Sticky Ginger Lime And Chili Chicken Food

GINGER-LIME CHICKEN

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.

STICKY GINGER, LIME AND CHILI CHICKEN

Steps:

• Put the turmeric, honey, ginger, garlic, lime zest and juice and chili sauce into a bowl, then whisk to combine. Make several deep slashes through the skin and flesh of each chicken breast, then add them to the bowl and stir to coat in the mixture. Cover with plastic wrap and leave in the fridge overnight.
• Preheat the oven to 425°F Lift the chicken breasts from the marinade and put them, skin side up, in a roasting tin just large enough to hold them in a single layer (any larger and the marinade will burn).
• Spoon over 4tbsp of the marinade and roast for 30-35min until the chicken is golden and cooked through. Keep warm.
• Put the leftover marinade into a pan with the wine and bring to the boil. Bubble for 10-12min until reduced by half and syrupy. Serve the chicken with the sauce.

SWEET CHILI LIME CHICKEN WITH CILANTRO COUSCOUS

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
• Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
• Bring vegetable broth to a boil in a saucepan. Stir couscous into vegetable broth, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir cilantro into couscous.
• Arrange couscous onto a serving platter, top with chicken and sauce, and serve with lime wedges. Squeeze lime wedges over couscous and chicken before serving.

SWEET CHILI LIME CHICKEN

Steps:

• Heat saute pan w/oil. Cut chicken into chunks and season w/about 1-2 tbs. Adams Rub.
• On med. high saute chicken about 3-4 minutes on each side, chicken is now done, REMOVE.
• Add veggies and saute on high till slightly tender, then add Chili Lime Sauce to warm and toss chicken back inches.
• Serve over rice noodles or rice and enjoy!

CHICKEN IN LIME AND CHILLI MARINADE

Steps:

• Combine all of the ingredients (except chicken) in a large bowl and whisk together.
• Add the chicken and stir to coat completely in marinade.
• Cover the bowl and refrigerate for at least 1 hour.
• Drain the chicken and discard marinade.
• Heat a frying pan over medium-high heat and spray with cooking oil.
• Add chicken and cook for about 3 minutes each side or until cooked through.
• This could also be cooked on the grill.
• Serve hot or cold over salad or rice noodles, sprinkled with the cilantro leaves and lime wedges on the side.

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.

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.