Sticky Ginger Lime And Chili Chicken Recipes

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STICKY GINGER, LIME AND CHILI CHICKEN



Sticky Ginger, Lime and Chili Chicken image

An aromatic, sweet marinade of turmeric, honey, ginger, lime and chili gives this chicken a wonderful flavor. Time does not include marinating.

Provided by English_Rose

Categories     Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 teaspoons ground turmeric
9 ounces clear honey
4 in fresh gingerroot, finely grated
2 fat garlic cloves, crushed
2 large limes, grated zest and juice
6 ounces sweet chili sauce
8 boneless chicken breasts, skin on
2 1/2 cups white wine

Steps:

  • Put the turmeric, honey, ginger, garlic, lime zest and juice and chili sauce into a bowl, then whisk to combine. Make several deep slashes through the skin and flesh of each chicken breast, then add them to the bowl and stir to coat in the mixture. Cover with plastic wrap and leave in the fridge overnight.
  • Preheat the oven to 425°F Lift the chicken breasts from the marinade and put them, skin side up, in a roasting tin just large enough to hold them in a single layer (any larger and the marinade will burn).
  • Spoon over 4tbsp of the marinade and roast for 30-35min until the chicken is golden and cooked through. Keep warm.
  • Put the leftover marinade into a pan with the wine and bring to the boil. Bubble for 10-12min until reduced by half and syrupy. Serve the chicken with the sauce.

Nutrition Facts : Calories 416.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 97, Carbohydrate 30.8, Fiber 0.7, Sugar 27.4, Protein 30.6

GINGER-LIME CHICKEN WITH COCONUT RICE



Ginger-Lime Chicken with Coconut Rice image

Chicken breast chunks are marinated in ginger and lime, stir fried with sesame oil and honey, then served with coconut rice. A simple recipe with not too many ingredients, but the taste is an eye-opener!

Provided by RuggerDucky

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 9

1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
2 limes, zested and juiced
2 tablespoons grated fresh ginger root
1 ¾ cups coconut milk
½ teaspoon white sugar
1 cup jasmine rice
1 tablespoon sesame oil
1 tablespoon honey
¼ cup sweetened flaked coconut

Steps:

  • In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
  • In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
  • In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
  • Serve hot with the coconut rice on the side.

Nutrition Facts : Calories 660.4 calories, Carbohydrate 53 g, Cholesterol 103.9 mg, Fat 31.2 g, Fiber 3.1 g, Protein 43.8 g, SaturatedFat 21.9 g, Sodium 117.5 mg, Sugar 7.1 g

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

SWEET CHILI LIME CHICKEN WITH CILANTRO COUSCOUS



Sweet Chili Lime Chicken with Cilantro Couscous image

A very flavorful Asian-type meal with a sweet heat that incorporates my favorite flavors (chili, lime, and cilantro) with a little bit of sugar. The sauce glazes the chicken and is wonderful over the cilantro couscous. You can substitute salt and pepper to taste for MSG.

Provided by Grumpy's Honeybunch

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cubed
1 pinch monosodium glutamate (such as Ac'cent®), or to taste
6 tablespoons soy sauce
6 tablespoons brown sugar
½ teaspoon red pepper flakes, or more to taste
1 lime, juiced and zested
2 cups vegetable broth
1 cup couscous
⅓ cup chopped cilantro
4 wedges lime for garnish

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
  • Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
  • Bring vegetable broth to a boil in a saucepan. Stir couscous into vegetable broth, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir cilantro into couscous.
  • Arrange couscous onto a serving platter, top with chicken and sauce, and serve with lime wedges. Squeeze lime wedges over couscous and chicken before serving.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 52 g, Cholesterol 58.5 mg, Fat 6.2 g, Fiber 3 g, Protein 28.4 g, SaturatedFat 1.2 g, Sodium 1675.2 mg, Sugar 22.2 g

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.

STICKY LIME ROAST CHICKEN



Sticky lime roast chicken image

A dish for relaxed dinner parties, easy and different

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 9

4 limes , halved
2kg chicken
8 garlic cloves , 4 whole, 4 chopped
1 chilli , deseeded and chopped
large piece ginger
small bunch coriander stalks
2 tbsp soft brown sugar
1 tbsp fish sauce
sliced cucumber , shredded spring onions and coriander sprigs, to serve

Steps:

  • Heat oven to 190C/170C fan/gas 5. Squeeze all the limes into a bowl and pop the lime halves into the chicken cavity with the whole garlic, half the chilli, half the ginger and the coriander stalks. Place the chicken in a roasting tin and roast for 1 hr.
  • While the chicken is roasting, make a sticky glaze. Add the remaining garlic, chilli, ginger, brown sugar and fish sauce to the lime juice and use a hand blender or small blender to blitz until smooth. Transfer to a small pan and reduce until thick enough to coat the chicken.
  • When the chicken has been cooking for 1 hr, tip some water into the bottom of the tin. Pour half the glaze over the chicken and continue to roast for 45 mins more, covering with foil if it starts to brown too quickly. When cooked, leave to the side to rest.
  • Pour the juices from the roasting tray, discarding the fat, into the rest of the glaze and pour into a small pan. Simmer over a low heat and taste, adding more sugar or fish sauce if it needs it. Serve the chicken with the cucumber, spring onions and coriander around it and the gravy on the side.

Nutrition Facts : Calories 557 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Protein 64 grams protein, Sodium 1.22 milligram of sodium

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

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