1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Mama Vincente Sweet Bourbon Glaze Grilled Chicken Breast

Christina Toomey - Friday, May 25, 2018


4 skinless, boneless chicken breast halves


  1. Place chicken breasts in a 9x13 inch baking dish. Add Mama Vincente Sweet Bourbon Glaze. Marinate for 3-4 hours
  2. Place on Grill Season and Brush Mama Vincente Sweet bourbon Glaze.

Gator Hammock Chicken Taco Campfire Foil Pack Recipe

Christina Toomey - Sunday, May 20, 2018


  • 4 boneless, skinless chicken breasts (about 1-1/2 pounds total or 6 ounces each)
  • 1 (15-ounce) can black beans, rinsed and well drained*
  • 1 (14.5-ounce) can fire roasted tomatoes or diced tomatoes with green chilies, well drained
  • 2 cups corn, frozen (no need to thaw; may use fresh in season)
  • 1/4 cup Gator Hammock Hot Gator Sauce
  • 1 packet taco seasoning mix**
  • 1/2 cup shredded Mexican blend or sharp cheddar cheese
  • Optional for serving: cooked rice; chopped avocado or guacamole; tortilla chips, Gator Hammock Hot Gator Sauce; salsa; sour cream
  1. Mix the drained beans, tomatoes, and corn in a large bowl. Sprinkle with the Gator Hammock Hot Gator Sauce & taco seasoning, and toss to evenly distribute.
  2. Tear 4 pieces of foil that are roughly 12” x 18”. Spray or lightly oil them, and set aside. Cut the chicken into bite-size pieces, and evenly distribute the pieces in an even layer in the center of the four pieces of prepared foil (on the side you sprayed).
  3. Spoon 1/4 of the bean mixture over each pile of chicken. Bring the long sides of the foil together, and fold them at the top. Then bring the short sides together and fold again. Avoid folding the packets too tightly; you want a little air space at the top of each packet. You do, however, want a tight seal to keep in the juices.
  4. Cook in the hot coals of a campfire until the chicken is opaque , around 40 minutes.

Budweiser Hot Buffalo Slow-Cooker Chicken Meatballs

Store Peppers - Wednesday, May 16, 2018

1 lb. ground chicken
3/4 c. bread crumbs
1 large egg
1 tbsp. chives, plus more for garnish
1 tsp. cayenne
kosher salt Freshly ground black pepper
5 tbsp. unsalted butter, melted
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder Blue cheese dressing, for dipping
  1. Preheat oven to 400 and line a large baking sheet with parchment paper. In a large bowl, mix chicken with bread crumbs, egg, garlic, chives and cayenne until completely combined. Season with salt and pepper.
  2. Roll mixture into 20 meatballs, around two tablespoons chicken per ball. Bake until firm, about 5 minutes. Transfer to slow cooker.
  3. In a medium bowl, mix melted butter with Budweiser Hot Wing Sauce and Worcestershire sauce. Whisk to combine and pour over meatballs. Place lid on slow cooker and cook on low for 2 hours.
  4. Serve with a drizzle of blue cheese and chives for garnish.

Eagle Wingz Chesapeake Jerk Chicken Dip

Store Peppers - Monday, May 14, 2018

  • 3 skinless chicken breasts
  • 1 bottle Eagle Wingz Chesapeake Jerk Sauce
  • 4 oz. blue cheese crumbles
  • 16 oz. bottle ranch dressing
  • 2 – 8 oz. pkg. of cream cheese
  • 8 oz. grated Pepper Jack cheese
Cook and shred chicken, mix in Eagle Wingz Chesapeake Jerk Sauce and put in 13×9 pan. Sprinkle ½ of the blue cheese crumbles.
In a sauce pan, heat ranch dressing and cream cheese, stirring until smooth.
Pour over chicken and top with the remaining blue cheese.
Bake uncovered at 350 until heated throughout.
Top with Pepper Jack cheese and return to oven until melted.

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