LIME- AND CHILI-RUBBED CHICKEN BREASTS
A robust rub turns ordinary chicken into extraordinary grilled chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
- Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 200, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 0 g
CHILI LIME CHICKEN
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Provided by Larry Dean
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g
ROASTED CHILE-LIME CHICKEN
Provided by Aida Mollenkamp
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F and arrange a rack in the middle. Pat chicken dry with paper towels. Remove necks and any innards from the cavities and discard.
- To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard. Place chicken, breast-side up, and press down to flatten it to it is lying completely flat.
- Combine remaining ingredients in a small bowl and mix until evenly combined. Season and adjust flavor as desired. Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread 1/2 of the mixture underneath. Rub the remaining mixture all over the outside of the chicken. Set aside while oven heats up, at least 20 minutes.
- Lay chicken in a roasting pan or baking dish fitted with a rack and roast until cooked an instant read thermometer inserted into the thigh registers 165 degrees F, about 50 to 60 minutes; let sit at least 10 minutes before carving. Serve with pan juices.
LIME CHICKEN CHILI
Lime juice gives this chili a zesty twist, while canned tomatoes and beans make preparation a snap. Try serving bowls with toasted tortilla strips. -Diane Randazzo, Sinking Spring, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings (2 quarts).
Number Of Ingredients 19
Steps:
- In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink. , Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through. , Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.
Nutrition Facts : Calories 357 calories, Fat 14g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 643mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 21g protein.
SPICY GARLIC LIME CHICKEN
A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.
Provided by C. PEREZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
- Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 2.4 g, Cholesterol 83.7 mg, Fat 10.7 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 554.7 mg, Sugar 0.6 g
BAKED CHILI LIME CHICKEN TENDERS RECIPE
These Baked Chili Lime Chicken Tenders are the perfect combination of sweet and tangy. They come together in minutes and taste absolutely amazing.
Provided by Camille Beckstrand
Categories Main Course
Time 3h55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray. Arrange chicken tenders in single layer in pan.
- In a medium-sized bowl, whisk together chili sauce, orange marmalade, soy sauce, lime juice, dried onion, garlic, and salt and pepper. Pour mixture over chicken.
- Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
- Remove chicken from fridge, discard plastic wrap, and bake chicken for about 30 minutes.
- Remove chicken from oven, turn chicken pieces over and return to oven and bake for 10-15 more minutes (or until chicken is no longer pink and juices run clear).
- Garnish with sliced green onions and sesame seeds.
Nutrition Facts : Calories 228 kcal, Carbohydrate 11 g, Protein 34 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 97 mg, Sodium 1025 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
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