Best Chili Sauce Grilled Chicken Recipes

GRILLED CHICKEN WITH CHILI CREAM SAUCE

Steps:

• Char chiles on grill, or over gas flame, or under broiler.
• Place in paper bag for 10 minutes, then peel, seed and chop.
• In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat.
• Boil until reduced to thick sauce, stirring ocasionally about 5 minutes.
• Season chicken with salt and pepper and grill or broil about 5 minutes per side or until juices run clear.
• While chicken is cooking, add tomato to cream sauce and season to taste.
• To serve pour sauce over chicken and garnish with lime wedges.

GRILLED CHICKEN IN RED CHILI SAUCE WITH ZUCCHINI AND CORN

Steps:

• 1. In a heavy medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion, and cook, stirring frequently, until the onion begins to brown, 3 to 4 minutes. Add the ground chili, masa, tomato paste, cumin, oregano, brown sugar, Maggi, and beef broth. Stir to combine. Bring to a boil, then reduce the heat and simmer the sauce, partially covered, stirring frequently to prevent sticking, until thickened, 8 to 10 minutes. Reserve in the pan, off heat. (Sauce can be made ahead to this point. Cover and refrigerate up to 2 days.) 2. Prepare a hot fire in an outdoor grill, or heat an oven broiler or stovetop grill pan. Brush the chicken with the remaining tablespoon of oil, and season with 1/4 teaspoon of the salt. Grill the chicken turning frequently once or twice, about 4 to 5 minutes per side or until no longer pink inside at the thickest part and firm to the touch. 3. Meanwhile, in a medium skillet, heat the butter over medium heat. Add the zucchini, corn, red pepper, and remaining salt. Cook, tossing, until sizzling and heated through, about 2 minutes. Reheat the sauce. 4. To serve, put a chicken breast in the center of each of 4 plates. Spoon the chili sauce over the chicken, and let it pool onto the plate. Scatter the heated vegetables over the top. Sprinkle with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRILLED LIME CILANTRO CHICKEN WITH SWEET CHILI SAUCE

Steps:

• Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
• Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

CHILI SAUCE GRILLED CHICKEN

Steps:

• Combine chili sauce, wine or broth, olive oil, garlic, basil salt and pepper. Add chicken and marinate about 2 hours in the refrigerator.
• Drain chicken and discard marinade. Grill, skin side down (covered) over medium heat about 20 minutes. Turn an grill an additional 10 minutes until chicken is done.
• Can also be cooked indoors on a grill pan or broiled.