Grilled Chicken With Lime Ginger Mayo And Carrot Risotto Recipes

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GINGER-LIME CHICKEN



Ginger-Lime Chicken image

Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

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.

GRILLED CHICKEN ADOBO



Grilled Chicken Adobo image

This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic, and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).

Provided by HEART-OF-MIDLOTHIAN

Categories     World Cuisine Recipes     Asian     Filipino

Time 50m

Yield 8

Number Of Ingredients 8

1 ½ cups soy sauce
1 ½ cups water
¾ cup vinegar
3 tablespoons honey
1 ½ tablespoons minced garlic
3 bay leaves
½ teaspoon black pepper
3 pounds skinless, boneless chicken thighs

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
  • Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
  • Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 10.8 g, Cholesterol 141.3 mg, Fat 6.7 g, Fiber 0.5 g, Protein 36.6 g, SaturatedFat 1.7 g, Sodium 2854.2 mg, Sugar 7.3 g

GRILLED CHICKEN WITH LIME-GINGER MAYO AND CARROT "RISOTTO"



Grilled Chicken with Lime-Ginger Mayo and Carrot

I'm a big fan of chicken thighs-they're particularly flavorful and almost impossible to mess up. You can cook these thighs on an indoor or outdoor grill, but if you use an outdoor grill, whether charcoal or gas, you'll want to keep one side hot and the other side cooler: With charcoal, just move the hot charcoals to one side of the grill; with a gas grill, heat one side on high heat and the other side on low heat. Either way you'll cook the chicken on the cooler side, where it will benefit from the indirect heat of the grill and stay tender and moist. I'm serving the thighs with what I call carrot risotto. It's not really risotto because there's no arborio rice involved, and it only takes a few minutes to cook. It's rice-sized pieces of carrot cooked in a risotto-style, and it's a great way to get extra vegetables onto the plate. Using bagged carrot chips or carrot sticks from the grocery store makes it easy to pull together.

Provided by Carla Hall

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

8 boneless skinless chicken thighs
2 tablespoons fresh lime zest
1/4 cup fresh lime juice
2 tablespoons mayonnaise
One 1-inch piece fresh ginger, grated
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Carrot "Risotto," recipe follows
1 lime, thinly sliced, for garnish
One 16-ounce bag carrot chips (or sticks)
2 tablespoons unsalted butter
1/2 cup vegetable broth
1/2 cup white wine
1/3 cup grated pecorino cheese
Kosher salt and freshly ground black pepper
1/4 cup flat-leaf parsley leaves (or carrot tops if you have them), finely chopped
Dice the carrot chips (or sticks) into small rice-sized pieces.

Steps:

  • Place the chicken thighs on a sheet pan and set aside.
  • Whisk together the lime zest and juice, mayonnaise, ginger, salt and pepper in a small bowl. Brush the lime-ginger mayo all over the chicken thighs with a pastry brush. Cover and refrigerate for 15 minutes.
  • Heat a grill or stovetop grill pan to medium-high. Grill the chicken, turning once, until an instant-read thermometer inserted into the chicken reads 165 degrees F, 12 to 16 minutes. (Cook the chicken covered if you're using an outdoor grill.) Let rest for 5 minutes before serving.
  • To serve, spoon the Carrot Risotto onto a platter (garnish as described below), then top with the grilled chicken and garnish with thinly sliced lime.
  • Heat a large skillet over medium-high heat and add the butter. Cook the butter until it is completely melted and just starts to turn golden-brown, then add the diced carrots and toss to coat in the butter. Cook the carrots until they begin to soften and caramelize slightly, about 3 minutes.
  • Stir in the vegetable broth and wine. Cook, stirring constantly, until the liquid has reduced by half and the carrots are tender. Lower the heat to medium and stir in all but 2 tablespoons of the pecorino (reserve the remaining cheese for garnish). Stir until the cheese is completely combined, 1 to 2 minutes.
  • Season the risotto to taste with salt and pepper, then sprinkle with the parsley and reserved cheese just before serving. Makes 4 servings.

GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS



Garlic-Grilled Chicken with Pesto Zucchini Ribbons image

The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

2 teaspoons grated lemon zest
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (6 ounces each)
ZUCCHINI MIXTURE:
4 large zucchini (about 2-1/2 pounds)
1/4 cup chopped oil-packed sun-dried tomatoes
1 teaspoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarsely ground pepper
1/4 cup prepared pesto
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.

Nutrition Facts : Calories 397 calories, Fat 18g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 44g protein. Diabetic Exchanges

GRILLED CHICKEN SANDWICH WITH CHIPOTLE LIME MAYO



Grilled Chicken Sandwich With Chipotle Lime Mayo image

Since you're taking this for lunch you're going to want things in separate baggies or containers. One for each: chipotle lime mayo grilled chicken with melted cheese, lettuce and onion bun

Provided by Timothy H.

Categories     Lunch/Snacks

Time 22m

Yield 1 serving(s)

Number Of Ingredients 11

1 thick chicken breast (or 2 small breasts)
1 teaspoon olive oil
1 -2 slice monterey jack pepper cheese
3 thin slices off a small red onions
3 pieces of crisp lettuce
1 kaiser roll
butter
1/4 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon adobo sauce (from the chipotles in adobo sauce you will find in the Hispanic foods aisle at the grocery store)
salt or pepper

Steps:

  • Halve your deli roll and shmear each side with a healthy portion of butter.
  • Slice your onion, tear off some lettuce and grab your cheese.
  • Combine mayo, lime juice, adobo sauce and salt/pepper in a bowl. Mix thoroughly & taste. Add more adobo, salt or pepper to taste.
  • Rub down your chicken breast with the olive oil, salt and pepper.
  • Get the grill nice and hot, say, 400°F Place chicken on the grill and close the top. After 7-10 minutes, turn the breast. While you have the grill still open, throw the bun, butter side down, on the upper portion of the grill so it's not directly on the flame.
  • Check on your chicken after another 7-10 minutes...lookin' all pretty with those grill marks?! Time to take your bun off the grill. now, using your tongs and a sharp knife, cut the breast in half lengthwise. This is your chance to make sure it's cooked all the way through...no pink! Place your pepper jack cheese on top of each half of the chicken and close the grill again.

Nutrition Facts : Calories 927.5, Fat 48.8, SaturatedFat 13.2, Cholesterol 133, Sodium 986.8, Carbohydrate 76.7, Fiber 7.2, Sugar 19.3, Protein 47.1

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