Chipotle Lime Chicken Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
• Remove the chicken from the oven to a carving board, let sit until cool enough to handle.
• In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
• Once the chicken has cooled, pull the meat from bones and shred.
• Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.

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:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
• While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
• Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
• Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.

Steps:

• Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning.
• Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting.
• Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist.
• Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time.
• Remove chicken from marinade and place on preheated grill. Discard USED marinade.
• Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes.
• Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes.
• Remove from grill and pour any remaining RESERVED sauce on top.
• Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill.
• OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.

Steps:

• Whisk together chili, 4 teaspoons lime juice, 3 tablespoons olive oil, cilantro, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl.
• Whisk together tablespoon lime juice, 3 tablespoons olive oil, teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl.
• Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag.
• Refrigerate 30 minutes, flipping bag after 15 minutes.
• Meanwhile, light large chimney starter filled with charcoal about 20 minutes.
• Remove chicken from bag.
• Place chicken on grill, smooth-side down, with thicker side facing coals.
• Cover with disposable pan and cook until bottom of chicken just begins to develop light grill marks, flip chicken and rotate so that thinner side faces coals.
• Cover with disposable pan and continue to cook chicken 6 to 9 minutes longer.
• Cook, uncovered, until dark grill marks appear, 1 to 2 minutes.
• Flip chicken and cook until dark grill marks appear, 1 to 2 minutes longer.
• Transfer chicken to cutting board, let rest, tented with foil, 5 minutes.
• Slice each breast into 1/4-inch-thick slices and transfer to individual plates.
• Drizzle with reserved sauce and serve.

Steps:

• Whisk together chili, 4 teaspoons lime juice, 3 tablespoons olive oil, cilantro, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl.
• Whisk together tablespoon lime juice, 3 tablespoons olive oil, teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl.
• Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag.
• Refrigerate 30 minutes, flipping bag after 15 minutes.
• Meanwhile, light large chimney starter filled with charcoal about 20 minutes.
• Remove chicken from bag.
• Place chicken on grill, smooth-side down, with thicker side facing coals.
• Cover with disposable pan and cook until bottom of chicken just begins to develop light grill marks, flip chicken and rotate so that thinner side faces coals.
• Cover with disposable pan and continue to cook chicken 6 to 9 minutes longer.
• Cook, uncovered, until dark grill marks appear, 1 to 2 minutes.
• Flip chicken and cook until dark grill marks appear , 1 to 2 minutes longer.
• Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast into 1/4-inch-thick slices and transfer to individual plates.
• Drizzle with reserved sauce and serve.

Steps:

• Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency; transfer to a small bowl., Stir in the lime juice, pepper, adobo sauce and chili powder. Gently loosen skin from chicken thighs; rub garlic mixture under skin. Cover and refrigerate overnight., On a lightly oiled grill rack, grill chicken, covered, over medium-low heat for 20-25 minutes or until a thermometer reads 170°-175°, turning once. Remove and discard skin before serving.

Steps:

• Combine barbecue sauce, honey, lime juice and zest and set aside.
• Combine flour, corn starch and seasoning salt in a bowl.
• Dust each wing with flour mixture and set aside on wax or parchment paper.
• Heat deep fryer or potted oil to 325 - 350°F.
• Dust a few wings at a time- second time and fry for 7 - 8 minutes - let cool on wire rack.
• When all the wings have been fried - heat 2 -tablespoons of butter in a deep pan.
• Add the sauce mixture and combine well with the butter (this makes them glossy).
• Add the wings and mix to make sure each wing is completely saturated with sauce & rewarmed .
• Serve -- .

Steps:

• Spray a short burst of non-stick olive oil in a large skillet.
• In a medium bowl, combine corn, beans, chilis, tomatoes, and seasonings.
• Cut lime and save 2 quarters for garnish. Squeeze the rest into the bowl and mix.
• Cook chicken until almost done. Add other ingredients and stir fry until it bubbles, then simmer until evenly hot.
• Serve over greens, chips, tortillas. Garnish with lime and cilantro, and cheese and sour cream if you wish.