Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
In a bowl, combine the first five ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8-10 hours., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5 minutes. Turn chicken; baste with the reserved marinade. Grill 5-7 minutes longer or until juices run clear, basting occasionally.
Time 50m Yield 6 serving(s) Number Of Ingredients 8 Steps:
In a bowl, combine the first seven ingredients; mix well. Pour over chicken. Marinade for 15 minutes or overnight. Grill chicken over medium heat for 40-45 minutes or until juices run clear.
Time 55m Yield 6 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; marinate for 15 minutes. Set aside remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 40-45 minutes or until juices run clear, basting occasionally with 1/2 cup reserved marinade. Brush remaining marinade over chicken just before serving.
Time 35m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Marinate chicken in soy sauce, lime juice & zest, cilantro and ginger for 30 minutes. Prepare rice according to package directions. Heat 2 tablespoons sesame oil in saute pan over medium-high heat and cook chicken. Remove chicken and set aside. Add remaining 1 tablespoon of sesame oil and saute red pepper and green onions. Serve Chicken with Rice, top Chicken with pepper and onions.
Time 25m Yield 4 Number Of Ingredients 13 Steps:
In a small bowl, mix together 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 minutes more, stirring frequently to coat evenly with sauce.
Time 3h15m Yield 10 Number Of Ingredients 9 Steps:
Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air. Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet. Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more. Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.
More about “herbed lime chicken recipes”
Time 4h20m Yield 4 servings Number Of Ingredients 10 Steps:
Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth. Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight. Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry. Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize. Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.
