Grilled Chicken With Chili Corn Sauce Recipes

GRILLED LIME CILANTRO CHICKEN WITH SWEET CHILI SAUCE

Steps:

• Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
• Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

GRILLED CHICKEN CHILI VERDE AND CORN ON THE COB WITH CHIPOTLE CREAM

Steps:

• Heat broiler and grill pan to high.
• Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.
• While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.
• Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.
• While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.
• Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
• Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.
• Add the juice of 2 limes to the chili and stir.
• Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
• Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.

GRILLED CHICKEN WITH CHILI CREAM SAUCE

Steps:

• Char chiles on grill, or over gas flame, or under broiler.
• Place in paper bag for 10 minutes, then peel, seed and chop.
• In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat.
• Boil until reduced to thick sauce, stirring ocasionally about 5 minutes.
• Season chicken with salt and pepper and grill or broil about 5 minutes per side or until juices run clear.
• While chicken is cooking, add tomato to cream sauce and season to taste.
• To serve pour sauce over chicken and garnish with lime wedges.

GRILLED CHICKEN WITH CHILI HOLLANDAISE AND GRILLED PEPPERS

Steps:

• Place chicken in large nonaluminum bowl or baking dish.
• Mix lemon juice,lemon peel,pepper,mustard and salt in medium bowl.
• Slowly whisk in oil in thin stream;mix in garlic.
• Pour marinade over chicken, turning to coat; cover and refrigerate overnight.
• Prepare barbeque grill with grey coals;oil grill rack.
• Remove chicken from marinade. Arrange chicken and peppers on grill rack.
• Grill until chicken is crisp and juices run clear when pierced with knife, about 10 minutes per side.
• Cook peppers on both sides until slightly charred; peel if desired.
• Arrange chicken and peppers on serving platter; ladle some hollandaise over chicken. Serve, passing remaining sauce separately.
• For Chili Hollandaise:.
• Combine yolks and lemon juice in processor.
• Heat butter in small pan over low heat until bubbling.
• With processor running, slowly add hot butter through feed tube.
• Transfer sauce to bowl; mix in cilantro and chilies.
• (Can be prepared 2 hours ahead. PLace hollandaise in vacuum bottle or set bowl over another bowl filled with hot, not boiling, water.).

GRILLED CHILI CHICKEN WITH SOUTHWEST RELISH

Steps:

• In medium nonmetal bowl, mix relish ingredients. Cover; refrigerate at least 1 hour to blend flavors.
• Mix chili powder and paprika; sprinkle over chicken.
• Heat gas or charcoal grill. Place chicken, skin sides up, on grill rack over medium heat. Cover grill; cook 15 minutes. Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve with relish.

GRILLED CHICKEN WITH CHILI CORN SAUCE

Steps:

• Sprinkle chicken with 1/2 tbsp of Chili powder, salt and pepper.
• Grill the chicken until both sides are browned (cooked thoroughly).
• In a skillet, heat chicken stock, remaining chili powder, sugar, lime juice, green pepper, red pepper and green onions and bring it to a boil.
• Reduce heat and simmer for 7 to 10 minutes.
• Top the chicken with this sauce and serve immediately.