Lime Marinated Chicken Over Creamed Corn Recipes

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LEMON-GARLIC CHICKEN WITH CREAMED CORN



Lemon-Garlic Chicken With Creamed Corn image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
4 skin-on chicken drumsticks (about 1 pound)
4 skin-on, bone-in chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
3 tablespoons all-purpose flour
12 cloves garlic (about 1 head)
2 lemons (finely grated zest of one, juice of both)
2 tablespoons unsalted butter
1 pound frozen corn, thawed
3/4 cup whole milk
2 tablespoons chopped fresh chives

Steps:

  • Preheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.
  • Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Stir in the chives and season with salt and pepper.
  • Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn.

Nutrition Facts : Calories 591, Fat 35 grams, SaturatedFat 11 grams, Cholesterol 158 milligrams, Sodium 343 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 37 grams

CREAMED CORN WITH LIME



Creamed Corn with Lime image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

6 ears fresh corn, shucked, kernels removed and reserved, cobs reserved
2 cloves garlic
1 bay leaf
1 onion, quartered
1 tablespoon whole coriander seed
1 teaspoon kosher salt
Olive oil, for drizzling
1/4 pound thick-cut bacon, cut into lardons
1 cup minced yellow onion
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Zest of 1 lime
2 tablespoons unsalted butter
1/2 cup sour cream or Greek yogurt
1/2 cup finely chopped fresh cilantro

Steps:

  • For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm.
  • For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper.

LIME-MARINATED CHICKEN OVER 'CREAMED' CORN



Lime-Marinated Chicken Over 'Creamed' Corn image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 10

5 tablespoons fresh lime juice
2 boneless, skinless chicken breasts (about 8 ounces each), split
Kernels from 6 large ears of corn
1/2 cup low-fat milk
1 1/4 teaspoons salt
Freshly ground pepper to taste
4 teaspoons chopped fresh cilantro
1 teaspoon minced jalapeno pepper
1/2 teaspoon grated lime zest
1 teaspoon olive oil

Steps:

  • Place 4 tablespoons of the lime juice in a small, shallow dish. Add chicken and turn to coat on both sides. Marinate for 1 hour.
  • Meanwhile, place half of the corn in a food processor and pulse just enough to chop coarsely. Scrape into a medium saucepan. Put the remaining corn in the food processor with the milk. Process until pureed. Add to the saucepan.
  • Place the pan over medium heat and simmer, stirring often, until the mixture is thick, about 10 minutes. Season with 1 teaspoon of the salt and pepper to taste. Keep warm.
  • Preheat a grill or broiler. Remove the chicken from the lime juice and grill or broil until just cooked through, about 4 minutes per side. While the chicken is cooking, stir together the remaining lime juice and salt, the cilantro, jalapeno, lime zest and olive oil.
  • Divide the corn mixture among 4 plates, placing it in the center. Lay a piece of chicken over the corn and spoon the cilantro mixture on top. Serve immediately.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 387 milligrams, Sugar 2 grams, TransFat 0 grams

RESTAURANT-STYLE TEQUILA LIME CHICKEN



Restaurant-Style Tequila Lime Chicken image

This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.

Provided by Robbie Rice

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h50m

Yield 4

Number Of Ingredients 26

1 cup water
⅓ cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon tequila
4 skinless, boneless chicken breast halves
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 ½ teaspoons chopped green chile peppers
1 teaspoon minced onion
¼ teaspoon dried parsley
¼ teaspoon hot pepper sauce
1 pinch salt
1 pinch dried dill weed
1 pinch paprika
1 pinch cayenne pepper
1 pinch ground cumin
1 pinch chili powder
1 pinch ground black pepper
1 cup shredded Cheddar/Monterey Jack cheese blend
2 cups crumbled corn chips

Steps:

  • Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
  • Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
  • Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
  • Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

Nutrition Facts : Calories 1029.8 calories, Carbohydrate 68 g, Cholesterol 98.3 mg, Fat 64.9 g, Fiber 4.5 g, Protein 40.8 g, SaturatedFat 14.9 g, Sodium 2237.2 mg, Sugar 8.1 g

GRILLED LIME CHICKEN



Grilled Lime Chicken image

A wonderful citrusy marinade makes this chicken tangy and tasty. A few hours before dinner, simply marinate the chicken for a fuss-free meal later on.-Lisa Dougherty, Vacaville, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 7

8 boneless skinless chicken breast halves (4 ounces each)
1/2 cup lime juice
1/3 cup olive oil
4 green onions, chopped
4 garlic cloves, minced
3 tablespoons chopped fresh dill, divided
1/4 teaspoon pepper

Steps:

  • Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 56mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

GRILLED CHILE-CILANTRO-LIME CHICKEN



Grilled Chile-Cilantro-Lime Chicken image

This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!

Provided by boltfan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup fresh lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 lime, zested
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon red pepper flakes, or to taste
½ teaspoon ground cumin
4 medium skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g

GARLIC LIME CHICKEN BREASTS



Garlic Lime Chicken Breasts image

This came from my friend Liz's recipe box. Few ingredients but great flavor, chicken always turns out moist. She makes extra to have leftovers for Mexican Lime Chicken Soup.

Provided by Kitchen Witch Steph

Categories     Chicken Breast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
4 chicken breast halves, rinsed and patted dry (2 lbs. total, with or without skin)
lime wedge

Steps:

  • Whisk together lime juice, oil, garlic, salt, and pepper in a large bowl.
  • Add chicken, turning to coat. Marinate chicken, covered and refrigerated, turning once or twice, for at least 2 hours and up to 8 hours.
  • Put a rack in the upper third of the oven and preheat to 400 degrees.
  • Remove chicken from marinade (discard marinade) and arrange skin side up, without crowding, in a shallow baking dish.
  • Season with salt and pepper. Roast until just cooked through, 25 to 30 minutes.
  • If chicken has a skin, turn oven to broil. Broil chicken about 2 inches from the heat until skin is crisp, about 2 minutes.
  • Serve with lime wedges.

LEMON-LIME CHICKEN



Lemon-Lime Chicken image

I've served this main dish numerous times for dinner guests and have received many compliments. In fact, every time I make it for my husband, he'll comment, "This is the best chicken I've ever had."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

6 boneless skinless chicken breast halves
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons each lemon juice and lime juice
3 tablespoons Dijon mustard
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt

Steps:

  • Place chicken in a shallow glass dish. Combine remaining ingredients; pour over chicken. Cover and refrigerate at least 4 hours or overnight. Drain, discarding marinade. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15-18 minutes.

Nutrition Facts :

MEXICAN LIME CHICKEN



Mexican lime chicken image

A recipe full of zingy flavours

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 9

2 chicken breasts
2 tbsp olive oil
1 tsp crushed coriander seeds
1 tsp grated lime zest
½ tsp paprika
½ tsp muscovado sugar
1 lime
6 unpeeled garlic cloves
2 fresh red chillies

Steps:

  • Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.
  • Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
  • Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
  • Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
  • Serve with salad and salsa.

LIME HERB MARINATED CHICKEN



Lime Herb Marinated Chicken image

A simple Chicken & rice recipe from Uncle Ben's Marinating time is 30 minutes not included in prep time.

Provided by Barb G.

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 (6 ounce) package Uncle Ben's converted brand rice, natural select garlic & butter rice
4 boneless skinless chicken breasts
1/2 cup soy sauce
1 whole lime, juice and zest of
1/4 cup cilantro, chopped
1 tablespoon fresh ginger, finely chopped
3 tablespoons sesame oil, divided
1 red pepper, diced
3 green onions, cut into pieces

Steps:

  • Marinate chicken in soy sauce, lime juice & zest, cilantro and ginger for 30 minutes.
  • Prepare rice according to package directions.
  • Heat 2 tablespoons sesame oil in saute pan over medium-high heat and cook chicken.
  • Remove chicken and set aside.
  • Add remaining 1 tablespoon of sesame oil and saute red pepper and green onions.
  • Serve Chicken with Rice, top Chicken with pepper and onions.

Nutrition Facts : Calories 426.1, Fat 13.8, SaturatedFat 2.2, Cholesterol 75.5, Sodium 2156, Carbohydrate 41.1, Fiber 2.1, Sugar 2.4, Protein 32.8

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CREAMED CORN WITH LIME - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Creamed Corn With Lime are provided here for you to discover and enjoy ... Healthy Chicken Parmesan Quinoa Bake Easy Recipes. Pizza Rolls Recipe Easy Best Easy Baked Cod Baked Cod Fillets Recipes Easy Easy Fried Sweet Potato Pies Sweet Potato Casserole With Pecans Easy Vegan Cinnamon Rolls Recipe Easy Easy …
From recipeshappy.com
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LIME MARINADE FOR CHICKEN - RECIPES | COOKS.COM
Mix all ingredients in a ... well and marinate chicken or turkey for several hours or overnight. Keeps 2 weeks in the refrigerator. Makes 2 cups. Keeps 2 …
From cooks.com
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CILANTRO LIME CHICKEN THIGHS - DAMN DELICIOUS
2019-03-30 Directions: In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
From damndelicious.net
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MEXICAN LIME CHICKEN RECIPE BY ARCHANA'S KITCHEN
2016-09-03 Add chicken breasts and marinate for minimum 1 hour in the refrigerator. Heat a grill pan on the stove top and add spray/brush some oil. Place the marinated chicken on it and grill from both sides till the chicken is cooked soft and juicy. Transfer the grilled/roasted chicken on a serving platter and serve with a dash of lime juice all over.
From archanaskitchen.com
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LIME-MARINATED CHICKEN AND TOMATILLO-CORN SALSA - BETTER HOMES …
Juice and peel of one lime 1 tablespoon minced garlic (about 6 cloves) 1 ½ teaspoons kosher salt ½ teaspoon ground pepper 2 1/2-inch-thick slices yellow onion 5 tomatillos, (about 1/2 pound) papery skins removed, rinsed 1 ear fresh sweet corn, husked 1 medium poblano chile, 3 to 4 inches long ¼ cup tightly packed fresh cilantro leaves
From bhg.com
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Top Asked Questions

How do you make lime chicken marinade?
This Lime Chicken Marinade is super easy to make and will give your chicken a delicious citrus flavor thanks to the Lime Juice. Place chicken in a zip loc bag with garlic, chili powder, oil, lime juice, salt and pepper. Seal bag and coat well. Keep in the refrigerator for at least 30 minutes.
How to cook creamed corn with lime?
Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm. For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes.
Can you cook cilantro lime chicken?
This Cilantro Lime Chicken can be grilled, baked or fried so you can enjoy it year round. The best part about our cilantro lime chicken recipe – marinate from 30 mins to 48 hours. So much flavor either way! Our other summer-y favorite chicken recipes are these coconut lime grilled chicken thighs , chili lime chicken and chimichurri chicken.
What is the best marinade to cook chicken thighs?
Combine olive oil, lime juice, chili powder, garlic, salt and pepper in a medium sized mixing bowl. Add the chicken to the marinade, toss to coat and marinate for at least 2 hours or overnight.

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