Lime Glazed Chicken Recipes

SKILLET HONEY LIME CHICKEN

Steps:

• In a medium sized skillet over medium heat add olive oil. In a small bowl combine cumin, chili powder, salt and pepper. Rub on chicken and place in skillet. Cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on plate.
• Add honey, lime juice and zest, soy sauce and garlic. Bring to a boil over medium high heat and reduce heat and whisk until it starts to thicken. About 2 minutes.
• Add the chicken back to the skillet and coat in the sauce. Garnish with lime wedges if desired.

SPICY HONEY LIME CHICKEN

Steps:

• MAKE MARINADE/SAUCE: Whisk all marinade ingredients together in a small bowl. Or blend them in a food processor.
• MARINATE CHICKEN: Pour half the marinade (about 1/2 cup) into a sealed zipper bag or container and add chicken. Marinate for 30 minutes at room temperature or 6-12 hours in fridge. Tip: if marinating overnight, I leave out lime juice and increase zest so it doesn't 'cook' the chicken. Glaze: The reserved 1/2 cup marinade will be used for glazing/basting. (Optional but suggested: Mix 1/2 teaspoon cornstarch into reserved marinade and microwave for 1 minute to make a glaze-like consistency. I do this). Set aside.
• PREPARE GRILL: Scrape grill and spray grill with oil (or dip paper towel in oil and rub on grill). Heat grill to medium-high heat. If using wood skewers, soak them for 30 minutes beforehand to avoid burning. Note 3.
• GRILL CHICKEN SKEWERS: Skewer marinated chicken pieces onto skewers and pat dry (important). Discard the marinade used for marinating. Lightly spray chicken with oil to further avoid sticking. Grill on all sides until chicken cooks to a golden brown (you'll need to turn chicken a couple of times), for 9-12 minutes in total (depending on thickness and how tightly packed the skewers are), basting once or twice with the honey lime glaze. Instant thermometer will read 160F/71C. Rest chicken, loosely covered for 5 minutes.
• SERVE: If you have any leftover sauce, drizzle it on the chicken or warm it in microwave for 30 seconds and pass it around. Sprinkle chicken with cilantro or parsley and serve with lime wedges if desired. Serve hot or at room temperature.

HONEY LIME GLAZED CHICKEN

Steps:

• Heat oven to 375°F Arrange chicken, skin side-up, in cingle layer in shallow casserole dish or 11x7-inch baking dish.
• Combine remaining ingredients except noodles in small bowl; mix well. Brush 1/3 of honey mixture over chicken; bake 15 minutes.
• Brush remaining honey mixture over chicken; bake 10 - 15 minutes more, or until juices run clear. Transfer to serving platter. Serve with noodles.

LIME GLAZED CHICKEN

Steps:

• Bake chicken at 375°F for 25 minutes.
• Meanwhile prepare glaze: With a vegetable peeler, remove green part of lime peel; cut into thin strips to measure 1 tablespoon.
• Squeeze 2 tablespoons juice from lime.
• Over medium heat, heat preserves, lime peel, lime juice, soy sauce, and onion, stirring constantly.
• Baste chicken with glaze.
• Bake 10 minutes more, basting occasionally.

JALAPENO-LIME CHICKEN DRUMSTICKS

Steps:

• In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside 1/2 cup for serving., Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and basting with remaining jelly mixture during the last 5 minutes of cooking. Serve with reserved jelly mixture.

LIME, PAPRIKA AND HONEY GLAZED CHICKEN

Steps:

• Preheat the oven to 425°F
• Mix the flour and paprika and season with salt and pepper. Dust the chicken legs in the flour and then put in a large roasting tin with the onions.
• Drizzle with the olive oil and roast for 20 minutes, turning the chicken once during this time.
• Mix together the ginger, garlic, honey and chicken stock. Pour over the chicken and add the lime wedges to the tin. Roast for another 10 minutes, or until the chicken is golden and glazed.
• Serve with steamed rice, greens and lots of cilantro leaves.

GINGER LIME TERIYAKI GLAZED CHICKEN

Steps:

• Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
• Spoon half of this marinade of chicken in a baking dish.
• Cover and refrigerate at least one hour, turning twice.
• Poke drainage holes heavy duty foil and set aside.
• Add sugar to remaining marinade to create glaze.
• Heat to boiling on medium high
• Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
• Let glaze cool and reserve 1/2 cup for serving.
• Preheat grill to medium high
• Place foil with holes on grill.
• Drain chicken and discard marinade.
• Brush sesame oil on both sides of chicken and place skin side down on foil.
• Cook chicken 5 minutes on both sides, brushing both sides with glaze.
• Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
• Discard leftover basting glaze.
• Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.

MANGO-AND-LIME-GLAZED CHICKEN

Steps:

• Heat oven to 450 degrees. Grate zest and squeeze juice from one lime. Puree in food processor with mango, ginger, honey, oil, and salt to taste; mango should not be completely smooth. Reserve 3 tablespoons for Buckwheat-Noodle Salad; set aside remaining glaze.
• Sprinkle chicken, inside and out, with salt and pepper. Puncture two limes; place in chicken cavity, and tie legs together with kitchen twine. Divide butter in half; slip pats under skin on each side of breast.
• Halve remaining two limes, and strew roasting pan with limes, ginger pieces, and lemongrass. Place chicken in pan. Roast in bottom third of oven until chicken begins to brown, about 20 minutes. Baste with pan juices, and generously brush glaze over chicken. Continue to roast, basting and glazing every 10 minutes; cover with foil if chicken starts to burn. After 30 minutes, reduce oven to 350 degrees, and cook about 10 minutes, or until chicken has internal temperature of 185 degrees.