Grilled Chicken Hatch Chile Chili Recipes
GRILLED CHICKEN HATCH CHILE CHILI
Made this up and it turned out simply delicious.
Provided by Joseph Melito
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 57m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board; dice.
- Grill Hatch chile peppers, turning frequently, until blackened and blistered, 2 to 3 minutes. Cool until easily handled, about 5 minutes. Peel off skin and dice flesh into small pieces.
- Place diced chile peppers in a large pot. Add 1 tablespoon of water and onion; cook and stir until onion softens, about 5 minutes. Stir in diced chicken, remaining water, garbanzo beans, and chili seasoning mix. Simmer until flavors combine, about 20 minutes.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 29.5 g, Cholesterol 106.4 mg, Fat 13.8 g, Fiber 6.3 g, Protein 35.8 g, SaturatedFat 3.5 g, Sodium 1148.5 mg, Sugar 5.9 g
HATCH GREEN CHILE CHICKEN BURGERS
Jazz up those Summer burgers with these Green Chile Chicken Burgers. Oozing with green chile and Southwestern flair.
Provided by Lea Ann Brown
Categories Main Course Chicken
Time 25m
Number Of Ingredients 12
Steps:
- Heat grill to medium high. Combine chicken, cumin, chiles, chopped cilantro, bread crumbs and salt and pepper. Gently mix and divide into 4 patties. Brush grates with oil and grill burgers, flipping once, until golden brown. A meat thermometer should read 165 degrees. 8 - 10 minutes.
- Grill buns, just until toasted, about one minute. Serve burgers on buns with tomato slices, mayo and mustard mixture, and lettuce.
Nutrition Facts : Carbohydrate 39 g, Protein 32 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 76 mg, Sodium 539 mg, Fiber 3 g, Sugar 8 g, Calories 386 kcal, ServingSize 1 serving
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- Add hatch chiles, tomatillos, cilantro, garlic, olive oil, lime juice and cumin into a blender and pulse until combined but still coarsely chopped.
- Reserve approximately 1/2-cup of the sauce and place the remaining sauce in a large ziploc bag.
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- Add the chicken wings to a zip top storage bag and pour the Hatch Chile sauce over them. Squeeze out as much air as you can and seal the bag. Use your hands to massage the chicken wings and completely coat them with the sauce. Refrigerate for at least 2 hours or overnight.
- In a small bowl, combine the sour cream, hatch chile sauce, lime zest, lime juice and cilantro. Stir well to combine. Cover and refrigerate.
- Remove the chicken wings from the refrigerator 20-30 minutes before grilling. Heat the grill to a medium high heat between 400°- 450°.
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Reviews 1Category Dinner, Lunch, MainCuisine AmericanTotal Time 45 mins
- Coat the tomatillos and peppers with olive oil and season with salt and pepper and roast on a hot grill until they begin to char. Once charred, remove from the grill and peel the tomatillos, scrape the char off the peppers, seed them and chop up along with the peppers and add to a large bowl along with the red wine vinegar, onions, garlic, parsley, cilantro, oregano, and whisk in 4 tablespoons of olive oil, season with salt and pepper and set aside.
- Next, coat the chicken with 1 tablespoons of olive oil, season with salt and pepper and cook on a hot grill until golden brown and cooked through out, about 20 minutes.
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- In a blender or food processor, combine all of the marinade ingredients. Pour into a large zipper bag or container and add the chicken breasts, coating each well. Let the chicken marinate in the fridge for at least 30 minutes, or up to a few hours.
- Heat grill to high heat. Turn down to medium and grill chicken on each side until for 3-4 minutes. Move chicken to top rack of the grill (or turn heat to low). Continue cooking until chicken is almost done.
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- Light grill and when the coals are ready, remove the chicken breasts from marinade and grill until done about 10-12 minutes per side.
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