Chipotle Lime Chicken Stir Fry Recipes

CHIPOTLE-LIME CHICKEN THIGHS

Steps:

• Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency; transfer to a small bowl., Stir in the lime juice, pepper, adobo sauce and chili powder. Gently loosen skin from chicken thighs; rub garlic mixture under skin. Cover and refrigerate overnight., On a lightly oiled grill rack, grill chicken, covered, over medium-low heat for 20-25 minutes or until a thermometer reads 170°-175°, turning once. Remove and discard skin before serving.

CHIPOTLE LIME CHICKEN STIR FRY

Steps:

• Spray a short burst of non-stick olive oil in a large skillet.
• In a medium bowl, combine corn, beans, chilis, tomatoes, and seasonings.
• Cut lime and save 2 quarters for garnish. Squeeze the rest into the bowl and mix.
• Cook chicken until almost done. Add other ingredients and stir fry until it bubbles, then simmer until evenly hot.
• Serve over greens, chips, tortillas. Garnish with lime and cilantro, and cheese and sour cream if you wish.

CHIPOTLE LIME CHICKEN

Steps:

• Leave the skin on the chicken thighs but remove the bones by cutting two slits along the sides of the bone. Rinse the chicken with cold water and pat dry with paper towels. Set aside.
• In a big bowl, whisk all the Marinade ingredients until well combined. Save some of the Marinade for basting. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for at least 2 hours.
• Fire up the grill, brush a little bit of the Marinade plus the garlic, cilantro and jalapeno on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately with some fresh lime wedges.

STIR-FRIED CHICKEN WITH RADISHES, CHIPOTLES, AND LIME

Steps:

• Combine chicken, 1 1/2 tablespoons lime juice, and crushed chipotles in large bowl. Sprinkle with salt and pepper; toss to blend. Let stand 10 minutes. Heat 4 teaspoons oil in large nonstick skillet over high heat. Add chicken mixture and sauté 3 minutes. Stir in green onions and broth; cover and cook 3 minutes. Uncover and stir until chicken is cooked through and most liquid evaporates, about 2 minutes longer. Stir in 1 1/2 tablespoons lime juice. Season to taste with salt and pepper. Transfer to bowl; cover to keep warm.
• Heat remaining 2 teaspoons oil in same skillet over high heat. Add radishes and sauté 1 minute. Stir in remaining 1 tablespoon lime juice. Season with salt and pepper. Add radishes and cilantro to bowl with chicken and toss to blend.
• Divide chicken mixture among 6 plates. Sprinkle with reserved sliced radish leaves. Garnish with lime wedges. Serve hot tortillas alongside.
• *Crushed chipotle chilies (dried smoked jalapeño chilies) are available in the spice section of some supermarkets.