GRILLED CHIPOTLE AND COLA BBQ CHICKEN
Put a smoky kick in your BBQ Chicken with TABASCO® Chipotle Sauce.
Provided by Tabasco
Categories Trusted Brands: Recipes and Tips TABASCO® Brand
Time 1h17m
Yield 6
Number Of Ingredients 4
Steps:
- Combine the cola, BBQ sauce and TABASCO® Chipotle Sauce in a medium-sized bowl. Add the chicken and toss to coat. Cover and refrigerate at least 1 hour or overnight.
- Heat grill to medium-high. Cook the chicken for about 6 minutes per side. Serve immediately or at room temperature.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 10.6 g, Cholesterol 64.6 mg, Fat 2.8 g, Fiber 0.1 g, Protein 23.6 g, SaturatedFat 0.8 g, Sodium 376.5 mg, Sugar 7.7 g
CHIPOTLE-MANGO BBQ CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h40m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
- Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
- Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
- Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
- Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.
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 MARINADE FOR GRILLED CHICKEN
This makes a thick, delicious paste that coats the chicken with tons of flavor. I like to make more than one batch at a time, apportioned into quart-sized ziplocs containing enough marinade for two chicken breasts. I freeze my chicken in the same bag with the marinade; the night before I intend to grill, I put the whole bag in the fridge and let it defrost / marinade overnight and all through the next day. I like to serve some fresh, homemade pico de gallo on top. Note: When I open a new can of chipotles, I always freeze them individually with the adobo sauce split evenly among each "batch." Therefore, I'm not positive about the amount of adobo sauce I add, but the 1 tablespoon listed below is a decent approximation!
Provided by Robyns Cookin
Categories Spicy
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients into the work bowl of a food processor.
- Process until pureed.
- Transfer mixture to a bowl or ziploc bag, add chicken, and let sit in marinade overnight.
- Grill chicken for 6-8 minutes per side.
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 CHICKEN WITH MAPLE CHIPOTLE BBQ SAUCE
A light maple brine keeps this skinless chicken moist and flavorful on the grill while brushed with a quick, homemade barbeque sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl stir the water, 1 tablespoon salt and 1 tablespoon syrup until dissolved. Stir in the thyme. Smash 3 cloves of garlic and add to the brine with the chicken. Cover and refrigerate, 2 to 3 hours.
- Mince the remaining clove of garlic and add to a medium pot with the tomato sauce, broth, vinegar, remaining 2 tablespoons syrup, chipotles, chili powder and salt, to taste. Bring to a simmer over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, 25 to 30 minutes. Reserve 1/2 cup of the sauce for serving.
- Prepare the grill or grill pan for direct/high heat. Oil the grill grates. Drain the chicken and very pat dry. Grill, turning, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Brush with sauce generously as it cooks during the second half of the cooking time. Serve the chicken with the extra sauce on the side.
GRILLED CHICKEN WITH MAPLE CHIPOTLE BBQ SAUCE
Steps:
- In a large bowl stir the water, 1 tablespoon salt and 1 tablespoon syrup until dissolved. Stir in the thyme. Smash 3 cloves of garlic and add to the brine with the chicken. Cover and refrigerate, 2 to 3 hours. Mince the remaining clove of garlic and add to a medium pot with the tomato sauce, broth, vinegar, remaining 2 tablespoons syrup, chipotles, chili powder and salt, to taste. Bring to a simmer over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, 25 to 30 minutes. Reserve ½ cup of the sauce for serving. Prepare the grill or grill pan for direct/high heat. Oil the grill grates. Drain the chicken and very pat dry. Grill, turning, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Brush with sauce generously as it cooks during the second half of the cooking time. Serve the chicken with the extra sauce on the side.
GRILLED CHIPOTLE CHICKEN SANDWICH
Make and share this Grilled Chipotle Chicken Sandwich recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken breasts with pickapeppa sauce and make sure both sides are covered.
- Sprinkle remaining seasonings on one side of each breast. Set aside for ten minutes.
- Grill chicken. When almost done put cheese on top of each breast.
- Serve on toasted bread with lettuce, tomato, onion, mustard and mayo.
Nutrition Facts : Calories 126.5, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 46.1, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 15.2
GRILLED CHIPOTLE LIME CHICKEN BREASTS - OR THIGHS
Spicy and slightly sweet grilled chicken. This will make your taste bugs WAKE UP and SING! Can even be OAMC- Thanks Tish! If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning.
- Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting.
- Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist.
- Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time.
- Remove chicken from marinade and place on preheated grill. Discard USED marinade.
- Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes.
- Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes.
- Remove from grill and pour any remaining RESERVED sauce on top.
- Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill.
- OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.
Nutrition Facts : Calories 479.6, Fat 20.9, SaturatedFat 3.5, Cholesterol 181.6, Sodium 330.3, Carbohydrate 10.2, Fiber 0.1, Sugar 8.9, Protein 60.4
GRILLED COLA BBQ CHICKEN
Turn ordinary chicken into a sweet, tangy dish with our Grilled Cola BBQ Chicken recipe! Cola and hot pepper sauce pair together nicely to make a glaze that's sweet and packed with heat! You only need four ingredients for this Grilled Cola BBQ Chicken.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
- Meanwhile, cook cola and barbecue sauce in saucepan on medium heat 10 min., stirring occasionally. Remove from heat; stir in hot sauce. Reserve 3/4 cup sauce to serve with the grilled chicken.
- Cut out back bone of chicken carefully with kitchen shears or sharp knife.
- Place chicken, skin side up, on work surface; press firmly to flatten.
- Place chicken, breast side down, on grill grate over lit area; cover with lid. Grill 15 min.; turn, then place over unlit area. Grill 25 to 30 min. or until chicken is done (165ºF), monitoring for consistent grill temperature, turning and brushing occasionally with remaining barbecue sauce mixture for the last 15 min. Serve with the reserved barbecue sauce mixture.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 30 g
COLA CHICKEN
Make and share this Cola Chicken recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, saute onion in oil until tender. Add chicken; brown on all sides.
- Carefully add cola, ketchup, garlic powder, salt and pepper. Cover and simmer for 25-30 minutes or until chicken juices run clear.
- Remove the chicken and keep warm.
- Combine the cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Return chicken to pan; heat through.
Nutrition Facts : Calories 299, Fat 10, SaturatedFat 1.6, Cholesterol 72.6, Sodium 877.5, Carbohydrate 27.9, Fiber 0.6, Sugar 22.1, Protein 25.4
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- Sprinkle chicken with salt and pepper on both sides. Lay the chicken, skin sides down on a hot grill for a 5-7 minutes, turning as needed to give all the skin a good sear, being careful not to burn. Once you have a good sear, lower the heat or move pieces to a cooler spot on the grill, or turn grill to medium-low or low heat. Cover and let cook for 20 minutes.
- (See notes for fast “cheater” version) In a medium pot, saute diced onion and smashed garlic in oil and butter on medium high heat until tender. Add tomato paste and stir constantly, frying in the oil, about 2 minutes. De-glaze with whiskey. Simmer for 1 minute, add the remaining ingredients -ketchup, chipotles and adobo sauce, Worcestershire, balsamic, molasses, soy sauce, honey, cracked pepper and water. Simmer on low for 10 minutes. Blend with an immersion blender or in a blender (careful to cover blender lid with a towel, and hold lid down firmly while starting on lowest speed- to prevent a blender explosion that occurs with hot liquids). Return to pot, cover, and keep on low heat until ready to use. Taste, adjust salt, heat and sweetness to your personal preference.
- Check the chicken, turn over and baste them with BBQ sauce, cover and grill for 20 more minutes. Turn over and baste other side with BBQ sauce, covering for another 20-30 minutes or until thigh registers 170 F. Turn grill up to high and give skin side one last hot sear to crisp them up. Let rest a few minutes before serving.
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