Honey Lime Chicken Food

HONEY LIME CHICKEN

Steps:

• Sprinkle chicken with garlic salt. In a large skillet, brown chicken in oil over medium-high heat. Drain pineapple, reserving juice. Add 1/4 cup juice to skillet; reserve remaining juice. Cover and simmer for 6-8 minutes or until chicken juices run clear. Remove to a serving platter; keep warm. In a small bowl, combine honey, lime juice, soy sauce, cornstarch and reserved pineapple juice; pour into skillet. Bring to a boil over medium heat, stirring for 1-2 minutes. Add pineapple; heat through. Pour over chicken; sprinkle with lime peel. Serve immediately.

HONEY LIME CHICKEN

Steps:

• In a large resealable plastic bag, combine flour and cayenne. Add chicken, a few strips at a time, and shake to coat.
• In a skillet, brown chicken in butter on all sides.
• Combine the lime juice, honey, brown sugar and Worcestershire sauce; pour over chicken. Cook for 1-2 minutes or until juices run clear and sauce is thickened.

HONEY-LIME ROAST CHICKEN

Steps:

• Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey and 1 teaspoon salt in a large bowl. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.
• Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the chicken, skin-side up, on a foil-lined rimmed baking sheet and tuck the wing tips underneath. Pour the marinade on top, season with salt and dot with the butter.
• Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160 degrees F, about 45 minutes. Transfer to a platter and top with the pan juices.

SPICY HONEY-LIME CHICKEN

Steps:

• 1. Prepare a grill with a medium fire on one side of the grill for direct and indirect grilling.
• 2. Combine the honey, lime zest, lime juice, sambal oelek, soy sauce, and sesame oil in a small pot. Bring to a boil, and then simmer until it just starts to thicken, about 10 minutes.
• 3. Sprinkle the chicken thighs on both sides with salt and pepper. Place the chicken on the grill skin-side down. Grill on both sides until golden, about 3 minutes each side. Transfer the chicken to indirect heat and cook covered, basting and turning with the sauce every 5 minutes, until an instant-read thermometer registers 160 degrees F, about 20 minutes.
• 4. Pour 1 inch or more of water into a skillet or wok and bring to a boil over medium-high heat. Place the bok choy in a bamboo or collapsible steamer. Sprinkle the bok choy with salt and pepper. Set the steamer over the boiling water, cover, and cook until the bok choy is cooked but still has a little resistance when pierced with a paring knife, about 5 minutes.

HONEY-LIME CHICKEN

Steps:

• Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
• Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
• Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.

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.

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine all the ingredients for the chicken marinade.
• Toss in the chicken thighs and marinate for at least one hour.
• In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
• Slice cooked chicken thighs and add to the salad bowl.
• In a small bowl, combine all the ingredients for the dressing. Mix well.
• Toss the salad with the dressing and serve immediately.
• Enjoy!

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.

HONEY LIME MARINADE FOR GRILLED CHICKEN

Steps:

• Add soy sauce, lime juice, olive oil, honey, and garlic to a small bowl in that order (the olive oil will help the honey slide right out of the spoon). Whisk together thoroughly.
• Place chicken in a large Ziploc bag and pour the marinade inches Marinate in the refrigerator for at least 30 minutes. Preferred time is 1-4 hours.
• After marinating, grill chicken over high heat for about five minutes per side for slices or seven minutes per side for whole breasts, until cooked through.
• Additional marinade can be made and then reduced down to serve over rice as a complimentary side to the grilled chicken.

HONEY-LIME ROASTED CHICKEN

Steps:

• Preheat oven to 350°. Carefully loosen the skin from the entire chicken. Place breast side up on a rack in a roasting pan. In a small bowl, whisk the lime juice, honey, mustard, salt and cumin. , Using a turkey baster, baste under the chicken skin with 1/3 cup lime juice mixture. Tie drumsticks together. Pour remaining lime juice mixture over chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-2-1/2 hours. (Cover loosely with foil if chicken browns too quickly.) Let stand for 10 minutes before carving. If desired, remove and discard skin before serving.

HONEY-LIME CHICKEN

Steps:

• Mix mustard, lime juice, garlic, soy sauce and lime zest until well blended. Reserve 1/2 cup of the mustard mixture for serving with cooked chicken.
• Grill or broil chicken 15 minutes or until cooked through, turning and brushing occasionally with remaining mustard mixture.
• Serve with reserved 1/2 cup mustard mixture.

HONEY LIME CHICKEN

Steps:

• In a large resealable bag, combine the wine or chicken broth, honey, lime juice and ginger and the chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning once.
• Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Combine the garlic powder, salt and pepper; sprinkle on the chicken.
• Grill, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.
• You could also bake this in the oven at 375 degrees for 20-25 minutes.