CHILE-RUBBED GRILLED CHICKEN WITH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
- Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
- Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
- Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim
Nutrition Facts : Calories 344 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 148 milligrams, Sodium 769 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 60 grams
CHILI-RUBBED CHICKEN WITH ROASTED GARLIC SAUCE
Found in the Toronto TV Guide as part of the Celebrity Chef series. Don't know who the chef is as their Web site is no longer. Don't expect the skin to be crisp if you leave it on but it is tasty.
Provided by Out of the Blue
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Combine 2 tbsp melted butted, 2 tbsp flour and 3 tsp chili powder in a small bowl; rub mixture on chicken, sprinkle with salt and pepper; place chicken in a small roasting pan; scatter garlic around chicken.
- Roast chicken for 30 minutes; take out of oven and transfer garlic to plate; return chicken to oven and roast another 10 to 20 minutes.
- Meanwhile, peel garlic and mash.
- Stir remaining 2 tbsp butter and 2 tbsp flour in heavy saucepan over medium heat for 1 minute; gradually whisk in broth and wine; add sage, mashed garlic and remaining 1 tsp of chili powder; bring gravy to boil, whisking occasionally, for about 8 minutes; continuing to stir, reduce heat and simmer for another 3 to 5 minutes; season to taste with salt and pepper.
- Transfer chicken to platter and serve with gravy.
Nutrition Facts : Calories 445.3, Fat 25.8, SaturatedFat 11.3, Cholesterol 123.3, Sodium 346.4, Carbohydrate 11.7, Fiber 1.3, Sugar 0.9, Protein 33
ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA
Steps:
- Make the marinade:
- In a food processor purée the plums, the garlic paste, the oil, the soy sauce, the orange juice, the vinegar, the sugar, the jalapeño, the gingerroot, the mustard, and black pepper to taste until the mixture is smooth. In a large saucepan bring the marinade to a boil, simmer it, stirring occasionally, for 10 minutes, or until it is reduced to about 2 cups, and let it cool.
- In a large shallow dish arrange the chicken, pricked in several places with a fork, in one layer, pour the marinade over it, reserving 1/4 cup for the salsa, and let the chicken marinate, covered and chilled, turning it once, for at least 1 hour or, preferably, overnight. Transfer the chicken to an oiled rack set over a foil-lined roasting pan, spoon the marinade over it, and roast the chicken in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until it is cooked through.
- Make the salsa while the chicken is roasting.
- Arrange the chicken on a heated platter, garnish it with the plum wedges, the lime wedges, and the mint leaves, and serve it hot or at room temperature with the salsa.
FIRE ROASTED TOMATO CHICKEN CHILI
This hearty chicken chili makes a satisfying main dish. Serve it topped with shredded Cheddar cheese and fresh cilantro.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In 4-quart saucepan, heat oil over medium-high heat. Add onion, chicken, garlic and chile; cook 5 to 7 minutes, stirring frequently, until chicken is light golden brown.
- Add tomatoes, beans, 2 tablespoons of the cilantro, the chili powder, salt and water; heat to boiling. Reduce heat to low; simmer 12 to 15 minutes or until chicken is no longer pink in center and flavors are blended, stirring occasionally.
- To serve, sprinkle with remaining cilantro and cheese.
Nutrition Facts : Calories 340, Carbohydrate 30 g, Cholesterol 70 mg, Fiber 8 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 2 g, TransFat 0 g
SERRANO CHILE-RUBBED ROAST CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
- Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.)
- Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
- Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.
More about "chili rubbed pan roasted chicken with fresh tomato salsa recipes"
BEST ROASTED CHICKEN RECIPE WITH CHILE AND MARINADE
From saltvanilla.com
CHILLI-RUBBED CHICKEN WITH FRESH TOMATO SALSA - FOOD NETWORK UK
From foodnetwork.co.uk
38 LOW CARB MEXICAN RECIPES - SLENDER KITCHEN
From slenderkitchen.com
45+ FLAVORFUL AND EASY SHEET PAN LUNCH RECIPES FOR A MIDDAY MEAL
From chefsbliss.com
10 BEST ROASTED CHILI RUBBED CHICKEN RECIPES - YUMMLY
From yummly.com
CHILI-RUBBED CHICKEN WITH COCONUT RICE & MANGO …
From eatingwell.com
CHIPOTLE-RUBBED CHICKEN SHEET-PAN DINNER RECIPE
From bonappetit.com
MEXICAN ROAST CHICKEN WITH PAN-ROASTED TOMATO …
From finessecorner.com
CHILI RUBBED ROASTED CHICKEN - LIFE'S AMBROSIA
From lifesambrosia.com
MEXICAN CHICKEN WITH ROASTED TOMATO SALSA - GLEBE …
From glebekitchen.com
POLLO ROJO (CHICKEN IN TOMATO AND CHILE SAUCE) - THE …
From thespruceeats.com
CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA (FOOD …
From recipeofhealth.com
25+ FLAVORFUL HOLIDAY DIABETIC CHICKEN RECIPES FOR YOUR FEAST TABLE
From chefsbliss.com
QUICK TORTILLA SOUP WITH CHICKEN RECIPE FROM COUNTRY …
From countrygrocer.com
40+ FLAVORFUL & HEALTHY LOW-SODIUM CHICKEN RECIPES YOU’LL LOVE
From chefsbliss.com
CHILI-ROASTED CHICKEN AND POTATOES - BACK TO THE …
From backtothecuttingboard.com
CHILI RUBBED PAN ROASTED CHICKEN WITH FRESH TOMATO SALSA RECIPES
From tfrecipes.com
REVERSE SEARED PRIME RIB ROAST RECIPE FROM COUNTRY GROCER
From countrygrocer.com
CHILE-AND-CITRUS-RUBBED CHICKEN WITH POTATOES …
From bonappetit.com
LEMON ROASTED CHICKEN STEP-BY-STEP GUIDE - CHEF JEAN PIERRE
From chefjeanpierre.com
CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA RECIPE
From chefsresource.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love