HONEY KEY LIME GRILLED CHICKEN
When I bought a bottle of Key Lime juice on vacation in Florida, I wondered what I would do with it... Now this recipe is a staple in our kitchen! I hope you enjoy it too! The longer you marinate, the better the sweet-sour combo gets!
Provided by ANISSA925
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally.
- Preheat an outdoor grill for high heat.
- Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 10.7 g, Cholesterol 67.2 mg, Fat 2.8 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 117.1 mg, Sugar 9 g
KEY LIME BARS (LOW FAT)
Make and share this Key Lime Bars (Low Fat) recipe from Food.com.
Provided by cookiemakinmama
Categories Cheesecake
Time 40m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine cracker crumbs with brown sugar. Lay a sheet of foil in a 8 x 8 square baking pan, with the sides overhanging the edges. Tuck sides under. Spray foil-lined base with butter-favored cooking spray.
- Press crumb mixture into pan. Briefly spray cooking spray on top, and press again.
- In a medium bowl, beat light cream cheese until softened. Add lime zest and condensed milk. Beat until smooth. Add lime juice and beat until well blended.
- Pour lime mixture on to crumb base. Bake for 25-30 minutes, until center is just set and edges pull away a little. Allow to cool. Chill for at least 2 hours. Cut into 16 bars.
LOW FAT KEY LIME ICE CREAM (NO CHURNING)
This "ice cream" was actually an accident--I was making a pie filling and put it in the freezer instead of the fridge, and it came out better than when in the pie! After a few modifications, this is what it has become. I'm sure you could do it with any flavor juice (orange, lemon) but it's so good with lime that I've never tried anything else! The recipe as is comes out very tart (like a good Key Lime pie); the amount of lime juice can be adjusted to taste.
Provided by chirospasm
Categories Frozen Desserts
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In large bowl, combine limeade with lime juice and stir well.
- Add sweetened condensed milk, and stir until smooth and uniform.
- Fold in cool whip until smooth, being careful not to stir to the point that the cool whip breaks down.
- Pour into individual bowls or one large freezer-safe container.
- Freeze four hours or until set.
KEY LIME CHICKEN
Make and share this Key Lime Chicken recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken in a glass dish with the key lime juice, fresh garlic and ginger-cover and let stand 2 hours turning once.
- Remove chicken and reserve marinade.
- Mix flour, ground ginger, garlic, salt and pepper.
- Heat oil over med-high.
- Dredge chicken in flour mixture and brown in oil.
- Transfer to a 9x13 casserole dish.
- Pour reserved marinade over chicken along with the broth.
- Sprinkle brown sugar on top and bake for 30 minutes in a 375° oven.
- Do not let broth totally evaporate.
- Remove to a serving platter and pour remaining broth over chicken.
Nutrition Facts : Calories 830.6, Fat 57.4, SaturatedFat 7.8, Cholesterol 102.7, Sodium 600, Carbohydrate 32.2, Fiber 1.3, Sugar 4.4, Protein 45.9
CROCK POT GARLIC LIME CHICKEN
Crock Pot Garlic Lime Chicken - Chicken breasts simmered in an amazing garlic and lime mixture, and cooked to a tender perfection!
Provided by Katerina | Diethood
Categories Dinner
Time 4h5m
Number Of Ingredients 13
Steps:
- Season chicken breasts with salt and pepper and arrange on the bottom of your slow cooker insert.
- Arrange carrots over the chicken. Set aside.
- In a small mixing bowl combine lime juice, soy sauce, worcestershire sauce, rice vinegar, sesame oil, and garlic; whisk until thoroughly combined.
- Pour over chicken and veggies; close with a lid.
- Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours.
- Spoon 2 tablespoons liquid from the slow cooker into a bowl and whisk cornstarch into the liquid until well combined.
- Stir the cornstarch mixture back into the slow cooker.
- Continue to cook on high until the sauce thickens, about 20 to 30 minutes.
- Garnish chicken with toasted sesame seeds and cilantro.
- Serve over rice with a side of steamed broccoli.
Nutrition Facts : Calories 210 kcal, Carbohydrate 12 g, Protein 27 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 838 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
KEY LIME PIE TARTLETS
Steps:
- Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
- For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
- For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
- Just before serving, beat the cream, confectioners' sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
BAKED KEY LIME CHICKEN
Make and share this Baked Key Lime Chicken recipe from Food.com.
Provided by SuzV2796
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients, except chicken, in food processor or blender. Cover and process until ingredients are combined.
- Pour marinade over chicken and chill overnight.
- Preheat oven to 325°. Drain and reserve marinade. Bake chicken pieces for 1 hour and 25 minutes, basting with marinade every 20 minutes.
Nutrition Facts : Calories 533, Fat 38, SaturatedFat 9.8, Cholesterol 155.2, Sodium 1310.1, Carbohydrate 8.5, Fiber 0.4, Sugar 3.9, Protein 38.8
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- Use a grill (or the skillet) to cook the chicken breasts until they are halfway done (still pink in the center). Remove the chicken from heat and let them cool enough to handle.
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