Chile Lime Chicken Tenders Recipes
BAKED CHILI LIME CHICKEN TENDERS RECIPE
These Baked Chili Lime Chicken Tenders are the perfect combination of sweet and tangy. They come together in minutes and taste absolutely amazing.
Provided by Camille Beckstrand
Categories Main Course
Time 3h55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray. Arrange chicken tenders in single layer in pan.
- In a medium-sized bowl, whisk together chili sauce, orange marmalade, soy sauce, lime juice, dried onion, garlic, and salt and pepper. Pour mixture over chicken.
- Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
- Remove chicken from fridge, discard plastic wrap, and bake chicken for about 30 minutes.
- Remove chicken from oven, turn chicken pieces over and return to oven and bake for 10-15 more minutes (or until chicken is no longer pink and juices run clear).
- Garnish with sliced green onions and sesame seeds.
Nutrition Facts : Calories 228 kcal, Carbohydrate 11 g, Protein 34 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 97 mg, Sodium 1025 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CHILI LIME CHICKEN
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Provided by Larry Dean
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g
CHILE LIME CHICKEN TENDERS
Ancho chile powder and fresh lime add distinctive flavors to this tender recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In shallow bowl, beat egg. In large resealable food-storage plastic bag, mix bread crumbs, chile powder, lime peel and garlic salt. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink and bread crumbs are golden brown. Serve with yogurt and lime slices.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 6 g, TransFat 0 g
CHILI LIME CHICKEN
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
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
CHILI LIME GRILLED CHICKEN
Chili lime chicken - moist and delicious chicken marinated with chili and lime and grill to perfection. Easy recipe that takes 30 mins!
Provided by Rasa Malaysia
Categories Chicken Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside.
- Get a big bowl, mixing all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together.
- Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours.
- Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and jalapeno from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately.
Nutrition Facts : Calories 425 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 194 milligrams cholesterol, Fat 30 grams fat, Fiber 1 grams fiber, Protein 36 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 982 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
4 INGREDIENT HONEY LIME CHILI CHICKEN THIGHS
This recipe for 4-Ingredient Honey Lime Chili Chicken Thighs makes an easy weeknight meal. It's sweet, spicy and succulent!
Provided by Elaine
Categories Entrée/Main
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Whisk the lime juice, garlic, chili powder, and honey together and set aside.
- Pat chicken dry.
- Heat an ovenproof skillet on the stove top, add oil. When it ripples, carefully add the chicken, skin side down. Shake the pan a little to prevent sticking. Brown on one side until it turns a deep, dark golden colour (about 4-5 minutes), then flip and brown on the other side.
- Remove from heat, drain excess oil, pour the honey-lime-chili mixture over all and place skillet in the oven.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 175°F.
- Serve garnished with extra lime slices.
Nutrition Facts : ServingSize 1 thigh, Calories 354 kcal, Carbohydrate 6 g, Protein 24 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 142 mg, Sodium 128 mg, Fiber 1 g, Sugar 5 g
GRILLED CHILI-LIME CHICKEN
This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes I'm posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are "Make it your own self" meals.) I've never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!
Provided by Gatorbek
Categories Lunch/Snacks
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 9
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).
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- Whisk together vinegar, chili powder, garlic powder, onion powder, salt, pepper, and lime juice. Combine with chicken in a zip lock bag, press the excess air out, and seal. Chill for 30 minutes or up to 8 hours.
- Preheat grill to medium-high. Use tongs to transfer chicken to the grill, then discard the marinade and bag.
- Grill for 6-10 minutes on each side or until cooked through. Serve with lime wedges and cilantro if desired.
CHILI-LIME BAKED CHICKEN TENDERS - …
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5/5 (1)Total Time 40 minsCategory DinnerCalories 393 per serving
- Zest the limes and place the zest in a small mixing bowl. Mix in panko bread crumbs, 1/2 tsp salt, and 2 tsp of chili powder. Toss together.
- Working one at a time, dip the chicken tenders into the butter mixture, and then into the bread crumb mixture. Ensure that each piece of chicken gets a nice coating of bread crumbs.
CHILI LIME CHICKEN - HOUSE OF YUMM
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Ratings 3Calories 232 per servingCategory Main Course
- Clean the chicken by removing fat, slice the chicken breasts in half lengthwise to make them thinner and easier to cook.
- In a bowl combine the lime juice, lime zest, olive oil, cilantro, minced garlic, honey, salt, and chili powder. Stir to mix.
- Add the chicken to the bowl and coat in the marinade. Cover and refrigerate for at least 2 hours to overnight.
- Heat a large pan over medium heat. Remove the chicken from the marinade. Place in heated pan and allow to cook about 5-7 minutes on each side or until chicken is fully cooked through. Leave in the pan extra time to blacken if desired.
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- In a medium bowl, add lime juice, oil, maple syrup, chili powder, cumin, garlic powder, salt and pepper. Whisk with a fork.
- Add chicken to the bowl, poking and tossing with a fork. This will allow marinade to penetrate the meat. Cover and refrigerate for 30 mins - 48 hours. The longer you marinate, the deeper the flavor.
- To pan fry: Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add chicken, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork. Discard marinade.
- To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Discard marinade.
CHILI LIME CHICKEN - OUR SALTY KITCHEN
From oursaltykitchen.com
Reviews 2Category Main CourseCuisine AmericanTotal Time 1 hr 22 mins
- Prepare the chicken. Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of just under 1”. Set aside and repeat with the remaining chicken breasts. Arrange the chicken breasts in a single layer in a casserole dish.
- Combine the lime juice, olive oil, and honey in a mixing cup or bowl; whisk until the honey is dissolved. Add the jalapeños, lime zest, garlic, chili powder, and salt and whisk once more. Pour the marinade over the chicken breasts; use your (clean) hands to massage the marinade into the chicken, then cover with plastic wrap or a kitchen towel. Transfer the chicken to the fridge; marinate at least 30 minutes, ideally for 2 hours, and up to 8 hours.
- Heat a grill or grill pan over high heat. Place the chicken on the grill; cook 5-6 minutes and baste with several times with the remaining marinade. Flip the chicken, cease basting, and grill 5-6 minutes more, or until an instant read thermometer registers 165°F.
- Remove the chicken from the grill to a cutting board and rest for 5 minutes. Slice against the grain and garnish with chopped cilantro and thinly sliced jalapeno.
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