Caribbean Lime Chicken Recipes

Steps:

• In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Steps:

• Heat oven to 450°F.
• Rinse chicken pieces and pat dry.
• Place chicken pieces on broiler pan.
• Broil 4-5 inches from heat for approximately 20 minutes.
• Meanwhile, stir remaining ingredients together .
• Brush chicken with mixture on both sides.
• Broil for another 5 - 15 minutes, until no longer pink.
• Brush with mixture often during last 5 minutes of cooking.
• Note: Watch carefully after brushing mixture on chicken!

Steps:

• For the chicken: Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
• In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
• Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.
• For the rice: In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

Steps:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

Steps:

• Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
• Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
• Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
• Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
• Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
• Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
• Serve immediately with lime wedges.
• DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add chicken and seasoning; saute until chicken is lightly browned and no longer pink, about 5 minutes. Add tomatoes, pineapple and barbecue sauce. Bring to a boil; cook and stir until flavors are blended and chicken is cooked through, 5-7 minutes. Serve with rice and, if desired, cilantro.

Steps:

• COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside.
• TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
• COMBINE garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
• PREHEAT broiler.
• BROIL chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.

Steps:

• Combine pineapple juice, lime juice, brown sugar, soy sauce, water, molasses, and red pepper in a shallow glass dish or zip lock bag until sugar is dissolved. Add chicken; cover dish or close bag. Marinate in refrigerator up to 6 hours, turning once.
• Grill chicken, covered, over medium coals, 10 to 15 minutes or until chicken is cooked through and juices run clear.

Steps:

• Heat skillet over medium heat. Toast peppercorns & allspice berries until aromatic, about 3 minutes. Remove and smash or grind.
• Coat pan with oil. Add chicken and brown chicken on all sides, 2-3 minutes adding pepper and allspice. Set aside & cover.
• Over medium-high heat, add onion,garlic, ginger root, habanero peppers, sweet potato and red pepper. Sauté until browned, about 4 minutes.
• Pour in broth, bring to a boil over high heat. Add orange zest/peel and dark rum. Add (optional) habanero powder for additional "heat." Reduce burner to medium and cover to cook veggies until tender, about 10 minutes, stirring half way through. Meanwhile, make a slurry with cornstarch and orange juice.
• Uncover, stir and squeeze in lime juice. Add chicken. Slowly add orange juice slurry and cook until sauce is thick, adding chicken broth to thin it out if needed. Cook another 5 minutes to finish chicken and incorporate flavors.
• Garnish with coconut and scallions.
• This recipe can be made using leftover chicken, ground pepper & allspice, jarred garlic & ginger for a quicker meal, although flavor won't be as distinctive.
• Another quick meal/pantry option is to substitute 1/2 cup of orange/apricot marmalade in place of the orange juice & cornstarch slurry, lime juice and orange peel. The final flavor will be sweeter and more pungent.
• For extra zing at the table, Trinidad mustard sauce or a sweet-chili habanero sauce are nice condiments to use.

Steps:

• In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
• Preheat grill to medium high heat or set oven to broil
• Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

Steps:

• In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
• Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.
• Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
• Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Steps:

• Mix mayo, oil, 1 tsp. lime zest, juice, hot sauce and red pepper until blended. Combine cabbage, mangos and onions in medium bowl. Add mayo mixture; mix lightly. Refrigerate until ready to serve.
• Combine next 4 ingredients and remaining zest in shallow bowl. Dip each chicken breast in egg whites, then in crumb mixture, turning to evenly coat both sides of each breast.
• Melt 2 Tbsp. butter in large skillet on medium heat. Add half the chicken; cook 4 to 5 min. on each side or until done (165°F). Repeat with remaining butter and chicken. Serve with slaw.

Steps:

• In a blender, combine the first 9 ingredients; cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a bowl or shallow dish. Add chicken and turn to coat; cover and refrigerate for up to 6 hours., Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-6 minutes on each side, basting frequently with the reserved marinade.

Steps:

• Heat grill to medium heat. Trim and discard excess fat from chicken.
• Mix seasonings in small bowl until well blended; stir in lime juice to form paste. Rub onto chicken.
• Place chicken, skin-side up, on grill; cover with lid. Grill 25 min., turning and brushing with 1/4 cup barbecue sauce after 15 min. Turn chicken over; brush with remaining barbecue sauce. Grill 5 min. or until chicken is done (165°F).