Lime Chicken Chili Recipes

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.

Steps:

• Mix the dry spices together and set aside.
• Rinse the chicken and place the pieces in a ziploc bag.
• Pound the chicken with a metal mallet until it is all the same thickness.
• This makes cooking easier.
• Pour the juice from 4 limes over the chicken.
• Sprinkle the dry seasoning over the chicken to taste.
• Wimps usually only want 1/2 tsp per side of chicken.
• I then cooked the chicken for 5 1/2 minutes on a George Foreman grill.
• As each piece finished cooking and I removed it from the grill I squeezed the juice from 1/2 of a lime on it.
• YUMMY.

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.

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.

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.

Steps:

• In a large skillet, saute onion and peppers in oil until crisp-tender, 7-8 minutes. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat until meat is no longer pink, 8-9 minutes., Transfer to a 3-qt. slow cooker. Stir in the tomatoes, beans, lime juice, flour, cocoa, cumin, chili powder, coriander, lime zest, salt, garlic pepper and pepper., Cover and cook on low until heated through, 4-5 hours. , Place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° until crisp, 8-10 minutes. Serve chili with sour cream and tortilla strips.

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.

Steps:

• Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
• Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
• Leftovers can be sliced and frozen to be used later in other recipes. (See above).

Steps:

• Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
• If you're barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.

Steps:

• Preheat a 12-inch cast-iron skillet, grill or large grill pan to medium-high heat.
• Heat the oil in a small skillet over medium-high heat. Add the shallots or onions, bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft but not browned, about 1 minute. Transfer to a medium bowl and set aside to cool for 2 minutes.
• Add the ground chicken or turkey, cilantro, the lime zest, 2 tablespoons of the lime juice, 1 teaspoon of salt, 1/2 teaspoon black pepper, the cumin and crushed red pepper to the bowl with the shallots and bell peppers. Mix well with your hands until combined. Divide into 4 equal mounds and form each into a 1-inch-thick patty.
• Cook the patties until the internal temperature reaches 165 degrees F, 3 to 4 minutes per side.
• Meanwhile, combine the avocado with the remaining 1 tablespoon lime juice and 1/2 teaspoon salt in a small bowl. Lightly smash the avocado with a fork to combine.
• Top the bottom buns with the lettuce, patties, tomato slices and mashed avocados. Close the burgers and serve.