Spicy Grilled Chicken Recipes

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Steps:

• Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
• Prepare an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.

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.

Steps:

• Combine the first five ingredients; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 165°.

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times.

Steps:

• In a small skillet toast caraway, coriander and cumin seeds over medium heat for about 5 minutes.
• Cool and then grind seeds and the crushed red pepper in mortar with pestle.
• Add oil and garlic and grind to a smooth paste. Stir in paprika and salt.
• Pour spice mixture into a small bowl or cup and stir oil, lime juice and peel into mixture.
• Spread mixture over chicken quarters and place in a plastic bag or non-metallic dish for marinating in the refrigerator.
• Marinate, turning occasionally for 4-6 hours or overnight.
• Prepare grill using medium low heat.
• Remove chicken from marinade, discarding any marinade.
• Grill chicken until cooked throughly about 45 minutes to 1 hour, turning occasionally.

Steps:

• Make sure the chicken is completely defrosted and the water has been dumped out. Place the chicken in a bowl large enough for all three breasts with a little extra room.
• Melt the butter either on the stove or in the microwave.
• Add the spices and mix well (The pepper powder is just dried peppers blended to a powder, I use a mix of hot and mild peppers).
• Pour the butter mixture over the chicken and mix around so the chicken is coated.
• Place on grill but BE CAREFUL! The flames with leap up towards the chicken because of the butter so it is best to drop one breast and back off until the flames die down!
• This chicken is best if you baby-sit it. I turn and put more butter mix on the chicken about every three to four minutes.
• Make sure the chicken isn't still pink in the middle and take off the heat ASAP! I can't stress how important this is!
• This is a chicken that can be thrown in or on pasta or eaten with potatoes and beans (one of my favorites!). Anyway, just have fun with this recipe, pair it with different things and see how versatile it is!

Steps:

• Mix spice mixture (all ingredients except canola oil) in a food processor or by hand and set aside.
• Rub chicken pieces with olive or canola oil.
• Coat chicken pieces with spice mixture and rub some under the skin.
• Grill over medium heat for 35-45 minutes, turning as needed.
• You may also bake chicken at 350 ° F.
• for 40-45 minutes.

Steps:

• Combine all ingredients except for the chicken and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
• Heat a grill to medium-high heat.
• Apply sauce to chicken (I spoon it on). Grill to desired doneness, applying sauce liberally as you turn chicken. Cook until done through.
• If you don't contaminate the sauce with the raw chicken, you can serve it with the cooked chicken. If it gets contaminated, simmer it on the stove for a few minutes.