SPICY INDIAN GRILLED CHICKEN
Make and share this Spicy Indian Grilled Chicken recipe from Food.com.
Provided by Comedie
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all marinade ingredients well.
- Coat chicken pieces in marinade paste.
- Marinate from 1 hour, or up to overnight in the refrigerator.
- Grill over medium coals until browned, about 15 minutes each side.
INDIAN-SPICED CHICKEN
Provided by Dave Lieberman
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.
SPICY GRILLED CHICKEN
This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!
Provided by Jenn H.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 1 g, Cholesterol 67.1 mg, Fat 15.1 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.4 g, Sodium 446.4 mg, Sugar 0.1 g
GRILLED INDIAN-SPICED BUTTER CHICKEN
Categories Chicken Garlic Ginger Onion Marinate Yogurt Dinner Spice Hot Pepper Summer Grill/Barbecue Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Marinate chicken:
- Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste in a food processor. Transfer to a large wide bowl and whisk in yogurt, coriander, oil, turmeric, and cayenne. Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours. Let stand at room temperature 30 minutes before grilling.
- Make ghee:
- Bring butter to a boil in a 1-quart heavy saucepan over moderate heat. When foam completely covers butter, reduce heat to very low. Cook butter until a very thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly, until solids at bottom of pan turn light brown and butter has a nutty fragrance, 8 to 16 minutes.
- Remove pan from heat and let butter stand 1 minute. Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.
- Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure .
- To cook chicken using a charcoal grill: Lightly oil grill rack. Put chicken (still heavily coated with marinade) on rack over area of grill with no coals underneath. Drizzle chicken with about 1 tablespoon ghee. Cook chicken over medium-high heat, turning over and drizzling with ghee every 5 minutes, until cooked through, 20 to 25 minutes.
- To cook chicken using a gas grill: Lightly oil grill rack. Put chicken over shut-off burner. Cook chicken, turning over and drizzling with ghee every 5 minutes, until cooked through, about 20 to 25 minutes. (Cover grill between turns.)
- Serve chicken drizzled with any remaining ghee.
SPICED INDIAN GRILLED CHICKEN
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the fenugreek, garam masala, sugar, garlic, cardamom, peppercorns, salt, yogurt, and tomato paste in a large bowl and mix well; set aside 1/4 cup of the marinade for basting. Add the chicken thighs and drums and coat well. Cover the bowl and let marinate in the fridge for 45 minutes to 4 hours.
- When ready to cook, preheat a grill to medium-high. Remove the chicken pieces from the marinade and place on the hot grill. Basting regularly with the reserved marinade, cook until the chicken is done and juices run clear, about 35 to 40 minutes.
SPICY INDIAN INSPIRED GRILLED CHICKEN
Sometimes through the week I feel the need to visit my kitchen and make something nice and kickback with a drink, just to make the weekdays a little bearable. Well this dish, I was inspired to make on such a night.
Provided by DebySharma
Categories Very Low Carbs
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Place these in a mortar and pestle/ grinder to make a fine powder-.
- Black pepper, Paprika/ Red chili powder, Chipotle pepper, Garam masala, Cumin seeds, Oregano, Salt, Garlic cloves.
- Transfer this in a zip-loc bag, add 2 Tbsp of Lemon juice, and 2 Tbsp of Sour cream or Yogurt.
- Place the Chicken breasts (450 g )into this bag and rub the contents all over them. Leave this to marinate for about 40 mins to an hour.
- Transfer these onto the baking dish. Drizzle 2 tbsp of Olive oil on the surface and grill for 15 minutes in a pre-heated oven. Turn the chicken breast back side up, and drizzle with some olive oil and grill for another 10 -15 minutes.
- Rest for 1 minute, and serve. I garnished it with some lemon wedges and Mayo which went as a good dip with this. You could even garnish with Cilantro or Coriander.
Nutrition Facts : Calories 552.4, Fat 35.9, SaturatedFat 8.3, Cholesterol 145.9, Sodium 1609.7, Carbohydrate 8.5, Fiber 2.8, Sugar 1.5, Protein 49
5-INGREDIENT CAJUN-SPICED GRILLED CHICKEN
Syrupy barbecue sauces are tangy and delicious, but they often contain added sugar. Avoid all of those empty calories and get the balance your taste buds crave with Cajun seasoning and apple cider vinegar.
Provided by Michelle Dudash
Categories main-dish
Time P1DT15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Sprinkle the chicken on both sides with the Cajun seasoning. Place the chicken in a baking dish and drizzle with the vinegar and oil. Shake the pan gently to coat the chicken underneath. Cover and refrigerate for at least 1 hour or overnight for the best flavor.
- When you are ready to grill, move the chicken to the counter to take off the chill. Preheat the grill to medium-high heat, about 400 degrees F.
- Lightly oil the grill and place the chicken on it, smooth-side down. Cook until grill marks appear and the chicken lifts up easily, about 4 minutes. Rotate the chicken by a 45-degree angle and cook to mark, about 3 minutes. Flip the chicken to the other side and cook until cooked through, about 2 minutes. Top with the parsley. Serve hot.
Nutrition Facts : Calories 170 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 94 milligrams, Sodium 250 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Protein 23 grams
SPICY GRILLED CHICKEN
Meet the Cook: Very near the top of the list of foods I prepare for company is this chicken. It's easy to fix and has never flopped. It is a family favorite, too - any leftovers are great in a salad or sandwich. My husband and I are the parents of eight, who range in age from 24 to 11. We also have three grandchildren. -Edith Maki, Hancock, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
SPICY THAI GRILLED CHICKEN
Make and share this Spicy Thai Grilled Chicken recipe from Food.com.
Provided by JoyfulCook
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the above ingredients and marinade meat for as long as possible, turning occasionally.
- Cook under grill or barbecue for 3-4 minutes each side.
- Serve with salads hot or cold and Gujarati Potatoes.
SPICY GRILLED BUTTERMILK CHICKEN
Grilling tends to dry chicken but brining in buttermilk first ensures tender and juicy chicken. For this recipe, I seasoned the buttermilk with chipotle, coriander, cumin, and lime to give it a spicy Southwest flair.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
- Prepare an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 8.7 g, Cholesterol 134.1 mg, Fat 6.8 g, Fiber 0.9 g, Protein 51.6 g, SaturatedFat 2.2 g, Sodium 244 mg, Sugar 6.2 g
SPICY INDIAN CHICKEN
Provided by Robert Farrar Capon
Categories dinner, main course
Time 3h50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine cumin seeds, paprika, cayenne pepper, turmeric, pepper, salt, garlic and lemon juice and mix into a paste.
- Rub chicken pieces with the paste until well coated and allow to stand, covered with plastic wrap, for three hours or longer.
- Preheat oven to 400 degrees. Arrange the chicken pieces in a baking pan, brush with the oil and bake 20 minutes. Turn the pieces over and bake 20 to 25 minutes more, basting occasionally.
- Remove chicken pieces to a warm serving platter. Add water, if necessary, to the baking pan and stir over a high heat until the sauce is somewhat reduced. Pour sauce over chicken and serve with rice pilaf.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 4 grams, Sodium 271 milligrams, Sugar 1 gram, TransFat 0 grams
INDIAN SPICED CHICKEN
Make and share this Indian Spiced Chicken recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.
- Spoon 1 tbsp (15 mL) into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour.
- (Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.) Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
- Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced.
- Serve with lemon wedges.
Nutrition Facts : Calories 302.5, Fat 8.7, SaturatedFat 1.7, Cholesterol 151, Sodium 275.9, Carbohydrate 3, Fiber 0.8, Sugar 0.5, Protein 50.6
INDIAN STYLE GRILLED CHICKEN
From Relish Magazine May 2010. This grilled chicken has an addition of hot sauce. If you like your chicken less spicy only add 1/4 cup.
Provided by mary winecoff
Categories Chicken Thigh & Leg
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except chicken in a large bowl; stir until well blended. Add chicken, turning to coat well. Cover and refrigerate at least 8 hours and up to 24 hours.
- Prepare grill and spray grate with cooking spray.
- Remove chicken from marinade and place on a platter. Discard marinade. Grill chicken skin side down 6 to 8 minutes; turn and grill second side 6 to 8 minutes.
Nutrition Facts : Calories 2028, Fat 142.2, SaturatedFat 41.9, Cholesterol 703.2, Sodium 1556.7, Carbohydrate 2.8, Fiber 0.3, Sugar 1.4, Protein 173.1
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