Best Boneless Chicken Breasts With Red Chili Sauce Recipes

Chili Sauce Chicken image

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds)

Steps:

In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Nutrition Facts :

Chicken With Sweet Chili Sauce image

Provided by gailanng

Time 50m

Yield 3 serving(s)

Number Of Ingredients 5

1/2 cup sweet chili sauce (Mae Ploy)
1/2 cup soy sauce
1 garlic, minced
peanut oil or vegetable oil
3 chicken breasts, boneless, skinless (4-5 ounces each)

Steps:

In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.

Nutrition Facts : Calories 308, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2776, Carbohydrate 9.3, Fiber 0.8, Sugar 1, Protein 36.5

Chicken Simmered in Red Chile Sauce image

Provided by justcallmetoni

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
2 dried red chilies (such as Guajillo or New Mexican Red)
2 cloves garlic, chopped
1 small onion, chopped
2 corn tortillas
1 1/2 cups chicken stock
1 teaspoon sea salt
1/2 cup shredded monterey jack cheese
1/2 cup fresh cilantro stem

Steps:

Preheat oven to 350º.
Heat olive oil in frying pan and brown chicken breasts on both sides.
Remove from pan and place in oven proof baking dish.
Open dried chiles, remove and discard seeds and stem.
(Seeds are removed to prevent burning) Cut chiles into pieces.
Melt butter in frying pan.
Lightly sauté chiles in butter.
Add chopped onions and garlic.
Tear tortillas into pieces and add to pan.
(The tortillas help to thicken sauce.) Sauté until ingredients are lightly browned.
Add chicken stock and salt and simmer until ingredients are soft.
Remove from heat and cool sauce to room temperature.
Transfer cooled sauce to blender and blend until smooth.
Pour sauce over chicken breasts.
Bake at 350º for 20-25 minutes or until chicken is done.
Remove from oven, top with shredded jack cheese and garnish with sprigs of cilantro.
Bake a few additional minutes to melt cheese if necessary.

Chicken with Mild Red Chili Sauce image

Yield Serves 8

Number Of Ingredients 11

3/4 cup fresh lemon juice
3/4 cup dry white wine
6 tablespoons olive oil
4 1/2 tablespoons California chili powder
9 garlic cloves, chopped
3 shallots, chopped
2 tablespoons soy sauce
2 tablespoons honey
1 1/2 tablespoons fresh oregano leaves or 1 1/2 teaspoons dried
8 large boneless chicken breast halves with skin
Oregano sprigs (optional)

Steps:

Puree first 9 ingredients in blender until smooth. Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2-inch thickness. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat. Cover and refrigerate overnight.
Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan. Boil 5 minutes. Season chicken with salt and pepper.
Grill or broil chicken until cooked through, about 5 minutes per side. Brush some marinade over chicken. Transfer to platter. Garnish with oregano sprigs, if desired. Serve with remaining marinade.