Lime Herb Chicken Recipes

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.

Steps:

• In a large bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; marinate for 15 minutes. Set aside remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 40-45 minutes or until juices run clear, basting occasionally with 1/2 cup reserved marinade. Brush remaining marinade over chicken just before serving.

Steps:

• In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
• Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Steps:

• Marinate chicken in soy sauce, lime juice & zest, cilantro and ginger for 30 minutes.
• Prepare rice according to package directions.
• Heat 2 tablespoons sesame oil in saute pan over medium-high heat and cook chicken.
• Remove chicken and set aside.
• Add remaining 1 tablespoon of sesame oil and saute red pepper and green onions.
• Serve Chicken with Rice, top Chicken with pepper and onions.

Steps:

• In a bowl, combine the first seven ingredients; mix well.
• Pour over chicken.
• Marinade for 15 minutes or overnight.
• Grill chicken over medium heat for 40-45 minutes or until juices run clear.

Steps:

• Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken - flatten out to an even layer about 0.5cm thick. Transfer to a dish.
• To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it's well coated. Cover and chill for at least 2 hrs.
• Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
• Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.

Steps:

• Preheat oven to 450°F.
• Remove neck and giblets from inside of chicken. Rinse thouroughly, inside and out, then pat dry.
• Stuff chicken with limes, onion and herbs, as much as will fit without packing too tightly.
• Coat skin of chicken with olive oil, brushing or misting over whole surface. This makes the skin nice and golden crisp. Sprinkle salt and freshly ground black pepper over skin to taste. Rub it in for great flavor.
• Place chicken in a roasting pan or casserole. Use a roasting rack if you have one. Spread any remaining stuffing around the chicken in the pan and fill with one cup water.
• Bake chiken 15- 20 minutes per pound, basting if necessary (it shouldn't be.) Remove from oven and let 'rest' for an additional 15 minutes before carving.
• Optional: This is a busy weeknight favorite for me and I often make it at the last minute. If you are better at planning ahead, you can marinate the chicken for a more intense lime taste. Use lime juice, olive oil, garlic cloves, scallions, grated peel (no white attached) of 1 lime, freshly ground black pepper, salt, dry mustard, ground coriander (or whole seeds, if you can find it in an ethnic market) and marinate for 6 - 12 hours in the fridge.