Southwestern Barbecue Chicken
The weather today feels officially like summer, so drop everything, fire up your grill, and barbecue this chicken! Brined with a Southwest-inspired dry rub and grilled to perfection, this is what you need this weekend!
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INGREDIENTS
For the chicken:
- 1 tbsp salt
- 1 tsp dried Mexican oregano, crushed
- 1 tsp chipotle powder
- 3/4 tsp cumin
- 1 tsp dried garlic granules
- 1 tsp baking soda
- 1 tbsp lime zest
- 3-5 lb chicken, spatchcocked
For the salsa:
- 1 14.5-oz can black beans, drained and rinsed
- 2 cups sweet corn, frozen and thawed
- 1 15-oz can fire-roasted tomatoes
- 1/2 cup chopped purple onion
- 2 tsp chipotle powder
- 2 tbsp pickled jalapeño
- 1 tsp salt
- 1 tbsp lime zest
- 1 tbsp lime juice
- 1/2 cup chopped cilantro
INSTRUCTIONS
For the dry brine chicken:
In a small bowl, combine the salt, oregano, chipotle powder, cumin, dried garlic, and baking soda. Add the lime zest and work together with fingers until fragrant.
Remove the backbone of the chicken by cutting along each side of it with a sharp knife. Flatten chicken out, cracking the breastbone if needed. Separate skin from the meat, working fingers between the layers while being careful not to tear the skin.
Rub about 3/4 of the prepared brine mixture under the skin. Sprinkle the remaining rub over the top of the skin. Cover with plastic wrap and brine in the refrigerator for 2-8 hours.
When ready to grill, heat the grill to high. If using a gas grill, have one side on high heat and one on medium heat. Grill chicken skin-side down for 15 minutes. Turn over and continue grilling until the meat registers 160°F, 15-20 minutes. Remove and let rest for 15 minutes before cutting.
For the salsa:
In a large bowl, combine the drained and rinsed beans, sweet corn, tomatoes with the juices, onion, chipotle powder, pickled jalapeño, salt, lime zest, lime juice, and cilantro. Stir to combine and taste for seasoning. This can be made 8 hours ahead and stored in the refrigerator. Serve with the chicken and tortilla chips.
#grilling #chicken #recipe #summer
Chipotle-Peach Glazed Grilled Chicken Breasts
Chicken is grilled to perfection with a spicy peach glaze and then topped off with a fresh peach salsa in this Chipotle-Peach Glazed Grilled Chicken Breast.
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✅Ingredients
Chicken:
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 4 boneless skinless chicken breasts
Glaze:
• 1 peach, peeled
• 1 chipotle in adobo sauce
• 2 tablespoons lemon juice
Relish:
• 2 peaches, peeled and diced
• ¼ cup diced red bell pepper
• ¼ cup diced green bell pepper
• ¼ cup diced sweet onion
• 2 tablespoons minced fresh cilantro
✅Instructions
1️⃣ Preheat an outdoor grill to medium-high heat.
2️⃣ Combine salt, cinnamon, nutmeg, and cloves in a small bowl. Season chicken breasts on all sides with the mixture.
3️⃣ In a food processor, puree peach, chipotle, and lemon juice to make a glaze. Set aside.
4️⃣ Make the relish by combining diced peaches, bell peppers, onion, and cilantro in a bowl. Spoon a tablespoon of the glaze over and toss. Set aside.
5️⃣ Grill the chicken for 6 to 8 minutes per side, brushing with the glaze every two minutes. Cook until the chicken reaches an internal temperature of 165 degrees.
6️⃣ Serve chicken hot topped with peach relish.
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Video content
0:00 – Start
0:08 – Caramelized Onion and Corn Soup
1:41 – Quick and Easy Corn Fritters Recipe
✅ Caramelized Onion and Corn Soup
● onion - 1 pc.
● butter - 30 g
● canned corn - 400 g
● milk - 350 ml
● salt - 1 tsp.
● hot pepper - ⅓ tsp.
✅ Quick and Easy Corn Fritters Recipe
● egg - 1 pc.
● canned corn - 350 g
● wheat flour - 120 g
● salt - ½ tsp.
● olive oil
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Recipe: Chipotle Peach Chicken
Ingredients:
1/3 cup peach preserves
1/4 cup peach juice
1 1/2 Tbls red wine vinegar
2 tsp adobo sauce
2 tsp virgin olive oil
Kosher salt to taste
Black Pepper, coarsely ground to taste
3-4 large peaches, peeled & diced medium
2 Tbls onion, minced
4 boneless chicken breast halves
2 Tbls fresh cilantro, finely chopped
Chipotle Chiles (from same can as adobo sauce), chopped
1 Tbls olive oil
Directions:
1. In a medium bowl mix preserves, juice, vinegar adobo sauce and
olive oil together. Season with salt and pepper.
2. Pour about 1/3 of dressing into a separate bowl and brush the
chicken. Cook chicken until fully cooked. (Bake, Grill or pan fry)
3. Saute peaches, onion and chipotle peppers 2-3 minutes in olive oil
over medium heat. Add cilantro and spoon over glazed chicken.
3 ingredient Sticky Apricot Chicken Quick & Easy Dinner Recipes
3 ingredient Sticky Apricot Chicken Quick & Easy Dinner Recipes
This Apricot chicken flavor combo will drive everybody crazy and you won't believe how easy and effortless it is to prepare!
Enjoy ❤
Cranberry Chicken:
Sweet & Spicy chicken:
Coconut Lime chicken:
Ingredients:
4-6 chicken thighs bone in and skin on
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
1 packet dry onion soup mix
1 cup French dressing
1 cup apricot preserves
1 tablespoon fresh thyme chopped
Directions:
Preheat your oven to 375 degrees and set a cast iron skillet to heat on medium high heat.
Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down.
Brown both sides of the chicken for 3-5 minutes.
In a bowl or large measuring cup add the rest of the ingredients and whisk them together.
Pour half over the chicken, putt the pan in the oven and cook for 25 minutes.
Pour the rest over the chicken and cook an additional 5 minutes.
BEST Southern-Style Chicken Salad!
Cook book available at
❤️SUBSCRIBE I love chicken salad and this Southern-Style Chicken Salad checks all the boxes! It’s made with tender, well-seasoned chicken, lots of hard-boiled eggs, onions, celery, relish, spices, and Duke’s mayo! I’ve kept this chicken salad super traditional and classic, so it’s kid-approved, yet it so full of flavor. Serve plain, with crackers or on top of buttered croissants!
Looking to add more stuff? No prob! Make it deli-style by mixing in walnuts, grapes, or dried cranberries!
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