Chicken In The Limelight Recipes

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CHILI LIME CHICKEN



Chili Lime Chicken image

Chili Lime Chicken is tender oven-baked chicken, with an easy spice rub and no marinade needed. Flavored with chili powder, cumin, lime juice, and cilantro.

Provided by Sabrina Snyder

Categories     Dinner

Time 35m

Number Of Ingredients 8

1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 tablespoon olive oil
6 chicken thighs (, boneless skinless)
1 lime (, cut into wedges)
2 tablespoons cilantro (, chopped)

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.

Nutrition Facts : Calories 278 kcal, Carbohydrate 2 g, Protein 19 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 304 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

QUAIL IN THE LIMELIGHT



Quail in the Limelight image

A "company" perfect dish! This is a knockoff of the old recipe for Chicken in the limelight. My family loves that I have used it for quail. Can also be made with any game bird as well with Cornish Hens.

Provided by YaYa1689

Categories     Quail

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 medium lime
6 quail, cleaned and halved ribs removed if desired
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1/2 teaspoon dried mint (optional)
1/2 cup dry white wine, sauce
lime wedge, for garnish
avocado, sliced for garnish
mint sprig (to garnish)

Steps:

  • About 1 hour before serving: Separately, grate peel and squeeze juice from lime & place quail in bowl; toss with lime juice.
  • Combine flour, salt and paprika in bag and shake quail.
  • Preheat oven to 375°F.
  • In 12-inch skillet over medium-high heat, in hot vegetable oil, brown quail halves on both sides.
  • Arrange in 13 x 9-inch baking pan.
  • Pour white wine over quail. Combine grated lime peel, brown sugar and dried mint; sprinkle over quail.
  • Bake, uncovered, 30 to 45 minutes until quail is fork tender,testing often & basting with pan juices frequently while baking.
  • To serve, arrange quail on platter. Skim fat from drippings in pan; pour pan juices over quail .
  • Garnish with lime wedges, sliced avocado and mint sprigs.

Nutrition Facts : Calories 312.1, Fat 17.8, SaturatedFat 4.3, Cholesterol 82.8, Sodium 448.6, Carbohydrate 11.6, Fiber 0.6, Sugar 4.8, Protein 22.2

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