Jennys Lime Glazed Chicken Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread oil over the bottom and sides of a 9x13 inch baking dish. Add chicken and turn to coat. Squeeze limes over chicken. In a small bowl combine the mayonnaise and cheese; mix together and spread mixture over chicken. Bake in the preheated oven for about 20 minutes or until juices run clear.

Steps:

• Heat oven to 375°F Arrange chicken, skin side-up, in cingle layer in shallow casserole dish or 11x7-inch baking dish.
• Combine remaining ingredients except noodles in small bowl; mix well. Brush 1/3 of honey mixture over chicken; bake 15 minutes.
• Brush remaining honey mixture over chicken; bake 10 - 15 minutes more, or until juices run clear. Transfer to serving platter. Serve with noodles.

Steps:

• Bake chicken at 375°F for 25 minutes.
• Meanwhile prepare glaze: With a vegetable peeler, remove green part of lime peel; cut into thin strips to measure 1 tablespoon.
• Squeeze 2 tablespoons juice from lime.
• Over medium heat, heat preserves, lime peel, lime juice, soy sauce, and onion, stirring constantly.
• Baste chicken with glaze.
• Bake 10 minutes more, basting occasionally.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread oil over the bottom and sides of a 9x13 inch baking dish. Add chicken and turn to coat. Squeeze limes over chicken. In a small bowl combine the mayonnaise and cheese; mix together and spread mixture over chicken. Bake in the preheated oven for about 20 minutes or until juices run clear.

Steps:

• For chicken:.
• In shallow glass dish, mix together lime juice, honey, soy sauce, garlic, ginger, lime peel and crushed red pepper.
• Add chicken, turning to coat evenly; marinate at least 30 minutes or up to 4 hours.
• Remove chicken from marinade, reserving marinade; pat chicken dry.
• In large skillet, heat oil over medium high heat.
• Season chicken with salt and pepper and cook about 4 minutes per side.
• In small saucepan, place reserved marinade and cook over medium heat until reduced to a glaze.
• For Fennel Relish:.
• In a medium bowl, mix together fennel, radicchio, green onions, and olives.
• In small bowl, whisk together oil, vinegar and salt and pepper.
• Pour over fennel and toss to coat well, best when made before cooking chicken so flavours can blend, but don't make more than an hour ahead.
• To serve, arrange chicken and Fennel Relish on platter.
• Spoon glaze over chicken and garnish with lime slices and fronds of fennel.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread oil over the bottom and sides of a 9x13 inch baking dish. Add chicken and turn to coat. Squeeze limes over chicken. In a small bowl combine the mayonnaise and cheese; mix together and spread mixture over chicken. Bake in the preheated oven for about 20 minutes or until juices run clear.

Steps:

• Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
• Spoon half of this marinade of chicken in a baking dish.
• Cover and refrigerate at least one hour, turning twice.
• Poke drainage holes heavy duty foil and set aside.
• Add sugar to remaining marinade to create glaze.
• Heat to boiling on medium high
• Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
• Let glaze cool and reserve 1/2 cup for serving.
• Preheat grill to medium high
• Place foil with holes on grill.
• Drain chicken and discard marinade.
• Brush sesame oil on both sides of chicken and place skin side down on foil.
• Cook chicken 5 minutes on both sides, brushing both sides with glaze.
• Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
• Discard leftover basting glaze.
• Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread oil over the bottom and sides of a 9x13 inch baking dish. Add chicken and turn to coat. Squeeze limes over chicken. In a small bowl combine the mayonnaise and cheese; mix together and spread mixture over chicken. Bake in the preheated oven for about 20 minutes or until juices run clear.

Steps:

• Combine all marinade ingredients, mixing well.
• Remove the giblets from the fryer.
• Rinse the fryer, inside and out, under cold running water.
• Pat dry with paper towels.
• Using a sharp cleaver or poultry shears split the fryer in half.
• Place the split fryer in a large zippered bag and pour marinade over meat.
• Press the air out of the bag and seal.
• Place the bag in the refrigerator for a minimum of 3 hours, turning occasionally.
• Remove the bag from the refrigerator and take the halves out and discard the marinade.
• Season the halves well with Tony Chacherie seasoning.
• Preheat gas grill on high.
• Turn fire down to low and sear skin-side of chicken over low direct heat.
• After seared turn one burner to high and turn the fire off completely on other burner.
• Place halves on the burner with no heat and cook on indirect high heat for 1 1/2 hours (350-375 degrees).

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread oil over the bottom and sides of a 9x13 inch baking dish. Add chicken and turn to coat. Squeeze limes over chicken. In a small bowl combine the mayonnaise and cheese; mix together and spread mixture over chicken. Bake in the preheated oven for about 20 minutes or until juices run clear.