Best Half N Hour Hellfire Chicken Recipes

Half-N-Hour Hellfire Chicken image

Provided by lynda clark

Categories Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
1 large onion
3 cups louisiana hot sauce
2 tablespoons margarine or 2 tablespoons cooking oil
4 tablespoons red pepper flakes
salt and pepper

Steps:

Note: Regular chicken can be substituted for more flavor impact!
Preheat large saucepan on top of stove.
Chop onions into one inch bite size pieces.
Add 2 tablespoons margarine or cooking oil.
Add the pepper flakes to release the heat into the margarine or oil.
After about two minutes, making sure the pepper flakes do not burn, add onions and saute until the onions are either translucent or lightly browned.
Add chicken breasts and cook with lid on saucepan for 20 minutes.
Note: Remember to keep on medium heat and check periodically to make sure the hot sauce doesn't evaporate or burn.
If you need to add more hot sauce that is fine. Or if you would rather substitute water instead of more hot sauce that is fine also.

Grilled Half Chicken With Ginger and Garlic image

Provided by Tadashi Ono

Time 55m

Yield Serves 4

Number Of Ingredients 8

½ cup soy sauce
2 Tbsp. sake
2 Tbsp. grated fresh ginger
4 cloves grated garlic
2 tsp. tobanjan
2 Tbsp. packed brown sugar
1 tsp. salt
2 half chickens (3 to 4 pounds total)

Steps:

Mix together the soy sauce, sake, ginger, garlic, tobanjan, brown sugar, and salt in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan; reserve the rest. Lay the chicken in the marinade and flip the halves four times to generously coat all over. Use a rubber spatula or your hands to make sure all the crevices are well coated. Marinate the chicken halves for 10 minutes, turning once.
Preheat a grill to medium. Grill the chicken, covered, for about 35 minutes. Start by grilling skin side down for about two minutes. Flip the chicken and brush on the reserved marinade.
Flip the chicken about every seven minutes, brushing on more marinade after each turn. The chickens are done when very juicy with meat pulling away from the bone. Rest the chicken for five minutes, cut into serving pieces, and serve.