Best 15 Grilled Chili Chicken Recipes

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**Grilled Chili Chicken: A Flavorful Journey for Your Taste Buds**

Embark on a culinary adventure with our grilled chili chicken, a tantalizing dish that promises an explosion of flavors. This recipe combines the smoky richness of grilled chicken with a vibrant chili glaze, creating a perfect balance of sweet, savory, and spicy. Accompanying this main course are two delectable side dishes: a refreshing cucumber salad with tangy dressing, and a flavorful corn on the cob seasoned with herbs and garlic butter. Get ready to indulge in a complete meal that will leave your taste buds craving more.

Let's cook with our recipes!

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).

STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD



Sticky Honey-Chili Garlic Grilled Chicken with Cucumber Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 5h45m

Yield 4 servings

Number Of Ingredients 16

1/2 cup chili garlic sauce
1/2 cup honey
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons soy sauce
2 cloves garlic, grated
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken, cut into pieces
1 tablespoon minced fresh cilantro
Cucumber Salad, recipe follows
3 tablespoons rice vinegar
1 tablespoon honey
4 Persian cucumbers, cut in half lengthwise and sliced
1 tablespoon minced fresh cilantro
Kosher salt and freshly ground black pepper

Steps:

  • In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
  • Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
  • Preheat the oven to 350 degrees F.
  • Bake the chicken, covered in foil, for 35 to 45 minutes.
  • Meanwhile, preheat the grill to medium high.
  • Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
  • Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
  • In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.

CHILI'S MARGARITA GRILLED CHICKEN RECIPE



Chili's Margarita Grilled Chicken Recipe image

This is delicious and easy! I like to make this on the weekends beause I can marinate the Chicken while I am busy doing other things. Serve with rice and black beans for a quick weekend meal, much cheaper than going out to eat too!

Provided by Little Bee

Categories     Chicken Breast

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless skinless chicken breasts
1 cup liquid margarita mix
1 teaspoon garlic powder
fresh ground black pepper, to taste

Steps:

  • Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.
  • When ready to prepare, drain and dust chicken breasts with black pepper.
  • Grill on an outside grill (or George Foreman works) 3-4 minutes on each side.
  • If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Black Beans.
  • Serve with a serving of your favorite Mexican rice and Pico de Gallo.

CHILI'S MARGARITA GRILLED CHICKEN AND BELINDA'S MEXICAN RICE



Chili's Margarita Grilled Chicken and Belinda's Mexican Rice image

I started with a copycat recipe, added more of my favorite (garlic salt) ingredient, and then made this for my son, as well as for my co-worker, who had just had a baby. Everyone's comment: "Wow! That was really tender, tasty chicken!" (I didn't tell them how incredibly easy it was!) I served it with my Mexican rice (another favorite)and black beans.

Provided by Belinda in Austin

Categories     White Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 cup margarita mix
1/4 cup tequila
1 tablespoon minced garlic
garlic salt, to taste
pepper, to taste
1 cup white rice
2 cups chicken broth
1/4 cup salsa
cumin, to taste
garlic salt, to taste
1 tablespoon vegetable oil

Steps:

  • Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
  • Remove chicken from marinade, and sprinkle with garlic salt and pepper.
  • Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
  • Serve with Mexican rice and black beans.
  • Mexican Rice:.
  • Cook rice in 1 tablespoon oil, until lightly browned.
  • Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.

Nutrition Facts : Calories 362.7, Fat 7.4, SaturatedFat 1.4, Cholesterol 75.5, Sodium 610.9, Carbohydrate 39.9, Fiber 1.6, Sugar 0.9, Protein 31.1

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



Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 large poblano peppers
1 1/2 pounds chicken cutlets
Extra-virgin olive oil, for drizzling plus 2 tablespoons
1 jalapeno pepper, seeded and chopped
1 onion, chopped
3 cloves garlic, grated
18 to 20 tomatillos, peeled and coarsely chopped
1 cup heavy cream
1 chipotle in adobo, mashed into paste
2 teaspoons adobo sauce
2 limes, 1 zested, 1 whole
4 ears corn on cob, shucked and rinsed
2 to 3 cups chicken stock, depends upon how thick you like your sauce
1 1/2 teaspoons ground cumin
1/4 cup cilantro or flat-leaf parsley, divided
3 tablespoons fresh mint, a generous handful
1 sack white corn tortilla chips
1 cup shredded Chihuahua or Monterey Jack cheese, divided
2 tablespoons finely chopped chives

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.

THAI GRILLED CHICKEN WITH HONEY-CHILI GLAZE



Thai Grilled Chicken With Honey-Chili Glaze image

I got this recipe from a cooking school. The chicken turns out AMAZING. It's spicy but if you want to cut down on the heat, only use half the jalapeno seeds (or none). My friends beg me to make this for them. Enjoy!!! Prep time does not include marinating overnight.

Provided by jennifertess

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 slices fresh ginger, quarter-size, 1/4 inch thick, minced
1 (14 ounce) can coconut milk
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
2 pieces lemongrass (2-inch pieces )
8 skinless chicken thighs (I use boneless,skinless)
1/2 cup flaked coconut
1 bunch fresh cilantro, chopped
4 scallions, green parts included, chopped
1 jalapeno, seeds included
2 tablespoons packed brown sugar
1/2 teaspoon rice vinegar or 1/2 teaspoon cider vinegar
1/2 teaspoon salt
1 cup honey
1/3 cup dry roasted salted peanut, finely chopped

Steps:

  • Combine the ginger, coconut milk, salt and pepper in a large zip-lock bag. Add lemon grass. Place the chicken thighs in the mixture and refrigerate overnight.
  • Make the Honey-Chili Glaze: In a food processor, chop together the jalapeno and brown sugar. Scrape into a small saucepan. Add the venegar, salt, and honey and bring to a boil. Simmer over very low heat for about 2 minutes. Stir in the peanuts.
  • Prepare a charcoal grill to medium heat or preheat the broiler.
  • Drain the chicken and cook about 8-10 minutes on each side, depending on the size of the thighs and the heat. Grill until chicken is cooked through (careful not to over cook.).
  • After chicken is done cooking, place on a platter and pout the Honey-Chili Glaze over the hot chicken. Coat all pieces well, then sprinkle with coconut, cilatro and the scallions. This can be served hot or cold! Enjoy.

CHILI LIME CHICKEN TACOS WITH GRILLED PINEAPPLE SALSA RECIPE



Chili Lime Chicken Tacos with Grilled Pineapple Salsa Recipe image

Provided by Jaclyn

Number Of Ingredients 35

Chili Lime Chicken:
1 lb chicken breasts pounded to 1/2 inch thickness
Chili Lime Rub:
2 tablespoons olive oil
1 teaspoon chili powder
1-4-1/2 teaspoon chipotle chili powder (optional for more heat)
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon brown sugar
fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
Lime zest from 1 lime
Grilled Pineapple Salsa:
1/2 ripe pineapple, trimmed and sliced
1 large red bell pepper, seeded and quartered
1/2 small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
1 whole jalapeno
1 tablespoon lime juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
salt and pepper to taste
olive oil
4 flour tortillas or 6-8 corn tortillas
1/2 cup favorite cheese, more or less
Avocado Crema:
1 medium avocado
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

Steps:

  • 1. CHICKEN DIRECTIONS - In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking. STOVETOP DIRECTIONS If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. 2. GRILLED PINEAPPLE SALSA DIRECTIONS: Grease grill and heat to medium high heat. Drizzle red onions with olive oil. Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally. Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired. Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste. Can be served immediately or even better chilled. 3. AVOCADO CREMA DIRECTIONS: To make the Avocado Crema, add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container. 4. ASSEMBLE TACOS: To assemble, melt cheese on tortillas in the microwave or stovetop then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.

GRILLED CHILI LIME CHICKEN FAJITA SALAD RECIPE



Grilled Chili Lime Chicken Fajita Salad Recipe image

Provided by PineyCook

Number Of Ingredients 18

Marinade/Dressing:
3 tablespoons olive oil
100 ml (just over 1/3 cup) freshly squeezed lime juice
2 tablespoons fresh chopped cilantro/coriander
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chilli flakes (adjust to your preference of spice)
1/2 teaspoon ground Cumin
1 teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
1/2 yellow capsicum/bell pepper, deseeded and sliced
1/2 red capsicum/bell pepper, deseeded and sliced
1/2 an onion, sliced
5 cups cos lettuce leaves, washed and dried
2 avocados, sliced
Extra coriander leaves to garnish
Sour cream (optional) to serve

Steps:

  • Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill/fry capsicum/pepper and onion strips until cooked to your liking. Slice chicken into strips and prepare salad with leaves, avocado slices, capsicum/pepper and onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream

SWEET CHILI COCONUT-LIME GRILLED CHICKEN WITH COCONUT-LIME CAULIFLOWER RICE RECIPE - (4.5/5)



Sweet Chili Coconut-Lime Grilled Chicken with Coconut-Lime Cauliflower Rice Recipe - (4.5/5) image

Provided by PineyCook

Number Of Ingredients 8

3/4 cup unsweetened light coconut milk, divided
1/2 cup sweet chili sauce, plus more for dipping
1 lime
salt and pepper
1-1/2 lbs chicken breasts
1 medium-sized head cauliflower, grated (6-8 cups)
1-1/2 Tablespoons coconut oil
1/4 cup fresh cilantro, chopped

Steps:

  • Combine 1/2 cup coconut milk, sweet chili sauce and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts then marinate for 30 minutes - 1 hour in the refrigerator. Preheat grill to medium-high, making sure grates are well greased. Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are and how well done you like them. Remove to a plate to rest for 5 minutes. Meanwhile, heat coconut oil in a very large skillet over medium/medium-high heat (6 out of 10.) Add cauliflower, season liberally with salt and pepper, and then saute until tender, 5-7 minutes. Squeeze in juice from remaining lime half then add 3-4 Tablespoons coconut milk, depending on how coconutty you want it. Add cilantro then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken and serve with extra sweet chili sauce for dipping.

GRILLED CHICKEN WITH CHILI CREAM SAUCE



Grilled Chicken with Chili Cream Sauce image

A perfect summer dish for the grill. Serve with roasted corn and Savory Grilled Potatoes. Don't forget the Margaritas! From a 1991 Bon Appetit.

Provided by Lorac

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 fresh anaheim chilies
1 1/2 cups heavy cream
1 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
1 clove garlic, pressed
6 boneless chicken breasts
1 large tomatoes, peeled seeded and chopped
lime wedge, garnish

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.

TEQUILA CHILI-LIME GRILLED CHICKEN



Tequila Chili-Lime Grilled Chicken image

This grilled chicken is very good even without the Tequila. Just set back and enjoy the day with friends. Let the grill do the rest.

Provided by Zelda Hopkins

Categories     Chicken

Time 20m

Number Of Ingredients 11

4 large chicken breast halves, skinless and boneless
TEQUILA LIME MARINADE
1/2 oz tequila
2 Tbsp lime peel, grated
1/4 c limes, juiced
1/4 c olive or vegetable oil
2 Tbsp ,cilantro, fresh, chopped
1/2 tsp salt
1/2 tsp sugar
1 small jalapeno, seeded and finely chopped
1 clove garlic, finely chopped

Steps:

  • 1. Make marinade by mixing all ingredients in shallow glass or plastic or resealable plastic bag.
  • 2. Flatten each chicken breast to 1/4 inch thickness, between sheets of plastic wrap or wax paper. Add chicken to marinade.
  • 3. Cover dish or seal bag and refrigerate for at least 30 minutes, but no longer than 24 hours. Remove chicken from marinade; discard remaining marinade.
  • 4. Cover and grill chicken 4-6 inches from medium heat for 8-10 minutes, turning once, until juice of chicken is no longer pink.

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 LIME CILANTRO CHICKEN WITH SWEET CHILI SAUCE



Grilled Lime Cilantro Chicken with Sweet Chili Sauce image

Perfectly grilled tender and juicy chicken marinated in a lime cilantro marinade with soy sauce and topped with sweet chili sauce. Marinate the chicken the night before or the morning-of and you'll be ready for dinner in no time. This recipe was made in a Panasonic CIO.

Provided by bd.weld

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 3h27m

Yield 2

Number Of Ingredients 8

2 (8 ounce) skinless, boneless chicken breasts
¼ cup minced fresh cilantro
2 tablespoons lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup sweet chili sauce
1 teaspoon minced fresh cilantro

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.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 16.1 g, Cholesterol 117 mg, Fat 11.6 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 2.2 g, Sodium 702.3 mg, Sugar 10.4 g

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

Tips:

  • Use boneless, skinless chicken breasts or thighs for a leaner dish.
  • If you don't have a grill, you can cook the chicken in a grill pan over medium heat.
  • Make sure to marinate the chicken for at least 30 minutes before cooking to help it absorb the flavors.
  • Cook the chicken over medium heat to prevent it from drying out.
  • Serve the chicken with your favorite sides, such as grilled vegetables, mashed potatoes, or rice.

Conclusion:

Grilled chili chicken is a delicious and easy-to-make dish that is perfect for a summer cookout or weeknight meal. The chili marinade gives the chicken a slightly spicy and smoky flavor, while the grilling process helps to keep it moist and juicy. Serve the chicken with your favorite sides, such as grilled vegetables, mashed potatoes, or rice, for a complete and satisfying meal.

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