GRILLED CHICKEN WITH SALSA VERDE
Blend up a quick tomatillo sauce and serve it with chipotle-lime chicken.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to medium. Soak four 12-inch wooden skewers in water for at least 30 minutes.
- Whisk the lime juice, 2 cloves garlic and chipotle together in a medium bowl. Season with salt and pepper. Add the chicken, toss well to coat, and set aside for 20 minutes to marinate.
- Meanwhile, put the tomatillos in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 7 minutes and then drain. Puree the jalapeno, onion, the remaining 1 clove garlic and 1 teaspoon salt in a blender until smooth. Add the cooked tomatillos and cilantro sprigs and puree until smooth.
- Remove the chicken from the marinade and thread onto the soaked skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Serve with the salsa verde and warm tortillas.
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
- While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
- When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
- To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.
SERRANO CHILE-RUBBED ROAST CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
- Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.)
- Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
- Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.
GRILLED CHICKEN WITH SALSA
I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (3 cups salsa).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CUMIN-CRUSTED CHICKEN THIGHS WITH GRILLED TOMATILLO SALSA
Provided by Fred Thompson
Categories Chicken Poultry Marinate Backyard BBQ Dinner Spice Summer Grill Grill/Barbecue Cumin Advance Prep Required Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4-8
Number Of Ingredients 10
Steps:
- 1. In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly. Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.
- 2. Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°-375°F (180°-190°C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
- 3. To make the salsa, place the tomatillos and chile over the direct-heat area of the grill. (You'll probably need a grill screen for the chile or you'll lose it through the grate.) Cook, turning as needed, until well charred on all sides, about 3 minutes. Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky. Transfer to a bowl, fold in the cilantro, and season with salt. You should have about 2 cups (16 fl oz/500 ml). (The salsa can be made up to 1 week in advance and refrigerated. Bring to room temperature before serving.)
- 4. Place the thighs, meaty side down, over the indirect-heat area of the grill. Cook, turning once, until the thighs are nicely grill-marked on both sides and firm to the touch and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 170°F (77°C), 10-15 minutes on each side.
- 5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.
GRILLED CHICKEN BREASTS WITH CORN SALSA
Provided by Robert McGrath
Categories Chicken Herb Low Fat Quick & Easy Backyard BBQ Corn Bell Pepper Spring Summer Grill Grill/Barbecue Healthy Jalapeño Bon Appétit
Number Of Ingredients 14
Steps:
- For Salsa:
- Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
- For Chicken:
- Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
- Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.
More about "chile rubbed grilled chicken with salsa recipes"
CHILI-RUBBED CHICKEN WITH COCONUT RICE
From eatingwell.com
5/5 (3)Total Time 55 minsCategory Healthy Chicken & Rice RecipesCalories 478 per serving
- Combine coconut milk, rice and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender and the liquid is absorbed, about 45 minutes.
- Meanwhile, combine 1 tablespoon oil, chili powder, garlic and 1/4 teaspoon salt in a small bowl. Place chicken on a rimmed baking sheet and rub with the spice mixture. Bake, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. Let rest for 15 minutes, then slice or chop.
- Combine mango, bell pepper, onion, cilantro, lime juice and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a medium bowl. Serve the chicken and salsa with the rice.
CHILI LIME CHICKEN WITH AVOCADO FETA SALSA
From peaceloveandlowcarb.com
GRILLED CHICKEN WITH MANGO SALSA - 2 COOKIN …
From 2cookinmamas.com
GRILLED RIB-EYE STEAKS WITH WATERMELON-TOMATO SALSA - FOOD …
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
GRILLED SOY SAUCE CHICKEN RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 6Difficulty Easy
GRILLED SWORDFISH WITH MANGO SALSA RECIPE - FOOD NETWORK
From foodnetwork.com
Author Geoffrey ZakarianSteps 3Difficulty Easy
GRILLED CHICKEN QUESADILLAS - SIMPLE AND SAVORY
From simpleandsavory.com
CHICKEN AND APPLE SALAD WITH APPLE VINAIGRETTE
From dashofcolorandspice.com
CHILE-RUBBED GRILLED CHICKEN WITH SALSA | DELICIOUS RECIPES
From recipesandhealth.wordpress.com
GRILLED CHICKEN TACO BOARD - RECIPES | GOYA FOODS
From goya.com
READY TO DITCH THE BORING DINNERS? 21 MEXICAN-INSPIRED RECIPES …
From msn.com
CHILE RUBBED GRILLED CHICKEN WITH SALSA RECIPE | PELLEGRINI'S
From pellegriniprimemeats.com
CHILE-RUBBED GRILLED CHICKEN WITH SALSA – RECIPES NETWORK
From recipenet.org
MEXICAN SPICED GRILLED CHICKEN WITH NECTARINE SALSA - PANNING THE …
From panningtheglobe.com
CHILI-GARLIC GRILLED CHICKEN WITH AVOCADO-CHERRY SALSA
From countryliving.com
GRILLED CHILI CHICKEN TACOS WITH TOMATILLO SALSA
From thedefineddish.com
GRILLED CHILI-RUBBED CHICKEN RECIPE | HELLOFRESH
From hellofresh.ca
CHILI LIME CHICKEN TACOS WITH GRILLED PINEAPPLE SALSA (VIDEO!)
From carlsbadcravings.com
CHILI-RUBBED GRILLED CHICKEN WITH SALSA - JESSUP CELLARS
From jessupcellars.com
CHILI-RUBBED SALMON WITH AVOCADO SALSA | SWEETPEASANDSAFFRON.COM
From sweetpeasandsaffron.com
GRILLED HOISIN CHICKEN THIGHS | HY-VEE
From hy-vee.com
CHILAQUILES RECIPE WITH HOMEMADE SALSA AND CHICKEN - MY LATINA …
From mylatinatable.com
POLLO CON CHILE RECIPE
From foodandwine.com
GRILLED CHILI RUBBED CHICKEN | HY-VEE - HY-VEE RECIPES …
From hy-vee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love