SLOW-GRILLED CHIPOTLE CHICKEN
Smoky and spicy, this chicken makes a great filling for tacos. Pile each one with charred scallions, prepared salsa and your favorite toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix together the vegetable oil, chipotle and sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Rub some under the skin of the chicken breasts and thighs, and then all over the outside of the chicken. Let sit at room temperature for 30 minutes.
- Prepare a grill for low 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 middle burners and turn the remaining burners down to low. 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.)
- Place the chicken breast-side up on the indirect side. Cover and cook, rotating the chicken periodically, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 1 hour and 30 minutes to 1 hour and 40 minutes. (If using charcoal, you might have to add more charcoal during cooking.) Let the chicken rest 20 minutes before carving.
- Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle with salt and pepper. Grill until softened and darkly charred in spots on all sides, just a few minutes. At the same time, warm up the tortillas on the grill, about 1 minute per side; stack grilled tortillas and wrap in foil to keep warm.
- Serve chicken with warm tortillas, charred scallions, lime wedges and salsa.
CHIPOTLE MARINATED GRILLED CHICKEN
This is a great, smokey, spicy marinade for chicken or firm fish. The marinade itself is very spicy, not to be used as a sauce. But the end result has just a little kick, not overpowering.
Provided by Kevin Naughton
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 14.7 g, Cholesterol 37.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 11.5 g, SaturatedFat 3.1 g, Sodium 573.2 mg, Sugar 11.9 g
GRILLED MAPLE-CHIPOTLE CHICKEN
This is a great weeknight recipe, as it's quick to make. The chicken can be left in the maple-chipotle marinade overnight or cooked shortly after mixing. A favorite in our house!
Provided by Amelia
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.
Nutrition Facts : Calories 444.6 calories, Carbohydrate 47.4 g, Cholesterol 67.2 mg, Fat 17.4 g, Fiber 1.7 g, Protein 26 g, SaturatedFat 2.9 g, Sodium 804.9 mg, Sugar 38.8 g
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