COCOA-CHILI-RUBBED CHICKEN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a mixing bowl, combine all the dry ingredients. Heat a large ovenproof skillet over medium heat. Add almost all of the 2 tablespoons olive oil to the skillet. Brush both sides of chicken breasts with remaining oil.
- Generously rub chicken with the cocoa-chili rub until evenly coated on all sides. Place chicken into skillet and sear on both sides. Remove skillet from heat and bake in the oven for approximately 12 minutes or until chicken is cooked through.
CHICKEN WITH COCOA RUB
Couldn't resist posting this recipe from Smart Balance -- the rub sounds so interesting with these warm spices. If you prefer to use boneless, skinless breasts, you will need to adjust the cooking time as boneless breasts take less time to cook and they may dry out.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees F. Place a heavy-bottom, ovenproof skillet over medium heat. Combine rub ingredients, brown sugar through olive oil, in a food processor until smooth, about 1 minute.
- Spray chicken with cooking spray and place in skillet (with the side that has the skin removed facing down). Cook until browned, about 5 minutes. Turn off heat and flip chicken and coat the browned side with cocoa mixture. Place skillet in oven and cook until chicken is cooked through, about 15-20 more minutes.
Nutrition Facts : Calories 227, Fat 11.9, SaturatedFat 3.3, Cholesterol 72.6, Sodium 229.7, Carbohydrate 5.4, Fiber 0.9, Sugar 3.5, Protein 24.2
RING OF FIRE GRILLED CHICKEN
My bi-level grill method, aka "ring of fire," exposes chicken to both high direct heat and low indirect heat to ensure a perfectly grilled bird every time. If you own and operate a grill, sooner or later you're gonna attempt to grill a chicken. However, as many cooks can attest, chicken, intact or in parts, is simply not grill-friendly. If we're to overcome the numerous grill challenges chicken pose (irregular shapes, connective tissue, flammable fat), we must embrace bi-level cookery - that is, a method by which we cook over high direct heat and then either low direct or indirect heat. Since this type of fire is a real pain to work with on a small grill, I developed the "ring of fire," which employs a ring of aluminum foil and a couple of pie pans to create two very different zones of heat that are especially easy to manage on a circular grill such as my Weber Kettle. This recipe first appeared in Season 14 of Good Eats.
Provided by Level Agency
Categories Mains
Time 2h50m
Number Of Ingredients 10
Steps:
- Put the chicken pieces in a 1-gallon zip-top bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leakproof container and refrigerate for 1 1/2 hours.
- Meanwhile, combine the curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in another 1-gallon zip-top bag.
- Thoroughly drain the chicken, and pat very dry with paper towels. Do not rinse.
- Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a wire rack set inside a half sheet pan. Rest for 30 minutes.
- Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the bottom grate of a kettle grill. Light the paper and heat until the coals are hot and ashy, 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9 inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate.
- Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes.
- Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals as needed and to avoid flare-ups.
- After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 1 more minute, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155ºF.
- Remove the chicken to a clean bowl. Cover with a tea towel and rest 5 minutes.
- To serve, place the breast on a cutting board with the narrow end facing you and slice, leaving a small piece of meat connected at the wing end so that the meat can be fanned on the plate. Or, simply pick it up with your fingers and dig in.
CHILI RUBBED CHICKEN
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 1 whole chicken will feed 4 people
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Wash and pat dry chicken and refrigerate. In a food processor, blend the chipotles, cilantro, olive oil, garlic, onion, jalapeno, salt, and pepper. Rub the chili mixture all over the chicken, inside and out. Season with salt and pepper, inside and out. Roast for about 35 to 45 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest 15 minutes before cutting.
SEARED PORK TENDERLOIN WITH COCOA SPICE RUB
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
- Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.
- Let the tenderloins rest out of the oven for at least 10 minutes before carving.
- Extra cocoa spice rub will keep in an airtight container for up to 3 months.
WHISKY BBQ CHICKEN AND SECRET SPICE RUB
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 2 servings
Number Of Ingredients 38
Steps:
- Preheat the oven to 400 degrees F. Preheat a double burner grill pan to medium-high heat.
- To spatchcock a chicken, place the bird breast-side down on a cutting board with its wing tips facing up and away from you. Feel down the back of the bird to find the spine then, using poultry shears or kitchen scissors, cut up and along the spine on each side. Remove the backbone and discard or save it to flavor a chicken stock. Flip the bird over, breast-side up. Place your hands at the center of the breast and press down to crack breastbone and flatten the bird. Trim the wing tips and discard or save for stock as well.
- In a small skillet set over medium heat, toast the caraway, cumin, coriander and black pepper until fragrant. Transfer to a spice grinder and grind to a powder. Place the spices in a small mixing bowl and add the pimento, granulated garlic, granulated onion and 2 teaspoons salt.
- Shove half of the rub under the skin and sprinkle the remainder all over the outside. Be sure to wash your hands. Spray the bird well with cooking spray.
- Place the chicken skin-side down on the grill pan to mark it, and then flip it. Place the chicken on a rack set over a baking sheet and bake until the internal temperature registers 165 degrees F, 30 to 40 minutes. During the last 5 minutes of cooking, baste the chicken with half of the Whisky BBQ Sauce. (Place the other half of sauce in a bowl and pass at the table.) Remove from oven, let cool for 5 to 10 minutes and cut into pieces. Garnish with scallions. Serve with the Ranch Slaw.
- While the chicken is in the oven, make the Whisky BBQ Sauce. Place a small to medium pot over medium heat and add the oil. Add the garlic and onions, and cook until fragrant and translucent. Add the chicken stock, sugar, Worcestershire sauce, cider vinegar, hot sauce, bourbon and tomato sauce. Bring to a simmer and reduce to thicken, about 30 minutes.
- In a medium mixing bowl, stir together buttermilk, sour cream, chives, dill, parsley, sugar, white wine vinegar, celery salt, kosher salt, black pepper, garlic, lemon juice and adjust the flavor if needed. Add carrots, cabbage and red onions. Stir to combine and let hang out for flavors to come together. Set aside.
COCOA RUB
This spicy cocoa rub is excellent for chicken, steaks, thick chops, and spare ribs. You can also add it to chili and hearty, thick soups.
Provided by jcjeffers
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 16
Number Of Ingredients 9
Steps:
- Stir the salt, cocoa powder, white sugar, brown sugar, garlic powder, onion powder, cumin, chili powder, and black pepper in a small bowl until combined. Store in an airtight container.
- To use, rub 2 to 3 teaspoons of the spice mixture onto a serving of meat, and let stand at least 10 minutes before cooking.
Nutrition Facts : Calories 26 calories, Carbohydrate 5.6 g, Fat 0.5 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 1333.4 mg, Sugar 3.1 g
ROASTED CHICKEN RUB
Herb and smokey spice blend that complements chicken.
Provided by Semigourmet
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.4 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 976.6 mg, Sugar 0.9 g
DOLLY PARTON'S COCOA RUB
This rub is included as part of the Southwestern Grilled Chicken recipe in her cookbook, "Dolly's Dixie Fixin's."
Provided by Julesong
Categories Low Cholesterol
Time 5m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix together and use prior to grilling chicken and steaks.
- Store the spice mixture in an airtight container; can be stored for up to 1 month.
- Also is good stirred into chili and thick soups!
MOLE SPICE RUB
Steps:
- Whisk together the chile powders, salt, cocoa, sugar, cinnamon, chile de arbol, allspice, cloves and black pepper in a small bowl. Store in an airtight container or small jars with tight-fitting lids for up to 6 months or use in the Mole-Rubbed Braised Chicken Thigh Tacos.
- Season the chicken with salt and pepper. Rub both sides of each thigh with some of the mole spice rub.
- Heat the oil in a Dutch oven large enough to fit the chicken thighs in a single layer. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Remove the chicken to a plate. Remove all but 2 tablespoons of the fat from the pan.
- Add the onion and garlic and cook, stirring, for 4 minutes. Add the broth and cilantro; bring to a simmer. Return the chicken to the pot, reduce the heat to low, cover and cook until the chicken is tender, about 40 minutes. Remove the chicken to a plate and let cool slightly then shred with a fork; discard the bones.
- Meanwhile, continue to cook the braising liquid uncovered until reduced by half and thickened, about 15 minutes. Return the shredded chicken to the pot.
- While the braising liquid is reducing, preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and warm in the oven.
- Heat a small cast-iron pan over medium heat until heated. Remove a warm tortilla from the foil and cook in the dry pan until slightly charred on both sides. Fill with the chicken, top with guacamole, pickled onions and/or shredded cabbage.
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