ROASTED CHILE-LIME CHICKEN
Provided by Aida Mollenkamp
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F and arrange a rack in the middle. Pat chicken dry with paper towels. Remove necks and any innards from the cavities and discard.
- To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard. Place chicken, breast-side up, and press down to flatten it to it is lying completely flat.
- Combine remaining ingredients in a small bowl and mix until evenly combined. Season and adjust flavor as desired. Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread 1/2 of the mixture underneath. Rub the remaining mixture all over the outside of the chicken. Set aside while oven heats up, at least 20 minutes.
- Lay chicken in a roasting pan or baking dish fitted with a rack and roast until cooked an instant read thermometer inserted into the thigh registers 165 degrees F, about 50 to 60 minutes; let sit at least 10 minutes before carving. Serve with pan juices.
GRILLED CHILE-CILANTRO-LIME CHICKEN
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
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
TANDOORI-MARINATED CHICKEN WITH CUCUMBER, LIME, AND CHILES
Indian cuisine celebrates chicken in remarkable ways, and this dish was inspired by classic tandoori cooking. Rich flavors result from rubbing the bird with a fragrant paste of spices, onion, and yogurt (which acts as a tenderizer) and letting it infuse the meat. The cucumber, lime, and chiles provide sharp, bright contrast to the seductively scented roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time P1D
Number Of Ingredients 12
Steps:
- Toast cumin, coriander, and fennel seeds in a skillet over medium heat until fragrant, about 2 minutes. Grind into a fine powder.
- Puree onion, garlic, and ginger. Heat oil in a skillet over medium-high heat. Add onion mixture. Fry until translucent, about 5 minutes. Stir in spice mixture and turmeric. Let cool.
- Stir yogurt into onion mixture. Season with salt.
- Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Pat chicken dry with paper towels. Gently separate skin from breast of chicken, and rub some of the yogurt mixture under the skin on each side. Cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
- Preheat oven to 450 degrees. Uncover chicken, and season with salt. Reduce oven temperature to 400 degrees. Roast chicken for 30 minutes. Remove from oven, and tent loosely with foil. Return to oven, rotating sheet. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let rest for 10 minutes before serving with cucumbers, lime wedges, and chiles.
LIME HERB MARINATED CHICKEN
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
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
LIME CUMIN CHICKEN
A nice pungent barbecue recipe. The lime marinade partially "cooks" the chicken before it is placed on the grill. I have enjoyed this many times.
Provided by Tebo3759
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine oil, lime juice, cumin& salt in a plastic bag.
- Add 4 chicken breasts, seal and refrigerate overnight.
- Place on greased barbecue and grill over medium high heat.
- Grill about 10 minutes turning often.
- Garnish with lime slices, red pepper& cilantro.
SLOW COOKER CHILE-LIME CHICKEN
An easy chile-lime chicken recipe for the slow cooker. Great with seasoned rice and veggies as a side.
Provided by crowefoot
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chipotle peppers, adobo sauce, lime juice, honey, cilantro, onion powder, garlic powder, chili powder, black pepper, cayenne, and salt in a blender or food processor and puree, making sure chipotle chiles are chopped very fine.
- Place a layer of chicken in a slow cooker and cover with about 1/2 of the liquid mixture. Lay on remaining chicken and pour remaining liquid over top.
- Cover and cook on Low until chicken is no longer pink in the center and juices run clear, about 6 hours, or on High, about 3 hours. Turn off the heat and let rest for at least 15 minutes before serving.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 15.8 g, Cholesterol 64.6 mg, Fat 3.6 g, Fiber 2.3 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 609 mg, Sugar 7.7 g
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