Limehouse Chicken Recipes

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CRISPY CILANTRO LIME CHICKEN THIGHS



Crispy Cilantro Lime Chicken Thighs image

Crispy Cilantro Lime Chicken is juicy on the inside, golden and crisp on the outside, cooked in mouth watering flavourful pan drippings!

Provided by Karina

Categories     Dinner

Time 45m

Number Of Ingredients 11

3 tablespoons olive oil (divided)
1/4 cup fresh squeezed lime juice ((Juice of 2 limes))
1/4 cup fresh chopped cilantro
1 teaspoon red chili ((or pepper) flakes)
4 cloves garlic (minced)
2 teaspoons brown sugar
3/4 teaspoon ground cumin
6 bone-in skin-on ((or off) chicken thighs)
Salt and pepper (to taste)
Fresh cilantro leaves (to serve)
Lime slices or wedges (to serve)

Steps:

  • Preheat oven to 425°F (220°C).
  • In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.
  • Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).
  • Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
  • Garnish with fresh cilantro leaves and lime slices or wedges.
  • Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.

Nutrition Facts : Calories 390 kcal, Carbohydrate 3 g, Protein 23 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 113 mg, Sugar 1 g, ServingSize 1 serving

EASY CILANTRO LIME CHICKEN RECIPE



Easy Cilantro Lime Chicken Recipe image

All-star cilantro lime chicken recipe! Chicken thighs, prepared Mediterranean-style with a special spice mixture and cooked to tender perfection in a tasty garlic, lime and cilantro sauce. You can cook this in the oven (my preference) or in the slow cooker (see notes for instructions). Bone-in, skin-on chicken thighs are my preference here, but you can use boneless thighs or even chicken breasts if you like. (Note that cooking time will change, and I've listed all the details in the post.)

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 12

8 chicken thighs, (bone in, skin on)
Extra Virgin Olive Oil
6 garlic cloves, (roughly chopped)
1 cup dry white wine
2 limes, (juice of)
2 cups chicken broth
1 bunch cilantro, (stems removed, chopped; more for garnish)
1 to 1 1/2 tsp seasoned salt like this one
1 tsp sweet Spanish paprika,
1 tsp black pepper
1 tbsp garlic powder
1/2 tsp ground nutmeg

Steps:

  • Preheat your oven to 375 degrees F.
  • 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.
  • Now. return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
  • Cover the skillet with the lid and transfer to the heated oven for 45 minutes or until the chicken is fully cooked through.
  • Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.

Nutrition Facts : Calories 289.5 kcal, Fat 19 g, SaturatedFat 5.1 g, Carbohydrate 5.1 g, Fiber 0.8 g, Protein 19.2 g, Cholesterol 110.7 mg, ServingSize 1 serving

LIMEHOUSE CHICKEN



Limehouse Chicken image

We eat a lot of chicken (especially b/s thighs) so always looking for new ways to make them! Found online...

Provided by AZPARZYCH

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

6 chicken thighs, boneless and skinless
1 lime, zested and juiced
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1 tablespoon paprika
1/4 cup vegetable oil
2 tablespoons brown sugar
1/2 cup chicken broth
1/2 cup white wine
2 sprigs of fresh mint, chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine the flour, salt and paprika in a large plastic bag. Sprinkle lime juice over the chicken thighs, then place them in the bag. Shake pieces around until completely coated
  • Heat the oil in a large skillet over medium-high heat.
  • Add chicken and cook just until browned on each side.
  • Transfer to a baking dish. Mix together the brown sugar and lime zest; sprinkle over the chicken.
  • Pour the chicken broth and white wine into the pan. Sprinkle mint over the top
  • Bake uncovered for 45 minutes in the preheated oven.
  • Chicken should be cooked through and juices will run clear.

ROASTED LIME CHICKEN



Roasted Lime Chicken image

The subtle citrus flavor infused throughout this moist and baked lime chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. -Kathy Lewis-Martinez, Spring Valley, California

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 10 servings.

Number Of Ingredients 11

1/2 cup Dijon mustard
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon white pepper
1 teaspoon ground nutmeg
1 roasting chicken (6 to 7 pounds)
4 medium limes, cut into wedges

Steps:

  • Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.

Nutrition Facts : Calories 341 calories, Fat 19g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 629mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.

INSTANT POT CILANTRO LIME CHICKEN RECIPE (DUMP AND GO)



Instant Pot Cilantro Lime Chicken Recipe (Dump and Go) image

This Instant Pot Cilantro Lime Chicken is easy and full of flavor! The lime and cilantro pair perfectly together for a family favorite dish.

Provided by Camille Beckstrand

Categories     Main Course

Time 38m

Number Of Ingredients 10

1½ pounds boneless, skinless chicken breasts
1 cup chicken broth
Juice from 2 limes
1 bunch fresh cilantro (roughly chopped)
12 ounces frozen corn
2 garlic cloves (minced)
½ red onion (diced)
15 ounces black beans ( (drained and rinsed))
1 teaspoon cumin
salt and pepper (to taste)

Steps:

  • Place all ingredients in your Instant Pot
  • Put your lid on the pot and put the VALVE on sealing (not venting).
  • Press the MANUAL (or PRESSURE COOK) button and set timer for 20 minutes (or 25 minutes if chicken is frozen).
  • When timer is finished, do a QUICK RELEASE of the pressure by moving the valve to VENTING
  • Remove chicken from pot and shred, then add back into Instant Pot and mix with other ingredients.
  • Serve on top of nachos, salads, in tacos, wrapped in burritos - the possibilities are endless!

Nutrition Facts : Calories 287 kcal, Carbohydrate 32 g, Protein 33 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 280 mg, Fiber 8 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

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