Grilled Tabasco Chicken Recipes

HEALTHY TABASCO CHICKEN WINGS RECIPE

Steps:

• Preheat oven to 425°F. Line a couple sheet pans with parchment paper.
• Pat dry the chicken wings. Season with salt and pepper. Arrange the wings on the sheet pans.
• Bake wings in oven for about 40-45 minutes, flip them about halfway through baking time, after the first 20 minutes.
• While the wings bake, make the sauce. Heat the oil in a saucepan over medium heat. Add the garlic and shallots and cook until soft, 2-3 minutes, stirring frequently.Stir in remaining sauce ingredients and bring to a gentle simmer then remove from the heat. Taste the sauce and adjust to your personal preference; adding more Tabasco for spice, brown sugar for sweet, or soy sauce as desired.
• After the wings have finished baking, toss them in a large bowl with the sauce, then serve.

GRILLED TABASCO CHICKEN

Steps:

• Trim off the tips of the drumsticks and cut halfway through the joint that connects the thigh and the drumstick of each leg.
• Mix the soy sauce, ketchup, vinegar and Tabasco together in a tray and roll the chicken legs in the marinade.
• Place the legs skin-side down on the rack of a hot grill about 10 inches from the heat, and cook for about 10 minutes. Turn the legs over, and cook for about 10 minutes on the other side. Turn them again, and cook them skin-side down for 10 minutes more.
• Take the legs off the heat to rest for 5 minutes before serving.

LIME-TARRAGON GRILLED CHICKEN

Steps:

• Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
• Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
• Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

GRILLED CHICKEN BREASTS WITH GAZPACHO SALSA

Steps:

• In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes, and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
• Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.