Lime Chicken With Blackberry Salsa Recipes

Steps:

• Finely grate zest from limes. Cut limes crosswise in half; squeeze juice from limes. Place peels, lime juice, oil, pepper flakes and salt in a large dish or bowl. Add chicken and turn to coat. Refrigerate 4 hours or overnight. , In a bowl, combine blackberries, tomatoes, green onions, cilantro and salt., Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.

Steps:

• In a small bowl, combine the first six ingredients. Cover and refrigerate until serving., Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Place the flour, egg and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in egg, then coat with crumbs., In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until no longer pink. Serve with salsa.

Steps:

• Combine cilantro, club soda, olive oil, honey, lime zest, lime juice, salt, and pepper in a blender. Process marinade until smooth, about 30 seconds.
• Place each chicken breast between plastic wrap and gently pound using a meat mallet to about 1/2-inch thickness. Place in a large bowl and pour marinade over chicken. Let sit for about 20 minutes.
• Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
• Toss tomatoes, strawberries, cilantro, green onions, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Cover and refrigerate until chicken is ready to serve.
• Grill chicken on the preheated grill until no longer pink inside and juices run clear, 3 to 5 minutes per side. Spoon salsa over grilled chicken.

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:

• Preheat grill to medium-high & oil the grill (use a paper towel away from the flames & spray - use tongs to oil the rack.).
• Combine 1 tablespoon oil, cumin, Mrs Dash seasoning, 3/4 teaspoon salt and pepper in a small bowl.
• Rub 1 teaspoon of the mixture all over polenta.
• Rub the rest into both sides of chicken.
• Cut the polenta crosswise into 8 slices.
• Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
• Place the chicken, polenta slices and nectarines on the grill.
• Grill the polenta until hot and slightly charred, 3 to 4 minutes per side.
• Transfer to a clean plate; tent with foil to keep warm.
• Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total.
• Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side.
• Transfer the chicken and nectarines to a cutting board.
• Coarsely chop the nectarines.
• Let the chicken rest for 5 minutes, then thinly slice.
• While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl.
• Layer the polenta, chicken and fruit salsa on 4 plates and serve.

Steps:

• Slice chicken breast in half making 8 thin steaks. Brown chicken breasts in olive oil. Add garlic. Sauté for about 2 minutes. Mix salsa, ranch dressing and lime juice together. Pour over chicken. Top with cheese. Lower heat to low/medium Cover and simmer until tender (About 15 minutes depending on altitude).
• That's it!

Steps:

• In a large bowl, mix together the first 6 ingredients and season to taste. Slash the chicken breasts 5-6 times, without cutting all the way through. Add the chicken breasts and vegetables to the yogurt mix and stir to coat everything completely. Cover and leave the flavours to mingle for 10 mins.
• Place a griddle over a high heat and cook the chicken and vegetables for 4 mins each side until the chicken is cooked through and the grill lines are golden. Leave to rest for 2 mins before serving with steamed rice and raita.