Spicy Lava Chicken Recipes

HAWAIIAN BARBECUE CHICKEN

Steps:

• To make the dry seasoning place all of the ingredients into a bowl and stir until well combined. Transfer to an airtight container and store in a cool, dry place.
• Place your chicken in a large casserole dish and sprinkle with some of the dry seasoning - you can use as much or as little as you like. Make sure to flip the chicken over to coat both sides.
• Pour a half-cup of pineapple juice over the chicken then cover and refrigerate for 30 minutes or in the fridge overnight if possible.
• To make the sauce place the other half-cup of pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, ginger, and garlic. and whisk together. Stir in the Lava BBQ Sauce. Divide into two lidded containers and keep in the refrigerator until needed. Use one of the sauces to baste during cooking, and the other to coat after cooking. This is to avoid cross-contamination.
• When ready to cook, drain the chicken and discard the marinade.
• Grill the chicken over medium heat for 12-14 minutes on each side or until cooked through, the juices run clear, and there is no pink in the middle. Cook for longer if required.
• Baste the chicken occasionally with the sauce every 4 minutes.
• Baste the chicken once removed from the heat before serving.

SPICY SZECHUAN CHICKEN RECIPE BY TASTY

Steps:

• Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
• In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
• Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
• Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
• Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
• Garnish with chopped scallions.
• Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
• Enjoy!

SPICY GARLIC LIME CHICKEN

Steps:

• In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
• Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

SPICY-LAVA CHICKEN

Steps:

• 1. Clean and prepare chicken.
• 2. Slice jalapeno, habanero, onion, and garlic. Rinse mushrooms.
• 3. Pour 2-3 tablespoons oil in a medium pan. Place chicken, jalapeno, habanero, onion, garlic, and mushrooms in pan. Begin cooking on high heat.
• 4. While the chicken is cooking, sprinkle it with caraway and fennel seeds, paprika, cumin, curry, salt, pepper, red pepper, and ginger. (If you'd like, you can drizzle some orange juice over it, too.).
• 5. Cook the chicken mixture until the vegetables and peppers are soft and the chicken is cooked thoroughly.
• For the Orange Spinach:.
• 1. Spray a small pan with oil. Put spinach in pan, turning the heat on high.
• 2. Mix together milk and orange juice in small bowl.
• 3. Pour mixture over spinach, sprinkle with ginger, and cover pan with a lid. Steam until the spinach has cooked down.
• On a bed of rice (or noodles, if you'd like), layer the chicken and spinach. This meal is best served with milk. :).

SPICY CHICKEN

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
• Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.
• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
• Yield: 2 cups
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 2 hours

SPICY CHICKEN BREASTS

Steps:

• In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
• Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
• Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.