Firecracker Chili Pepper Chicken Recipes

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GRILLED FIRECRACKER CHICKEN DRUMMIES



Grilled Firecracker Chicken Drummies image

Serve sour cream on the side to cut the heat of chicken drummies seasoned with chili powder and cayenne pepper.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h35m

Yield 20

Number Of Ingredients 9

2 tablespoons chili powder
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons ground red pepper (cayenne)
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon pepper
2 packages (1 lb each) chicken wing drummettes
Sour cream, if desired
Paprika, if desired

Steps:

  • In 1-gallon resealable food-storage plastic bag, place all ingredients except chicken, sour cream and paprika. Seal bag; shake to blend seasonings. Add chicken; seal bag and shake until chicken is coated with seasonings. Refrigerate at least 1 hour to marinate but no longer than 24 hours.
  • Heat gas or charcoal grill. Place chicken in grill basket (grill "wok"). Place basket on grill over medium heat. Cover grill; cook 20 to 25 minutes, shaking basket to turn chicken after 10 minutes, until juice of chicken is clear when thickest part is cut to bone (180°F).
  • Serve chicken with sour cream sprinkled with paprika.

Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 20 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 0 g, TransFat 0 g

GRILLED FIRECRACKER CHICKEN



Grilled Firecracker Chicken image

Bottled sweet chili sauce can be found in the international section of your grocery store. Orange marmalade can replace the apricot in this juicy chicken recipe.

Provided by CookingONTheSide

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 (5 lb) roasting chickens, cut into 8 pieces
1/3 cup apricot preserves
2 tablespoons sweet chili sauce
1 tablespoon scallion, finely chopped
1 teaspoon ginger, grated
1 teaspoon soy sauce

Steps:

  • Prepare grill for indirect-heat cooking.
  • Combine salt, garlic powder and pepper; sprinkle over chicken.
  • Combine the last five ingredients, including the preserves, sweet chili sauce, scallion, ginger and soy sauce; set aside.
  • Grill chicken, skin-side down, over direct heat until browned, 5 minutes.
  • Turn; place over indirect heat.
  • Cover; grill 45 minutes, and baste occasionally with the apricot-chili sauce mixture.

Nutrition Facts : Calories 860.1, Fat 58.1, SaturatedFat 16.6, Cholesterol 267.4, Sodium 634.8, Carbohydrate 18.1, Fiber 0.3, Sugar 11.7, Protein 63.3

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