Spicy Grilled Chicken Strips Adapted From The Taste Of Mexico Recipes

POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)

Steps:

• Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
• Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
• Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
• Garnish and serve!

TEX-MEX CHICKEN STRIPS

Steps:

• Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.

SPICY GRILLED CHICKEN STRIPS ADAPTED FROM THE TASTE OF MEXICO

Steps:

• For the Marinate In an heavey saucepan, simmer bell peppers and shallots in just enough water to cover. About 10 min. untill bell pepper softens. Stir in jalapenos, sugar and vinegar. Simmer mixture over low heat 5 to 10 minutes. With a slotted spoon or strainer, transferbell pepper and shallots to a blender or food processor, reserving liquid. Puree bell pepper and shallots along with candied ginger, lemon zest and 1 to 2 tbsp of sugar vinegar liquid. Puree untill smooth. Add cumin, coriander, salt, sesame oil and sherry; blend. Thin with sugar-vinegar liquid to desired consistancy. Cut chicken breasts across the grain into 1/2" strips and marinade in 1/3 of mixture for at least 1 hour. Refrigerate remaining sauce for dipping. Grill chicken until browned and cooked through. line plate with watercress or kale and arrange chicken on platter with dipping sauce in the center.

SWEET AND SPICY GRILLED CHICKEN

Steps:

• Combine the first five ingredients; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 165°.

SPICY GRILLED CHICKEN

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times.

JO MAMA'S HOT AND SPICY GRILLED CHICKEN

Steps:

• Combine all ingredients except for the chicken and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
• Heat a grill to medium-high heat.
• Apply sauce to chicken (I spoon it on). Grill to desired doneness, applying sauce liberally as you turn chicken. Cook until done through.
• If you don't contaminate the sauce with the raw chicken, you can serve it with the cooked chicken. If it gets contaminated, simmer it on the stove for a few minutes.

GRILLED ORANGE CHICKEN STRIPS

Steps:

• Combine the first nine ingredients in a resealable plastic; add chicken and turn to coat. Seal and refrigerate for 1 hour. , Drain and discard marinade. Thread meat on metal or soaked wood skewers. Grill, uncovered, over medium-hot heat for 6-8 minutes or until juices run clear, turning often.

SPICY GRILLED CHICKEN STRIPS

Steps:

• Slice the chicken breast into thin strips, about 1 inch wide and put into a bowl.
• Put all other ingredients (marinade) into a blender/liquidizer and whiz to a smooth paste.
• Mix the marinade thoroughly with the chicken strips, cover with cling film and leave in fridge for 4 hours or overnight if possible.
• Put grill to highest heat and spread chicken directly onto rack (leave marinade on chicken, don't wipe off), grill for 8-10 minutes, turning frequently, until almost black in patches.
• Note: You can also grill/broil this indoors, place a wire rack onto a baking sheet that has been lined with foil (to catch the drips) turn grill up to highest heat and cook 8-10 minutes.
• Recipe Idea: Try Chicken Kebabs, cube the chicken, marinade and just before cooking thread onto wooden skewers, remember to soak the skewers in water for an hour or so, before threading, to stop them burning.

SPICY GRILLED CHICKEN

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.