Chicken In Lime And Chilli Marinade Food

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LIME, CHILLI AND COCONUT CHICKEN



Lime, Chilli and Coconut Chicken image

This is my version of a Thai style dish. I certainly wouldn't call it authentic by any standards, but it's still popular with those who have eaten it! If you don't like or don't have lime, you can substitute lemon and get a very similar taste. Also please feel free to add or remove chile to your liking - my husband doesn't like very hot food, so this is a fairly mild version. If you don't have fresh ginger, you can also use the minced variety that comes in a jar. The serving size is listed as 2-4 as we don't eat a lot of meat, so for the 2 of us this will do 2 meals. However, if you don't serve this with veggies and eat a large amount of meat, it may only do 2 meals.

Provided by Sooty_Cat

Categories     One Dish Meal

Time 2h15m

Yield 2 , 2-4 serving(s)

Number Of Ingredients 10

1 lime, juice and zest of
1/2 lemon, juice of
2 tablespoons sweet chili sauce
1/2 teaspoon soy sauce
1 large garlic clove, finely chopped
1 teaspoon fresh ginger (grated or finely chopped)
1 mild chile, finely chopped (seeds removed)
1 tablespoon sesame oil
2 chicken breasts
0.5 (400 ml) can light coconut cream

Steps:

  • Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
  • Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size.
  • Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
  • Seal the container and place it in the fridge for at least an hour.
  • Remove from the fridge and heat a frying pan on medium-high heat on the stove.
  • Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
  • After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
  • Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.

Nutrition Facts : Calories 322, Fat 20.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 176.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.7, Protein 30.7

STICKY GINGER, LIME AND CHILI CHICKEN



Sticky Ginger, Lime and Chili Chicken image

An aromatic, sweet marinade of turmeric, honey, ginger, lime and chili gives this chicken a wonderful flavor. Time does not include marinating.

Provided by English_Rose

Categories     Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 teaspoons ground turmeric
9 ounces clear honey
4 in fresh gingerroot, finely grated
2 fat garlic cloves, crushed
2 large limes, grated zest and juice
6 ounces sweet chili sauce
8 boneless chicken breasts, skin on
2 1/2 cups white wine

Steps:

  • Put the turmeric, honey, ginger, garlic, lime zest and juice and chili sauce into a bowl, then whisk to combine. Make several deep slashes through the skin and flesh of each chicken breast, then add them to the bowl and stir to coat in the mixture. Cover with plastic wrap and leave in the fridge overnight.
  • Preheat the oven to 425°F Lift the chicken breasts from the marinade and put them, skin side up, in a roasting tin just large enough to hold them in a single layer (any larger and the marinade will burn).
  • Spoon over 4tbsp of the marinade and roast for 30-35min until the chicken is golden and cooked through. Keep warm.
  • Put the leftover marinade into a pan with the wine and bring to the boil. Bubble for 10-12min until reduced by half and syrupy. Serve the chicken with the sauce.

Nutrition Facts : Calories 416.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 97, Carbohydrate 30.8, Fiber 0.7, Sugar 27.4, Protein 30.6

DAN'S CHILE LIME MARINADE FOR CHICKEN



Dan's Chile Lime Marinade for Chicken image

My husband Dan gets credit for creating this delicious marinade! Excellent with fish, also. Try it with a side of Spanish Rice recipe #120697 or my Royal Thai Rice recipe #114887 for a wonderful flavor combination. Recipe is easily halved. Note: Time does not include cooking the chicken.

Provided by BecR2400

Categories     < 30 Mins

Time 30m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 12

1 cup olive oil
3 fluid ounces red wine vinegar
4 ounces lime juice (freshly squeezed preferred)
2 tablespoons chili powder
1/2 teaspoon paprika
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon red cayenne pepper
1/8 teaspoon garlic powder
3 dashes Tabasco sauce
3/4 teaspoon onion powder

Steps:

  • Mix marinade ingredients well in a large bowl.
  • Rinse your chicken breasts (we use boneless/skinless)well and pat dry before placing in the marinade.
  • Marinate for 20 minutes, stirring occasionally.
  • Grill your chicken until done, about 6 minutes each side.
  • Enjoy!

Nutrition Facts : Calories 217.3, Fat 21.9, SaturatedFat 3, Sodium 267.5, Carbohydrate 2.4, Fiber 0.7, Sugar 0.3, Protein 0.4

CHILI LIME CHICKEN



Chili Lime Chicken image

This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Provided by Larry Dean

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h45m

Yield 8

Number Of Ingredients 9

¼ cup ancho chile powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
⅔ cup canola oil, or more as needed
1 large lime, juiced
8 skinless, boneless chicken breast halves

Steps:

  • Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
  • Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
  • Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g

SPICY GARLIC LIME CHICKEN



Spicy Garlic Lime Chicken image

A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.

Provided by C. PEREZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 25m

Yield 4

Number Of Ingredients 13

¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon paprika
¼ teaspoon garlic powder
⅛ teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Steps:

  • In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
  • Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 2.4 g, Cholesterol 83.7 mg, Fat 10.7 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 554.7 mg, Sugar 0.6 g

CHICKEN IN LIME AND CHILLI MARINADE



Chicken in Lime and Chilli Marinade image

A tasty and healthy dish. Skinless breasts could be used in place of the tenderloins. Prep time includes 1 hour marinating time.

Provided by dale7793

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

400 g chicken tenderloins
1/3 cup lime juice
1 teaspoon garlic, finely chopped
2 teaspoons finely chopped ginger
1 tablespoon soy sauce
1 teaspoon red chile, finely chopped
2 green onions, chopped
fresh cilantro leaves
lime wedge

Steps:

  • Combine all of the ingredients (except chicken) in a large bowl and whisk together.
  • Add the chicken and stir to coat completely in marinade.
  • Cover the bowl and refrigerate for at least 1 hour.
  • Drain the chicken and discard marinade.
  • Heat a frying pan over medium-high heat and spray with cooking oil.
  • Add chicken and cook for about 3 minutes each side or until cooked through.
  • This could also be cooked on the grill.
  • Serve hot or cold over salad or rice noodles, sprinkled with the cilantro leaves and lime wedges on the side.

Nutrition Facts : Calories 114.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 51, Sodium 313.2, Carbohydrate 3.4, Fiber 0.4, Sugar 0.7, Protein 21.2

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