Thyme Lime Chicken Recipes

THYME AND LIME CHICKEN

Steps:

• Place chicken thighs in an ovenproof dish or on a platter, skin-side down. With a very sharp knife, slit the thighs lengthwise along the thigh bone of each thigh. Mix the scallion with a little salt and pepper and press the mixture into the slits.
• In a small bowl mix together the thyme, garlic, lime or lemon juice and all but 2 tablespoons of the butter. Spoon over each chicken thigh.
• Spoon the remaining butter over the top. Cover loosely with plastic wrap and allow to marinate in the refrigerator several hours or overnight.
• Preheat oven to 375°F Remove plastic wrap from the chicken and cover the dish with foil. Bake chicken for 1 hour, then remove the foil and cook for a few minutes to brown. Serve hot, with rice and garnish with lime slices and cilantro sprigs.

THYME-LIME CHICKEN

Steps:

• In a small saucepan over low heat, melt butter with olive oil; add the lime juice, thyme, lime zest, garlic, salt and pepper. , Place chicken on a greased broiler pan. Brush with sauce. Broil 6-7 in. from heat for 15-20 minutes on each side or until the chicken juices run clear, basting frequently.

THYME-LIME CHICKEN

Steps:

• In a small saucepan over low heat, melt butter in oil; add lime juice, thyme, lime peel, garlic, salt, and pepper.
• Place chicken on a greased broiler pan.
• Brush with sauce.
• Broil, basting frequently, 6-7 inches from the heat for 15-20 minutes on each side or until the chicken juices run clear.

LEMON-THYME SHEET PAN CHICKEN AND POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
• Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
• Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
• Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
• Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

CREAMY CHICKEN AND THYME

Steps:

• Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Cover and simmer until juices run clear, 10-12 minutes, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low., In a small bowl, combine the flour and sour cream. Whisk into pan. Stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, until slightly thickened, about 5 minutes. If desired, serve with hot cooked noodles. ,

THYME-LIME CHICKEN WITH CARIBBEAN SLAW

Steps:

• Mix mayo, oil, 1 tsp. lime zest, juice, hot sauce and red pepper until blended. Combine cabbage, mangos and onions in medium bowl. Add mayo mixture; mix lightly. Refrigerate until ready to serve.
• Combine next 4 ingredients and remaining zest in shallow bowl. Dip each chicken breast in egg whites, then in crumb mixture, turning to evenly coat both sides of each breast.
• Melt 2 Tbsp. butter in large skillet on medium heat. Add half the chicken; cook 4 to 5 min. on each side or until done (165°F). Repeat with remaining butter and chicken. Serve with slaw.

TARRAGON-LIME CHICKEN

Steps:

• Arrange chicken in single layer in glass casserole or pie plate. Season with salt and pepper. Whisk oil, lime juice, tarragon and oregano in small bowl to blend. Pour marinade over chicken and turn to coat. Let stand at room temperature 20 minutes.
• Preheat broiler or prepare barbecue (medium-high heat). Transfer chicken to broiler pan or barbecue. Season with salt and pepper. Broil until just cooked through, about 3 minutes per side.

ONE-PAN HONEY LIME CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Mix honey, garlic and soy sauce.
• Place bell peppers and chicken breast on top of parchment paper. Season with salt, and pepper, honey soy garlic sauce.
• Squeeze lime juice on afterwards and garnish with lime slices.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!

HONEY LIME GRILLED CHICKEN MARINADE

Steps:

• Combine lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour it over chickens in a ziploc bag. Refrigerate for at least 3 hours up to overnight.
• Grill until done and juices run clear - about 6-8 minutes on each side, depending on the thickness of your chicken breasts.

RESTAURANT-STYLE TEQUILA LIME CHICKEN

Steps:

• Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
• Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
• Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
• Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

HONEY-LIME CHICKEN

Steps:

• Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
• Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
• Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.

THYME-ROASTED CHICKEN WITH POTATOES

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
• To make the seasoning: in a small bowl, combine thyme leaves with 1/4 teaspoon pepper and 2 teaspoons salt; set aside.
• Working from neck end of chickens, use your fingers to gently separate skin from flesh, including thigh and leg areas. Distribute thyme mixture under skin of each chicken, dividing evenly; season cavities generously with salt and pepper. Tuck wings under breasts. Using kitchen twine, tie legs together securely on top of chickens. Besides helping them cook evenly and stay moist, this will also help preserve their shape.
• Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, and season each with salt and pepper.
• Roast, tossing potatoes occasionally and brushing chicken with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees. about 1 hour.
• Let chickens rest in a warm spot 10 minutes before serving.