Tropical Lime Chicken Recipes

TROPICAL GRILLED CHICKEN BREAST

Steps:

• Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

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!

TROPICAL LIME CHICKEN

Steps:

• In a small bowl, combine the salsa ingredients; cover and refrigerate until serving., In a large bowl, combine the lime juice, oil, lime zest, salt and pepper. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. , Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray. Broil 3 in. from the heat for 5-6 minutes on each side or until juices run clear. Meanwhile, cook couscous according to package directions. Serve with chicken and salsa.

CHILE-LIME FRIED CHICKEN

Steps:

• Brine: In a large bowl add the water, salt, sugar and lime juice, stirring to dissolve. Add the chicken and refrigerate, covered, for 12 hours or overnight.
• Rub: Tear the chiles roughly into 1-inch pieces and toast in a pan over medium heat until fragrant, about 5 minutes. Let cool slightly, then transfer them to a food processor along with the salt, garlic powder and lime zest. Pulse into a coarse powder. Remove the rub to a large bowl.
• Remove the chicken from the brine and pat dry. Add chicken to the rub and coat all of the pieces well. Let rest on the countertop until chicken comes to room temperature or up to 2 hours.
• In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
• Set up a dredging station: Put the flour, cornstarch and a pinch of salt and pepper in a paper bag. In a large bowl whisk the eggs, milk and a pinch of salt and pepper, to taste. Dredge the chicken, 1 piece at a time, to the paper bag and toss. Remove with tongs, dip in the egg wash then return them to the paper bag for a second toss. Shake off the excess flour and add the chicken pieces to the oil in batches, making sure to keep frying temperature at around 350 degrees F. Fry the chicken until golden brown and cooked through, about 10 to 12 minutes depending on piece of chicken. Remove the chicken to a paper towel lined plate to drain. Arrange the chicken on a serving platter and season with salt, to taste, and a spritz of lime juice. Serve with honey for dipping.

TROPICAL LIME CHICKEN

Steps:

• In a small bowl, combine the salsa ingredients.
• Cover and refrigerate until serving.
• In a large resealable plastic bag, combine lime juice, oil, lime peel, salt and pepper.
• Add chicken.
• Seal bag and turn to coat.
• Refrigerate for 2-4 hours.
• Drain and discard marinade.
• Place chicken on a broiler pan coated w/cooking spray.
• Broil 3 inches from heat for 5-6 minutes on each side or until juices run clear.
• Serve w/chicken and salsa.

TROPICAL LIME SMOOTHIE

Steps:

• Put all ingredients in a blender Cover and whiz to a thick golden puree.
• Pour into glasses and serve.

TROPICAL CHICKEN II

Steps:

• Preheat outdoor grill for medium high heat and lightly oil grate; OR preheat oven to Grill/Broil.
• Place chicken on grill/grate. In a medium bowl mix together the lime juice, lemon juice, orange juice, pineapple juice and cherry juice. Pour mixture over chicken a little bit at a time; turn after 5 to 7 minutes and repeat. Cook until chicken is cooked through (juices run clear), about 15 minutes.