Best Chile Rubbed Grilled Chicken With Salsa Recipes

GRILLED CHICKEN WITH SALSA

Grilled Chicken with Salsa image

I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings (3 cups salsa).

Number Of Ingredients 17

Ingredients

1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped

Steps:

In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

SERRANO CHILE-RUBBED ROAST CHICKEN

Serrano Chile-Rubbed Roast Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 4-to-5-pound chickens, rinsed, patted dry and quartered
1 12-ounce bottle beer, preferably amber ale
1/2 cup sherry or apple cider vinegar
Extra-virgin olive oil, for brushing
5 cloves garlic
2 tablespoons chopped fresh oregano
2 tablespoons extra-virgin olive oil
1 serrano chile, seeded
1 teaspoon cumin seeds
1/2 teaspoon paprika
Kosher salt and freshly ground pepper

Steps:

Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.)
Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.

CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA

Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa image

Provided by Food Network Kitchen

Categories main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons corn oil
4 bone-in chicken breast halves (about 10 ounces each), skin on
2 teaspoons chili powder
Kosher salt
Juice of 2 limes
2 tablespoons honey
1/4 cup chicken stock
2 Tablespoons butter
3 medium tomatoes, roughly chopped
1/2 to 1 jalapeno, stemmed and minced with seeds
1/2 medium red onion, grated
1 teaspoon kosher salt
1 clove garlic, peeled
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh cilantro, leaves and stems, divided

Steps:

Preheat the oven to 375 degrees F.
Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.