Thyme Lime Chicken Sallye Food

CREAMY LEMON THYME CHICKEN

Steps:

• If the chicken breasts are unevenly thick, pound them down so they're roughly all the same thickness.
• Sprinkle both sides of each chicken breasts lightly with the salt and pepper. In a large ovenproof skillet, heat the oil over medium high heat. Add the chicken and cook for 7-8 minutes, turning once halfway. You want the chicken nice and browned on the outside, but not fully cooked in the centers because they will finish in the oven. Set chicken on a plate and cover tightly with foil until step 5.
• Preheat oven to 375°F (190°C).
• Remove skillet from the stove and add the broth, lemon juice, lemon zest, onion, garlic, and thyme. Return skillet to the stove over medium high heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil, uncovered, for 10 minutes or until the liquid is reduced to around 1/2 cup (120ml). Stir in the cream and butter. Bring to simmer, stirring occasionally, and allow to simmer for 3-4 minutes.
• Add chicken to the sauce and place the skillet in the preheated oven. Bake until the chicken is fully cooked through, about 10 minutes. (Chicken is considered done when an instant read thermometer reads the center of the thickest part as at least 165°F (74°C).)
• Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

THYME-LIME CHICKEN

Steps:

• In a small saucepan over low heat, melt butter with olive oil; add the lime juice, thyme, lime zest, garlic, salt and pepper. , Place chicken on a greased broiler pan. Brush with sauce. Broil 6-7 in. from heat for 15-20 minutes on each side or until the chicken juices run clear, basting frequently.

THYME AND LIME CHICKEN

Steps:

• Place chicken thighs in an ovenproof dish or on a platter, skin-side down. With a very sharp knife, slit the thighs lengthwise along the thigh bone of each thigh. Mix the scallion with a little salt and pepper and press the mixture into the slits.
• In a small bowl mix together the thyme, garlic, lime or lemon juice and all but 2 tablespoons of the butter. Spoon over each chicken thigh.
• Spoon the remaining butter over the top. Cover loosely with plastic wrap and allow to marinate in the refrigerator several hours or overnight.
• Preheat oven to 375°F Remove plastic wrap from the chicken and cover the dish with foil. Bake chicken for 1 hour, then remove the foil and cook for a few minutes to brown. Serve hot, with rice and garnish with lime slices and cilantro sprigs.

GRIDDLED CHICKEN WITH LEMON & THYME

Steps:

• Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.
• Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of hummus, a drizzle of olive oil, plus the olives and lemon wedges.

ROSEMARY LIME CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil over medium-high heat. Add the remaining ingredients. Cook, uncovered, until chicken is no longer pink, 5-7 minutes.

ROSEMARY, SAGE & THYME SEARED, BAKED CHICKEN

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Clean your chicken with vinegar and one lime or lemon and pat dry.
• 3. Coat top of chicken and under skin with dry seasonings. Drizzle grape seed oil lightly and massage seasonings in chicken. Repeat for bottom.
• 4. Place an oven safe safe pan on medium high on the stove and drizzle grape seed oil.
• 5. Place chicken in pan face down and sear until golden or almost crisp.
• 6. Flip chicken and place a square of butter under each chicken skin tightly and on top of each chicken.
• 7. Add onion, sage, thyme, rosemary, minced garlic, Worcestershire sauce around chicken.
• 8. Place in oven at 400 degrees for 40 minutes.
• 9. Baste chicken at the 25, 10, and 5 minute mark.
• Take out and enjoy.
• Pair with asparagus and sour cream cheddar mash and use remaining 1/4 butter.

THYME-LIME CHICKEN WITH CARIBBEAN SLAW

Steps:

• Mix mayo, oil, 1 tsp. lime zest, juice, hot sauce and red pepper until blended. Combine cabbage, mangos and onions in medium bowl. Add mayo mixture; mix lightly. Refrigerate until ready to serve.
• Combine next 4 ingredients and remaining zest in shallow bowl. Dip each chicken breast in egg whites, then in crumb mixture, turning to evenly coat both sides of each breast.
• Melt 2 Tbsp. butter in large skillet on medium heat. Add half the chicken; cook 4 to 5 min. on each side or until done (165°F). Repeat with remaining butter and chicken. Serve with slaw.

THYME-LIME CHICKEN

Steps:

• In a small saucepan over low heat, melt butter in oil; add lime juice, thyme, lime peel, garlic, salt, and pepper.
• Place chicken on a greased broiler pan.
• Brush with sauce.
• Broil, basting frequently, 6-7 inches from the heat for 15-20 minutes on each side or until the chicken juices run clear.

LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
• Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
• Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
• To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.

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.