Roasted Chile Lime Chicken Food

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.

CHILI LIME ROASTED CHICKEN

Steps:

• Preheat the oven to 350.
• Slice half the lime in thin slices to be added to the chicken, then zest and juice the remaining half for the marinade. Whisk all ingredients, except chicken, in a large mixing bowl.
• Add chicken breasts and coat them in the mixture very well. Try to get some of the mixture under the skin so the flavors cook through more.
• Marinade chicken breasts for about 15 minutes.
• Place on a seasoned cast iron skillet (you can use a baking dish as well, or a roasting pan), spread the marinade over chicken and bake for 60-75 minutes, depending on the size of chicken breasts. Cut into the thickest part of the chicken and press lightly. If juice runs out clear, it's ready.

CHILI-LIME CHICKEN WITH CORN AND BLACK BEANS

Steps:

• Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
• Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
• Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
• Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
• Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.

CHILI LIME CHICKEN

Steps:

• Pre-heat oven to 400 degrees.
• Mix together chili powder, cumin, salt and cinnamon.
• Season chicken with spices and the olive oil, rubbing it into chicken until the spices don't look dry anymore.
• Place chicken in baking pan and roast for 30 minutes.
• When serving, squeeze fresh lime juice over the chicken and garnish with cilantro.

GRILLED CHILI-LIME CHICKEN

Steps:

• Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
• Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
• Leftovers can be sliced and frozen to be used later in other recipes. (See above).

ROASTED CHICKEN WITH GINGER, CHILE, AND LIME

Steps:

• Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.
• Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes. Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).
• On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.

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.

LIME CHICKEN CHILI

Steps:

• In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink. , Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through. , Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.