Grilled chicken hash with tabasco and sherry is a delicious and flavorful dish that is perfect for any occasion. This dish combines the smoky flavor of grilled chicken with the tangy kick of tabasco and the sweetness of sherry. It is a great way to use up leftover chicken and is sure to be a hit with your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
BASIL CHICKEN HASH
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
- Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.
- In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
- Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.
- Serve with sour cream, Cheddar and sliced lemons.
CHICKEN WITH FRESH HERBS AND SHERRY WINE VINEGAR
Provided by Rozanne Gold
Categories Chicken Herb Broil Quick & Easy Dinner Vinegar Spring Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.
- Preheat broiler. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes.
- Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over chicken.
CHICKEN HASH
This recipe goes great for brunch or dinner.
Provided by jkohnen
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
- Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 72.6 mg, Fat 24.8 g, Fiber 2.5 g, Protein 21.1 g, SaturatedFat 10.6 g, Sodium 355.9 mg, Sugar 3.3 g
GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
GRILLED CHICKEN AND HERBS
This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.
Provided by JCKREP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
- Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 1 g, Cholesterol 117 mg, Fat 11.5 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 2.3 g, Sodium 387.2 mg
SHERRY GRILLED CHICKEN
This is a little bit different than your usual BBQ/grilled chicken--the sauce is tasty, but optional! Cooking time includes time for marinade.
Provided by Dwynnie
Categories Chicken Breast
Time P1DT1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix marinade ingredients together.
- Marinate chicken breasts for 24 hours, turning fairly often.
- Remove chicken from marinade, leaving some of the mustard seeds on the chicken.
- Season chicken with salt and pepper, to taste.
- Grill chicken skin side up over indirect, medium heat until juices run clear--about 60 minutes.
- While the chicken is cooking, combine the sauce ingredients and cook over low heat.
- Enjoy!
Nutrition Facts : Calories 795.2, Fat 15.6, SaturatedFat 4, Cholesterol 92.8, Sodium 383.1, Carbohydrate 81.5, Fiber 1.6, Sugar 68.9, Protein 32.9
GRILLED TABASCO CHICKEN
Provided by Jacques Pepin
Categories dinner, easy, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 5
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
CHICKEN HASH
Provided by Food Network
Number Of Ingredients 8
Steps:
- In a large saute pan over medium-high heat, melt the butter. Add the diced potatoes and saute until soft and brown. Transfer the potatoes to a dish and set aside. Add the onion to the same pan and saute until golden. Add the chicken garlic, brown slightly. Return the potatoes to the skillet and season with salt and pepper. Cook for 5 minutes over low heat. Poach eggs in boiling water with 2 tablespoons vinegar. Serve on top of the hash with pickled beets.
GRILLED CHICKEN HASH WITH TABASCO AND SHERRY
Categories Chicken Pepper Kid-Friendly Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 13
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.
GRILLED CHIPOTLE CHICKEN
YOU HAVE GOT TO TRY this recipe the next time you barbque! Easy & Delicious. This recipe came straight from the folks at Tabasco.
Provided by BecauseofHim
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the mayonnaise, tabasco sauce and minced garlic well.
- Brush mixture on Chicken.
- Grill until done.
Nutrition Facts : Calories 246.8, Fat 11.4, SaturatedFat 1.8, Cholesterol 76.1, Sodium 352.6, Carbohydrate 7.3, Fiber 0.1, Sugar 1.9, Protein 27.7
GRILLED CHICKEN HEARTS
Provided by James Beard
Categories Chicken Ginger Poultry Appetizer Marinate Sherry Summer House & Garden Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield This will serve 25 as an appetizer course
Number Of Ingredients 5
Steps:
- Marinate chicken hearts in the following mixture: To equal parts of soy sauce and sherry wine add 2 crushed cloves of garlic, 1 teaspoon of freshly ground black pepper and 1 teaspoon of ground ginger. Let the hearts soak for an hour or two before cooking. Arrange 3 to 4 chicken hearts on each small skewer and grill them until nicely brown on all sides. Bamboo chopsticks can be whittled down to make excellent skewers. Soak them in water for an hour before using or they will burn and char.
CHICKEN HASH
Steps:
- Heat the oil in a nonstick skillet large enough to hold all the ingredients. Sauté the onion, potatoes and green pepper over medium-high heat for about 10 minutes, until the potatoes begin to soften.
- Stir in the chicken, and cook for 5 minutes.
- Add the remaining ingredients, and reduce the heat. Cook until the milk has been absorbed and a crust has formed on the bottom of the hash. Turn and cook until the second side is browned.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 22 grams, Carbohydrate 58 grams, Fat 32 grams, Fiber 9 grams, Protein 44 grams, SaturatedFat 8 grams, Sodium 1497 milligrams, Sugar 11 grams, TransFat 0 grams
TABASCO CHICKEN
Make and share this Tabasco Chicken recipe from Food.com.
Provided by jonesies
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Rub each piece of chicken with a little Tabasco sauce.
- Heat the oil in a frying pan and brown the chicken on all sides.
- Remove chicken from the pan.
- Saute the onion, celery, parsley, chives, garlic, green pepper, salt and pepper for five minutes.
- Add the mushrooms and cook for another five minutes.
- Stir in the tomato paste, water and 1/2 teaspoon Tabasco sauce.
- Mix well.
- Return the chicken to the pan, cover and cook for about 40 minutes or until the chicken is tender and juices run clear.
Nutrition Facts : Calories 226, Fat 8.6, SaturatedFat 1.5, Cholesterol 68.4, Sodium 698, Carbohydrate 7.8, Fiber 2, Sugar 4.3, Protein 29.5
GRILLED CHICKEN HASH WITH TABASCO AND SHERRY
Categories Chicken Pepper Kid-Friendly Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 13
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.
Tips:
- Use high-quality ingredients for the best flavor. Organic, free-range chicken, fresh vegetables, and flavorful herbs will make a big difference in the final dish.
- Don't overcook the chicken. Grilled chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
- Use a variety of vegetables in your hash. This will add color, texture, and nutrients to the dish. Some good options include potatoes, bell peppers, onions, zucchini, and mushrooms.
- Season the hash well. Be sure to use plenty of salt, pepper, and other spices to taste. You can also add a splash of Tabasco sauce for a bit of heat.
- Serve the hash immediately. Grilled chicken hash is best enjoyed when it's hot and fresh. You can top it with a fried egg, avocado slices, or your favorite salsa.
Conclusion:
Grilled chicken hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own personal preferences. So next time you're looking for a quick and easy meal, give grilled chicken hash a try!
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