I need a recipe for chicken breasts with lime or lime pepper?!
Recently got introduced to this flavor in a restaurant and would love to try and recreate it at home...any ideas? Thanks
Answers: I'm open to suggestions, but am looking for something with lime or lime pepper in it....
Recently got introduced to this flavor in a restaurant and would love to try and recreate it at home...any ideas? Thanks
Here are a few ideas
Ingredients
3 boneless skinless chicken breasts
1 head garlic , minced
1 fluid ounce tequila
2-3 limes, juice of
1/2 cup chopped yellow onions
fresh ground black pepper
olive oil
Directions
1.Rinse chicken breasts and pat dry.
2.Flatten chicken to 1/2-inch thickness and pierce with a fork several times.
3.Rub with black pepper and place in a large ziploc baggie.
4.Add garlic, onions, lime juice, and tequila to the ziploc baggie and seal.
5.Rub liquid around to coat chicken and place in a shallow baking dish and refrigerate up to 12 hours.
6.Every couple of hours rub the marinade around and turn the baggie over.
7.Heat olive oil in a large skillet over medium-high heat.
8.Add chicken and discard marinade.
9.Turn heat down to medium and slowly cook chicken until no longer pink.
10.Once chicken is done squirt with additional lime juice and cut up to serve in tortillas, or serve whole.
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Applebees fiesta Lime Chicken
Ingredients:
1 cup water
1/3 cup teriyaki sauce
1/2 lime, juiced
3 cloves garlic - minced
1 teaspoon tequila
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 pound boned, skinned chicken breasts
1/4 cup real mayonnaise - low fat okay
1/4 cup sour cream - low fat okay
2 tablespoons Spicy, Chunky Salsa
1 tablespoon Milk - low fat okay
1 teaspoon cajun blackening spice
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce
1/8 teaspoon dried dill weed
1/8 teaspoon cumin
1 cup shredded colby jack cheese
2 cups corn chips - crumbled
Directions:
Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
Whisk together the next 9 ingredients, cover, and chill until needed.
Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
Serve the chicken over a bed of crumbled chips.
Chicken serves/makes 4
LIME PEPPER CHICKEN
1/2 tsp. lime peel, shredded
1 tsp. black pepper
1/2 tsp. garlic salt
1/3 c. lime juice
2 tbsp. cooking oil
1 tsp. dried thymes, crushed
2 1/2 pkgs. chicken pieces - breast, wings, thighs
Preheat broiler. For sauce stir together in a small mixing bowl, lime peel, lime juice, cooking oil, pepper, garlic salt, thyme.
Place chicken on unheated rack in a broiler pan. Brush with sauce. Broil 4 to 5 inches from heat and then broil 15 to 18 minutes or until brown. Turn chicken and brush again with sauce 10 to 15 minutes more.
I don't have an actual "recipe" but Emeril makes this really good marinade that is Lime, Garlic and Rosemary. You can get it at your grocery store. It is very good and its the easiest way to make chicken. All you have to do is just let it marinade over night and then grill or bake it!
If you live by a Kroger food store, they sell frozen Chipolte Lime chicken Breasts....they are amazing. Sorry, I do not have a recipe, but I amsure if you go to THe Food network, you can find one.
Mojito Chicken
Olive oil cooking spray
2 bunches asparagus (2 pounds)
Salt and fresh ground black pepper
1/4 cup slivered almonds
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon sugar
1 pound cut-up skinless boneless chicken breasts
1/2 cup fresh lime juice
1/2 cup rum
1 teaspoon finely grated lime zest
1/4 cup chopped fresh mint leaves
1 cup couscous, cooked according to package directions
Preheat oven to 400 degrees F
Coat a large baking sheet with cooking spray.
Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous with the almond topped asparagus on the side.
Tequila Lime Chicken
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Ingredients needed:
4 chicken breasts
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. oil
1 lime, juiced
8 tbsp. butter
1/2 tsp. chives
1/2 tsp. dill weed
Sprinkle chicken with salt and pepper.
In fry pan heat oil; brown chicken.
Reduce heat, cover and cook chicken.
Remove chicken, discard oil.
Combine the lime juice and butter in a pan over low heat.
Stir until thick.
Stir in chives and dill.
Spoon sauce over chicken.
OR
Ingredients needed:
4 fillet chicken breasts
1/2 tsp. finely shredded lime peel
1/4 c. lime juice
1 tbsp. cooking oil
2 cloves garlic, minced or 1 tsp. garlic salt
1 tsp. black pepper 1 tsp. dried thyme or basil, crushed
1/4 tsp. salt
Rinse and pat dry chicken.
Place chicken in casserole dish.
Mix lime peel, lime juice, oil, garlic, black pepper, thyme or basil and salt.
Pour over chicken.
Let stand in room temperature for 10 minutes.
Grill chicken for 20 minutes, basting with glaze often.
Turn chicken and grill 15 to 20 minutes longer, or until tender, basting often.
Pepper-Lime Chicken
| 35 min | 10 min prep | SERVES 6 (Change Servings)
2-2 1/2 lbs chicken breast halves (with bone)
1/2 teaspoon lime peel , finely shredded
1/4 cup lime juice
1 tablespoon extra-virgin olive oil
2 garlic cloves , minced (1 teaspoon minced)
1 tablespoon fresh thyme or fresh basil , chopped or 1 teaspoon dried thyme or dried basil , crushed
1/2-1 teaspoon cracked black pepper
1/4 teaspoon kosher salt
Directions
1 Skin chicken if desired.
2 Preheat broiler.
3 Place chicken, bone side up, on the unheated rack of a broiler pan.
4 Broil 4 - 5 inches from the heat about 20 minutes or until lightly browned.
5 For glaze, in a bowl stir together lime peel, lime juice, oil, garlic, thyme, pepper, and salt.
6 Brush chicken generously with glaze on both sides.
7 Broil 5 to 15 minutes more or until chicken is no longer pink (170 degrees F).
Grilled Key Lime Chicken Breasts
INGREDIENTS:
4-6 chicken breasts, skinless and boneless
1/2 cup olive oil
1/2 cup fresh lime juice
2 cloves garlic, minced
1 tablespoon onion, minced
2 teaspoons dried tarragon
1 teaspoon salt
1/4 teaspoon black pepper
PREPARATION:
Place chicken breasts in a resealable plastic bag. Combine remaining ingredients in a small bowl and pour onto chicken. Seal bag and place in refrigerator for 30 minutes to an hour. Preheat grill for medium-high heat.
Remove chicken from bag and discard marinade. Place on grill and cook for 15-20 minutes, turning once. When juices run clear, remove from heat and serve with chopped cilantro or flat leaf parsley on top.
http://bbq.about.com/od/chickenrecipes/r...
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Thai Oarnge Chicken-
(the chicken for this meal is best cooked on a Goerge Forman Grill)
Preperation:
1. In one Large Wok or fry pan liqufy (the inside basin only) with oilive oil
2. Set stove top to medium heat,
3. Set Wok, or Fry pan on the heat, and let the oil start to snap/heat up.
4. put as much as you want of the lime juice (and teriaki) if you want
Cooking:
1. Slice the Chicken into bite size peices, and then put them into the Wok to start cooking (Stir every 2 minutes to get a even coding on the chicken)
2. Pour the liqued aka the sauses onto the Chicken, and shake till coated.
3. Add any vegies you desigher.
4. Black ground peper to taste