I have no idea why this recipe is called Angry Chicken. It didn't make me angry. It was super juicy and flavorful. It made me happy! My guess is it takes its name from "arrabbiata" which is Italian for "angry." This is all due in part to the addition of red chile flakes. It's not too spicy, it actually has the perfect amount of kick. I served it with pasta and a yummy salad, but it would be delicious on a sandwich, in a salad or as an entree with any type of side dish. Gotta love grilling season!
Angry Chicken
4 boneless, skinless chicken breasts
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2 cup red wine vinegar
1 teaspoon salt
1 teaspoon ground coriander
2 teaspoons chili powder
1 heaping teaspoon crushed red chili flakes
2 cups vegetable oil
1 tablespoon Cajun spice
4 tablespoons unsalted butter, melted
In a large mixing bowl, combine mustard, garlic, cilantro, red wine vinegar, salt, coriander, chile powder, red chili flakes and vegetable oil. Place chicken in a shallow, non-reactive dish. Pour marinade over chicken, cover and refrigerate up to 6 hours. Remove chicken from marinade and sprinkle with Cajun spice. Grill chicken breasts, occasionally basting with butter until cooked through.
Prep Time: Approximately 20 minutes Needs to Chill 6 hours Cook Time: Approximately 10 minutes
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| Don't you just love grilling season? |
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| The Angry Chicken Party |
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| In a large mixing bowl combine mustard, garlic, |
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| Don't forget the cilantro, red wine vinegar, salt, coriander and chili powder. |
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| Don't forget the red chili flakes. That's the "angry" part. |
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| Mix in the vegetable oil. |
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| Pour over chicken and marinate 6 hours. |
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| Remove chicken from marinade and sprinkle with Cajun seasoning. |
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| Grill chicken until cooked through. |
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| Don't forget to occasionally brush with butter. Enjoy! |
Angry Chicken
4 boneless, skinless chicken breasts
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2 cup red wine vinegar
1 teaspoon salt
1 teaspoon ground coriander
2 teaspoons chili powder
1 heaping teaspoon crushed red chili flakes
2 cups vegetable oil
1 tablespoon Cajun spice
4 tablespoons unsalted butter, melted
In a large mixing bowl, combine mustard, garlic, cilantro, red wine vinegar, salt, coriander, chile powder, red chili flakes and vegetable oil. Place chicken in a shallow, non-reactive dish. Pour marinade over chicken, cover and refrigerate up to 6 hours. Remove chicken from marinade and sprinkle with Cajun spice. Grill chicken breasts, occasionally basting with butter until cooked through.
Prep Time: Approximately 20 minutes Needs to Chill 6 hours Cook Time: Approximately 10 minutes
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