Lime Chicken Chili Recipes

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:

• 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:

• 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.

Steps:

• Combine chipotle peppers, adobo sauce, lime juice, honey, cilantro, onion powder, garlic powder, chili powder, black pepper, cayenne, and salt in a blender or food processor and puree, making sure chipotle chiles are chopped very fine.
• Place a layer of chicken in a slow cooker and cover with about 1/2 of the liquid mixture. Lay on remaining chicken and pour remaining liquid over top.
• Cover and cook on Low until chicken is no longer pink in the center and juices run clear, about 6 hours, or on High, about 3 hours. Turn off the heat and let rest for at least 15 minutes before serving.

Steps:

• Mix the dry spices together and set aside.
• Rinse the chicken and place the pieces in a ziploc bag.
• Pound the chicken with a metal mallet until it is all the same thickness.
• This makes cooking easier.
• Pour the juice from 4 limes over the chicken.
• Sprinkle the dry seasoning over the chicken to taste.
• Wimps usually only want 1/2 tsp per side of chicken.
• I then cooked the chicken for 5 1/2 minutes on a George Foreman grill.
• As each piece finished cooking and I removed it from the grill I squeezed the juice from 1/2 of a lime on it.
• YUMMY.