Best Hot Buttered Chicken Recipes

Hot Buttered Rum Chicken image

Provided by Jernard Wells

Time 1h

Yield 4 servings

Number Of Ingredients 12

4 skin-on, bone-in chicken thighs
1 1/4 cups rum
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons seafood seasoning, such as Old Bay
1 tablespoon cayenne pepper
Kosher salt
1 1/2 cups brown sugar
1/2 cup chipotles in adobo sauce
1 stick (8 tablespoons) unsalted butter
Oil, for oiling grill grates

Steps:

Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
Add the chicken thighs to a large bowl and pour over 1/4 cup of the rum. Add the basil, rosemary, thyme, seafood seasoning, cayenne and 1 tablespoon salt. Stir to coat. Set aside.
In a small saucepan, combine the brown sugar, chipotles, butter and the remaining 1 cup rum. Simmer over low heat until the chipotles have dissolved. Remove from the heat; reserve half of the sauce in a separate bowl.
Lightly oil the grill grates. Grill the chicken until grill marks form, turning once and brushing with the sauce in the pot every few minutes, 10 minutes total. (Discard the sauce in the pot.)
Transfer the chicken to a baking sheet, cover with foil and transfer to the oven. Bake until cooked through, about 30 minutes. Brush with the reserved sauce and serve immediately.

Hot Buttered Rum Chicken Recipe - (3.8/5) image

Provided by cdboss

Number Of Ingredients 12

4 skin-on, bone-in chicken thighs
1 1/4 cups rum
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons seafood seasoning, such as Old Bay
1 tablespoon cayenne pepper
Kosher salt
1 1/2 cups brown sugar
1/2 cup chipotles in adobo sauce (I will use 1 T. chipotles)
1 stick (8 tablespoons) unsalted butter
Oil, for oiling grill grates

Steps:

Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F. Add the chicken thighs to a large bowl and pour over 1/4 cup of the rum. Add the basil, rosemary, thyme, seafood seasoning, cayenne and 1 tablespoon salt. Stir to coat. Set aside. In a small saucepan, combine the brown sugar, chipotles, butter and the remaining 1 cup rum. Simmer over low heat until the chipotles have dissolved. Remove from the heat; reserve half of the sauce in a separate bowl. Lightly oil the grill grates. Grill the chicken until grill marks form, turning once and brushing with the sauce in the pot every few minutes, 10 minutes total. (Discard the sauce in the pot.) Transfer the chicken to a baking sheet, cover with foil and transfer to the oven. Bake until cooked through, about 30 minutes. Brush with the reserved sauce and serve immediately.

Hot Buttered Chicken image

Provided by Yorky1000

Categories Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 19

1 kg skinless chicken breast
125 g thick set natural yoghurt
2 tablespoons lemon juice
1 cinnamon stick (50 mm)
8 green cardamoms
6 cloves
10 dried chilies
8 peppercorns
1 1/4 teaspoons salt
1 piece gingerroot, coarsely chopped (25 mm cube)
6 garlic cloves, coarsely chopped
1 medium onion, coarsely chopped
2 tablespoons vegetable oil
2 tablespoons tomato puree
225 g butter
400 g tomatoes, peeled and chopped
1 -2 teaspoon cayenne pepper
cinnamon stick, broken up (100 mm )
150 ml single cream or 150 ml plain yogurt

Steps:

Wash and dry the chicken and cut into 50 mm x 25 mm cubes.
Grind the cinnamon, cardamoms, cloves, dried chilies and peppercorns to a fine powder.
Combine the yoghurt, lemon juice and ground spices and beat until smooth. Add the chicken, mix, cover the container and leave in the refrigerator for 4 hours or overnight.
Liquidise the onion, ginger and garlic to a smooth paste and mix in the salt. Heat the oil in a wok over a medium heat and stir fry the onion/ginger/garlic paste for 1 minute. Add the marinated chicken and stir fry for 10 minutes.
Add the tomato puree and butter and cook on a low heat, uncovered, for 10 minutes. Remove from the heat, cover and keep aside.
Mix the tomatoes, cinnamon and cayenne pepper in a separate pan, bring to the boil then cover and simmer for 10 minutes. Remove the lid and increase the heat to medium. Cook for 6 to 8 minutes until the liquid is reduced a little. Remove from the heat and allow the tomatoes to cool slightly.
Sieve the cooked tomatoes and discard the cinnamon. Add the tomatoes to the chicken and bring to the boil over a medium heat. Simmer, uncovered, for 5 minutes.
Gently stir in the cream (or yoghurt) 1 tablespoon at a time then simmer, uncovered, for a further 5 minutes.