Grilled Chicken In Red Chili Sauce With Zucchini And Corn Recipes

PEPPER JELLY GLAZED CHICKEN WITH CORN AND ZUCCHINI

Steps:

• Prepare grill.
• Seed and chop tomatoes and cut zucchini into 1/2-inch pieces. Finely chop coriander. In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened. Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.
• While corn mixture is simmering, prepare chicken. In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat. Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Pat chicken dry and brush with jelly mixture from 1 bowl. Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. With a clean brush, coat chicken with jelly mixture from other bowl.
• Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.
• Serve corn mixture topped with chicken.

GRILLED CHICKEN IN RED CHILI SAUCE WITH ZUCCHINI AND CORN

Steps:

• 1. In a heavy medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion, and cook, stirring frequently, until the onion begins to brown, 3 to 4 minutes. Add the ground chili, masa, tomato paste, cumin, oregano, brown sugar, Maggi, and beef broth. Stir to combine. Bring to a boil, then reduce the heat and simmer the sauce, partially covered, stirring frequently to prevent sticking, until thickened, 8 to 10 minutes. Reserve in the pan, off heat. (Sauce can be made ahead to this point. Cover and refrigerate up to 2 days.) 2. Prepare a hot fire in an outdoor grill, or heat an oven broiler or stovetop grill pan. Brush the chicken with the remaining tablespoon of oil, and season with 1/4 teaspoon of the salt. Grill the chicken turning frequently once or twice, about 4 to 5 minutes per side or until no longer pink inside at the thickest part and firm to the touch. 3. Meanwhile, in a medium skillet, heat the butter over medium heat. Add the zucchini, corn, red pepper, and remaining salt. Cook, tossing, until sizzling and heated through, about 2 minutes. Reheat the sauce. 4. To serve, put a chicken breast in the center of each of 4 plates. Spoon the chili sauce over the chicken, and let it pool onto the plate. Scatter the heated vegetables over the top. Sprinkle with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRILLED CHICKEN BREASTS WITH FIRE ROASTED TOMATO SAUCE ROASTED ZUCCHINI WITH OREGANO AND LEMON

Steps:

• Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
• Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange zucchini next to tomatoes, flesh side up. Season tomatoes and zucchini with salt and pepper. Season zucchini with lemon juice, lemon zest and oregano. Place everything in the oven and roast 30 minutes.
• In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chili powder. Process until smooth. Serve 4 chicken breast halves with this meal, smothered in roasted tomato sauce. Serve half of the zucchini and reserve the extra chicken, tomatoes and zucchini for other meals.