Best Sixteen Spice Chicken Mesa Grill Recipes

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CREOLE CHICKEN GRILL



Creole Chicken Grill image

This chicken has a great taste and is just spicy enough without being overpowering. Plus, you can double or triple the seasoning recipe and have extra on-hand for other dishes. Try it mixed with some softened butter to melt on corn on the cob or popcorn!

Provided by EdsGirlAngie

Categories     Chicken Breast

Time 45m

Yield 3 serving(s)

Number Of Ingredients 11

3 bone-in chicken breast halves
1 tablespoon sweet paprika
1/2 tablespoon salt
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
1/4 tablespoon dried basil
1/4 tablespoon black pepper
1/4 tablespoon cayenne pepper
1/4 tablespoon celery seed

Steps:

  • Combine all seasoning ingredients in a plastic zipper bag.
  • Add the split chicken breasts and toss to coat throroughly with the seasoning.
  • Prepare your grill; grill seasoned chicken breasts as you normally would, generally around 25 minutes depending on grill heat and size of the pieces.

Nutrition Facts : Calories 148.8, Fat 7.4, SaturatedFat 2, Cholesterol 46.4, Sodium 1211.9, Carbohydrate 4.9, Fiber 1.9, Sugar 1.1, Protein 16.2

NEW MEXICO RUBBED PORK TENDERLOIN WITH BOURBON ANCHO SAUCE



New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce image

by Bobby Flay. I had this meal at the Mesa Grill in Las Vegas and have made it for company several times since. Definitely do the sauce ahead of time - it takes a while to reduce down. I figured that into the prep time.

Provided by jenpalombi

Categories     Pork

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 (2 lb) pork tenderloin
salt
2 tablespoons dried ancho chile powder
2 tablespoons light brown sugar
1 tablespoon ground pasilla chile powder
2 teaspoons de arbol chili powder
2 teaspoons ground cinnamon
2 teaspoons allspice
2 tablespoons olive oil
1 large red onion, finely chopped
2 cups Bourbon
2 tablespoons Bourbon
3 ancho chilies, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
1/4 cup light brown sugar

Steps:

  • For Rub: Combine all ingredients in a bowl.
  • Preheat oven to 400 degrees F.
  • Heat olive oil in a medium saute pan, over high heat.
  • Season pork with salt on both sides.
  • Rub the pork evenly (and generously!) with the spice rub.
  • Sear the pork on both sides until golden brown.
  • Cook in the oven to medium doneness, about 10 minutes.
  • For Sauce: Heat olive oil in a medium saucepan over medium-high heat.
  • Add the onions and cook until soft.
  • Add the bourbon and cook until completely reduced.
  • Add the remaining ingredients and cook until reduced by half.
  • Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency.
  • Add the remaining 2 tablespoons of bourbon and cook for 2 minutes.
  • Season with salt.

Nutrition Facts : Calories 771.1, Fat 21.2, SaturatedFat 5, Cholesterol 102.3, Sodium 1693.8, Carbohydrate 43.9, Fiber 3.6, Sugar 33.6, Protein 44

MESA GRILL STEAK SAUCE



Mesa Grill Steak Sauce image

This is a wonderful steak sauce from Bobby Flay's Mesa Grill cookbook. This sauce goes with Recipe #301225 or you could use it with other cuts of beef, chicken or pork. You can make it ahead of time and keep it in the refrigerator until you need it. Enjoy. Prep time includes refrigeration time.

Provided by CarolAT

Categories     Sauces

Time 1h10m

Yield 1 1/2 cups

Number Of Ingredients 9

1 cup ketchup
1/2 cup prepared horseradish, drained (I use Kraft creamy Horseradish sauce)
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 teaspoons Worcestershire sauce
2 tablespoons dried ancho chile powder
kosher salt
black pepper, freshly ground

Steps:

  • Whisk together the ketchup, horseradish, honey, mustard, maple syrup, Worcestershire, and ancho powder in a small bowl until combined, and season with salt and pepper.
  • Cover and refrigerate for a least 1 hour to allow the flavors to meld.
  • Bring to room temperature before serving.
  • The sauce will keep for up to 2 days in the refrigerator stored in a tightly sealed container.

Nutrition Facts : Calories 440.5, Fat 3.5, SaturatedFat 0.5, Sodium 2436.7, Carbohydrate 110.2, Fiber 7.3, Sugar 95.2, Protein 5.9

BOBBY FLAY'S 16 SPICE RUB



Bobby Flay's 16 Spice Rub image

As seen on Iron Chef. Absolutely fantastic rub. I added another teaspoon of cayenne pepper, just 'cause I like it hot.

Provided by felly smarts

Categories     Chicken Thigh & Leg

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 tablespoons dried ancho chile powder
3 tablespoons ground pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel
1 teaspoon arbol chile
3 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons fresh coarse ground black pepper
1 teaspoon cayenne pepper

Steps:

  • Mix all ingredients in a bowl.
  • Rub onto chicken and refridgerate for 12 to 24 hours.
  • Grill and enjoy.

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