Chicken Thighs In Chilli Marinade Recipes

CHICKEN THIGHS IN CHILLI MARINADE

Chicken Thighs in Chilli Marinade image

Make and share this Chicken Thighs in Chilli Marinade recipe from Food.com.

Provided by English_Rose

Categories Chicken Thigh & Leg

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 skinless chicken thighs
2 tablespoons clear honey
2 tablespoons white wine vinegar
1 tablespoon ketchup
1/2 lime, juice of
4 tablespoons olive oil
1 pinch chili powder
1 pinch cumin
fresh cilantro, chopped

Steps:

Mix together 2 tbsp honey, 2 tbsp white wine vinegar, 1 tbsp ketchup, juice of ½ lime, 4 tbsp olive oil and a pinch each of chilli powder and ground cumin.
Remove 2 tbsp of the marinade then pour the rest over 6 chicken thighs and leave for at least 30 minutes.
Cook at 400F for 20 -25 minutes.
Mix chopped cilantro into the reserved marinade and pour over the cooked chicken.

Nutrition Facts : Calories 284.6, Fat 17.9, SaturatedFat 3, Cholesterol 85.9, Sodium 147.6, Carbohydrate 10.9, Fiber 0.6, Sugar 9.7, Protein 20.7

CHILI SAUCE CHICKEN

Chili Sauce Chicken image

Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds)

Steps:

In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Nutrition Facts :

CHICKEN THIGH CHILI

Chicken Thigh Chili image

The basis of this came from a chicken-chili soup on this site. I altered it enough (I didn't want a soup) that I couldn't rate the original and decided to share this recipe. Top with sour cream, sliced green onion, and shredded cheese.

Provided by jan

Categories Chicken Chili

Time 1h15m

Yield 8

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
1 large sweet onion, chopped
2 tablespoons minced garlic
2 (15 ounce) cans petite diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (8 ounce) can whole kernel corn, drained
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 medium orange bell pepper, diced
½ (6 ounce) can tomato paste, or more as needed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

Heat oil in a large stockpot over medium-high heat. Add chicken and cook in the hot oil, stirring occasionally, until browned, about 10 minutes. Add onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.
Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste, chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding more tomato paste as needed to thicken, until peppers have softened, about 30 minutes.

Nutrition Facts : Calories 400.6 calories, Carbohydrate 39.5 g, Cholesterol 68.4 mg, Fat 14 g, Fiber 12.1 g, Protein 29.9 g, SaturatedFat 3 g, Sodium 841.8 mg, Sugar 7.2 g

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