Grilled Lime Chicken Food

GRILLED MEXICAN LIME CHICKEN

Steps:

• Combine first all ingredients for marinade.
• Marinate chicken in mixture for at least 2 hours.
• Drain chicken well and grill until done.

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.

GRILLED HONEY LIME CHICKEN SANDWICHES

Steps:

• Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
• Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
• Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
• Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.

CILANTRO LIME GRILLED CHICKEN SANDWICH

Steps:

• Combine the chicken breasts and 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette in a resealable plastic bag. Let marinate at room temperature for 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels.
• Preheat an outdoor grill or grill pan to medium-high heat.
• Oil the grills grate or grill pan. Remove the chicken from the marinade. Sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on thickness.
• Spread the mayonnaise on the cut surfaces of the rolls. Slice the chicken and add to the rolls. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops on the sandwiches.

GRILLED CILANTRO LIME CHICKEN

Steps:

• Place chicken breasts in a mixing bowl, baking dish, or plastic bag. You'll need something that can be covered/closed so the chicken can sit in the marinade.
• Next, create the marinade. In a small mixing bowl, combine the olive oil, cilantro, garlic, lime juice, lime zest, cumin, salt & pepper. Mix until combined. Pour marinade over chicken and ensure all chicken gets coated with marinade.
• Cover chicken and place in refrigerator. Let chicken marinade for a minimum of 30 minutes, but you can marinade overnight as well.
• When ready, preheat grill to 400-425 degrees F. Take chicken out of fridge and allow to sit at room temp while grill is preheating (this helps the chicken to cook more evenly and create even juicier chicken).
• Grill chicken on each side for roughly 6-8 minutes, or until internal temperature at the thickest part reaches 165 degrees F. Total cooking time will vary pending how large your chicken breasts are.

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.

GRILLED LIME CHICKEN THIGHS

Steps:

• Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix.
• Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours. (I leave it in overnight).
• Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
• Grill chicken for about 30 minutes, or until no longer pink in the center.

GARLIC LIME GRILLED CHICKEN

Steps:

• Place chicken in large ziplock.
• Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Reserve 1/4 cup marinade. Pour remainder over chicken in bag. Toss to coat well. Marinate in refrigerator 30 minutes or up to 4 hours. Drain chicken; discard leftover marinade. Sprinkle chicken with pepper.
• Grill chicken by cooking over medium-high heat 5 to 6 minutes per side or until done.

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.

LIME GRILLED CHICKEN BREAST

Steps:

• Mix all ingredients except chicken in plastic bag.
• Add chicken, marinate in refrigerator 4-8 hours.
• Grill or broil approximately 6 minutes per side (or until juices run clear), turning and basting with marinade least twice.
• Slice and serve over rice or salad.
• Optional: Reserve approximately 1/4c of marinade before adding chicken, and use as salad dressing.
• Side note: We love this over a green salad with avocadoes, tomatoes, grated monterrey jack cheese, and fried corn tortilla strips.

GRILLED GINGER LIME CHICKEN

Steps:

• At least 1 hour prior to cooking combine minced garlic and ginger, lime juice, coconut aminos or soy sauce, avocado oil, and fish sauce in a large mixing bowl and whisk thoroughly. Add chicken breasts to the bowl and toss until they are evenly coated in the marinade. Cover the bowl and place in the fridge for at least 1 hour to marinate.
• Clean your grill and preheat to high heat. Once the grill is hot, place marinated chicken on grill grates diagonally. Close the grille and cook for 3 minutes
• Flip the chicken to the other side maintaining the same diagonal on the grill. Close the grill and cook for 3 minutes.
• Flip the chicken and rotate 45 degrees - this will ensure the chicken cooks evenly and you get those X grill marks. Close the grill and cook for 3 minutes. Open the grill and flip again without rotating, close and cook for final 3 minutes - in total your chicken should cook for 12 minutes.
• Use an instant read thermometer to check the internal temperature of the chicken. When it shows 165F the chicken is cooked through. Enjoy immediately or store in an air tight container for up to 4 days

GRILLED CHILI-LIME CHICKEN

Steps:

• Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
• Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
• Leftovers can be sliced and frozen to be used later in other recipes. (See above).

GRILLED LIME CHICKEN (SANDWICH, SALAD, WRAP OR MAIN DISH)

Steps:

• Mix together seasoning blend; set aside.
• Mix lime juice, seasoning blend, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
• Serving Suggestions:.
• Grilled Chicken: Serve along side your favorite vegetable.
• Chicken Club Sandwiches: Serve grilled chicken on toasted buns with Cheddar cheese, cooked bacon, tomato, lettuce and ranch dressing.
• Chicken Wrap: Place grilled chicken on a warmed flour tortilla layering with choice of additions, such as grilled sweet bell peppers, grilled onions, Cheddar cheese, etc. and choice of sauce or mayo. Gently roll until tortilla is completely wrapped around the filling.
• Grilled Chicken Salad: Place grilled chicken on top mixed salad greens, cherry tomatoes, red onions, etc. topping with dressing and Cheddar cheese.

CILANTRO LIME CHICKEN

Steps:

• Combine cilantro, garlic, lime juice, olive oil, salt, pepper, sugar, and water in a blender and pulse until well combined. (Makes about 3 cups total).
• Add chicken to a gallon bag or other container and pour about half of the marinade over, making sure it is well coated. Reserve remaining marinade for later.
• Allow chicken to marinate for desired time (but not longer than overnight).
• Cook over a medium heat grill, bake in the oven, cook in a slow cooker, or instant pot. Baste or serve with remaining unused marinade if desired.

GRILLED LEMON-LIME CHICKEN

Steps:

• In a saucepan whisk together the zests, the juices, the sugar, the garlic, the cayenne, and salt and pepper to taste and simmer the mixture, stirring, for 5 minutes, or until the sugar is dissolved. Whisk in the oil and let the marinade cool.
• In a large dish arrange the chicken, pricked in several places with a fork, in one layer, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for 1 to 3 hours. Transfer the chicken with tongs to an oiled grill set about 6 inches over glowing coals or to an oiled ridged grill pan set over moderately high heat and grill it, basting it with the marinade for the first 20 minutes (discard any remaining marinade). Turn the chicken over and grill it for 20 minutes more, or until it is cooked through.

CILANTRO LIME CHICKEN RECIPE

Steps:

• In a medium bowl, add the cilantro, EVOO, lime juice, lime zest, garlic, chili powder, cumin, salt and pepper. Whisk together to combine.
• To a resealable plastic bag or shallow baking dish, add the chicken. Pour the marinade over the top of the chicken, and cover well. Refrigerate the marinated chicken for a minimum of 30 minutes or maximum of 12 hours.
• Preheat your outdoor gas grill or indoor grill pan over medium heat. Lightly oil grill grates to prevent chicken from sticking. Grill the chicken for approximately 4-6 minutes per side (for boneless chicken breasts and thighs), or 8-10 minutes per side for bone-in cuts. Test for doneness using an instant read digital thermometer, with internal temperature reaching 165 degrees.
• Enjoy chicken right away. Refrigerate any leftovers in an airtight container for up to 5 days.

GRILLED CHILE LIME CHICKEN WINGS

Steps:

• Preheat Traeger Grill to 425F. Rinse chicken wings in cold water and pat very dry with a paper towel.
• In a bowl, combine the wings, avocado oil, paprika, garlic, onion, salt and pepper. Toss to coat. Place the wings in the center of the grill in a single layer and cook until crispy and 185F internal, around 30 minutes.
• Meanwhile, in a bowl, combine the sambal, honey, lime zest, lime juice, and garlic. Whisk to combine and set aside.
• Once the wings are cooked, add them to the bowl with the sauce and toss to coat. Transfer to a serving platter and garnish with the cashews and scallions. Serve immediately.