4 INGREDIENT HONEY LIME CHILI CHICKEN THIGHS
This recipe for 4-Ingredient Honey Lime Chili Chicken Thighs makes an easy weeknight meal. It's sweet, spicy and succulent!
Provided by Elaine
Categories Entrée/Main
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Whisk the lime juice, garlic, chili powder, and honey together and set aside.
- Pat chicken dry.
- Heat an ovenproof skillet on the stove top, add oil. When it ripples, carefully add the chicken, skin side down. Shake the pan a little to prevent sticking. Brown on one side until it turns a deep, dark golden colour (about 4-5 minutes), then flip and brown on the other side.
- Remove from heat, drain excess oil, pour the honey-lime-chili mixture over all and place skillet in the oven.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 175°F.
- Serve garnished with extra lime slices.
Nutrition Facts : ServingSize 1 thigh, Calories 354 kcal, Carbohydrate 6 g, Protein 24 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 142 mg, Sodium 128 mg, Fiber 1 g, Sugar 5 g
SWEET CHILI LIME CHICKEN THIGHS
Fast, easy, and flavorful baked chicken thighs are a perfect go-to dinner for a quick week-night meal.
Provided by Rachael
Categories Main Course
Time 50m
Number Of Ingredients 6
Steps:
- Mix together the soy sauce, sweet chili sauce, honey, lime, and garlic
- Preheat the oven to 375
- Place the thighs in a baking pan, bone down
- Pour the sauce over the top of the chicken and bake for 35-45 minutes
- Serve with rice and fresh vegetables
CHILI LIME CHICKEN
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Provided by Larry Dean
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g
SWEET CHILI LIME CHICKEN WITH CILANTRO COUSCOUS
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
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
CHILI-LIME SOUS VIDE CHICKEN THIGHS
Get ready to be amazed at how juicy this chicken will turn out, with the help of a sous vide immersion cooker. Using skin-on thighs ensures you won't overcook the chicken when you sear it in the pan, as the skin acts as an insulator. The key to a quick sear and crispy skin is to get the pan as hot as possible, without letting the oil smoke.
Provided by France C
Time 2h25m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 160 degrees F (71 degrees C) according to manufacturer's directions.
- Cut one lime into 8 slices. Cut second lime into 4 wedges. Combine garlic powder, onion powder, chili powder, salt, chipotle powder, paprika, and cayenne together in a small bowl.
- Place chicken thighs, skin-side down, on a cutting board. Carefully remove any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Place chicken thighs into a large vacuum bag and place a slice of lime on the top and bottom of each thigh. Seal bag using a vacuum sealer.
- Place bag into the water and set timer for 2 hours. When timer is up, remove chicken from bag and pat dry completely with paper towels. Discard lime slices and bag juices. Lightly flatten each thigh with your palm and a paper towel, using gentle pressure to create a flat searing surface.
- Heat oil in a skillet over high heat. Lightly season chicken with salt and pepper. Place chicken in the hot skillet, skin-side down, and sear until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Flip thighs over and brown for 30 seconds more. Remove from heat and let sit for 2 to 3 minutes before serving. Squeeze lime wedges over top.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 5.1 g, Cholesterol 105.8 mg, Fat 21.4 g, Fiber 1.5 g, Protein 29.1 g, SaturatedFat 5.4 g, Sodium 542.8 mg, Sugar 1 g
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