 minutes. When the 15 minutes are up, turn the oven to broil, and broil for about 2-3 minutes to help the tops of the chicken breasts brown
• When done, remove the chicken breasts to a plate, squeeze about half of your remaining lime over the top of the breasts (you can squeeze the whole thing if you want it extra lime-y), and let the chicken rest for 5 to 10 minutes before serving

BAKED CHILI CHICKEN IN PARCHMENT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prepare four 12-inch square pieces of parchment paper.
• Mix together chili powder, paprika, oregano, cayenne pepper, and black pepper in a large bowl. Add chicken and toss until evenly and generously coated with spice mixture. Transfer each chicken breast to the center of a parchment square.
• Wrap each chicken breast in the parchment paper like a burrito; transfer to a baking pan.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and let cool for 5 minutes. Unwrap chicken carefully, as the juices inside the pouch are very hot and can burn.

SWEET CHILI CHICKEN WINGS

Steps:

• Preheat oven to 400oF.
• Line a baking sheet with aluminum foil.
• Place chicken wings on baking sheet.
• Salt and pepper the wings.
• Bake for 15 minutes.
• While wings are baking, whisk remaining ingredients together in a small bowl. After 15 minutes of baking, remove wings from oven and brush them with sauce.
• Bake again for an additional 10 minutes.
• Remove from oven and brush with sauce again.
• Bake for 10 additional minutes or until internal temperature reaches 165F.