Grilled Chile Lime Chicken Recipes
GRILLED CHILE-CILANTRO-LIME CHICKEN
This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!
Provided by boltfan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.
Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g
GRILLED MEXICAN CITRUS CHICKEN
A zesty citrus marinade keeps the chicken moist and tender while grilling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 8
Number Of Ingredients 10
Steps:
- In large shallow glass dish or 2-gallon resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 3 hours but no longer than 24 hours.
- Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides up, on grill. Cover grill; cook over medium heat 15 to 20 minutes.
- Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning and brushing 2 to 3 times with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Discard any remaining marinade.
Nutrition Facts : Calories 380, Carbohydrate 4 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 2 g, TransFat 0 g
GRILLED CHILI-LIME CHICKEN
This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes I'm posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are "Make it your own self" meals.) I've never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!
Provided by Gatorbek
Categories Lunch/Snacks
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 9
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).
GRILLED LIME CHICKEN
Make and share this Grilled Lime Chicken recipe from Food.com.
Provided by HappyBunny
Categories Chicken Breast
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except chicken in a shallow baking dish.
- Add chicken, turning to coat.
- Cover and marinate in refrigerator for 1 day.
- Remove chicken from marinade, reserving marinade.
- Coat grill rack with Pam, place rack on grill over med-hot coals.
- Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade.
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- Make the marinade. Add all ingredients for the chili lime marinade to a blender or food processor or blender and pulse to combine.
- Marinate the chicken. Place the chicken in a gallon zip-top bag and pour the chile lime marinade on top. Turn the bag over a few times to coat well. Refrigerate and allow the chicken to marinate for 6-8 hours.
- Preheat the grill. Preheat grill to 425 degrees F. I cooked these on a charcoal grill, but you can use whatever you have available.
- Grill the marinated chicken. Remove chicken from the marinade and place the breasts directly on the grill grates. Discard the remaining marinade. Grill the chicken for 4-5 minutes on each side, flipping only once, or until the internal temperature of the chicken reads 165° F with a meat thermometer.
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- Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside.
- Get a big bowl, mixing all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together.
- Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours.
- Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and jalapeno from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately.
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