SPICY LIME CHICKEN
I've been turning this spicy lime chicken into tacos for years, but it was my son Austin who put it on cooked rice with all his favorite taco toppings. A family favorite was created out of leftovers! -Christine Hair, Odessa, Florida
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a 3-qt. slow cooker. Combine broth, lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, about 3 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in lime zest. Serve with cilantro if desired.
Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 420mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SPICE & LIME CHICKEN
A low fat chicken dish with plenty of spice
Provided by Jo Pratt
Categories Dinner, Lunch, Main course, Supper
Time 23m
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the first 6 ingredients and season to taste. Slash the chicken breasts 5-6 times, without cutting all the way through. Add the chicken breasts and vegetables to the yogurt mix and stir to coat everything completely. Cover and leave the flavours to mingle for 10 mins.
- Place a griddle over a high heat and cook the chicken and vegetables for 4 mins each side until the chicken is cooked through and the grill lines are golden. Leave to rest for 2 mins before serving with steamed rice and raita.
Nutrition Facts : Calories 221 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 36 grams protein, Sodium 0.3 milligram of sodium
SPICY HONEY-LIME CHICKEN
Provided by Food Network Kitchen
Time 1h
Number Of Ingredients 8
Steps:
- 1. Prepare a grill with a medium fire on one side of the grill for direct and indirect grilling.
- 2. Combine the honey, lime zest, lime juice, sambal oelek, soy sauce, and sesame oil in a small pot. Bring to a boil, and then simmer until it just starts to thicken, about 10 minutes.
- 3. Sprinkle the chicken thighs on both sides with salt and pepper. Place the chicken on the grill skin-side down. Grill on both sides until golden, about 3 minutes each side. Transfer the chicken to indirect heat and cook covered, basting and turning with the sauce every 5 minutes, until an instant-read thermometer registers 160 degrees F, about 20 minutes.
- 4. Pour 1 inch or more of water into a skillet or wok and bring to a boil over medium-high heat. Place the bok choy in a bamboo or collapsible steamer. Sprinkle the bok choy with salt and pepper. Set the steamer over the boiling water, cover, and cook until the bok choy is cooked but still has a little resistance when pierced with a paring knife, about 5 minutes.
Nutrition Facts : Calories 839, Fat 45 grams, SaturatedFat 12 grams, Cholesterol 214 milligrams, Sodium 1705 milligrams, Carbohydrate 59 grams, Fiber 8.5 grams, Protein 58 grams
SPICY GARLIC LIME CHICKEN
Make and share this Spicy Garlic Lime Chicken recipe from Food.com.
Provided by Chef Dudo
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley.
- Sprinkle spice mixture generously on both sides of chicken breasts.
- Heat butter and olive oil in a large heavy skillet over medium heat.
- Saute chicken until golden brown, about 6 minutes on each side.
- Sprinkle with 2 teaspoons garlic powder and lime juice.
- Cook 5-10 minutes, stirring frequently to coat evenly with sauce.
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
More about "spice lime chicken recipes"
SPICY HONEY-LIME CHICKEN - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.7/5 (195)Total Time 50 minsCategory Appetizer, Main CourseCalories 373 per serving
- MAKE MARINADE/SAUCE: Whisk all marinade ingredients together in a small bowl. Or blend them in a food processor.
- MARINATE CHICKEN: Pour half the marinade (about 1/2 cup) into a sealed zipper bag or container and add chicken. Marinate for 30 minutes at room temperature or 6-12 hours in fridge. Tip: if marinating overnight, I leave out lime juice and increase zest so it doesn't 'cook' the chicken. Glaze: The reserved 1/2 cup marinade will be used for glazing/basting. (Optional but suggested: Mix 1/2 teaspoon cornstarch into reserved marinade and microwave for 1 minute to make a glaze-like consistency. I do this). Set aside.
- PREPARE GRILL: Scrape grill and spray grill with oil (or dip paper towel in oil and rub on grill). Heat grill to medium-high. If using wood skewers, soak them for 30 minutes beforehand to avoid burning. Note 3.
- GRILL CHICKEN SKEWERS: Skewer marinated chicken pieces onto skewers and pat dry (important). Discard the marinade used for marinating. Lightly spray chicken with oil to further avoid sticking. Grill chicken on all sides until golden brown, for 9-12 minutes in total (depending on thickness and how tightly packed the skewers are), basting once or twice with the honey lime glaze. Instant thermometer will read 160F. Rest chicken, loosely covered for 5 minutes.
EASY LIME CHICKEN RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (9)Estimated Reading Time 5 minsServings 6-8Total Time 50 mins
- Add chicken thighs, lime juice, garlic, worchestershire sauce, salt and pepper to a large ziplock bag. Seal and toss to combine ingredients until the chicken is evenly coated. Refrigerate for at least 30 minutes or up to 8 hours.
- Preheat oven to 425 degrees F and grease a baking dish with cooking spray. Remove chicken from bag with a slotted spoon, reserving the marinade, and arrange in a single layer in the baking dish. Brush chicken with melted butter, and season with additional salt and pepper if desired. Bake for about 20 minutes, the remove and brush chicken with the reserved marinade. Bake for an additional 20-30 minutes, or until the chicken is cooked through and the juices run clear. (Baking times may shift for different types of chicken.) Remove and sprinkle chicken with lime zest and fresh cilantro.
EASY CILANTRO LIME CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (285)Calories 290 per servingCategory Entree
- In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
- Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
- Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lime juice and garlic.
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