Easy Grilled Lime Chicken W Oamc Directions Too Recipes

GRILLED LIME CHICKEN

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

CHICKEN AND SAUSAGE GUMBO- OAMC DIRECTIONS INCLUDED

Steps:

• In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat.
• Add the sausage and cook until well browned, about 8 minutes.
• Remove the sausage with a slotted spoon (leaving the fat in the pot) and drain on paper towels. Set aside.
• Season the chicken with the creole seasoning and add in batches to the fat remaining in the pan.
• Cook over medium-high heat until browned, 5 to 6 minutes.
• Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
• Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat.
• Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux.
• Add the onions, celery, okra, and bell pepper and cook, stirring, until wilted, 4 to 5 minutes.
• Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes.
• Slowly add the chicken stock, and cook, stirring, until well combined.
• Bring the mixture to a boil.
• Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 1/2 hours. Adjust the heat as needed to keep at a low simmer.
• Add the thyme and reserved chicken to the pot and simmer for 1/2 hour.
• Taste for seasoning, add thyme, salt, or cayenne as needed.
• Serve over white rice, and top with green onions.
• For OAMC: Scoop 1 cup of gumbo per serving into quart size freezer bags, and freeze. To serve, thaw completely. Gently reheat on the stove over medium low heat until hot. Serve over white rice, sprinkling green onions over the top.

GRILLED CARIBBEAN LIME CHICKEN

Steps:

• In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.

TEQUILA LIME GRILLED CHICKEN (OAMC)

Steps:

• In a Ziploc bag combine chicken breasts, lime zest, lime juice, tequila, margarita mix, oil, salt, and onion powder. Freeze.
• Thaw completely. Discard marinade. Grill chicken or bake at 375F for 35 minutes.

GRILLED LIME CHICKEN

Steps:

• Combine all ingredients except chicken in a shallow baking dish.
• Add chicken, turning to coat.
• Cover and marinate in refrigerator for 1 day.
• Remove chicken from marinade, reserving marinade.
• Coat grill rack with Pam, place rack on grill over med-hot coals.
• Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade.