Chili Lime Chicken Tenders 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:

• Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
• Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
• Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
• Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
• Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In shallow bowl, beat egg. In large resealable food-storage plastic bag, mix bread crumbs, chile powder, lime peel and garlic salt. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink and bread crumbs are golden brown. Serve with yogurt and lime slices.

Steps:

• Preheat oven to 425 degrees.
• Spray a 9 x 13 inch baking pan with non-stick cooking spray. Arrange chicken tenders in single layer in pan.
• In a medium-sized bowl, whisk together chili sauce, orange marmalade, soy sauce, lime juice, dried onion, garlic, and salt and pepper. Pour mixture over chicken.
• Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
• Remove chicken from fridge, discard plastic wrap, and bake chicken for about 30 minutes.
• Remove chicken from oven, turn chicken pieces over and return to oven and bake for 10-15 more minutes (or until chicken is no longer pink and juices run clear).
• Garnish with sliced green onions and sesame seeds.

Steps:

• Combine Lime juice, oil, chili powder, cumin, salt & cilantro in a large bowl.
• Add Chicken Tenders and toss to coat.
• Cover and refrigerate for 2 hours, turning occasionally.
• Prepare a charcoal or gas grill for medium-heat grilling or heat a grill pan.
• Grill tenders until browned and cooked through, about 20 minutes.

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.