Lime Chicken Marinade Recipes

Steps:

• Mix all the ingredients together with a hand held blender or food processor Marinate the chicken for at least 2 hours then grill, BBQ or bake.

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 shallow dish, combine the first 5 ingredients; add chicken and turn to coat. Cover and refrigerate at least 30 minutes. , Drain; discard marinade. Sprinkle chicken with pepper. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side.

Steps:

• Combine first all ingredients for marinade.
• Marinate chicken in mixture for at least 2 hours.
• Drain chicken well and grill until done.

Steps:

• In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Steps:

• In a large resealable plastic bag, combine the lime juice, vinegar, garlic and seasonings; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Discard marinade. In a skillet, brown chicken on all sides in oil. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reaches 170° and juices run clear.

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

Steps:

• Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.
• Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
• Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
• Serve with salad and salsa.

Steps:

• Add soy sauce, lime juice, olive oil, honey, and garlic to a small bowl in that order (the olive oil will help the honey slide right out of the spoon). Whisk together thoroughly.
• Place chicken in a large Ziploc bag and pour the marinade inches Marinate in the refrigerator for at least 30 minutes. Preferred time is 1-4 hours.
• After marinating, grill chicken over high heat for about five minutes per side for slices or seven minutes per side for whole breasts, until cooked through.
• Additional marinade can be made and then reduced down to serve over rice as a complimentary side to the grilled chicken.

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.

Steps:

• Place the chicken in a bowl or shallow dish, add the lime juice, soy sauce, and Maggi sauce, and turn to moisten evenly with the marinade. Cover the dish and refrigerate for 1 hour, turning the chicken occasionally.
• Remove the chicken from the marinade, drain well, and blot dry with paper towels. Reserve the marinade.
• In a skillet large enough to hold the cutlets in one layer, heat the oil over medium-high heat until rippling. Add the chicken and sauté, turning once, for about 3 minutes per side, or until just cooked through. If desired, transfer the cutlets to a heated platter, add the marinating liquid to the skillet, and boil over high heat for 1 minute. Pour over the chicken. Serve at once, with lime wedges.

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.

Steps:

• Slice the chicken into bite-sized pieces (I prefer strips like goujons rather than cubes).
• In a bowl, mix all the ingredients together and add the chicken.
• Leave to stand for at least one hour, stirring occasionally.
• Heat your grill and cook each piece for a couple of minutes, until cooked through.

Steps:

• In a blender, combine the first eight ingredients; cover and process until smooth. Place marinade in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 2 hours. , Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

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).

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.

Steps:

• Combine chiles, canola oil, cilantro, lime zest and juice, garlic, jalapeno, honey, salt, and pepper in a 1-gallon freezer bag and seal completely. Gently massage the bag to combine ingredients well. Add chicken and turn to completely coat with marinade. Place in the refrigerator and allow to marinate for at least 4 hours for best flavor, turning bag occasionally.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Grill chicken, covered, on the preheated grill until chicken is no longer pink and juices run clear, 4 to 6 minutes per side.
• Remove chicken from the grill and let rest under aluminum foil to redistribute juices back into the meat, 4 to 5 minutes.

Steps:

• Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.