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
CHICKEN IN LIME AND CHILLI MARINADE
A tasty and healthy dish. Skinless breasts could be used in place of the tenderloins. Prep time includes 1 hour marinating time.
Provided by dale7793
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all of the ingredients (except chicken) in a large bowl and whisk together.
- Add the chicken and stir to coat completely in marinade.
- Cover the bowl and refrigerate for at least 1 hour.
- Drain the chicken and discard marinade.
- Heat a frying pan over medium-high heat and spray with cooking oil.
- Add chicken and cook for about 3 minutes each side or until cooked through.
- This could also be cooked on the grill.
- Serve hot or cold over salad or rice noodles, sprinkled with the cilantro leaves and lime wedges on the side.
Nutrition Facts : Calories 114.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 51, Sodium 313.2, Carbohydrate 3.4, Fiber 0.4, Sugar 0.7, Protein 21.2
LIME-CHICKEN MARINADE
A little bit of time in the fridge turns this recipe into a veritable festival of flavors. Try our zesty Lime-Chicken Marinade recipe today!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix all ingredients except chicken until blended. Pour 1/4 cup dressing mixture over chicken in shallow dish; turn to evenly coat both sides of each chicken piece with dressing mixture. Refrigerate 1 hour to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F). About 5 min. before chicken is done, cook remaining dressing mixture in saucepan on medium heat until heated through, stirring occasionally.
- Serve chicken topped with warm dressing mixture.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 85 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g
CHICKEN WITH CHILLI & LIME
A delicious quick and easy meal perfect anytime.
Provided by gareth_iom
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Add the coriander to pestle and mortar and crush then add the rest of the spices and mix thoroughly. Rub the chicken with oil and rub in the spice mixture. Then rub the lime zest on top. Leave to one side.
- Add a little oil to a medium saucepan. Fry the onion and half the sliced garlic for a few minutes then add the chicken stock. Add the rice and cook per packet instructions. Add the kale about 5 minutes before the rice is cooked.
- Meanwhile heat a griddle pan and cook the chicken turning once. While cooking heat a little oil in a small saucepan and fry the rest of the garlic and all the chilli. After a few minutes add all the lime and lemon juice and cook on a high heat until thickened slightly then remove from the heat.
- Pile half the rice on each plate and place a chicken breast on each pile. Finish with half the chilli lime dressing on top and serve.
CHICKEN WITH CHILLI LIME SAUCE
Thai Chicken in just 45 minutes.
Provided by phillipa1
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place the chicken breasts between cling-film and beat out to an even thickness. On the skin side, using a sharp knife, lightly score a criss-cross. Place the chicken in a dish and pour soy sauce over the chicken. Turn to coat all over. Set aside for 20 minutes.
- Put the fish sauce and Lime Cordial into a bowl. Remove the seeds from the chilli and chop finely. Add the chilli to the bowl and mix together with chopped spring onions, soy sauce and sesame oil. Just before serving, stir in the coriander.
- To cook the chicken, heat a griddle pan. When it is almost smoking hot, lift the chicken from the pan, drain the excess soy sauce, and then lightly spray the chicken with oil. Place the chicken in the pan to cook over a medium high heat for 3 minutes until it lifts easily from the pan and is marked from the griddle. Turn at an angle and cook another 2-3 minutes until marked.
- Turn the chicken breasts over and cook for 3-4 minutes (depending on the thickness of the chicken) until cooked through. Transfer chicken to a plate and spoon over the sauce.
- Serve with some stir-fried vegetables and boiled rice.
SLOW COOKER CHILE-LIME CHICKEN
An easy chile-lime chicken recipe for the slow cooker. Great with seasoned rice and veggies as a side.
Provided by crowefoot
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chipotle peppers, adobo sauce, lime juice, honey, cilantro, onion powder, garlic powder, chili powder, black pepper, cayenne, and salt in a blender or food processor and puree, making sure chipotle chiles are chopped very fine.
- Place a layer of chicken in a slow cooker and cover with about 1/2 of the liquid mixture. Lay on remaining chicken and pour remaining liquid over top.
- Cover and cook on Low until chicken is no longer pink in the center and juices run clear, about 6 hours, or on High, about 3 hours. Turn off the heat and let rest for at least 15 minutes before serving.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 15.8 g, Cholesterol 64.6 mg, Fat 3.6 g, Fiber 2.3 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 609 mg, Sugar 7.7 g
LIME, CHILLI AND COCONUT CHICKEN
This is my version of a Thai style dish. I certainly wouldn't call it authentic by any standards, but it's still popular with those who have eaten it! If you don't like or don't have lime, you can substitute lemon and get a very similar taste. Also please feel free to add or remove chile to your liking - my husband doesn't like very hot food, so this is a fairly mild version. If you don't have fresh ginger, you can also use the minced variety that comes in a jar. The serving size is listed as 2-4 as we don't eat a lot of meat, so for the 2 of us this will do 2 meals. However, if you don't serve this with veggies and eat a large amount of meat, it may only do 2 meals.
Provided by Sooty_Cat
Categories One Dish Meal
Time 2h15m
Yield 2 , 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
- Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size.
- Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
- Seal the container and place it in the fridge for at least an hour.
- Remove from the fridge and heat a frying pan on medium-high heat on the stove.
- Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
- After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
- Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.
Nutrition Facts : Calories 322, Fat 20.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 176.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.7, Protein 30.7
STICKY GINGER, LIME AND CHILI CHICKEN
An aromatic, sweet marinade of turmeric, honey, ginger, lime and chili gives this chicken a wonderful flavor. Time does not include marinating.
Provided by English_Rose
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put the turmeric, honey, ginger, garlic, lime zest and juice and chili sauce into a bowl, then whisk to combine. Make several deep slashes through the skin and flesh of each chicken breast, then add them to the bowl and stir to coat in the mixture. Cover with plastic wrap and leave in the fridge overnight.
- Preheat the oven to 425°F Lift the chicken breasts from the marinade and put them, skin side up, in a roasting tin just large enough to hold them in a single layer (any larger and the marinade will burn).
- Spoon over 4tbsp of the marinade and roast for 30-35min until the chicken is golden and cooked through. Keep warm.
- Put the leftover marinade into a pan with the wine and bring to the boil. Bubble for 10-12min until reduced by half and syrupy. Serve the chicken with the sauce.
Nutrition Facts : Calories 416.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 97, Carbohydrate 30.8, Fiber 0.7, Sugar 27.4, Protein 30.6
HONEY-LIME CHICKEN
An easy weeknight dinner for honey-lime chicken with ingredients most people have on hand.
Provided by IvyK
Categories Skillet Chicken Breasts
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
- Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
- Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 41.8 g, Cholesterol 88.4 mg, Fat 8.9 g, Fiber 0.7 g, Protein 29.9 g, SaturatedFat 4.5 g, Sodium 132 mg, Sugar 24.5 g
GRILLED CHILE-CILANTRO-LIME CHICKEN
This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!
Provided by boltfan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.
Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g
WOK TOSSED LIME AND CHILLI CHICKEN
Make and share this Wok Tossed Lime and Chilli Chicken recipe from Food.com.
Provided by HappyBunny
Categories Lunch/Snacks
Time 20m
Yield 4 as a starter
Number Of Ingredients 13
Steps:
- Mince ginger, lemongrass, chillies and garlic with a touch of salt in a processor to make a paste. Stir fry the paste in half the oil in a wok over a very high heat for about a minute or so.
- Briefly pulse the chicken breasts until coarse minced but not mushy. Tip the remaining oil into the wok with the chicken, toss through and stir fry until brown, then stir in the sugar and fish sauce, and fry until things look sticky and a little caramelised.
- Take off the heat and toss through all the remaining ingredients and serve with crunchy leaves, and extra lemon or lime wedges to squeeze over.
- Tip: To make toasted rice, toast 2 tbsp uncooked rice in a heavy pot until golden brown all over. Keep shaking the pan so that it doesn't burn. Cool and whizz to a fine powder in a coffee grinder or spice mill.
Nutrition Facts : Calories 278.7, Fat 12, SaturatedFat 1.7, Cholesterol 68.4, Sodium 1028.7, Carbohydrate 12.9, Fiber 1.1, Sugar 6.7, Protein 29.7
MARRY-ME CHICKEN WITH LIME
This is a lime chicken that got my BF to marry me. It will melt in your mouth. Caution it is VERY LIMEY! Serve with penne pasta and steamed vegetables.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk Italian dressing, lime juice, tarragon, and hot pepper sauce together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spray a baking sheet with cooking spray.
- Remove chicken from the marinade and place on the prepared baking sheet. Pour the remaining marinade around and on top of the chicken.
- Broil in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes, flipping pieces halfway. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 313.8 calories, Carbohydrate 11.6 g, Cholesterol 64.6 mg, Fat 19.5 g, Fiber 0.3 g, Protein 24.1 g, SaturatedFat 3.4 g, Sodium 1031 mg, Sugar 6 g
MARINADE: GRILLED CHICKEN WITH LEMONGRASS & CHILLI
We were on holidays at Surfers Paradise in Queensland Australia. We were out at different restaurants every night. One night we tried Vietnamese. My husband ordered 'Grilled Chicken with lemongrass & Chilli' (Ga nuong xa ot). It was quite a surprise when I sampled his chicken, it was mouth-watering. When we got back home I did some research and attempted to make it. Although I didn't find the exact recipe this version is still yummy. I used chicken thigh fillets instead of breast fillets because the meat is juicer and less fibrous (the restaurant served their dish using thighs). They also used the marinade on Beef, Pork, Prawns, Scallops, Squid, Fish Fillets and Vegetables. To prepare the lemongrass, trim and discard the roots. Use a vegetable peeler to whittle the stalks into thin partial slices. I used half freshly whittled lemongrass and half grated lemon grass. I taste the recipe before I placed the meat in and it's so yummy that I would also use it as a dipping sauce.
Provided by Chef floWer
Categories Chicken Thigh & Leg
Time 2h26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl.
- To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade.
- Combine marinade and meat (or vegetables) then toss.
- You can either place it in a zip lock bag or just use a bowl with cling wrap.
- Refrigerate for about 2 hours, turning occasionally. (I marinated mine overnight).
- Remove meat from the marinade and grill until cooked and brown. Discard leftover marinade (if there are any of the ingredients left on the meat or vegetables as it may taste bitter if you decide to leave them on).
- Traditionally it's grilled on an outdoor grill so that the coals are white-hot but I used our barbeque.
- Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.
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CHILI LIME CHICKEN - OUR SALTY KITCHEN
From oursaltykitchen.com
Reviews 2Category Main CourseCuisine AmericanTotal Time 1 hr 22 mins
- Prepare the chicken. Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of just under 1”. Set aside and repeat with the remaining chicken breasts. Arrange the chicken breasts in a single layer in a casserole dish.
- Combine the lime juice, olive oil, and honey in a mixing cup or bowl; whisk until the honey is dissolved. Add the jalapeños, lime zest, garlic, chili powder, and salt and whisk once more. Pour the marinade over the chicken breasts; use your (clean) hands to massage the marinade into the chicken, then cover with plastic wrap or a kitchen towel. Transfer the chicken to the fridge; marinate at least 30 minutes, ideally for 2 hours, and up to 8 hours.
- Heat a grill or grill pan over high heat. Place the chicken on the grill; cook 5-6 minutes and baste with several times with the remaining marinade. Flip the chicken, cease basting, and grill 5-6 minutes more, or until an instant read thermometer registers 165°F.
- Remove the chicken from the grill to a cutting board and rest for 5 minutes. Slice against the grain and garnish with chopped cilantro and thinly sliced jalapeno.
BEST CHILI LIME CHICKEN - CARLSBAD CRAVINGS
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Reviews 43Total Time 15 minsCategory Main Dish
- In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
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