Fiery Flavor Infusion Grilled Chicken
Get ready for a taste sensation with this Fiery Flavor Infusion Grilled Chicken. The marinade is bursting with a perfect balance of sweetness, tanginess, spiciness, and savory notes that will tantalize your taste buds. With layers of flavor from brown sugar, chili powder, and hot pepper sauce, you'll be left craving more. This recipe yields nearly 3 cups of succulent sauce that enhances the grilled chicken, making every bite a juicy explosion of flavor. Perfect for summer barbecues or a family dinner, this dish is sure to impress your guests and leave them licking their plates. Enjoy the delicious combination of spices and ingredients that come together to create a mouthwatering meal that's as easy to make as it is delightful to eat.
6
Servings
400
Calories
14
Ingredients
Ingredients
water
2 1/2 cups (none)
brown sugar
2 tablespoons (packed)
oil
2 tablespoons (none)
vinegar
1/4 cup (none)
salt
2 1/2 teaspoons (none)
chopped onions
1/4 cup (fresh (or use 2 tbsp onion powder))
black pepper
2 1/2 teaspoons (freshly ground)
Worcestershire sauce
2 teaspoons (none)
dry mustard
1 teaspoon (none)
chili powder
2 teaspoons (none)
hot pepper sauce
1/2 teaspoon (none)
red pepper
1/2 teaspoon (crushed)
garlic cloves
1 (minced (or use 1 tbsp garlic powder))
chicken parts
2-3 lbs (with or without skin)
Instructions
1
In a large pot, combine all ingredients except the chicken: water, brown sugar, oil, vinegar, salt, onions (or onion powder), black pepper, Worcestershire sauce, dry mustard, chili powder, hot pepper sauce, red pepper, and garlic (or garlic powder).
2
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to dissolve the sugar and evenly distribute the ingredients.
3
Once boiling, reduce heat and let the sauce simmer for 5 minutes. Remove from heat and allow the sauce to cool to room temperature.
4
Transfer the cooled sauce to a container, cover, and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
5
Preheat your grill to medium-high heat.
6
Remove chicken parts from the refrigerator and generously coat them with the chilled sauce. Reserve some sauce for glazing while grilling.
7
Place the chicken on the grill and cook, turning occasionally. Baste with the reserved sauce as you turn the chicken, ensuring they are coated every time for maximum flavor.
8
Grill until the chicken reaches an internal temperature of 165°F (75°C), about 25-30 minutes, depending on the size of your chicken parts.
9
If any sauce is contaminated with raw chicken, bring it to a boil on the stove for a few minutes to ensure food safety before serving.
Nutrition Information
20
Fat
33
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this chicken recipe?
This recipe is called Fiery Flavor Infusion Grilled Chicken.
What are the primary flavor profiles of this dish?
The flavor profile is a balance of sweetness, tanginess, spiciness, and savory notes.
How many servings does this recipe provide?
This recipe yields 6 servings.
How many calories are in one serving of this grilled chicken?
Each serving contains approximately 400 calories.
What is the protein content per serving?
There are 25 grams of protein per serving.
How much fat is in this recipe per serving?
Each serving contains 20 grams of fat.
How many carbohydrates are in a serving?
There are 33 grams of carbohydrates per serving.
What amount of chicken is needed for this recipe?
You will need 2-3 lbs of chicken parts.
How many ingredients are used in total?
The recipe uses 14 distinct ingredients.
Can I use onion powder instead of fresh onions?
Yes, you can substitute 1/4 cup of fresh onions with 2 tablespoons of onion powder.
What is the garlic substitute ratio for this recipe?
You can use 1 tablespoon of garlic powder instead of 1 minced garlic clove.
How long should the chicken marinate?
The chicken should marinate in the refrigerator for at least 4 hours, though overnight is preferred.
What is the first step in preparing the marinade?
Combine all ingredients except the chicken in a large pot and bring to a rolling boil.
How long should the marinade simmer?
Once boiling, reduce the heat and let the sauce simmer for 5 minutes.
Should the marinade be hot when added to the chicken?
No, the sauce must be allowed to cool to room temperature before being used or refrigerated.
What grill setting is required for this chicken?
The grill should be preheated to medium-high heat.
What is the target internal temperature for the chicken?
The chicken is safely cooked when it reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius).
How long does the chicken usually take to grill?
Grilling typically takes about 25-30 minutes, depending on the size of the chicken parts.
How do I ensure maximum flavor while grilling?
Baste the chicken with reserved sauce every time you turn it on the grill.
Is it safe to use sauce that touched raw chicken?
If the sauce has been contaminated with raw chicken, you must bring it to a boil on the stove for a few minutes before serving.
How much sauce does this recipe produce?
The recipe produces nearly 3 cups of succulent sauce.
What type of sugar is used in the marinade?
The recipe calls for 2 tablespoons of packed brown sugar.
What kind of pepper provides the spice in this recipe?
The heat comes from black pepper, chili powder, hot pepper sauce, and crushed red pepper.
Can I use chicken with the skin on?
Yes, the recipe works with chicken parts either with or without skin.
What liquid base is used for the marinade?
The base consists of 2 1/2 cups of water, 1/4 cup of vinegar, and 2 tablespoons of oil.
Are there any specific sauces added to the marinade mixture?
Yes, Worcestershire sauce and hot pepper sauce are both included.
What dry spices are included?
Dry spices include salt, black pepper, dry mustard, chili powder, and crushed red pepper.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe suitable for family dinners or barbecues.
Does this recipe include fiber or sugar nutritional data?
No, the specific values for fiber and sugar are not provided in the nutritional facts.
What is the preparation for the garlic cloves?
The garlic cloves should be minced before being added to the pot.