Basil Lime Chicken Food

CHICKEN WITH BASIL AND LIME

Steps:

• Stir together 1 tablespoon lime juice, oil, soy sauce, sugar, shallot, and 3/4 teaspoon salt in an 8-inch square baking dish. Add chicken; toss to coat. Refrigerate for at least 30 minutes.
• Heat broiler. Arrange chicken on top of shallot in dish. Broil 8 inches from heat source until lightly browned, about 7 minutes. Flip chicken, arranging shallots around sides. Broil until chicken is cooked through, 6 to 7 minutes more. Let stand for 5 minutes. Slice chicken crosswise. Reserve pan juices.
• Transfer chicken and reserved pan juices to a bowl. Toss with basil and remaining tablespoon lime juice.

GRILLED BASIL-MARINATED CHICKEN

Steps:

• Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
• When ready to cook, build a charcoal fire or preheat gas grill.
• Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

BASIL CHICKEN

Steps:

• Put the rice into a medium pot and pour in 6 cups cold water. Put the pot over medium-high heat, cover, and bring to a boil. Reduce the heat to a simmer and cook until the water is absorbed, 20 to 30 minutes. (Reserve 2 cups cooked rice for Rice Pudding with Coconut Milk recipe.)
• Remove the chicken breasts from the bone and slice into thin strips. (Reserve the bones and the legs, thighs, and wings for Round 2 Recipe Coconut Chicken Soup.) In a large wok or skillet over high heat, add the oil. When the oil is hot, add the chicken and stir-fry until it is almost completely cooked through, 3 to 4 minutes. Add the onions and peppers and cook until slightly softened but still crisp, about 3 minutes. Add the chile and garlic and cook 1 minute.
• To a bowl, add 2 tablespoons water, sugar, soy sauce, and fish sauce. Stir and pour over the chicken and onions and cook for another minute. Add the basil and remove from the heat once it has wilted. Add the lime juice into the chicken mixture and stir. Serve hot over rice.

EASY LIME BASIL ROAST CHICKEN

Steps:

• Preheat oven to 350.
• Squeeze juice of halved lime(s) all over chicken.
• Sprinkle liberally inside and out with basil.
• Put 1 or 2 lime halves into cavity.
• Cook approximately 30 minutes per pound, or until done.
• Spoon juice over.

CHICKEN WITH BASIL AND LIME SAUCE

Steps:

• in large frying pan heat oil over medium high heat. brown chicken all over.
• remove chicken and set aside.
• add onion to the pan and saute until tender about 3-5 minutes.
• add basil wine, lime juice, salt and pepper. bring to a boil then reduce heat. return chicken bone up to the pan coat with sauce and simmer covered for 20 minutes. remove chicken to platter.
• in small bowl whisk cream and flour until smooth. add to the pan drippings and bring to a boil stirring constantly.
• once thick and smooth whisk in the egg yolks. reduce the heat and let simmer 2 minutes.
• spoon sauce over chicken on the platter and garinsh with lime slices and basil leaves.

BASIL LIME CHICKEN

Steps:

• Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic cloves salt and pepper and mix well.
• Cut chicken into even cutlets and place in a gallon sized baggie.
• Pour marinade over the chicken and marinate for 1 hour.
• Preheat grill.
• Place chicken on grill and grill for 7 minutes.
• Then flip and cook until internal temp reaches 170.
• Remove from grill and let meat rest.
• Meanwhile combine juice and zest of one lime with extra virgin olive oil, 3 chopped onions, 2 minced garlic cloves, basil.
• Slice chicken into bite-sized pieces and pour sauce over top.

BASIL LIME HONEY GINGER GRILLED CHICKEN

Steps:

• Place the first 4 ingredients in a large bowl mixing together, add chicken and marinate for 1 hour.
• Heat grill to medium high.
• Remove chicken from marinade shaking of excess; place the marinade in a small pot and bring to a boil then simmer stirring often.
• Meanwhile place chicken on hot grill and grill for 3-5 on each side.
• Remove chicken when 165° to 170°F cook until juices run clear. Sit for 10 minutes before slicing.
• Mix 1/2 the heated sauce into the rice.
• Plate chicken on some sauce serve with sliced fanned out mango, rice and a veggie of choice.

GRILLED BASIL LIME CHICKEN BREAST

Steps:

• Pound the chicken breasts lightly to uniform thickness. This will help them grill evenly.
• Marinate the chicken in the lime juice, olive oil, vinegar, basil, garlic, salt, and pepper for at least 4 hours or overnight.
• Grill for 4-5 minutes per side or until chicken is cooked through.
• Skillet: Heat a nonstick skillet over medium high heat. Spray with cooking spray. Cook chicken for 4-5 minutes per side or until cooked through.

THAI LIME CHICKEN & NOODLES

Steps:

• In a large covered pot, boil enough water to cover the noodles. Remove from heat and place noodles. Leave for about 10 minutes or until tender. Drain.
• Meanwhile:.
• Heat a non-stick frying pan over high heat. Add the oil, ginger, lemongrass chile and optional jalapeno and saute for 1 minute.
• Add the minced chicken and cook, stirring until cooked through. (about 6 or 7 minutes).
• Stir in the lime juice, fish sauce, cilantro, basil and onions.
• Serve over hot noodles with lime wedges to squeeze over top.

GARLIC LIME CHICKEN BREASTS

Steps:

• Whisk together lime juice, oil, garlic, salt, and pepper in a large bowl.
• Add chicken, turning to coat. Marinate chicken, covered and refrigerated, turning once or twice, for at least 2 hours and up to 8 hours.
• Put a rack in the upper third of the oven and preheat to 400 degrees.
• Remove chicken from marinade (discard marinade) and arrange skin side up, without crowding, in a shallow baking dish.
• Season with salt and pepper. Roast until just cooked through, 25 to 30 minutes.
• If chicken has a skin, turn oven to broil. Broil chicken about 2 inches from the heat until skin is crisp, about 2 minutes.
• Serve with lime wedges.