Dan S Chile Lime Marinade For Chicken Recipes

CHILI LIME CHICKEN MARINADE - TANGY + SPICY RECIPE

Steps:

• Shake all ingredients, except chicken, together in a small mason jar.
• Place chicken in an oven proof glass container and pour marinade over. Massage well.
• Leave in the fridge, covered, for a minimum of 30 minutes, up to overnight.

CHILI LIME CHICKEN

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.

CHICKEN WITH CHILLI & LIME

Steps:

• Add the coriander to pestle and mortar and crush then add the rest of the spices and mix thoroughly. Rub the chicken with oil and rub in the spice mixture. Then rub the lime zest on top. Leave to one side.
• Add a little oil to a medium saucepan. Fry the onion and half the sliced garlic for a few minutes then add the chicken stock. Add the rice and cook per packet instructions. Add the kale about 5 minutes before the rice is cooked.
• Meanwhile heat a griddle pan and cook the chicken turning once. While cooking heat a little oil in a small saucepan and fry the rest of the garlic and all the chilli. After a few minutes add all the lime and lemon juice and cook on a high heat until thickened slightly then remove from the heat.
• Pile half the rice on each plate and place a chicken breast on each pile. Finish with half the chilli lime dressing on top and serve.

GRILLED CHILE-CILANTRO-LIME CHICKEN

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.

CHICKEN WITH CHILLI LIME SAUCE

Steps:

• Place the chicken breasts between cling-film and beat out to an even thickness. On the skin side, using a sharp knife, lightly score a criss-cross. Place the chicken in a dish and pour soy sauce over the chicken. Turn to coat all over. Set aside for 20 minutes.
• Put the fish sauce and Lime Cordial into a bowl. Remove the seeds from the chilli and chop finely. Add the chilli to the bowl and mix together with chopped spring onions, soy sauce and sesame oil. Just before serving, stir in the coriander.
• To cook the chicken, heat a griddle pan. When it is almost smoking hot, lift the chicken from the pan, drain the excess soy sauce, and then lightly spray the chicken with oil. Place the chicken in the pan to cook over a medium high heat for 3 minutes until it lifts easily from the pan and is marked from the griddle. Turn at an angle and cook another 2-3 minutes until marked.
• Turn the chicken breasts over and cook for 3-4 minutes (depending on the thickness of the chicken) until cooked through. Transfer chicken to a plate and spoon over the sauce.
• Serve with some stir-fried vegetables and boiled rice.

CHILI LIME MARINADE

Steps:

• Whisk together oil, lime juice, cumin, chili powder and garlic in a large, shallow dish to make a marinade.
• Arrange meat or fish in dish and rub all over with marinade, then cover and refrigerate for 2 to 3 hours, turning occasionally.