Lime Glazed Chicken Recipes

Steps:

• Heat oven to 450 degrees. Grate zest and squeeze juice from one lime. Puree in food processor with mango, ginger, honey, oil, and salt to taste; mango should not be completely smooth. Reserve 3 tablespoons for Buckwheat-Noodle Salad; set aside remaining glaze.
• Sprinkle chicken, inside and out, with salt and pepper. Puncture two limes; place in chicken cavity, and tie legs together with kitchen twine. Divide butter in half; slip pats under skin on each side of breast.
• Halve remaining two limes, and strew roasting pan with limes, ginger pieces, and lemongrass. Place chicken in pan. Roast in bottom third of oven until chicken begins to brown, about 20 minutes. Baste with pan juices, and generously brush glaze over chicken. Continue to roast, basting and glazing every 10 minutes; cover with foil if chicken starts to burn. After 30 minutes, reduce oven to 350 degrees, and cook about 10 minutes, or until chicken has internal temperature of 185 degrees.

Steps:

• Preheat the oven to 425°F
• Mix the flour and paprika and season with salt and pepper. Dust the chicken legs in the flour and then put in a large roasting tin with the onions.
• Drizzle with the olive oil and roast for 20 minutes, turning the chicken once during this time.
• Mix together the ginger, garlic, honey and chicken stock. Pour over the chicken and add the lime wedges to the tin. Roast for another 10 minutes, or until the chicken is golden and glazed.
• Serve with steamed rice, greens and lots of cilantro leaves.

Steps:

• Heat oven to 375°F Arrange chicken, skin side-up, in cingle layer in shallow casserole dish or 11x7-inch baking dish.
• Combine remaining ingredients except noodles in small bowl; mix well. Brush 1/3 of honey mixture over chicken; bake 15 minutes.
• Brush remaining honey mixture over chicken; bake 10 - 15 minutes more, or until juices run clear. Transfer to serving platter. Serve with noodles.

Steps:

• Preheat your oven to 200°C/400°F/Gas 6.
• Rinse your chicken well, inside and out and dry thoroughly with a paper towel.
• Stuff the cavity with the quartered lime, onion and the garlic.
• Rub the olive oil all over the chicken and season with salt and pepper.
• Place the chicken in a roasting tin and place in the middle of your preheated oven.
• Roasting time depends on size of chicken.
• Roast for 20 mins per lb plus an extra 20 minutes for the whole chicken (example: 4 lb chicken: 4x20+20=1hr40mins).
• Using the juices from the roasting tin, baste the chicken every 30 mins to stop it from drying out.
• While the chicken is roasting mix the lime juice, honey and parika in a small bowl.
• 30 mins before your chicken will be done take it out of the oven and brush with the lime& honey glaze.
• Return to the oven to finish roasting, at the end of the roasting time make sure all juices run clear by inserting a skewer into the thickest part of the thigh.

Steps:

• Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
• Spoon half of this marinade of chicken in a baking dish.
• Cover and refrigerate at least one hour, turning twice.
• Poke drainage holes heavy duty foil and set aside.
• Add sugar to remaining marinade to create glaze.
• Heat to boiling on medium high
• Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
• Let glaze cool and reserve 1/2 cup for serving.
• Preheat grill to medium high
• Place foil with holes on grill.
• Drain chicken and discard marinade.
• Brush sesame oil on both sides of chicken and place skin side down on foil.
• Cook chicken 5 minutes on both sides, brushing both sides with glaze.
• Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
• Discard leftover basting glaze.
• Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.

Steps:

• Combine all marinade ingredients, mixing well.
• Remove the giblets from the fryer.
• Rinse the fryer, inside and out, under cold running water.
• Pat dry with paper towels.
• Using a sharp cleaver or poultry shears split the fryer in half.
• Place the split fryer in a large zippered bag and pour marinade over meat.
• Press the air out of the bag and seal.
• Place the bag in the refrigerator for a minimum of 3 hours, turning occasionally.
• Remove the bag from the refrigerator and take the halves out and discard the marinade.
• Season the halves well with Tony Chacherie seasoning.
• Preheat gas grill on high.
• Turn fire down to low and sear skin-side of chicken over low direct heat.
• After seared turn one burner to high and turn the fire off completely on other burner.
• Place halves on the burner with no heat and cook on indirect high heat for 1 1/2 hours (350-375 degrees).

Steps:

• Bake chicken at 375°F for 25 minutes.
• Meanwhile prepare glaze: With a vegetable peeler, remove green part of lime peel; cut into thin strips to measure 1 tablespoon.
• Squeeze 2 tablespoons juice from lime.
• Over medium heat, heat preserves, lime peel, lime juice, soy sauce, and onion, stirring constantly.
• Baste chicken with glaze.
• Bake 10 minutes more, basting occasionally.