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Chef John's take on Thai-style sweet chili sauce, or Nam Jim, is sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. This sauce is great on grilled chicken and pork.
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The prettiest corn you'll grill all summer.
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Amp up your grill game with this zesty glazed salmon.
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Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...
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Quick and easy black bean burgers, spiced up with chili sauce, cumin, garlic and chili powder. A tasty alternative to the frozen kind.
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Goes well with spring rolls and some finger foods. dried chillies or fresh red chillies can be used for this recipe.
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Add tons of flavor to your dinner with chef Aarón Sánchez's garlic and chipotle chili sauce.
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A spicy version of Thousand Island, using chili sauce instead of ketchup. This is best if left to sit in the frig for several hours.
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Have your butcher cut the ribs into serving size pieces. Sit back and enjoy the flavors and the compliments! Spicy chili, plum and soy sauce mixture give these ribs zip!
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts marinated in cilantro and lime are grilled in a Panasonic CIO and brushed with sweet chili sauce in this easy, juicy recipe.
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A tasty version of drumsticks with a bit of sweetness, and spiciness.