Black Jack Chicken Breasts On The Grill Cia Recipes

BLACK JACK CHICKEN BREASTS ON THE GRILL - CIA

Steps:

• MARINADE:.
• Combine ingredients in a zip-close bag. Add chicken pieces and seal the bag, pressing out the air. Let marinate in the refrigerator for at least 2 and up to 12 hours.
• BARBECUE SAUCE:.
• Heat the vegetable oil in a heavy 2-quart saucepan over medium heat.
• Add the onion and garlic and saute until translucent, about 3 minutes.
• Add the chili powder ingredients (paprika, oregano, cumin, turmeric, garlic powder, and cayenne), and the minced jalapeno, and saute for 1 minute.
• Add the tomato paste and cook, stirring constantly, for 2 minutes.
• Add the rest of the BBQ sauce ingredients and simmer, stirring occasionally, for 10-15 minutes.
• Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month.
• COOK CHICKEN:.
• Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash.
• Remove the chicken from the marinade, letting any excess drain off.
• Season chicken with remaining salt and pepper.
• Grill chicken over direct heat until marked on all sides, about 3 minutes per side.
• Finish cooking the chicken over indirect heat, covered, turning every few minutes and brushing with the barbecue sauce, until the chicken is cooked through (165F/74C) and the juices run clear, 10-15 minutes more.
• Serve on a heated platter or plates.

SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW

Steps:

• To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
• Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
• Heat your grill to high.
• Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
• Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
• Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
• Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.