Any spicy chicken recipes?

All of these are spicy and really yummy!





Thai Grilled Chicken





Ingredients:





6 coriander (cilantro) sprigs, with stems


1/2 teaspoon Chinese chili sauce or chili flakes


3 tablespoons soy sauce


1 tablespoon oyster sauce


2 garlic cloves, crushed


1/2 teaspoon sugar


4 boneless chicken breasts, with skin


1 head leaf lettuce


coriander


mint springs


3 green onions, slivered





Tart Sweet Dipping Sauce:





1 cup sugar


1/2 cup water


1/2 cup white vinegar


2 tablespoons garlic, chopped


2 tablespoons fish sauce


1 1/2 teaspoons Chinese chili sauce


2 tablespoons lime juice


1/4 cup carrot, shredded





Preparation:





In a blender or by hand, combine coriander, chili sauce, soy sauce, oyster sauce, garlic and sugar. Spread on chicken and marinate for 4 hours or overnight.





Preheat broiler or barbecue. Broil chicken skin side down for 4 minutes. Turn and broil 4 minutes longer until skin is crispy and chicken is cooked through. Cut chicken in 1/2-inch strips.





Place lettuce leaves on platter and arrange chicken on top. Garnish with coriander, mint sprigs and green onions.





To eat in the Thai manner, roll chicken in lettuce leaves along with herbs and onions. Dip into dipping sauce. Alternatively, serve lettuce, chicken and garnishes together.





Tart Sweet Dipping Sauce:





Combine sugar, water and vinegar. Bring to boil and boil for 5 minutes. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes. Cook and add lime juice and shredded carrot.











Chicken Enchiladas Banderas





Ingredients:





4 chicken breasts


2 cups canned tomatoes, mashed


1/2 cup onion, chopped


1 teaspoon salt


1 teaspoon garlic powder


corn tortillas


oil


Salsa Colorado (recipe below)


Salsa Verde (recipe below)


sour cream





Salsa Colorado:





24 mild red chilies, dried


4 tablespoons oil


10 garlic cloves, minced


salt to taste


6 tablespoons flour





Salsa Verde:





4 pounds tomatillos, peeled


1/2 cup onion, finely chopped


1/4 cup oil


1 teaspoon salt


1 teaspoon garlic, chopped





Preparation:





In large pot, boil chicken in water to cover until tender, reserve 2 cups broth. Bone and dice chicken. Add chicken, tomatoes, onion, salt and garlic to reserved broth, boil for 10 minutes or until reduced enough for enchilada filling. Strain.





Heat a bit of oil in a small skillet, press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll. Stuff with chicken filling.





Roll filled tortillas and place in baking dish. Cover one-third of the enchiladas (long ways) with Salsa Verde, the center third with the sour cream, and the final third with Salsa Colorado. The result should resemble the Mexican flag. Bake at 375 degrees until thoroughly heated, for about 25 minutes.





Salsa Colorado:





Wash chilies, stem and seed. Cook in boiling water to cover well for 10 minutes or until soft. Remove and drain. Reserve liquid. Place chilies in blender with reserved water, and whirl until you achieve a pasty consistency.





Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chili paste slowly to mix well with flour until a smooth paste is achieved. When all the chili paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3 to 4 minutes. Thin with water to a thick, saucy consistency.





Salsa Verde:





Boil tomatillos in small amount of water until tender, blend in food processor. In skillet, saut茅 onions in oil. Add pur茅ed tomatillos, salt and garlic.











Chicken in Spicy Orange Sauce





Ingredients:





2 chicken breasts, each piece cut into 4


1 tablespoon oil


1/4 cup flour


1/4 teaspoon salt


1/8 teaspoon pepper


1/4 teaspoon paprika


1 medium onion, chopped


1 large garlic clove, minced


1 cup chicken stock


3/4 cup orange juice


1 green or red pepper, cut into strips


grated rind of one orange


1/4 teaspoon red pepper, crushed


1/2 teaspoon cumin, ground


1/2 teaspoon oregano, dried


1 tablespoon lemon juice, fresh


2 tablespoons parsley, chopped


4 thin slices orange for garnish


chopped parsley for garnish





Preparation:





Skin and bone chicken. Heat oil in heavy skillet.





Combine flour, salt, pepper and paprika and roll chicken in mixture. Reserve excess flour. Brown chicken in oil, transfer to small baking dish.





In same oil, saut茅 onion and garlic until soft. Sprinkle in any of the flour left over from coating the chicken and stir to blend. Cook for 4 minutes over medium low heat. Stir in the chicken stock and orange juice. Add green or red pepper, orange rind, red peppers, cumin, oregano, lemon juice and parsley. Cook till sauce is thick and smooth. Pour over chicken.





Bake, covered at 375 degrees for 40 minutes. Garnish with sliced oranges and parsley.Any spicy chicken recipes?
These links will take you to spicu chix recipe:





http://www.recipezaar.com/47156


http://www.abc.net.au/southcoast/stories鈥?/a>


http://www.dianaskitchen.com/page/poulti鈥?/a>Any spicy chicken recipes?
';Baked Taco Chicken'; - 12 servings





1 cup all-purpose flour


2 envelopes taco seasoning


1/2 tsp. salt


2 eggs


2 tbsp. milk


2 (3 to 4 lb.) broiler-fryer chickens; cut up





In a large resealable plastic bag, combine flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk.


Dip chicken pieces in egg mixture, then place in bag and shake to coat. Place bone-side down in a greased 15x10x1'; baking pan. Bake, uncovered, at 350* for 55-60 minutes or until juices run clear.








';Spicy Chicken Wings'; - Serves 12





1/4 cup EACH hot-pepper sauce and honey


1/2 stick (1/4 cup) unsalted butter; melted


4 tsp. chili powder


1 tsp. salt


1 (5 lb.) bag frozen chicken wings or drumettes; thawed


Blue cheese dressing





Mix first 5 ingredients in a large, sturdy ziptop bag. Add chicken; seal bag and turn to coat chicken. Refrigerate, turning bag occasionally, at least 2 hours, or up to 12.


Heat oven to 375*. Line two 13.x9'; baking dishes with heavy-duty foil. Add chicken in a single layer.


Bake, turning chicken once, 1 1/4 hours or until chicken begins to crisp.


To serve: Pour blue cheese dressing into a bowl and place on middle of serving platter; surround with chicken.








';Stir-fry Spicy Chicken';





2 lbs. chicken breasts


1/2 bell pepper; chopped


2 tbsp. Dat'l Do-it Hot Sauce


1 tsp. Dat'l Do-it BBQ Sauce


1/2 onion; chopped


1 clove garlic





Cut chicken into chunks; saute in oil until meat turns white. Add remaining ingredients; stir and cover until onions and peppers are soft.


visit http://www.datldoit.com
Jamaican Jerk Chicken





1 tablespoon Ground allspice


1 tablespoon Dried thyme


1 1/2 teaspoons Cayenne pepper


1 1/2 teaspoons Freshly ground black pepper


1 1/2 teaspoons Ground sage


3/4 teaspoon Ground nutmeg


3/4 teaspoon Ground cinnamon


2 tablespoons Garlic powder or fresh


1 tablespoon Sugar


1/4 cup Olive oil


1/4 cup Soy sauce


3/4 cup White Vinegar


1/2 cup Orange juice


1 Lime juice


1 Scotch bonnet pepper (habanero)


3 Green onions -- finely chopped


1 cup Onion -- finely chopped


4 to 6 chicken breasts








Seed and finely chop Scotch Bonnet pepper.





Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.


Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.





Preheat an outdoor grill.


Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.





Note: Scotch Bonnet peppers, also known as ';Habaneros'; are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
2 skinless Chicken breast, cut into cube


3 habaneros (sliced)


3 jalapenos (sliced)


1 bay leaves


1/2 lb of cut fresh green bean


1/2 cup sweet soy sauce (sell at asian grocery store)


1/4 teriyaki sauce


1 tsp fish sauce


1/4 cup minced garlic


1/4 cup minced shallots


4 tbs sesame oil





Heat some sesame oil, put heat on medium, sauted garlic, onion, habaneros, jalapenos, and bay leaves all together until you can smell the garlic. Tossed the chicken until it's well done. Tossed the grean bean. Mixed all the sauces and all the ingridients. Sauted for 10 minutes.





another recipes:


1 Whole Chicken, marinate with coconut milk, and chili paste over night.


The next day, mixed in the blender 1/2 cup chili paste, 5 shallots, 5 garlic, crushed jagoory (it's a sugar cane, that you can find in Indian store), curry powder,5 candle nut, lemon grass and turmeric.


Boiled the chicken with the coconut milk and all the paste until the chicken is done (app. 45 minutes)


After the chicken is done, grease a pan with cooking spray, and broiled the chicken for 25 minutes in 375F. Your chicken going to be brown and spicy. If you have a roaster, that will be better. Cooking time, about the same just like using conventional oven.


Served with basmati rice.


Good luck