Spicy Lime Chicken Recipes

GARLIC LIME SKILLET CHICKEN RECIPE

Steps:

• Heat a large skillet with 1 tablespoon olive oil to medium heat. Season the chicken breasts with salt and pepper on both sides. Once the skillet is hot, add the chicken breasts. Sear the chicken for approximately 5 minutes per side. Then remove from the skillet.
• Add the onions, garlic, and grated jalapeno to the skillet. Saute for 2-3 minutes to soften. Then add the chicken broth, 1 tablespoon of lime juice, 1 teaspoon lime zest, chopped cilantro, paprika, and crushed red pepper.
• Stir the mixture, then add the chicken breasts back to the skillet. Simmer the chicken in the sauce for 7-8 minutes, turning the chicken once or twice in this process. Then stir in the cream and salt and pepper to taste. Simmer another 1-2 minutes, then serve warm.

SPICY HONEY LIME CHICKEN

Steps:

• MAKE MARINADE/SAUCE: Whisk all marinade ingredients together in a small bowl. Or blend them in a food processor.
• MARINATE CHICKEN: Pour half the marinade (about 1/2 cup) into a sealed zipper bag or container and add chicken. Marinate for 30 minutes at room temperature or 6-12 hours in fridge. Tip: if marinating overnight, I leave out lime juice and increase zest so it doesn't 'cook' the chicken. Glaze: The reserved 1/2 cup marinade will be used for glazing/basting. (Optional but suggested: Mix 1/2 teaspoon cornstarch into reserved marinade and microwave for 1 minute to make a glaze-like consistency. I do this). Set aside.
• PREPARE GRILL: Scrape grill and spray grill with oil (or dip paper towel in oil and rub on grill). Heat grill to medium-high heat. If using wood skewers, soak them for 30 minutes beforehand to avoid burning. Note 3.
• GRILL CHICKEN SKEWERS: Skewer marinated chicken pieces onto skewers and pat dry (important). Discard the marinade used for marinating. Lightly spray chicken with oil to further avoid sticking. Grill on all sides until chicken cooks to a golden brown (you'll need to turn chicken a couple of times), for 9-12 minutes in total (depending on thickness and how tightly packed the skewers are), basting once or twice with the honey lime glaze. Instant thermometer will read 160F/71C. Rest chicken, loosely covered for 5 minutes.
• SERVE: If you have any leftover sauce, drizzle it on the chicken or warm it in microwave for 30 seconds and pass it around. Sprinkle chicken with cilantro or parsley and serve with lime wedges if desired. Serve hot or at room temperature.

SPICY LIME CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Combine broth, lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, about 3 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in lime zest. Serve with cilantro if desired.

PRESSURE-COOKER SPICY LIME CHICKEN

Steps:

• Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Stir in lime zest. If desired, serve with cilantro., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth if necessary.

SPICY HONEY-LIME CHICKEN

Steps:

• 1. Prepare a grill with a medium fire on one side of the grill for direct and indirect grilling.
• 2. Combine the honey, lime zest, lime juice, sambal oelek, soy sauce, and sesame oil in a small pot. Bring to a boil, and then simmer until it just starts to thicken, about 10 minutes.
• 3. Sprinkle the chicken thighs on both sides with salt and pepper. Place the chicken on the grill skin-side down. Grill on both sides until golden, about 3 minutes each side. Transfer the chicken to indirect heat and cook covered, basting and turning with the sauce every 5 minutes, until an instant-read thermometer registers 160 degrees F, about 20 minutes.
• 4. Pour 1 inch or more of water into a skillet or wok and bring to a boil over medium-high heat. Place the bok choy in a bamboo or collapsible steamer. Sprinkle the bok choy with salt and pepper. Set the steamer over the boiling water, cover, and cook until the bok choy is cooked but still has a little resistance when pierced with a paring knife, about 5 minutes.

SPICY GARLIC LIME CHICKEN

Steps:

• Mix salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley.
• Sprinkle spice mixture generously on both sides of chicken breasts.
• Heat butter and olive oil in a large heavy skillet over medium heat.
• Saute chicken until golden brown, about 6 minutes on each side.
• Sprinkle with 2 teaspoons garlic powder and lime juice.
• Cook 5-10 minutes, stirring frequently to coat evenly with sauce.

SPICE & LIME CHICKEN

Steps:

• In a large bowl, mix together the first 6 ingredients and season to taste. Slash the chicken breasts 5-6 times, without cutting all the way through. Add the chicken breasts and vegetables to the yogurt mix and stir to coat everything completely. Cover and leave the flavours to mingle for 10 mins.
• Place a griddle over a high heat and cook the chicken and vegetables for 4 mins each side until the chicken is cooked through and the grill lines are golden. Leave to rest for 2 mins before serving with steamed rice and raita.