MEXICAN LIME CHICKEN
A recipe full of zingy flavours
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.
- Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
- Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
- Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
- Serve with salad and salsa.
CILANTRO LIME CHICKEN TACOS
A cilantro lime vinaigrette has two jobs in a weeknight taco recipe. First, it?s the marinade for the pan seared chicken filling. Then it turns sour cream into a special topping.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
- Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
- Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.
CILANTRO LIME CHICKEN
Cilantro Lime Chicken (skillet or grilled) is seeping with flavor and is a meal in itself or instantly transforms salads, tacos, burritos, wraps, etc into the most epic meal EVER! This Cilantro Lime Chicken is wonderfully versatile, healthy and prep ahead so you so you can throw your marinated cilantro lime chicken on the grill or stove the second you are craving dinner. Just be prepared for a satisfyingly delicious punch of tangy, garlicky, fiestalicious flavor!
Provided by Jen
Time 20m
Number Of Ingredients 8
Steps:
- Add all marinade ingredients to your food processor. Pulse until finely chopped, scraping down sides several times. Remove and reserve 2 tablespoons for basting (if making salad, you will use 1 tablespoon for basting, 1 tablespoon for dressing).
- Add the remaining marinade to a shallow dish or large freezer bag. Add chicken and turn to coat. Marinate in the refrigerator 2-10 hours.
- When ready to cook, remove chicken from fridge and let sit at room temperature 20-30 minutes.
GRILLED MEXICAN LIME CHICKEN
This is the marinade I use for the chicken in my chicken lime taquitos, but it is so wonderful plain, I thought I'd post it separately. You can use any chicken pieces you prefer. This is just wonderful!
Provided by Charmie777
Categories Chicken Breast
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine first all ingredients for marinade.
- Marinate chicken in mixture for at least 2 hours.
- Drain chicken well and grill until done.
MEXICAN LIME CHICKEN
This gives a new twist to your plain chicken breasts. The longer you marinate it, the better it is, although just 30 minutes will add a lot of flavour.
Provided by Sackville
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix olive oil with coriander, paprika, sugar and the zest of the lime.
- Cover chicken breasts in marinade, squeeze juice of 1/2 lime over the meat, and place in fridge for at least 30 minutes.
- When ready to bake, place chicken breasts in a baking dish and place 2 lime slices under the skin of each breast.
- Place garlic and chillies around the chicken and roast for 30-35 minutes at around 375 F or 190 C.
MEXICAN CHICKEN MARINADE
Make this fresh Mexican chicken marinade to season all of your favorite cuts of chicken. Made with lime, garlic, olive oil, oregano, and warm spices to give your chicken an amazing flavor!
Provided by Diana
Categories Main Course
Time 2h10m
Number Of Ingredients 10
Steps:
- To a Ziploc bag, add the chicken followed by the wet ingredients and the spices.
- Seal the bag, and toss the chicken so that the chicken is well coated in the marinade.
- Place in the fridge and allow to marinate for 2-24 hours.
- Remove the chicken from the bag, and grill it or bake it until the internal temperature of the chicken reaches 165°F/74°C with an Instant read thermometer.
Nutrition Facts : Calories 49 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 400 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEXICAN CHICKEN MARINADE
This simple cilantro lime marinade makes the best grilled chicken that is perfect for feeding a crowd at a cookout, or can be used for fajitas, tacos, or salads.
Provided by Courtney Rowland
Categories Poultry
Time 2h30m
Number Of Ingredients 10
Steps:
- Place all of the marinade ingredients into your food processor or blender. Garlic should be minced.
- Pulse until the marinade until it is smooth.
- Place raw chicken thighs into two separate 1 gallon food storage bags (about 1 lb into each bag or 3-4 thighs per bag)
- Split your marinade mixture, pouring half over the chicken thighs in each bag.
- Remove as much air from each storage bag as possible and seal the bags.
- With your hands, squeeze the bags to reposition the chicken thighs so that none are stacked, and the marinade is fully covering each cut of meat.
- Place the bags in the refrigerator (laying flat) for 2-24 hours.
- When you're ready to grill your chicken, preheat your grill to medium high heat (about 500 degrees Fahrenheit).
- Grill each chicken thigh for 6-7 minutes per side, flipping with tongs.
- Use a meat thermometer to verify that your chicken is cooked when its internal temperature is 165 degrees Fahrenheit.
- Let the meat rest by placing foil over the cooked chicken for a few minutes until it is ready to serve.
- Top with fresh cilantro as a garnish when served.
Nutrition Facts : Calories 336 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 184 milligrams cholesterol, Fat 21 grams fat, Fiber 0 grams fiber, Protein 37 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
TEQUILA LIME CHICKEN WITH CILANTRO LIME RICE
This delicious Tequila Lime Chicken with Cilantro Lime Rice is incredibly easy to put together and full of delicious Mexican flavor!
Provided by Joanna Cismaru
Categories Dinner
Time 50m
Number Of Ingredients 19
Steps:
- Heat the oil in a dutch oven and add onion and garlic. Cook for 3 to 4 minutes until onion is tender and translucent. Reduce heat to low and add the rice. Cook for about a minute stirring constantly making sure the rice doesn't burn.
- Add cumin, salt, pepper, cayenne and turmeric, and then add the chicken broth and stir everything together. Bring the mixture to a boil and then reduce the heat to low. Cover, and simmer until the rice is done. Stir in lime juice and cilantro.
- Slice the lime and squeeze the juice into a blender. Add tequila, olive oil, salt, garlic, jalapeno, and cilantro. Blend the mixture until totally combined.
- Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.
- Remove the chicken from the bag and grill it over medium-high heat, flip the chicken and continue grilling until chicken is cooked through, about 5 min per side. Slice the chicken and server over the cilantro and lime rice.
- Top with diced tomatoes, jalapenos, cilantro and lime slices.
Nutrition Facts : Calories 321 kcal, Carbohydrate 19 g, Protein 22 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 428 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LIME SALSA CHICKEN
This flavourful, Mexican-inspired marinade is so easy to prepare, and results in juicy, lightly spiced chicken.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 6
Number Of Ingredients 9
Steps:
- In a medium size bowl, mix together salsa, mustard and lime juice. Add skinless chicken thighs and turn to coat. Cover and marinate in the refrigerator for 30 minutes or overnight.
- Cook the brown rice in unsalted water according to package directions.
- Heat oil in a large non-stick skillet over medium heat. Remove chicken from marinade and add to skillet. Sauté until browned on both sides and juices run clear - about 9 minutes per side (end temperature of 165°F / 74°C).
- Remove chicken from skillet leaving sauce behind. Add rest of marinade and bring to boil. Whisk in yogurt and sugar until heated through.
- To serve place a piece of chicken alongside a scoop of brown rice. Top with sauce and garnish with a lime wedge.
Nutrition Facts :
MEXICAN LIME SOUP
Steps:
- Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.
- Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.
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- Wash the chicken wings thoroughly before proceeding further. On a chopping board, chop the garlic and add them to a bowl. In the same bowl, add olive oil, lemon juice, lime zest, coriander seeds, paprika and salt as per your taste. Mix these well and add the chicken wings to it. Brush well with the marinade and coat the wings evenly and put them in a large bowl. Place this bowl in a refrigerator and let the chicken marinate for an hour.
- Cover this bowl with a cling film and refrigerate the mixture for an hour to marinate the chicken well. Meanwhile, preheat the grill to medium-high temperature. Take out the marinated chicken out from the refrigerator and place the wings on the preheated griller for about 10 minutes or until it is moist and brown on every side. Once done, remove from the griller and transfer the wings in a plate. Serve these hot with a dip of your choice to enjoy!
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- Add all the ingredients for the quick marinade in a large mixing bowl. Toss together until chicken is evenly coated with spices. Cover and set aside.
- In a large skillet over medium-high heat, add 1 tablespoon of cooking oil. Add the peppers, onions and a pinch of salt. Cook, stirring occasionally, for about 8 minutes, until the veggies are soft.
- Add the remaining tablespoon of cooking oil to the same skillet. Add the marinated chicken and cook for 8 to 10 minutes, until chicken is fully cooked.
MEXICAN LIME CHICKEN - MY 17 DAY DIET BLOG
From 17ddblog.com
Reviews 1Servings 4Cuisine MexicanCategory Main Dish
- In a large re-sealable bag or shallow bowl, add all ingredientsand fully combine. Allow chicken to marinate for at least two hours inside the refrigerator.
- Remove chicken from mixture and grill over medium-high heat for 5-6 minutes per side or until done.
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- Combine the lime juice, garlic oil, ancho chili powder, salt and pepper in a small bowl. Pour this mixture in with the chicken and refrigerate to marinate at least two hours.
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5/5 (7)Total Time 30 minsCategory DinnerCalories 221 per serving
- In a medium bowl, add lime juice, oil, maple syrup, chili powder, cumin, garlic powder, salt and pepper. Whisk with a fork.
- Add chicken to the bowl, poking and tossing with a fork. This will allow marinade to penetrate the meat. Cover and refrigerate for 30 mins - 48 hours. The longer you marinate, the deeper the flavor.
- To pan fry: Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add chicken, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork. Discard marinade.
- To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Discard marinade.
CILANTRO LIME CHICKEN TACOS | MEXICAN FOOD RECIPES
From blog.profileplan.com
Cuisine Mexican, AmericanCategory Main CourseServings 8
- Combine 2 tablespoons cilantro, 3 tablespoons lime juice, olive oil, and chicken in a large bowl and marinate for 20 minutes in the fridge.
- Grill chicken over high heat and cook about 8 minutes per side or until fully cooked. Chop into bite-sized chunks.
- Prepare salsa by combining tomatoes, red onion, avocado, 2 teaspoons lime juice, 1 tablespoon cilantro, and Fiesta Blend seasoning in a medium-sized bowl. Toss gently to combine.
- Toast Cauliflower Toppers in a toaster until golden brown. Prepare tacos by topping each Cauliflower with chicken and salsa mixture.
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- Whisk together the chili powder, salt, pepper, garlic powder, paprika and cumin. Add the oil and lime juice and whisk until well combined.
- Pour marinade over chicken and in a bowl or in a bag. Cover and refrigerate for 2 hours up to overnight.
- Remove chicken from the fridge about 30 minutes prior to grilling. Preheat the grill or grill pan over medium/high heat. Grill chicken for 5-7 minutes per side, per inch of thickness. Let rest for 5-10 minutes before serving.
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- Combine all the marinade ingredients in a medium-sized bowl. Set aside 1/4 cup of the marinade. Add the chicken thighs to the remaining marinade and set aside for 15 minutes (or up to 2 hours in your fridge.)
- Heat a large cast iron or nonstick pan over medium-high heat. Remove the chicken from the bowl (SAVE the marinade!) and place it in the hot pan. Cook for 5 minutes per side, or until the chicken is cooked through. Remove it from the pan.
- Add the onion to the pan and cook for 5 minutes, scraping the bottom of the pan to remove any of the stuck on bits. Add the chicken marinade and bring it to a boil and continue to boil it for 2 minutes.
- Add the cauliflower rice and 1/4 cup of water to the pan and stir well. Let the cauliflower cook until it is soft, about 5 minutes. Add the chicken back into the pan and let it warm through.
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- Prep the dressing ahead of time so you can chill it. You can make it an hour or two before eating, or make it the day before and chill.
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- In a large frying pan, spray with low calorie cooking spray or oil spray and add the chicken on a medium heat. Fry for 5 minutes
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