Spicy Chicken Breasts

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Spicy Chicken Breasts

Postby Tiffany » Sun Jun 26, 2016 3:00 am

I've made this several times and it has always come out very tasty. You will need to pull your grill out for this one.

4 skinless, boneless chicken breast halves
2 1/2 tbsp paprika
1 tbsp thyme
1 tbsp cayenne
2 tbsp garlic powder
1 tbsp salt
1 tbsp onion powder
1 tbsp black pepper

In a bowl, mix paprika, garlic powder, salt, onion powder, thyme, cayenne, and black pepper. Use 3 tablespoons of seasoning for the chicken.
Preheat grill to medium-high heat. Rub seasoning on both sides of chicken breasts.
Put the chicken on the grill and cook six to eight minutes on each side.

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Joined: Tue May 31, 2016 6:18 pm

Re: Spicy Chicken Breasts

Postby Jessi » Fri Jul 01, 2016 11:39 pm

I have made chicken breasts many different ways, but never spicy. I know my boyfriend will like this because he is always eating spicy foods. It looks like it is very easy to prepare, so I think I will give it a try maybe next week. I am always up for new things myself.

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Joined: Wed Jun 08, 2016 4:55 am

Re: Spicy Chicken Breasts

Postby Tiffany » Mon Jul 04, 2016 5:11 am

I think your boyfriend will love this recipe. Everyone in my family loves it and there are usually no leftovers. As far as being spicy, it's really not that bad. It has more of a strong zest to it then being really spicy.

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Joined: Tue Oct 04, 2016 10:06 am

Re: Spicy Chicken Breasts

Postby Kusum » Mon Oct 10, 2016 12:48 pm

Hi Tiffany, I like this recipe...I would like to try at home with my Family.....

Ira G.maima
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Spicy Chicken Breasts

Postby Ira G.maima » Fri Apr 28, 2017 9:43 pm

I have got two leftover grilled chicken breasts and I need to do something with them or they will be forgotten in the fridge. Does anyone have any suggestions for them?

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Location: Denmark

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Postby RichardGhval » Sun Jun 04, 2017 8:51 pm

hmm, theyve been there all the time you know did you never wonder what they were for?

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Re: Spicy Chicken Breasts

Postby Wilefored » Wed Jun 21, 2017 9:16 am

Looks yummy recipe, I would try this one.

Olga k
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Joined: Thu Jun 01, 2017 8:47 pm

Spicy Chicken Breasts

Postby Olga k » Sat Jul 22, 2017 6:21 pm

I make a version of this, too. I blacken the chicken, though. I create the blackening seasoning. Store bought blackening spice is fine, too. Best to do the actual blackening outside unless you have industrial venting I get an iron skillet really hot. While it is heating up, I coat both sides of the chicken in the spice mixture. Then place it in the hot, hot skillet. It will sizzle and smoke as it caramelizes the spices. Flip it over and do the other side of the chicken breasts. Pull the chicken out of the skillet at finish it in the oven for about 6 - 10 minutes at 450 degrees.

PoMa k
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Spicy Chicken Breasts

Postby PoMa k » Thu Oct 12, 2017 5:24 pm

See notes which helped me - can be mostly made ahead of time

Spiced Matzo-Stuffed Chicken Breasts

Makes 6 servings


1 large onion, chopped
1 red bell pepper, chopped
6 tablespoons olive oil, divided
2 garlic cloves, chopped
4 cups packaged matzo farfel small pieces of matzo
1/2 cup shelled pistachios, chopped
1/2 cup golden raisins
1/3 cup chopped flat-leaf parsley
2 large eggs
1 3/4 cups reduced-sodium chicken broth, divided
2 teaspoons ground coriander
1 teaspoon hot paprika or 1/2 teaspoon cayenne
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
6 boneless chicken breast halves with skin about 3 pounds
1/2 cup dry white wine
1 teaspoon potato starch


Preheat oven to 425В°F with racks in upper and lower thirds.

Cook onion and bell pepper in 3 tablespoons oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Add garlic and cook, stirring frequently, 2 minutes.

While onion mixture cooks, rinse matzo farfel in a colander under warm running water until softened, 30 seconds to 1 minute. Drain, pressing gently to extract excess water.
Remove onion mixture from heat and stir in farfel, pistachios, raisins, parsley, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Whisk together eggs and 3/4 cup broth, then stir into farfel mixture.

Set aside 1 1/2 cups stuffing and transfer remainder to a generously oiled 1 1/2-quart shallow baking dish.

Bake stuffing in dish in lower third of oven until set and golden, about 30 minutes.
While stuffing bakes, stir together spices with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.

Insert a paring knife horizontally into middle of thicker end of each chicken breast half, stopping about 1 inch from opposite end, then open incision with your finger to create a 1-inch-wide pocket. Pack 3 tablespoons stuffing into each pocket. Pat chicken dry and add to spices, tossing to coat.

Straddle a large flameproof roasting pan across 2 burners, then add remaining 3 tablespoons oil and heat over medium-high heat until it shimmers. Sear chicken, skin side down, until skin is deep golden, about 5 minutes. Turn chicken over, then roast in upper third of oven until just cooked through, 16 to 20 minutes.

Transfer chicken to a platter and straddle roasting pan across 2 burners, then add wine and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Stir in 3/4 cup broth. Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then cook, whisking, until slightly thickened, about 2 minutes. Strain sauce through a fine-mesh sieve into a measuring cup. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat or use a fat separator. Season sauce with salt.


This was a spectacular main course for my Passover seder. A much enjoyed change for my family and guests...all with sophisticated palates. But, its a fair amount of work. To make life easier on the night of the seder, I made the dish the night before. Following the advice of a previous reviewer, I cut the pockets in the chicken breasts and then seared the chicken breasts in a saute pan before I stuffed them. After they were stuffed, I put them in the roasting pan. I cooked both the stuffing and the chicken the night before, just under the full required time. I refrigerated them overnight and brought them to room temperature before the seder. While we were eating the first courses of the dinner, I cooked the chicken and stuffing again for about 10-15 minutes. The only thing left to do at the last minute was the sauce, which was pretty easy. It was delicious, and my guests raved about it. A few things I learned: the stuffing will need additional chicken broth, so make sure to have extra on hand; the spices called for in the recipe are not quite enough to cover the chicken, so make extra; and the extra day helps bring out the flavors better. For my main course, I served only the chicken, the stuffing, and some roasted asparagus. No need for any other carbs, and the asparagus works well with this recipe.

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Spicy Chicken Breasts

Postby LarryknobreUttetry » Tue Nov 21, 2017 3:08 am

Now that sounds good...when you cook meals, one tends to run out of ideas to blend through the week...I will have to give this a try. The family enjoys the spicy pick ingredients and those left behind but not forgotten half multi colored peppers, one carrot, and a half-a-this and thats will work great Thanks for sharing gardening cook

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