Best 8 Grilled Chicken With Chili Cream Sauce Recipes

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Grilled chicken with chili cream sauce is a delectable dish that combines the smoky flavor of grilled chicken with the creamy richness of a chili-infused sauce. This symphony of flavors is sure to tantalize your taste buds and leave you craving more. Whether you're a seasoned home cook or just starting your culinary adventure, this article will guide you through the process of creating this mouthwatering meal in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN WITH CREAM SAUCE



Grilled Chicken with Cream Sauce image

Homemade soup mix makes a creamy sauce for this tender chicken recipe from LaDonna Reed of Ponca City, Oklahoma. "My husband, Jim, is trying his hand at coming up with new recipes, then we tweak them together. This one is good and easy."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 14

1/2 cup chopped fresh mushrooms
2 teaspoons butter
3 tablespoons Homemade Cream-Style Soup Mix
2/3 cup water
3 ounces uncooked spaghetti
1/4 teaspoon coarsely ground pepper, divided
1/8 teaspoon seasoned salt
2 boneless skinless chicken breast halves (5 ounces each)
1/2 cup half-and-half cream
1/4 cup white wine or chicken broth
1 tablespoon dried minced onion
2 garlic cloves, minced
1 teaspoon cornstarch
1 teaspoon cold water

Steps:

  • In a small skillet, saute mushrooms in butter until tender. In a microwave-safe bowl, whisk soup mix and water until smooth. Microwave, uncovered, on high for 2 minutes, whisking occasionally. Stir in mushrooms and set aside. , Cook spaghetti according to package directions. Meanwhile, sprinkle 1/8 teaspoon pepper and seasoned salt over both sides of chicken. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear. , In a nonstick saucepan, combine the cream, wine or broth, onion, garlic, mushroom mixture and remaining pepper. Bring to a boil, stirring occasionally. Combine cornstarch and cold water until smooth; stir into cream sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain spaghetti; top with chicken and sauce.

Nutrition Facts :

GRILLED CHICKEN WITH CREAMY CAPER SAUCE



Grilled Chicken with Creamy Caper Sauce image

Provided by Sandra Lee

Time 27m

Yield 4 servings

Number Of Ingredients 10

4 chicken boneless skinless chicken breasts "Thin- Sliced"
2 teaspoons lemon pepper seasoning
3 tablespoons olive oil
1 shallot, diced
1 tablespoon chopped garlic
2 tablespoons capers
1 cup white wine or chicken stock
1 tablespoon Dijon mustard
2 tablespoons freshly chopped parsley leaves
2 tablespoons sour cream

Steps:

  • Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
  • Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
  • Arrange the chicken on a platter and dollop with the creamy sauce.

GRILLED LIME CILANTRO CHICKEN WITH SWEET CHILI SAUCE



Grilled Lime Cilantro Chicken with Sweet Chili Sauce image

Perfectly grilled tender and juicy chicken marinated in a lime cilantro marinade with soy sauce and topped with sweet chili sauce. Marinate the chicken the night before or the morning-of and you'll be ready for dinner in no time. This recipe was made in a Panasonic CIO.

Provided by bd.weld

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 3h27m

Yield 2

Number Of Ingredients 8

2 (8 ounce) skinless, boneless chicken breasts
¼ cup minced fresh cilantro
2 tablespoons lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup sweet chili sauce
1 teaspoon minced fresh cilantro

Steps:

  • Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
  • Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
  • Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
  • Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 16.1 g, Cholesterol 117 mg, Fat 11.6 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 2.2 g, Sodium 702.3 mg, Sugar 10.4 g

CHILI SAUCE CHICKEN



Chili Sauce Chicken image

Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds)

Steps:

  • In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Nutrition Facts :

GRILLED CHICKEN WITH CHILI CREAM SAUCE



Grilled Chicken with Chili Cream Sauce image

A perfect summer dish for the grill. Serve with roasted corn and Savory Grilled Potatoes. Don't forget the Margaritas! From a 1991 Bon Appetit.

Provided by Lorac

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 fresh anaheim chilies
1 1/2 cups heavy cream
1 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
1 clove garlic, pressed
6 boneless chicken breasts
1 large tomatoes, peeled seeded and chopped
lime wedge, garnish

Steps:

  • Char chiles on grill, or over gas flame, or under broiler.
  • Place in paper bag for 10 minutes, then peel, seed and chop.
  • In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat.
  • Boil until reduced to thick sauce, stirring ocasionally about 5 minutes.
  • Season chicken with salt and pepper and grill or broil about 5 minutes per side or until juices run clear.
  • While chicken is cooking, add tomato to cream sauce and season to taste.
  • To serve pour sauce over chicken and garnish with lime wedges.

GRILLED CHICKEN CHILI VERDE AND CORN ON THE COB WITH CHIPOTLE CREAM



Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 large poblano peppers
1 1/2 pounds chicken cutlets
Extra-virgin olive oil, for drizzling plus 2 tablespoons
1 jalapeno pepper, seeded and chopped
1 onion, chopped
3 cloves garlic, grated
18 to 20 tomatillos, peeled and coarsely chopped
1 cup heavy cream
1 chipotle in adobo, mashed into paste
2 teaspoons adobo sauce
2 limes, 1 zested, 1 whole
4 ears corn on cob, shucked and rinsed
2 to 3 cups chicken stock, depends upon how thick you like your sauce
1 1/2 teaspoons ground cumin
1/4 cup cilantro or flat-leaf parsley, divided
3 tablespoons fresh mint, a generous handful
1 sack white corn tortilla chips
1 cup shredded Chihuahua or Monterey Jack cheese, divided
2 tablespoons finely chopped chives

Steps:

  • Heat broiler and grill pan to high.
  • Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.
  • While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.
  • Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.
  • While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.
  • Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
  • Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.
  • Add the juice of 2 limes to the chili and stir.
  • Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
  • Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.

CHICKEN BREASTS WITH GREEN CHILI CREAM SAUCE



Chicken Breasts With Green Chili Cream Sauce image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 to 2 tablespoons corn or canola oil
2 large chicken breasts, skinned and boned, about 2 pounds
1 large onion, chopped
1 teaspoon minced garlic
1/2 cup chicken stock
1 cup canned mild green chilies
1 teaspoon ground coriander seed
1 teaspoon ground cumin
1/2 cup nonfat plain yogurt
1/2 cup low-fat ricotta
3 tablespons chopped fresh coriander

Steps:

  • Heat oil in skillet large enough to hold chicken and sauce. Saute chicken until golden brown on both sides but do not cook through. Remove chicken and set aside.
  • Saute onion and garlic in remaining oil until onion softens and begins to turn golden.
  • Stir in stock, chilies, ground coriander and cumin and cook 1 or 2 minutes. Add chicken and spoon some sauce over; reduce heat, cover and cook about 10 minutes, until chicken is cooked through.
  • In food processor or blender process yogurt and ricotta to smooth paste.
  • When chicken is cooked, arrange on serving platter; spoon over sauce; top with ricotta-yogurt mixture and sprinkle with fresh coriander.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 7 grams, Sodium 217 milligrams, Sugar 6 grams, TransFat 0 grams

GRILLED CHILE-CILANTRO-LIME CHICKEN



Grilled Chile-Cilantro-Lime Chicken image

This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!

Provided by boltfan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup fresh lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 lime, zested
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon red pepper flakes, or to taste
½ teaspoon ground cumin
4 medium skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro

Steps:

  • Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.

Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g

Tips:

  • Use a flavorful chili sauce to add a bit of heat and spice to the dish.
  • If you don't have chili sauce, you can use a combination of chili powder, cumin, and paprika.
  • Be sure to cook the chicken until it is cooked through, but not overcooked.
  • Serve the chicken with a side of rice or vegetables.

Conclusion:

Grilled Chicken with Chili Cream Sauce is a delicious and easy-to-make recipe that is perfect for a weeknight meal. The combination of chili sauce, cream, and chicken is flavorful and satisfying, and the dish can be served with a variety of sides. Whether you're looking for a quick and easy dinner or a dish to impress your guests, Grilled Chicken with Chili Cream Sauce is sure to be a hit.

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