CHILI LIME CHICKEN
Chili Lime Chicken is tender oven-baked chicken, with an easy spice rub and no marinade needed. Flavored with chili powder, cumin, lime juice, and cilantro.
Provided by Sabrina Snyder
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 400 degrees.
- Mix together chili powder, cumin, salt and cinnamon.
- Season chicken with spices and the olive oil, rubbing it into chicken until the spices don't look dry anymore.
- Place chicken in baking pan and roast for 30 minutes.
- When serving, squeeze fresh lime juice over the chicken and garnish with cilantro.
Nutrition Facts : Calories 278 kcal, Carbohydrate 2 g, Protein 19 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 304 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHILI-LIME CHICKEN WITH CORN AND BLACK BEANS
Here, tender chicken breast is seasoned with a flavorful chili-lime rub, then skillet cooked and served atop a saute of hearty black beans, sweet corn, and fresh tomatoes warmed until barely bursting. It is made savory and given a gentle heat with onion, garlic, and a kiss of jalapeno. (If you like a lot of heat, feel free to add more jalapeno and/or more cayenne in the rub for the chicken.) Finished with a bright note of lime juice, fresh cilantro, and creamy avocado, this is a colorful, satisfying meal that is on point any season of the year, and destined to become a go-to favorite.
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
- Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
- Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
- Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
- Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.
ROASTED CHILE-LIME CHICKEN
Provided by Aida Mollenkamp
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F and arrange a rack in the middle. Pat chicken dry with paper towels. Remove necks and any innards from the cavities and discard.
- To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard. Place chicken, breast-side up, and press down to flatten it to it is lying completely flat.
- Combine remaining ingredients in a small bowl and mix until evenly combined. Season and adjust flavor as desired. Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread 1/2 of the mixture underneath. Rub the remaining mixture all over the outside of the chicken. Set aside while oven heats up, at least 20 minutes.
- Lay chicken in a roasting pan or baking dish fitted with a rack and roast until cooked an instant read thermometer inserted into the thigh registers 165 degrees F, about 50 to 60 minutes; let sit at least 10 minutes before carving. Serve with pan juices.
SLOW COOKER CHILE-LIME CHICKEN
An easy chile-lime chicken recipe for the slow cooker. Great with seasoned rice and veggies as a side.
Provided by crowefoot
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chipotle peppers, adobo sauce, lime juice, honey, cilantro, onion powder, garlic powder, chili powder, black pepper, cayenne, and salt in a blender or food processor and puree, making sure chipotle chiles are chopped very fine.
- Place a layer of chicken in a slow cooker and cover with about 1/2 of the liquid mixture. Lay on remaining chicken and pour remaining liquid over top.
- Cover and cook on Low until chicken is no longer pink in the center and juices run clear, about 6 hours, or on High, about 3 hours. Turn off the heat and let rest for at least 15 minutes before serving.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 15.8 g, Cholesterol 64.6 mg, Fat 3.6 g, Fiber 2.3 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 609 mg, Sugar 7.7 g
LIME CHICKEN CHILI
Lime juice gives this chili a zesty twist, while canned tomatoes and beans make preparation a snap. Try serving bowls with toasted tortilla strips. -Diane Randazzo, Sinking Spring, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings (2 quarts).
Number Of Ingredients 19
Steps:
- In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink. , Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through. , Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.
Nutrition Facts : Calories 357 calories, Fat 14g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 643mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 21g protein.
CHILI-LIME CHICKEN KABOBS
I invented this recipe for a quick dinner. I only marinated the chicken for one hour, but I am sure if you marinate longer, it would taste even better.
Provided by Simmi G
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
- Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
- Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 3.2 g, Cholesterol 64.6 mg, Fat 13 g, Fiber 0.9 g, Protein 23.9 g, SaturatedFat 2.2 g, Sodium 63.8 mg, Sugar 0.5 g
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CHILI LIME CHICKEN {BAKE, GRILL OR FRY} - IFOODREAL.COM
From ifoodreal.com
5/5 (7)Total Time 30 minsCategory DinnerCalories 221 per serving
- In a medium bowl, add lime juice, oil, maple syrup, chili powder, cumin, garlic powder, salt and pepper. Whisk with a fork.
- Add chicken to the bowl, poking and tossing with a fork. This will allow marinade to penetrate the meat. Cover and refrigerate for 30 mins - 48 hours. The longer you marinate, the deeper the flavor.
- To pan fry: Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add chicken, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork. Discard marinade.
- To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Discard marinade.
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Ratings 3Calories 232 per servingCategory Main Course
- Clean the chicken by removing fat, slice the chicken breasts in half lengthwise to make them thinner and easier to cook.
- In a bowl combine the lime juice, lime zest, olive oil, cilantro, minced garlic, honey, salt, and chili powder. Stir to mix.
- Add the chicken to the bowl and coat in the marinade. Cover and refrigerate for at least 2 hours to overnight.
- Heat a large pan over medium heat. Remove the chicken from the marinade. Place in heated pan and allow to cook about 5-7 minutes on each side or until chicken is fully cooked through. Leave in the pan extra time to blacken if desired.
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