Best Grilled Tabasco Chicken Recipes

GRILLED TABASCO CHICKEN

Grilled Tabasco Chicken image

Provided by Jacques Pepin

Categories dinner, easy, weekday, main course

Time 40m

Yield 6 servings

Number Of Ingredients 5

Ingredients

6 chicken legs (about 3 1/2 pounds)
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon cider vinegar
1 tablespoon Tabasco sauce

Steps:

Trim off the tips of the drumsticks and cut halfway through the joint that connects the thigh and the drumstick of each leg.
Mix the soy sauce, ketchup, vinegar and Tabasco together in a tray and roll the chicken legs in the marinade.
Place the legs skin-side down on the rack of a hot grill about 10 inches from the heat, and cook for about 10 minutes. Turn the legs over, and cook for about 10 minutes on the other side. Turn them again, and cook them skin-side down for 10 minutes more.
Take the legs off the heat to rest for 5 minutes before serving.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 31 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 349 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED CHICKEN HASH WITH TABASCO AND SHERRY

GRILLED CHICKEN HASH WITH TABASCO AND SHERRY image

Categories Chicken Pepper Kid-Friendly Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 boneless, skin-on chicken breasts
A grill seasoning mix, your choice
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups warm milk
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon Tabasco sauce, or to taste
1 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1/2 cup cream, heavy or half and half
1/4 cup dry sherry
1 large red bell pepper, seeded and finely diced

Steps:

Light a gas or charcoal grill and bring heat to medium-high. Sprinkle chicken breasts on both sides with grill seasoning mix and place, skin side down, on grill. Cook without disturbing 3 to 4 minutes, turn and grill until no pink juices show when meat is pierced, about 3 to 4 minutes longer. Set aside on a chopping board until cool enough to handle comfortably; cut into 1/2-inch dice and set aside. In a heavy saucepan melt butter over medium heat, stir in flour and cook, stirring, until mixture is thickened. Add pepper, salt, Tabasco to taste and Worcestershire sauce. Stir in Parmesan, and mix well. Add cream and whisk until fluffy. Mix in sherry and bring to a simmer again over low heat. Add red pepper and chicken, bring to a simmer and remove from heat. Set aside, uncovered. Serve when slightly warm or at room temperature.