Grilled Chili Chicken Recipes

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GRILLED CHICKEN HATCH CHILE CHILI



Grilled Chicken Hatch Chile Chili image

Made this up and it turned out simply delicious.

Provided by Joseph Melito

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 57m

Yield 4

Number Of Ingredients 6

6 boneless chicken thighs
4 Hatch chile peppers
2 cups water, divided
1 large white onion, diced
1 (15 ounce) can garbanzo beans (chickpeas), drained
1 (1.25 ounce) package white chicken chili seasoning mix (such as McCormick®)

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board; dice.
  • Grill Hatch chile peppers, turning frequently, until blackened and blistered, 2 to 3 minutes. Cool until easily handled, about 5 minutes. Peel off skin and dice flesh into small pieces.
  • Place diced chile peppers in a large pot. Add 1 tablespoon of water and onion; cook and stir until onion softens, about 5 minutes. Stir in diced chicken, remaining water, garbanzo beans, and chili seasoning mix. Simmer until flavors combine, about 20 minutes.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 29.5 g, Cholesterol 106.4 mg, Fat 13.8 g, Fiber 6.3 g, Protein 35.8 g, SaturatedFat 3.5 g, Sodium 1148.5 mg, Sugar 5.9 g

GRILLED CHICKEN CHILI



Grilled Chicken Chili image

This is a recipe developed by a friend who works in the local supermarkets Butcher Shop. Many thanks to Bill Baumgart for a wonderful and delicious meal, and for sharing his recipes with us.

Provided by Chabear01

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 whole boneless skinless chicken breasts
2 (15 ounce) cans white beans, drained and rinsed
1 red bell pepper, seeded and chopped
1 anaheim chili, seeded and chopped
1 onion, chopped
1 bunch fresh cilantro, separate leaves from stems
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (15 ounce) can chicken broth
1/2 cup Chardonnay wine or 1/2 cup your favoite white wine
2 tablespoons olive oil
black pepper, to taste
garlic powder, to taste
cumin, to taste
crushed dried red chili, to taste
salt, to taste

Steps:

  • Coat Chicken with olive oil and season with black pepper, garlic powder and cumin. Grill till done. Put aside on plate.
  • In a soup pot heat some olive oil put in chopped onions, bell pepper, anaheim chili, cilantro stems and some leaves, saute till tender crisp.
  • Add wine, tomatoes and juice, chicken broth, black pepper, garlic powder, cumin, crushed red chilis, and salt to taste. Bring to a boil. Reduce heat and add beans.
  • When grilled chicken is cool enough to handle, chop into bite size pieces. Add chopped chicken and any juices from cooked chicken into soup.
  • Serving Suggestions:.
  • Garnish with chopped cilantro leaves and grated jack cheese, with warm flour tortillas on the side. Bill also suggests an Ice cold Corona and a wedge of lime.

Nutrition Facts : Calories 456.7, Fat 9, SaturatedFat 1.5, Cholesterol 34.2, Sodium 826.1, Carbohydrate 57.5, Fiber 11.6, Sugar 3.7, Protein 33

GRILLED CHILI CHICKEN



Grilled Chili Chicken image

Hot and Spicy, just the way I like it! Plus its on the grill, which is one of my favorite ways to cook. Decrease the amount of jalapeno pepper if you can't handle the heat. You may be able to decrease the amount of red bell pepper depending on the size of your chicken breasts and the size of your bell peppers. Prep and cooking time does not include the 1 hour marinating time.

Provided by breezermom

Categories     Chicken Breast

Time 48m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon chili powder
3 tablespoons balsamic vinegar, divided
3 1/2 tablespoons extra virgin olive oil, divided
6 chicken breast halves, skinned and boned (about 2 1/2 lbs)
6 large red bell peppers, cut in half
1 medium onion, thinly sliced
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
2 tablespoons fresh cilantro, chopped

Steps:

  • Combine the chili powder, 2 tbsp balsamic vinegar, and 2 tbsp olive oil; stir well. Brush the chili mixture on both sides of the chicken breasts. Place in a shallow dish; cover and marinate in the refrigerator for 1 hour.
  • Grill the chicken over hot coals (400 to 500 degrees) for 5-6 minutes on each side or until the chicken is done. Arrange the chicken on a serving platter; set aside, and keep warm.
  • Brush the skin of the red bell peppers with 1 tbsp olive oil. Grill the peppers, cut side up, over medium coals (300 to 350 degrees) for 6 to 8 minutes or until charred. Cut the peppers into thin strips; set aside.
  • Saute onion, jalapeno pepper, and garlic in the remaining 1 1/2 tsp olive oil in a large skillet until the onion is tender. Add the reserved sweet red pepper strips; stir well. Add the cilantro and the remaining 1 tbsp balsamic vinegar; stir well. Remove from heat. Spoon the pepper mixture over the hot chicken. Enjoy!

Nutrition Facts : Calories 266.2, Fat 15.3, SaturatedFat 3.1, Cholesterol 46.4, Sodium 77.3, Carbohydrate 14.3, Fiber 4.4, Sugar 9.2, Protein 17.3

GRILLED CHILI-LIME CHICKEN



Grilled Chili-Lime Chicken image

This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes I'm posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are "Make it your own self" meals.) I've never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!

Provided by Gatorbek

Categories     Lunch/Snacks

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
3 tablespoons olive oil
2 tablespoons green onions, minced
1 garlic clove, minced
4 tablespoons fresh lime juice
1 tablespoon chili powder
1 tablespoon fresh cilantro, chopped
2 teaspoons cumin
salt and pepper, to taste

Steps:

  • Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
  • Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
  • Leftovers can be sliced and frozen to be used later in other recipes. (See above).

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