Pepper Lime Chicken Food

QUICK GARLIC-LIME CHICKEN

Steps:

• In a shallow dish, combine the first 5 ingredients; add chicken and turn to coat. Cover and refrigerate at least 30 minutes. , Drain; discard marinade. Sprinkle chicken with pepper. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side.

CHILI LIME CHICKEN

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

ONE-PAN HONEY LIME CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Mix honey, garlic and soy sauce.
• Place bell peppers and chicken breast on top of parchment paper. Season with salt, and pepper, honey soy garlic sauce.
• Squeeze lime juice on afterwards and garnish with lime slices.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!

PEPPER JELLY GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees F).
• Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
• Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

SPICY GARLIC LIME CHICKEN

Steps:

• In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
• Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

PEPPER LIME CHICKEN

Steps:

• Combine all ingredients in freezer bag.
• Marinate overnite or put in freezer for use at a later date.
• When ready to cook (defrost if frozen) either grill, bake for 30min at 350 degrees, or put in crockpot on low for 4-5 hours.
• Serve over rice.

PEPPER LIME CHICKEN

Steps:

• Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme (or basil), pepper, salt, and garlic. Pour over chicken seal bag. Marinate in refrigerator for 30 minutes.
• Preheat broiler. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until light brown.
• Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6 to 8 minutes more or until chicken is no longer pink (170'F). If desired serve with salsa and lime wedges.

PEPPER JELLY GLAZED CHICKEN

Steps:

• For OAMC: Combine ingredients in a ziploc bag and place flat in freezer. To serve: Thaw overnight in fridge, dump into a casserole dish and bake at 350 degrees until chicken is cooked through and glaze is sticky.
• Or, Combine Pepper Jelly and lime juice in small saucepan. Heat until melted and smooth, stirring constantly. Grill chicken breasts for 15 to 20 minutes on each side or until internal temperature reaches 175 degrees and chicken is no longer pink in center. Brush pepper jelly mixture on chicken during the last 10 minutes of grilling.

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.

BLACK PEPPER LIME CHICKEN

Steps:

• Place chicken pieces,bone side up on the unheated rack of a broiler pan.
• Broil 4-5 inches from heat about 20 minutes or until light brown.
• Meanwhile for glaze,in a small bowl stir together lime peel,lime juice,oil,garlic,thyme, pepper and salt.
• Brush chciken with glaze.
• Turn chicken brush with more glaze.
• Broil 5-15 minutes more until chicken is no longer pink.

SPICE & LIME CHICKEN

Steps:

• In a large bowl, mix together the first 6 ingredients and season to taste. Slash the chicken breasts 5-6 times, without cutting all the way through. Add the chicken breasts and vegetables to the yogurt mix and stir to coat everything completely. Cover and leave the flavours to mingle for 10 mins.
• Place a griddle over a high heat and cook the chicken and vegetables for 4 mins each side until the chicken is cooked through and the grill lines are golden. Leave to rest for 2 mins before serving with steamed rice and raita.

LIME & PEPPER CHICKEN WRAPS

Steps:

• Toss the chicken with the lime zest and juice, pepper, oil and a little salt. Cook on a griddle pan or barbecue for 6-8 mins, turning until evenly cooked and nicely browned.
• Heat the tortillas in the microwave, following pack instructions. Spread a little guacamole over each tortilla, top with some lettuce and chicken, then drizzle over the yogurt. Roll up and enjoy.

SWEET AND SPICY LIME CHICKEN

Steps:

• Puree jalapeno pepper, garlic, shallot, and 1 tablespoon olive oil, salt, and black pepper in a food processor. Add parsley and thyme; process again to integrate.
• Rub the jalapeno pepper mixture evenly onto the chicken thighs, place onto a platter and cover with plastic wrap; marinate in refrigerator at least 1 hour, up to 24 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 tablespoons olive oil in an oven-safe skillet over medium-low heat. Cook chicken thighs in hot oil until golden brown, about 5 minutes per side. Transfer chicken to a platter, retaining drippings in the skillet.
• Reduce heat under the skillet to low. Pour wine into the pan; bring to a boil while scraping the browned bits of food from the bottom of the pan with a flat-edged wooden spoon. Stir lime juice and honey into the wine; bring to a simmer and cook until the volume of the liquid reduces slightly, about 5 minutes. Return chicken to the skillet. Pour broth over the chicken.
• Transfer skillet to preheated oven and bake until the sauce has thickened and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).