Grilled Firecracker Chicken Recipes

FIRECRACKER CHICKEN

Steps:

• Prepare oven: Preheat your oven to 450 F degrees.
• Make sauce: In a small bowl whisk all the sauce ingredients together until combined.
• Apply sauce to chicken: Place chicken in a 9x13-inch baking dish and pour half the sauce over the chicken. Brush the sauce evenly over the entire surface of the chicken. Flip the chicken breasts over and pour remaining sauce over. Brush or spoon sauce from the pan over the chicken, making sure it's fully covered.
• Bake: Transfer the baking dish, uncovered, to the preheated oven and bake for 18 to 25 minutes. The baking time could different depending on the thickness of the chicken breast. The breast is cooked when it's completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.
• Wait and serve: Remove the chicken from the oven and let it rest for about 5 minutes before serving. Serve with your favorite side dish.

FIRECRACKER CHICKEN

Steps:

• Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
• In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.
• Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
• In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.
• I stirred the chicken every 15 minutes so that it coated them in the sauce.

GRILLED FIRECRACKER CHICKEN WINGS

Steps:

• Fold tips of chicken wings under opposite ends to form triangles.
• Place remaining ingredients except sour cream in heavy-duty resealable plastic food-storage bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 30 minutes but no longer than 24 hours.
• Heat coals or gas grill for direct heat.
• Remove chicken from bag. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with sour cream.

GRILLED FIRECRACKER CHICKEN DRUMMIES

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.

GRILLED FIRECRACKER CHICKEN

Steps:

• Mix brown sugar, seasoned salt and peppers in small bowl. Rub on chicken.
• Grill chicken over medium heat 6 to 7 minutes per side or until cooked through.

GRILLED SPATCHCOCK FIRECRACKER CHICKEN

Steps:

• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
• To spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone but not into the flesh. Push the chicken down to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Sprinkle the non-skin side generously with salt and pepper.
• Oil the grill grates thoroughly. Put the chicken on the indirect-heat side of the grill skin-side down and top with a large cast-iron skillet. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F and the skin is golden and very crisp, 35 to 40 minutes.
• Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar and red pepper flakes in a medium bowl and whisk to combine.
• Remove the skillet from the chicken and put it on the direct-heat side of the grill (leave the chicken where it is). Pour the soy mixture into the skillet and bring it to a boil. Immediately transfer the chicken to the skillet with tongs and coat both sides in the sauce. Sprinkle with the scallions and serve with flatbread.

GRILLED FIRECRACKER CHICKEN

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.

GRILLED FIRECRACKER CHICKEN

Steps:

• Fire up that grill!
• Puree the first 5 ingredients. Place about 1/2 of this in a zipper bag with the chicken breasts and marinate for 30 minutes.
• Combine the next 5 ingredients and season. Keep cool and covered until serving.
• When Chicken is marinated, remove from the bag, season with salt and pepper and grill for about 6 minutes per side( you should know your grill). Use the remaining-fresh marinade to baste the chicken as it grills or as sauce when it is done. It will get nice and dark (I love the charred sugar smell from the jelly).
• Serve with the dressed avocado and tomatoes.