Lip Smacking Chicken Chili Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LIP-SMACKIN' BBQ CHICKEN

The kids always say "prepare to lick your lips" when we have friends over for barbecue chicken. I'm proud of this dish, the first recipe I ever created. -Sue Thomas, Spartanburg, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 12



Lip-Smackin' BBQ Chicken image

Steps:

  • In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving., Grill chicken, covered, over medium heat 25-35 minutes or until juices run clear, turning occasionally and brushing with reserved sauce during the last 10 minutes. Serve with remaining sauce.

Nutrition Facts : Calories 402 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 871mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 34g protein.

2 cups ketchup
1 cup cider vinegar
1 cup water
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
1/4 cup molasses
1/4 cup honey
2 tablespoons prepared mustard
3 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
6 pounds assorted bone-in chicken pieces

LIP SMACKIN' SMOTHERED CHICKEN

Now this is chicken! You can almost smell the aroma coming from the kitchen now!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 6

Number Of Ingredients 10



Lip Smackin' Smothered Chicken image

Steps:

  • Heat oil in deep 12-inch skillet over low heat 5 minutes. Sprinkle chicken with salt and 1/2 teaspoon of the black pepper; place in hot skillet. Cover chicken with yellow and green onions.
  • Cook chicken over medium heat 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot (Dutch oven); set aside.
  • Continue heating skillet over low heat. Stir together flour, 1/3 cup of the soy sauce and 4 cups of the hot water in medium bowl with wire whisk or fork until smooth.
  • Cook flour mixture in hot skillet over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Stir in remaining water, 1 cup at a time, stirring after each addition, until smooth.
  • Stir in remaining 1/3 cup soy sauce, the onion powder and remaining 1/4 teaspoon black pepper. Pour gravy over chicken in large pot. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.)

Nutrition Facts : Calories 515, Carbohydrate 28 g, Cholesterol 125 mg, Fiber 1 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2330 mg

2 tablespoons vegetable oil
1 cut-up whole chicken (3 to 3 1/2 pounds)
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 medium yellow onion, thinly sliced
3 green onions, cut into 1-inch pieces
1 1/2 cups Gold Medal™ all-purpose flour
2/3 cup soy sauce
7 cups hot water
2 teaspoons onion powder

LIP SMACKING CHICKEN CHILI

This chili is terrific for any occasion, a zesty comfort food. It is just spicy enough to give it some zing, but doesn't melt your tongue. It is a family favorite and friends always ask for the recipe. Great for after skiing, boating, football outings etc.

Provided by PETER HALFERTY

Categories     Other Main Dishes

Time 1h40m

Number Of Ingredients 15



LIP SMACKING CHICKEN CHILI image

Steps:

  • 1. To prep in advance: Cook bacon strips in batches in a skillet over medium heat until crisp, about 10 minutes. Drain on paper towels. Allow bacon to cool, then crumble into pieces and refrigerate for up to two days.
  • 2. Heat the oven to 400º F . Place the chicken thighs on foil-lined baking sheets and season with salt and pepper. Cover the chicken with foil and bake for 30-40 minutes or until it reaches 165º F on an instant-read thermometer. (Depending on your oven size, you may need to do this in batches.) Cool and refrigerate up to 2 days.
  • 3. To assemble: You'll need a very large pot, at least 6 quarts, pot. Put olive oil in the pot and place over medium heat. Add onions and bell peppers, and season well with salt; cook, stirring often, until the onion softens and browns slightly, about 10-15 minutes. Add the garlic, chili powder and cumin and cook, stirring, for about 2-3 minutes. Raise the heat to high and add the beer, beans, whole chipotles (if using) and chicken broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.
  • 4. Chop the chicken into 1-inch chunks. Add to the stew along with the bacon, lime juice and cilantro. Season to taste with salt and pepper. If using dried chipotles, remove and discard. Allow stew to cool (see note), divide among four 1-gallon zip-top freezer bags, label with contents and reheating instructions, and freeze.
  • 5. To serve: Heat the stew in a saucepan over medium heat. (You can partially thaw the stew in the microwave to facilitate reheating.) Ladle into bowls and serve with your choice of toppings.
  • 6. Note: Because this is a very large quantity of thick chili, it takes hours to cool down. To help it cool, pour it into a shallow pan, set pan in a sinkful of ice cubes and stir stew frequently.

6 slice thick smoked bacon
9 lb skinned, boned chicken thighs
1 Tbsp kosher salt, or to taste
1/4 c olive oil
2 large sweet onons, diced
2 large red bell peppers, cored, seeded and diced
6 clove garlic, peeld and minced
1-1/2 Tbsp chili powder (we use new mexican)
2 tsp ground cumin
1-1/2 c dark beer, stout or chicken stock
4 can(s) (15.5 ounce ea) black beans, drained and rinsed (about 16 cups)
2 qt chicken broth, plus more as needed
2 Tbsp fresh lime juice
1/4 c diced fresh cilantro leaves
toppings of choice

CHICKEN WITH JESSE'S LIP SMACKING SAUCE

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 25



Chicken with Jesse's Lip Smacking Sauce image

Steps:

  • Place the garlic in cup of boiling water for 3 minutes. Remove and chop fine. Saute the onions in the olive oil over medium-high heat for 5 minutes, until just starting to brown. Remove from the heat and wait 1 minute for the pan to start to cool. Add the chopped garlic, stir, and place mixture in a bowl to cool - never let the garlic hit the hot oil over the fire - this way the garlic will infuse the remaining moisture and not burn and get bitter.
  • In a large stock pot over medium-low heat add the catsup and bring to a slow simmer, always stirring. After 10 minutes add the onions, garlic, soy sauce, liquid smoke, Worcestershire sauce, yellow mustard, pickapeppa sauce, and wine vinegar, and let simmer for another 10 minutes, covered.
  • Cut all the fruit into quarters and squeeze the juice into the pot. Then, add the fruit to the pot, with the brown sugar, horseradish, and Dr. Pepper. Continue to simmer for at least 40 minutes, covered.
  • Add the dried chile peppers and cayenne, turn off heat and let the chiles go to work for about another 20 minutes.
  • Chicken:
  • Add all items to a very large pot of boiling water. Reduce heat, cover with a plate and simmer for 1 hour. Remove from the pot and let cool to room temperature, covered.
  • Your grill should be very hot. We use a smoke box with wet wood chips in the gas grill to add a nice wood flavor (optional). Lightly spray the grill with nonstick spray. Add the chicken and get nice grill marks on both sides. The bbq sauce should be in a large pot that has just been removed from the heat.
  • Very important: Just paint the chicken lightly with the sauce and let it stay on the grill for 1 minute on each side, just to burn the sauce. Remove from the grill and submerge in the hot bbq sauce for a just a second. Put on platter and serve with very sour dough bread and vinegar and oil based cole slaw, cold beer and look out.

5 cloves garlic, peeled
2 tablespoons olive oil
One #10 size can catsup
1 large Vidalia onion fine chopped
2 tablespoons soy sauce
1 teaspoon liquid smoke
2 tablespoons Worcestershire sauce
3 tablespoons yellow mustard
One 5-ounce bottle pickapeppa sauce (This contains: mangos, raisins, tamarinds, salt and pepper, tomatoes)
2 tablespoons wine vinegar
2 large juice oranges
1 large lime
2 lemons
1/2 cup brown sugar
3 tablespoons grated horseradish
1 can cola, (recommended Dr. Pepper)
Few dried chiles, to taste
1 tablespoon cayenne pepper, to taste
3 whole chickens, halved
1 cup poultry seasoning
1 large onion
4 cloves garlic
1 can beer
1 stick butter
2 tablespoons cider vinegar

LIP SMACKING CHICKEN PILLOWS

The presentation and taste is that of a Very Fine Restaurant. Pamper your loved ones with these elegant pillows filled with flavor making them fit for a romantic Valentines evening. Served over a bed of fresh spinach or rice. Don't forget to remove the string or toothpicks.

Provided by Rita1652

Categories     < 60 Mins

Time 45m

Yield 5 serving(s)

Number Of Ingredients 18



Lip Smacking Chicken Pillows image

Steps:

  • Preheat oven to 325°F.
  • Place one chicken breast cutlets between two pieces of clear plastic wrap; working from the center to the edges, pound the chicken lightly with a meat mallet, forming a rectangle about 1/4 inch thick; remove the plastic wrap.
  • Place all cutlets in a single layer on a work surface. Season both sides with salt, pepper, basil and cayenne.
  • Evenly distribute 1/2 the pine nuts (reserving 1/2 for garnish) on the cutlets, top with tomatoes, cheese and spinach leaves.
  • Roll up the chicken securing them up with string or tooth picks into bundles. Repeat with remaining chicken.
  • Coat each bundle with flour then dip into egg then back into flour.
  • Whisk the remaining flour (about 1-2 tablespoons) into 1/4 cup of the chicken stock and set aside.
  • In a large hot skillet cook chicken bundles in butter and oil 5-10 minutes turning until golden brown, adding additional butter if needed. Remove chicken and place in warm oven.
  • Place garlic in pan and saute for 2 minutes. Add 1/3 cup white wine to the garlic to deglaze the pan. Add chicken stock and the flour/stock mixture. Whisk till smooth and thicken if to thick add additional stock. Simmering for 5 minutes.
  • Remove chicken from oven top with sauce and garnish with pine nuts and fresh basil.

Nutrition Facts : Calories 437.9, Fat 20.5, SaturatedFat 6.1, Cholesterol 137, Sodium 228.3, Carbohydrate 24.4, Fiber 1.8, Sugar 1.2, Protein 34.8

1 1/2 lbs chicken breasts, 5 cutlets sliced thin
salt, to taste
pepper, to taste
dried basil, to taste
1/8-1/4 teaspoon cayenne, to taste
1/4 cup pine nuts, toasted and divided in half (optional)
15 baby spinach leaves, washed and dried
5 tablespoons sun-dried tomatoes packed in oil
1 1/2 ounces asiago cheese, cut into 5 strips
1 cup flour
1 egg, whisked
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
1/3 cup white wine
1 cup chicken stock
fresh basil
fresh parsley

More about "lip smacking chicken chili recipes"

CHICKEN CHILI RECIPE | PICKLED PLUM
Web Cook for 5 minutes, until vegetables are tender. Add chicken, chili, cumin, cinnamon, salt and stir well. Add chicken stock, tomatoes, chickpeas …
From pickledplum.com
Estimated Reading Time 3 mins
  • In a large pot over high heat, add olive oil, garlic, onion, celery, red and green bell peppers. Cook for 5 minutes, until vegetables are tender.
chicken-chili-recipe-pickled-plum image


CHILITOWN COOKBOOK: 30 LIP-SMACKING CHILI RECIPES
Web May 12, 2019 Chilitown Cookbook: 30 Lip-Smacking Chili Recipes Kindle Edition by Nancy Silverman (Author) Format: Kindle Edition 2 …
From amazon.com
Reviews 2
Format Kindle
Author Nancy Silverman
chilitown-cookbook-30-lip-smacking-chili image


JALAPENO-CHEDDAR CHICKEN WINGS - RECIPE - CHILI …
Web May 7, 2018 Add seasoning mixture and toss to coat. Heat your oven to 250 degrees F. Set the wings onto a lightly oiled baking sheet and bake for 30 minutes. Flip the wings. Increase oven heat to 425 degrees and bake …
From chilipeppermadness.com
jalapeno-cheddar-chicken-wings-recipe-chili image


CHICKEN AND RICE SOUP WITH GARLICKY CHILE OIL RECIPE
Web Feb 17, 2019 Add the onion to the 1 Tbsp. of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5...
From bonappetit.com
chicken-and-rice-soup-with-garlicky-chile-oil image


GORDON RAMSAY'S LIP-SMACKING CHICKEN THIGH RECIPE - THEFOODXP

From thefoodxp.com
Calories 413.1 kcal
Fat 27.4g
Cholesterol 94.2mg
Saturated Fat 5.8g


CHICKEN LOLLIPOP RECIPE - YELLOW CHILI'S
Web Sep 3, 2021 Jump to Recipe Chicken Lollipop is a crispy, juicy, and lip-smacking appetizer or starter dish for lunch and dinner. This dish is typically made with wings or …
From yellowchilis.com


2-WAY CHICKEN POPPERS RECIPE: 2 WAYS TO MAKE A LIP-SMACKING …
Web Sep 9, 2021 To make the plain chicken popper, dip small chicken chunks in maida, egg wash and fry until golden and crispy. In a pan heat some soy sauce, chilli sauce and …
From food.ndtv.com


HEALTHY AIR FRYER CHICKEN BREAST RECIPE - FORK TO SPOON
Web Step One: Season Your Chicken Breasts Preheat the air fryer to 375 degrees f (190°C) for about 3-5 minutes. In a small bowl, mix together the smoked paprika, garlic powder, …
From forktospoon.com


LIP SMACKING FOOD - CHICKEN CHILLI DRY RECIPE BY LIP SMACKING …
Web Chicken Chilli Dry Recipe by Lip Smacking Food Full Recipe: https://bit.ly/2GCPYSL Subscribe Our YouTube channel: http://bit.ly/2DJBGuV
From facebook.com


KATIE'S LIPSMACKING LEMON CHICKEN | KCM
Web Nov 28, 2021 Take as many chicken breasts as you’d like, and pound them on a cutting board with a mallet until very thin (cover the chicken with plastic wrap first!). Then, …
From katiecouric.com


TEXAS-STYLE LIP-SMACKIN' CHILI - TODAY.COM
Web Feb 3, 2006 -Heat oil in a pan over medium to high heat. Add the beef (do not crowd the beef, it must have room to brown). Sear on all sides until well-browned. Remove and …
From today.com


60+ LIP-SMACKING CHICKEN, MEAT & SEAFOOD RECIPES - SPICE …
Web Home » Recipes. Chicken, Meat & Seafood 60+ Lip-Smacking Chicken, Meat & Seafood Recipes. I’ve got you covered with the best Chicken, Meat and Seafood recipes to get …
From spicecravings.com


LIP SMACKING FOOD - CHICKEN KABAB CHILI DRY RECIPE BY LIP …
Web 22K views, 1.6K likes, 26 loves, 8 comments, 598 shares, Facebook Watch Videos from Lip Smacking Food: Chicken Kabab Chili Dry Recipe By Lip Smacking...
From facebook.com


LIP SMACKIN' BAKED CHILI | RECIPELION.COM
Web Retro Recipes from the ‘50s and ‘60s Categories. Soups, Stews, Chili Chili
From recipelion.com


60+ LIP-SMACKING CHICKEN, MEAT & SEAFOOD RECIPES | SPICE CRAVINGS
Web Quick, easy and lip smacking Chicken, Meat and Seafood recipes from around the world, made using the Instant Pot, Air Fryer, Oven or Stove. ... 31 BEST Instant Pot Soups & …
From spicecravings.com


LIP SMACKING CHICKEN CHILI RECIPES- WIKIFOODHUB
Web Add the garlic, chili powder and cumin and cook, stirring, for about 2-3 minutes. Raise the heat to high and add the beer, beans, whole chipotles (if using) and chicken broth. Bring …
From wikifoodhub.com


NASHVILLE HOT WINGS - AIR FRYER RECIPE | FOODTALK
Web Mar 24, 2023 Pre-heat air fryer to 390 degrees. Take the chicken wings out of the refrigerator and let them reach room temperature. Pat the wings dry with a paper towel. …
From foodtalkdaily.com


SIX LIP-SMACKING RECIPES TO PREPARE IN YOUR OTG
Web Sep 7, 2022 Preheat your oven to 180 degrees and arrange the chicken on the rotisserie rod. Screw it properly and let it roast for approximately 40 minutes at 200 degrees. Keep …
From agarolifestyle.com


एकदा कराल तर दर संडे ला घरचे करायला सांगतील असा …
Web Apr 1, 2023 एकदा कराल तर दर संडे ला घरचे करायला सांगतील असा मुंबई स्पेशल चिकन खिमा पाव | How to make Chicken Kheema Pav | Mumbai Special …
From dailymotion.com


LIP-SMACKING CHILI RECIPES - SIDECHEF.COM
Web Feb 4, 2021 Lip-Smacking Chili Recipes Chili is the ultimate comfort food. Low maintenance to make and absolutely delicious to eat, it warms your home and your belly …
From sidechef.com


Related Search