Lime Ginger Chicken With Homemade Salsa Recipes

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LIME GINGER CHICKEN



Lime Ginger Chicken image

I find it very relaxing to spend a morning or afternoon in my kitchen trying new recipes. This recipe is one of my favorites-it won first prize in a statewide contest! The salsa is a fun and zippy addition.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/3 cup fresh lime juice
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt, optional
1 pound boneless skinless chicken breast halves, cut into 1-inch strips
SALSA:
2 cups diced fresh plum tomatoes
1 cup diced green pepper
1/2 cup diced red onion
1 tablespoon minced fresh cilantro
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 garlic cloves, minced
1/4 teaspoon salt, optional

Steps:

  • In a large resealable plastic bag, combine the lime juice, garlic, ginger, red pepper and salt if desired; add the chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. , Meanwhile, combine all salsa ingredients; cover and refrigerate until ready to serve. , Discard marinade. In a large nonstick skillet, brown chicken for about 10 minutes or until chicken is no longer pink. Serve with salsa.

Nutrition Facts : Calories 250 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 80mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

LIME SALSA CHICKEN



Lime Salsa Chicken image

This flavourful, Mexican-inspired marinade is so easy to prepare, and results in juicy, lightly spiced chicken.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 6

Number Of Ingredients 9

½ cup salsa
1 tbsp Dijon mustard
2 tbsp lime juice, fresh
6 boneless, skinless chicken thighs
1 tbsp vegetable oil
½ cup low-fat plain yogurt
1 tsp sugar
1 ½ cup brown rice
1 lime (optional garnish)

Steps:

  • In a medium size bowl, mix together salsa, mustard and lime juice. Add skinless chicken thighs and turn to coat. Cover and marinate in the refrigerator for 30 minutes or overnight.
  • Cook the brown rice in unsalted water according to package directions.
  • Heat oil in a large non-stick skillet over medium heat. Remove chicken from marinade and add to skillet. Sauté until browned on both sides and juices run clear - about 9 minutes per side (end temperature of 165°F / 74°C).
  • Remove chicken from skillet leaving sauce behind. Add rest of marinade and bring to boil. Whisk in yogurt and sugar until heated through.
  • To serve place a piece of chicken alongside a scoop of brown rice. Top with sauce and garnish with a lime wedge.

Nutrition Facts :

GINGER-LIME CHICKEN WITH RICE NOODLES



Ginger-Lime Chicken with Rice Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons fresh lime juice
4 teaspoons fish sauce
4 teaspoons soy sauce
4 teaspoons sugar
1 teaspoon grated fresh ginger
4 skinless, boneless chicken breasts (about 6 ounces each)
4 cloves garlic (1 grated, 3 chopped)
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
6 ounces dried rice vermicelli
1/2 pound snow peas, strings removed
1 cup fresh cilantro, torn

Steps:

  • Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
  • Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
  • Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
  • Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
  • Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.

Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 797 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 39 grams, Sugar 6 grams

LIME-GINGER CHICKEN KABOBS WITH PEANUT SAUCE



Lime-Ginger Chicken Kabobs with Peanut Sauce image

These chicken thighs are flavorful, moist, and very easy to make. And when dipped into an Asian-inspired peanut sauce, just wait for the m-m-m-m-m's to begin. I like to serve this with Cucumber Slices with Dill (a recipe on this site) and white rice.

Provided by lutzflcat

Categories     Chicken Recipes

Time 2h30m

Yield 4

Number Of Ingredients 16

1 ½ pounds boneless, skinless chicken thighs
1 teaspoon salt
½ cup mayonnaise
1 tablespoon lime zest
1 tablespoon grated fresh ginger root
1 pinch salt and ground black pepper to taste
½ cup creamy peanut butter
3 tablespoons fresh lime juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon honey
1 teaspoon finely grated ginger
1 teaspoon sambal oelek
1 tablespoon warm water, or as needed
2 tablespoons chopped fresh cilantro, or to taste
4 lime wedges

Steps:

  • Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
  • Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
  • Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
  • Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
  • Heat the grill to medium-high and oil the grate.
  • Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
  • Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
  • Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.

Nutrition Facts : Calories 644.9 calories, Carbohydrate 14.2 g, Cholesterol 115.4 mg, Fat 50.1 g, Fiber 2.3 g, Protein 37.6 g, SaturatedFat 10 g, Sodium 1345 mg, Sugar 8 g

CHICKEN BREASTS IN GINGER LIME SAUCE



Chicken Breasts in Ginger Lime Sauce image

Another great recipe given to me by my friend John from his caribbean cookbook. This is a simple chicken to make and is very moist and tender. Enjoy ;)

Provided by Vseward Chef-V

Categories     Caribbean

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

6 chicken breasts
salt and pepper (to taste)
1/2 cup brown sugar
1/4 cup lime juice
2 tablespoons rum
1 tablespoon finely chopped gingerroot
2 garlic cloves, chopped
1 dash Frank's red hot sauce

Steps:

  • Beat the chicken meat with a mallet to tenderise. Barbecue the chicken until tender.
  • To make lime juice sauce: Combine the brown sugar, lime juice, rum, ginger, garlic and Hot Sauce in a saucepan, heating without boiling until sugar fully dissolves, then bring sauce to a boil;.
  • serve on top of chicken.

Nutrition Facts : Calories 334.5, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 97.4, Carbohydrate 19.3, Fiber 0.1, Sugar 18, Protein 30.4

LIME-GINGER CHICKEN TENDERS



Lime-Ginger Chicken Tenders image

We cook a lot of boneless, skinless chicken breasts because they're low in fat, high in protein, and almost always a smart buy at the grocery store. To keep things exciting, I add a few of our favorites to the mix like jalapenos, lime and fresh ginger. -Samantha Anderson, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/2 teaspoon ground cumin
1-1/2 pounds chicken tenderloins

Steps:

  • Preheat oven to 375°. In a large bowl, mix the first nine ingredients. Add chicken; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 20-25 minutes or until chicken is no longer pink.

Nutrition Facts : Calories 226 calories, Fat 8g fat (1g saturated fat), Cholesterol 100mg cholesterol, Sodium 368mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges

GINGER-LIME CHICKEN



Ginger-Lime Chicken image

Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Steps:

  • Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
  • To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
  • To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
  • Serve chicken with lime wedges, for squeezing on top.

GARLIC LIME GRILLED CHICKEN WITH MANGO SALSA



Garlic Lime Grilled Chicken With Mango Salsa image

Make and share this Garlic Lime Grilled Chicken With Mango Salsa recipe from Food.com.

Provided by startnover

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts
1 large lime
4 garlic cloves
1 tablespoon olive oil
2 ripe mangoes, peeled and chopped
3 very ripe roma tomatoes, chopped
1 sweet red peppers or 1 yellow sweet pepper, seeded and chopped
1 serrano pepper (only use as much as the amount of heat you can take)
2 green onions, chopped
1/4 cup chopped fresh cilantro
1 lime, juice of
1 -2 tablespoon sugar (if your mangoes aren't very sweet)
salt and pepper
4 cups steamed short grain cooked brown rice

Steps:

  • Marinate the chicken w/ the juice of one lime and the oil and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight.
  • For the salsa mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend, mean while grill the chicken breasts on low heat till no longer pink.
  • Place 1 cup of rice on each plate cover with a chicken breast and then divide the salsa amongst the 4 plates and serve.
  • Time does not include marinade time or time to steam rice.

Nutrition Facts : Calories 528.7, Fat 8.9, SaturatedFat 1.6, Cholesterol 75.5, Sodium 147, Carbohydrate 82.1, Fiber 8.2, Sugar 29.3, Protein 32.2

ROASTED CHICKEN WITH GINGER, CHILE, AND LIME



Roasted Chicken with Ginger, Chile, and Lime image

Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the roasted chicken a more intense flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 10

2 tablespoons plus 1/2 teaspoon butter, at room temperature
1 shallot, finely chopped (about 2 tablespoons)
1 piece fresh ginger (2 inches long), peeled and finely chopped (about 2 tablespoons)
1 tablespoon finely chopped pickled jalapeno chile
1 tablespoon fresh lime juice
2 teaspoons ground coriander
Coarse salt and ground pepper
1 whole chicken (3 1/2 pounds)
2 large onions, thickly sliced
1 lime, cut into 8 wedges (optional)

Steps:

  • Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.
  • Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes. Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).
  • On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.

Nutrition Facts : Calories 557 g, Fat 34 g, Fiber 1 g, Protein 50 g

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