Grilled Spanish Chicken Supper Recipes

GRILLED SPANISH CHICKEN SUPPER

Grilled Spanish Chicken Supper image

Dinner's truly in the bag with this spicy grilled chicken recipe.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

3 medium unpeeled baking potatoes, cut into 1/2-inch cubes (4 cups)
2 medium green or red bell peppers, chopped (2 cups)
1 large onion, coarsely chopped (1 cup)
12 large pimiento-stuffed olives, coarsely chopped
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
1 tablespoon Gold Medal™ all-purpose flour
3 teaspoons chili powder
1 teaspoon salt
1 1/2 pounds chicken breast tenders (not breaded)

Steps:

Heat coals or gas grill for direct heat. In large bowl, mix potatoes, bell peppers, onion, olives and tomatoes. Stir in flour, 2 teaspoons of the chili powder and 1/2 teaspoon of the salt. Spoon mixture into large heavy-duty aluminum foil bag.
Sprinkle remaining 1 teaspoon chili powder and 1/2 teaspoon salt over chicken. Arrange chicken on top of vegetables. Double-fold open end of bag. Slide foil bag onto cookie sheet to carry to grill.
Slide foil bag onto grill. Grill uncovered 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center.

Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 70 mg, Fiber 4 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg

SPANISH GRILLED CHICKEN BREASTS

Spanish Grilled Chicken Breasts image

This recipe is adapted from the Weber's Real Grilling Cookbook. Please note that the time does not include 3 - 4 hours marinade time.

Provided by PanNan

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1/4 cup fresh tarragon, chopped
2 tablespoons sherry wine vinegar
1 orange, zest only
1 lemon, zest only
2 teaspoons kosher salt
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon hot paprika (or smoked paprika)
1/2 teaspoon black pepper, freshly grated
4 boneless chicken breast halves, about 6 oz each (with skin)

Steps:

To make the marinade: In a medium bowl, whisk all ingredients except the chicken.
Place the chicken breasts in a large, resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.
Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan, bring to a boil, and boil for 1 full minute.
Grill the chicken, skin side down first, and turning (once) and basting with the marinade, over direct medium heat until the meat is firm to the touch and no longer pink in the center, or until it has reached an internal temperature of 165 degrees F. This should take a total of approximately 8 - 12 minutes.

Nutrition Facts : Calories 349.1, Fat 21.6, SaturatedFat 4.1, Cholesterol 82.3, Sodium 945.6, Carbohydrate 8.3, Fiber 1.7, Sugar 3.5, Protein 30.9

BROILED OR GRILLED POLLO SABROSO

Broiled or Grilled Pollo Sabroso image

Pollo Sabroso means delicious chicken in Spanish so I thought the name would be perfectly fitting for this flavorful chicken that everyone loves in my house.

Provided by Gina

Categories Dinner

Time 25m

Number Of Ingredients 7

Ingredients

6 medium chicken thighs (with bone and skin)
1 tbsp vinegar
2 teaspoons soy sauce (coconut aminos for whole30)
1 packet Sazon with achiote (Badia or Goya (1/2 tablespoon))
1 teaspoon Adobo seasoning (in Spanish aisle)
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano

Steps:

Season chicken with vinegar and soy sauce.
Add sazon, 1 teaspoon of adobo, garlic powder, oregano and adobo and mix well. (Don't use your hands or they will turn orange)
Let chicken marinate while you heat the grill.
Broil or grill on low until chicken is cooked through, turning a few times, careful not to burn, about 30 minutes. Enjoy with rice and salad.

Nutrition Facts : ServingSize 1 thigh, Calories 181 kcal, Carbohydrate 0.5 g, Protein 29.5 g, Fat 6 g, SaturatedFat 1.5 g, Cholesterol 140 mg, Sodium 383.5 mg

GRILLED SPANISH CHICKEN SUPPER RECIPE - (4.5/5)

Grilled Spanish Chicken Supper Recipe - (4.5/5) image

Provided by Lsweetnell

Number Of Ingredients 9

Ingredients

3 medium unpeeled potatoes, cut into 1/2-inch cubes (4 cups)
2 medium green or red bell peppers, chopped (2 cups)
1 large onion, coarsely chopped (1 cup)
12 large pimiento-stuffed olives, coarsely chopped
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
1 tablespoon all-purpose flour
3 teaspoons chili powder
1 teaspoon salt
2 1/2 pounds chicken breast tenders (not breaded)

Steps:

1. Heat coals or gas grill for direct heat. In large bowl, mix potatoes, bell peppers, onion, olives and tomatoes. Stir in flour, 2 teaspoons of the chili powder and 1/2 teaspoon of the salt. Spoon mixture into large heavy-duty aluminum foil bag. 2. Sprinkle remaining 1 teaspoon chili powder and 1/2 teaspoon salt over chicken. Arrange chicken on top of vegetables. Double-fold open end of bag. Slide foil bag onto cookie sheet to carry to grill. 3. Slide foil bag onto grill. Grill uncovered 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center. Can also bake at 350°F foil covered for about 30-40 minutes

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