Fiery Roast Chicken With Hot Sauce Compound Butter Recipes

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THREE-CITRUS CHICKEN BREAST WITH COMPOUND BUTTER



Three-Citrus Chicken Breast with Compound Butter image

Provided by Guy Fieri

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 14

2 lemons
1 large pink grapefruit
1 orange
2 sticks (1 cup) unsalted butter, at room temperature
1 Fresno chile, seeded and minced
1 shallot, minced
2 tablespoons finely sliced fresh chives
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 cups fresh orange juice
1/4 cup extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons seasoned rice vinegar
Four 10-ounce bone-in, skin on chicken breasts

Steps:

  • Prepare the compound butter: Using a fine zester, grate the zest off the lemons, grapefruit and orange. Reserve the citrus for the marinade. Add the zest to a mixing bowl with the butter, Fresno chile, minced shallot, chives, 1 teaspoon salt and a sprinkle of freshly ground black pepper. Mix together well and set aside.
  • Marinate the chicken: Slice the citrus into 1/4-inch rounds and add to a large baking dish with the garlic, orange juice, olive oil, Dijon, vinegar, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mix well to combine. Add the chicken breasts and toss well to coat, using your hands or tongs to squash the citrus and massage it into the chicken. Cover and refrigerate for 45 minutes.
  • Heat a grill to medium-high. Preheat the oven to 350 degrees F.
  • Remove the chicken from the fridge and allow to come to room temperature. Remove from the marinade and discard. Season the breasts on both sides with salt and 4 to 5 turns of freshly ground black pepper. Place the chicken skin-side down on the grill, and cook for about 2 minutes. Rotate 90 degrees and cook for another 2 minutes; this creates nice cross-hatch sear marks on the chicken. Turn the chicken breasts over and repeat the same cooking process on the second side.
  • Once the chicken is marked off, place it on a baking sheet skin-side up. Brush the top of the chicken liberally with the citrus compound butter. Finish cooking in the oven until cooked through, 20 to 25 minutes. Allow to rest for 4 to 5 minutes. Slice the breasts by removing the meat from the bone and cutting into thick slices (or serve whole individual portions). Top with a small spoonful of remaining compound butter so it melts into chicken as it is served.

SPICY RAPID ROAST CHICKEN



Spicy Rapid Roast Chicken image

This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.

Provided by Nancy Blair

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (3 pound) whole chicken
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon paprika
⅛ teaspoon cayenne pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
  • Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
  • Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 0.2 g, Cholesterol 72.8 mg, Fat 14.5 g, Fiber 0.1 g, Protein 23 g, SaturatedFat 3.8 g, Sodium 142.7 mg

FIERY ROAST CHICKEN WITH HOT SAUCE COMPOUND BUTTER



Fiery Roast Chicken With Hot Sauce Compound Butter image

Make and share this Fiery Roast Chicken With Hot Sauce Compound Butter recipe from Food.com.

Provided by Food.com

Categories     Sauces

Time 3h

Yield 4 serving(s)

Number Of Ingredients 20

1 tablespoon vegetable oil
8 fresno bell peppers, chopped
1 red bell pepper, seeded and chopped
1/2 habanero pepper, chopped
4 garlic cloves, chopped
2 shallots, chopped
1/3 cup cider vinegar
2 tablespoons distilled white vinegar
1 tablespoon kosher salt
10 garlic cloves (5 cloves whole, 5 cloves smashed)
3/4 cup butter, at room temperature
1/4 cup fresh parsley leaves, plus more for garnishing
1 lemon, zested and juiced
kosher salt and freshly cracked black pepper
one 5- to 6-pound chicken, backbone removed and flattened (spatchcocked)
4 tablespoons extra-virgin olive oil
12 ounces hot Italian sausages, cut into 1/2-inch coins
1 1/2 lbs baby Red Bliss potatoes, halved or quartered depending on the size
6 ounces half a jar sliced pepperoncini peppers, with 1/4 cup of the liquid
1 cup chicken stock

Steps:

  • Set your oven rack to the middle position and preheat the oven to 450 degrees F.
  • For the hot sauce:.
  • Heat the vegetable oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes.
  • Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning.
  • For the compound butter:.
  • In the bowl of a food processor, with the machine running, drop in the 5 whole garlic cloves, through the feed tube, one at a time. Scrape down the garlic with a spatula and add the butter, parsley, lemon zest and juice, and 1 to 2 tablespoons of the hot sauce. Season with salt and pepper, and puree until smooth. Reserve one third of the mixture in a small bowl and set the rest aside to spread on your chicken.
  • For the chicken:.
  • Using your fingers, gently loosen the skin of the chicken away from the meat. Spread the compound butter under the skin as well as over the skin. Wash your hands and then sprinkle the chicken generously on both sides, using tongs to turn it over (just to prevent the mid-seasoning hand wash). Set the chicken aside for a moment.
  • Set a heavy-bottomed roasting pan over medium-high heat. Add the olive oil, then the chicken neck, wing tips and the sausage, and brown everything, stirring occasionally to brown all over, 8 to 10 minutes. Add the smashed garlic cloves, stir for 1 minute. Add the potatoes and toss them in the drippings. Add the pepperoncini, the pepperoncini liquid and the chicken stock. Place the spatchcocked chicken breast-side down on top of the potatoes and sausages. Roast for 30 minutes, then flip the chicken over and continue to cook until the chicken registers 160 degrees F in the thigh, about 45 more minutes. Remove the chicken from the pan, smear the remaining compound butter on top of it and leave it to rest for 15 minutes.
  • While the chicken rests, continue to roast the potatoes and what is left in the pan for 15 minutes more.
  • Once the chicken is rested, cut it into 8 to 10 pieces, however you like. I love to serve it family style and pour all the potatoes and sausage out onto a platter and place the cut up chicken on top, making sure to pour over all the juices from the cutting board where you cut your chicken. Sprinkle chopped parsley all over and dig inches Serve with more hot sauce on the side, if desired.

Nutrition Facts : Calories 993.8, Fat 79.9, SaturatedFat 34.2, Cholesterol 158.4, Sodium 3305.5, Carbohydrate 52.2, Fiber 8.9, Sugar 12.4, Protein 21.3

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