CHIPOTLE BBQ CHICKEN AREPA MELTS
If you've never made from-scratch arepas before, these easy and delicious Chipotle BBQ Chicken Arepa Melts are a great place to start!
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Mix cornmeal and water in large bowl until blended. Add Parmesan; mix well. Let stand 5 min.
- Divide dough into 12 equal pieces; shape each into ball, then flatten to 4-inch patty, moistening hands with a little water if necessary to round the edges.
- Heat griddle sprayed with cooking spray to medium-high heat. Add patties; cook 8 to 10 min. on each side or until golden brown on both sides. Place on platter; top with remaining ingredients.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
COPYCAT CHIPOTLE® CHICKEN
Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 18h15m
Yield 8
Number Of Ingredients 11
Steps:
- Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
- Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
- Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
- Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.
Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
CHIPOTLE BBQ CHICKEN WITH POTATOES AND ONIONS
When it's time for something super hearty and über flavorful, you can't go wrong with this Chipotle BBQ Chicken with Potatoes and Onions recipe.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-low heat.
- Cut out back bone from each chicken with kitchen shears or sharp knife. Open chickens butterfly-style.
- Mix barbecue sauce, peppers and garlic until blended. Combine potatoes and onions in medium bowl. Add 1/3 cup barbecue sauce mixture; toss to coat. Spoon onto 4 sheets heavy-duty foil; fold to make 4 packets.
- Grill chickens 15 min.; turn. Add packets; grill 25 to 30 min. or until chickens are done (165ºF) and vegetables are crisp-tender, turning occasionally and brushing chicken with remaining barbecue mixture for the last 15 min. Cut slits in foil to release steam before opening packets. Cut up and serve one of the chickens with the cooked vegetables. Cool remaining chicken, then cover and refrigerate to use to prepare BBQ Chicken Arepa Melts another night.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
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- Place the ketchup, beer, honey, garlic, vinegar, mustard, Worcestershire, onion powder, smoked paprika and pepper in a saucepan and whisk together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more. You can easily make this ahead of time!
- Preheat the grill to the highest heat. Once hot, you can throw the ears of corn on the grill and grill them for 15 minutes, turning them every 5 minutes. You could even use leftover grilled corn. You can also make the creamed corn with the fresh corn from the cob. Or from frozen! Once the corn is grilled, set it aside.
- Season the chicken all over with salt, pepper and garlic powder. I like to brush about a tablespoon or so of the sauce on the chicken.
- Place the chicken directly on the grates and grill for 5 minutes. Flip and grill for 5 minutes more. I like to brush more sauce on the chicken and grill for 1 to 2 more minutes, then brush more on once it's off the grill. You want the internal temperature to reach 160 or 165 (if it’s 160, it will likely reach 165 as it rests). Remove the chicken and let it rest for 10 minutes before slicing. While it rests, you can make the creamed corn.
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- In a blender or food processor combine ketchup, cider vinegar, brown sugar, Worcestershire sauce, honey, salt, garlic powder, cumin, and black pepper and blend until smooth.
- Preheat grill to medium high heat. Salt and pepper the chicken and add to the grill. Baste the chicken generously, turn over after about 2 minutes and baste again. Cook until the chicken is 165 degrees and no longer pink in the center. Baste one last time before serving.
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