Best 4 Sixteen Spice Chicken Mesa Grill Recipes
**Embark on a Culinary Journey to the Authentic Flavors of Sixteen-Spice Chicken Mesa Grill**
Unleash your inner chef and tantalize your taste buds with the delectable Sixteen-Spice Chicken Mesa Grill, a culinary masterpiece that blends bold flavors and fragrant spices to create a truly unforgettable dining experience. This dish, meticulously crafted by the renowned Chef Bobby Flay, takes center stage in a collection of exceptional recipes featured in this article. From the zesty and aromatic Peri Peri Chicken to the smoky and flavorful Smoked Paprika Chicken, each recipe promises a unique taste adventure that will transport you to the vibrant streets of Mesa Grill. Discover the secrets behind these culinary gems, master the art of spice blending, and elevate your home cooking to new heights.
**Recipes Included:**
* **Sixteen-Spice Chicken Mesa Grill:** The star of the show, this recipe showcases a harmonious blend of sixteen spices that infuse the chicken with a symphony of flavors.
* **Peri Peri Chicken:** Inspired by Portuguese cuisine, this recipe delivers a fiery kick with its vibrant peri peri sauce, creating a tantalizing balance of heat and tang.
* **Smoked Paprika Chicken:** The rich, smoky notes of paprika take center stage in this recipe, imparting a deep and savory flavor to the tender chicken.
* **Jerk Chicken:** Embracing the Jamaican tradition, this recipe features a flavorful jerk marinade that infuses the chicken with a captivating combination of spices and herbs.
* **Chile-Honey Chicken:** The perfect balance of sweet and spicy, this recipe combines the heat of chiles with the natural sweetness of honey, resulting in a delectable glaze that coats the chicken.
* **Roasted Chicken with Garlic and Herbs:** Simplicity meets elegance in this classic recipe, where succulent chicken is roasted to perfection, complemented by aromatic garlic and a medley of fresh herbs.
**Elevate Your Culinary Skills:**
* **Master the Art of Spice Blending:** Learn the secrets of combining spices to create harmonious flavor profiles that will enhance your cooking repertoire.
* **Explore a World of Flavors:** Embark on a culinary journey through diverse cuisines, discovering the unique flavor combinations that define each region.
* **Perfect Your Cooking Techniques:** Hone your skills in roasting, grilling, and marinating to achieve perfectly cooked chicken that is moist, tender, and bursting with flavor.
**Impress Your Dinner Guests:**
* **Host a Memorable Dinner Party:** Create a memorable dining experience for your friends and family, showcasing your culinary prowess with these exceptional chicken recipes.
* **Elevate Your Weeknight Dinners:** Turn ordinary weeknight meals into extraordinary culinary adventures by incorporating these flavorful dishes into your routine.
* **Become the Master of Your Kitchen:** Take control of your kitchen and unleash your creativity, transforming everyday ingredients into extraordinary meals.
SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW
Steps:
- To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
- Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
- Heat your grill to high.
- Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
- Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
- Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
- Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.
SIXTEEN SPICE SMOKED CHICKEN
Provided by Bobby Flay
Categories main-dish
Time 3h10m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
- Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
- Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
BOBBY FLAY'S BOURBON BARBECUE CHICKEN WITH SIXTEEN-SPICE RUB
Steps:
- Pour the buttermilk into a large baking dish, add a few dashes of hot sauce, and stir to combine. Add the chicken and turn to coat. Cover and refrigerate for at least 2 hours or up to overnight.
- Heat 2 tablespoons of the oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the 1/2 cup bourbon and cook until completely reduced. Add the ketchup and 1/2 cup water, bring to a boil, and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, ancho chile powder, paprika, chile de árbol, honey, and molasses. Simmer, stirring occasionally, until thickened, 10 minutes.
- Transfer the mixture to a food processor and puree until smooth; season with salt and pepper. Pour into a bowl, add the remaining 2 tablespoons bourbon, and cool to room temperature.
- Heat a grill to medium heat. Brush the chicken with the remaining 4 tablespoons oil, and season on both sides with salt and pepper. Rub the skin side with some of the spice rub. Grill slowly, closing the lid of the grill and turning the chicken as needed, until the chicken is golden brown on both sides and the fat has rendered, 20 to 25 minutes. During the last 10 minutes of grilling, begin brushing the chicken liberally with the barbecue sauce.
- Serve the chicken with Mesa Grill Potato Salad.
- Mesa Grill Potato Salad
- Put the potatoes in a large pot and add cold water to cover by 1 inch; salt the water. Bring to a boil over high heat and cook until tender when pierced with a knife, 12 to 15 minutes. Drain well. Let cool slightly and then cut into 1/4-inch-thick slices. Place in a large bowl.
- Stir together all the remaining ingredients, except the salt and pepper, in a medium bowl, and pour the mixture over the potatoes. Mix gently until combined. Season with salt and pepper to taste.
CREOLE CHICKEN GRILL
This chicken has a great taste and is just spicy enough without being overpowering. Plus, you can double or triple the seasoning recipe and have extra on-hand for other dishes. Try it mixed with some softened butter to melt on corn on the cob or popcorn!
Provided by EdsGirlAngie
Categories Chicken Breast
Time 45m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Combine all seasoning ingredients in a plastic zipper bag.
- Add the split chicken breasts and toss to coat throroughly with the seasoning.
- Prepare your grill; grill seasoned chicken breasts as you normally would, generally around 25 minutes depending on grill heat and size of the pieces.
Nutrition Facts : Calories 148.8, Fat 7.4, SaturatedFat 2, Cholesterol 46.4, Sodium 1211.9, Carbohydrate 4.9, Fiber 1.9, Sugar 1.1, Protein 16.2
Tips:
- Choose bone-in, skin-on chicken breasts for added flavor and moisture.
- Make sure your chicken is at room temperature before cooking; this will help it cook evenly.
- Don't overcrowd the pan when searing the chicken; this will prevent it from browning properly.
- Use a meat thermometer to ensure that the chicken is cooked through before removing it from the heat.
- Let the chicken rest for a few minutes before slicing and serving; this will help the juices redistribute throughout the meat.
- Serve the chicken with your favorite sides, such as roasted vegetables, quinoa, or mashed potatoes.
Conclusion:
The Sixteen Spice Chicken Mesa Grill recipe is a delicious and flavorful dish that is perfect for a special occasion. The combination of spices gives the chicken a unique and unforgettable taste. With its simple preparation and impressive presentation, this dish is sure to impress your guests. So next time you're looking for a new and exciting way to cook chicken, give this recipe a try. You won't be disappointed!
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