Lime Glazed Chicken Food

SKILLET HONEY LIME CHICKEN

Steps:

• In a medium sized skillet over medium heat add olive oil. In a small bowl combine cumin, chili powder, salt and pepper. Rub on chicken and place in skillet. Cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on plate.
• Add honey, lime juice and zest, soy sauce and garlic. Bring to a boil over medium high heat and reduce heat and whisk until it starts to thicken. About 2 minutes.
• Add the chicken back to the skillet and coat in the sauce. Garnish with lime wedges if desired.

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.

LIME GLAZED CHICKEN

Steps:

• Bake chicken at 375°F for 25 minutes.
• Meanwhile prepare glaze: With a vegetable peeler, remove green part of lime peel; cut into thin strips to measure 1 tablespoon.
• Squeeze 2 tablespoons juice from lime.
• Over medium heat, heat preserves, lime peel, lime juice, soy sauce, and onion, stirring constantly.
• Baste chicken with glaze.
• Bake 10 minutes more, basting occasionally.

HONEY-LIME GLAZED CHICKEN OVER RICE

Steps:

• Heat oven to 400ºF.
• Mix dressing and honey until blended. Pour half over chicken in shallow dish. Refrigerate 15 min.
• Place chicken in single layer on foil-lined rimmed baking pan. Bake 30 to 35 min. or until done (165°F), turning and brushing with remaining dressing mixture every 10 min.
• Meanwhile, cook bacon in medium skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add rice and peppers to reserved drippings in skillet; cook and stir on medium heat 3 min. Add water; bring to boil. Cover; simmer 20 min., stirring in peas to the rice mixture for the last 5 min. Stir in bacon and onions. Serve chicken over rice mixture.

LIME, PAPRIKA AND HONEY GLAZED CHICKEN

Steps:

• Preheat the oven to 425°F
• Mix the flour and paprika and season with salt and pepper. Dust the chicken legs in the flour and then put in a large roasting tin with the onions.
• Drizzle with the olive oil and roast for 20 minutes, turning the chicken once during this time.
• Mix together the ginger, garlic, honey and chicken stock. Pour over the chicken and add the lime wedges to the tin. Roast for another 10 minutes, or until the chicken is golden and glazed.
• Serve with steamed rice, greens and lots of cilantro leaves.

GINGER LIME TERIYAKI GLAZED CHICKEN

Steps:

• Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
• Spoon half of this marinade of chicken in a baking dish.
• Cover and refrigerate at least one hour, turning twice.
• Poke drainage holes heavy duty foil and set aside.
• Add sugar to remaining marinade to create glaze.
• Heat to boiling on medium high
• Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
• Let glaze cool and reserve 1/2 cup for serving.
• Preheat grill to medium high
• Place foil with holes on grill.
• Drain chicken and discard marinade.
• Brush sesame oil on both sides of chicken and place skin side down on foil.
• Cook chicken 5 minutes on both sides, brushing both sides with glaze.
• Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
• Discard leftover basting glaze.
• Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.

LIME SALSA GLAZED CHICKEN

Steps:

• Heat grill.
• In small bowl, combine the salsa,lime juice and chili powder.
• Mix well.
• Place chicken on grill, skin side down over low heat.
• Cook 45 to 60 minutes or until chicken is fork tender.
• Turn once and brush frequently with glaze during last 15 minutes of cooking.
• Bring any remaining glaze to boil.
• Serve as sauce with chicken.

STICKY LIME ROAST CHICKEN

Steps:

• Heat oven to 190C/170C fan/gas 5. Squeeze all the limes into a bowl and pop the lime halves into the chicken cavity with the whole garlic, half the chilli, half the ginger and the coriander stalks. Place the chicken in a roasting tin and roast for 1 hr.
• While the chicken is roasting, make a sticky glaze. Add the remaining garlic, chilli, ginger, brown sugar and fish sauce to the lime juice and use a hand blender or small blender to blitz until smooth. Transfer to a small pan and reduce until thick enough to coat the chicken.
• When the chicken has been cooking for 1 hr, tip some water into the bottom of the tin. Pour half the glaze over the chicken and continue to roast for 45 mins more, covering with foil if it starts to brown too quickly. When cooked, leave to the side to rest.
• Pour the juices from the roasting tray, discarding the fat, into the rest of the glaze and pour into a small pan. Simmer over a low heat and taste, adding more sugar or fish sauce if it needs it. Serve the chicken with the cucumber, spring onions and coriander around it and the gravy on the side.

ROASTED LIME CHICKEN

Steps:

• Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.