Lime Herb Chicken Food

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.

SIMPLE LEMON HERB CHICKEN

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

LIME HERB CHICKEN

Steps:

• In a bowl, combine the first seven ingredients; mix well.
• Pour over chicken.
• Marinade for 15 minutes or overnight.
• Grill chicken over medium heat for 40-45 minutes or until juices run clear.

LIME HERB CHICKEN

Steps:

• In a large bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; marinate for 15 minutes. Set aside remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 40-45 minutes or until juices run clear, basting occasionally with 1/2 cup reserved marinade. Brush remaining marinade over chicken just before serving.

CREAMY LEMON HERB CHICKEN

Steps:

• In a large skillet heat oil over medium heat.
• Add chicken and cook until browned on both sides about 20 minutes.
• Remove chicken and keep warm.
• Add vegetables to skillet.
• Stirring constantly, cook 5 minutes or until crisp tender.
• Stir in remaining ingredients, stirring constantly until mixture comes to a boil over medium heat.
• Boil 1 minute.
• Spoon over chicken.

BAKED LIME HERBED CHICKEN

Steps:

• Heat oven to 375°F.
• Mix all ingredients except chicken.
• Place chicken in 13x9-inch baking dish; spread with dressing mixture.
• Bake 45 min. or until chicken is done (165°F).

LIME HERB MARINATED CHICKEN

Steps:

• Marinate chicken in soy sauce, lime juice & zest, cilantro and ginger for 30 minutes.
• Prepare rice according to package directions.
• Heat 2 tablespoons sesame oil in saute pan over medium-high heat and cook chicken.
• Remove chicken and set aside.
• Add remaining 1 tablespoon of sesame oil and saute red pepper and green onions.
• Serve Chicken with Rice, top Chicken with pepper and onions.

LIME-HERB STUFFED CHICKEN

Steps:

• Preheat oven to 450°F.
• Remove neck and giblets from inside of chicken. Rinse thouroughly, inside and out, then pat dry.
• Stuff chicken with limes, onion and herbs, as much as will fit without packing too tightly.
• Coat skin of chicken with olive oil, brushing or misting over whole surface. This makes the skin nice and golden crisp. Sprinkle salt and freshly ground black pepper over skin to taste. Rub it in for great flavor.
• Place chicken in a roasting pan or casserole. Use a roasting rack if you have one. Spread any remaining stuffing around the chicken in the pan and fill with one cup water.
• Bake chiken 15- 20 minutes per pound, basting if necessary (it shouldn't be.) Remove from oven and let 'rest' for an additional 15 minutes before carving.
• Optional: This is a busy weeknight favorite for me and I often make it at the last minute. If you are better at planning ahead, you can marinate the chicken for a more intense lime taste. Use lime juice, olive oil, garlic cloves, scallions, grated peel (no white attached) of 1 lime, freshly ground black pepper, salt, dry mustard, ground coriander (or whole seeds, if you can find it in an ethnic market) and marinate for 6 - 12 hours in the fridge.