Chili Lime Plantain Crusted Chicken Recipes

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 PLANTAIN CRUSTED CHICKEN

Steps:

• Preheat the oven to 350ºF.
• Crush the plantain chips in a plastic bag, pour out onto a plate and set aside.
• In a large bowl, combine the chili paste, spices, and lime. Mix together.
• Take each chicken breast and coat in the chili mixture, then roll in the crushed plantain chips. Repeat for each breast and set in a greased baking dish.
• Pour the leftover crushed plantain chips over the top of the chicken in the baking dish and bake in the oven for 30-35 minutes until thoroughly cooked.
• Serve with a squirt of lime juice over top.

BAKED CHILI LIME CHICKEN TENDERS RECIPE

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.

SHEET PAN MOJO CHICKEN AND PLANTAINS

Steps:

• Combine the orange juice, lime juice, smashed garlic, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a blender. Puree until combined, then let sit 5 minutes. Turn the blender back on and slowly pour in 1/2 cup olive oil. Remove 1/4 cup of the mixture and set aside for the marinade. Add the mint and parsley to the remaining mixture in the blender and puree again until smooth; season with salt and pepper. Transfer the sauce to a bowl; cover and refrigerate.
• Season the chicken thighs generously with salt and pepper. Place in a large bowl and add the reserved 1/4 cup marinade, the minced garlic, cumin and oregano. Rub all over the chicken until evenly coated. Cover and refrigerate 1 to 4 hours.
• Preheat the oven to 450˚ F. Let the chicken come to room temperature while the oven preheats. Toss the plantains and red onion on a rimmed baking sheet with the remaining 2 tablespoons olive oil; season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin-side up, and orange slices among the plantains and onion.
• Roast until the plantains are tender when pierced with a knife, about 20 minutes. Remove the plantains to a cutting board and stand them up on a cut side. Flatten the plantains with the bottom of a measuring cup or ramekin, then return to the baking sheet, setting them flat in the pan juices.
• Return the pan to the oven and roast until the chicken is browned, crisp and cooked through, 20 to 25 more minutes. Sprinkle with chopped mint and parsley; serve with the sauce.

ROASTED CHILE-LIME CHICKEN

Steps:

• Heat oven to 400 degrees F and arrange a rack in the middle. Pat chicken dry with paper towels. Remove necks and any innards from the cavities and discard.
• To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard. Place chicken, breast-side up, and press down to flatten it to it is lying completely flat.
• Combine remaining ingredients in a small bowl and mix until evenly combined. Season and adjust flavor as desired. Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread 1/2 of the mixture underneath. Rub the remaining mixture all over the outside of the chicken. Set aside while oven heats up, at least 20 minutes.
• Lay chicken in a roasting pan or baking dish fitted with a rack and roast until cooked an instant read thermometer inserted into the thigh registers 165 degrees F, about 50 to 60 minutes; let sit at least 10 minutes before carving. Serve with pan juices.