GARLIC LIME CHICKEN BREASTS
This came from my friend Liz's recipe box. Few ingredients but great flavor, chicken always turns out moist. She makes extra to have leftovers for Mexican Lime Chicken Soup.
Provided by Kitchen Witch Steph
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together lime juice, oil, garlic, salt, and pepper in a large bowl.
- Add chicken, turning to coat. Marinate chicken, covered and refrigerated, turning once or twice, for at least 2 hours and up to 8 hours.
- Put a rack in the upper third of the oven and preheat to 400 degrees.
- Remove chicken from marinade (discard marinade) and arrange skin side up, without crowding, in a shallow baking dish.
- Season with salt and pepper. Roast until just cooked through, 25 to 30 minutes.
- If chicken has a skin, turn oven to broil. Broil chicken about 2 inches from the heat until skin is crisp, about 2 minutes.
- Serve with lime wedges.
OVEN-ROASTED LIME CHICKEN
Serve up a one-pan chicken and veggie dish with Oven-Roasted Lime Chicken. This lime chicken recipe has a zesty citrus aroma thanks to a lime vinaigrette.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Combine potatoes and peppers in large bowl. Mix dressing and garlic until blended. Pour half over vegetables; toss to evenly coat.
- Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing mixture. Spoon vegetables around chicken.
- Bake 1 hour or until chicken is done (165ºF) and vegetables are tender, reducing oven temperature to 350ºF after 30 min.
- Transfer chicken and vegetables to platter; sprinkle with cilantro.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
20-MINUTE BAKED LIME CILANTRO CHICKEN BREASTS
Super juicy, EASY, tender chicken that's ready in FAST and made on ONE sheet pan!! Bursting with robust Mexican-inspired lime-cilantro flavors that will make it an automatic family FAVORITE!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
- Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
- Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
- To a small bowl, add the remaining ingredients (except the lime juice and cilantro), stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
- Bake for about 20 minutes, or until chicken is cooked through (165F) and done.
- Evenly drizzle the chicken with fresh lime juice and evenly garnish with fresh cilantro. Allow the chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.
Nutrition Facts : Calories 378 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 53 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 289 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
ROASTED LIME CHICKEN
The subtle citrus flavor infused throughout this moist and baked lime chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. -Kathy Lewis-Martinez, Spring Valley, California
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.
Nutrition Facts : Calories 341 calories, Fat 19g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 629mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
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
BEER ROASTED LIME CHICKEN
Beer roasted chicken stuffed with limes brings a whole new dimension to chicken. It's both flavorful and juicy. This recipe is absolutely to die for!
Provided by LAQUINNA
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.
- Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 2.9 g, Cholesterol 129.4 mg, Fat 22.9 g, Fiber 0.6 g, Protein 41.1 g, SaturatedFat 6.4 g, Sodium 1288.9 mg, Sugar 0.2 g
GARLIC LIME ROASTED CHICKEN DRUMSTICKS
Easy but tasty oven-baked drumsticks sure to please even the pickiest of eaters. An overnight marinade makes this chicken practically fall off the bone. If you don't have time to make this ahead, you could make it in 30 minutes. Enjoy!
Provided by Lizeth Gonzalez-Stewart
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 3h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
- Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet.
- Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more.
- Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 1.4 g, Cholesterol 76 mg, Fat 10.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 2 g, Sodium 81.1 mg, Sugar 0.4 g
EASY HONEY & LIME ROAST CHICKEN
A beginners recipe for roast chicken. The glaze gives it a subtle honey & lime flavour. I also do my turkey at Christmas like this.
Provided by -Sylvie-
Categories Whole Chicken
Time 15m
Yield 1 chicken
Number Of Ingredients 9
Steps:
- Preheat your oven to 200°C/400°F/Gas 6.
- Rinse your chicken well, inside and out and dry thoroughly with a paper towel.
- Stuff the cavity with the quartered lime, onion and the garlic.
- Rub the olive oil all over the chicken and season with salt and pepper.
- Place the chicken in a roasting tin and place in the middle of your preheated oven.
- Roasting time depends on size of chicken.
- Roast for 20 mins per lb plus an extra 20 minutes for the whole chicken (example: 4 lb chicken: 4x20+20=1hr40mins).
- Using the juices from the roasting tin, baste the chicken every 30 mins to stop it from drying out.
- While the chicken is roasting mix the lime juice, honey and parika in a small bowl.
- 30 mins before your chicken will be done take it out of the oven and brush with the lime& honey glaze.
- Return to the oven to finish roasting, at the end of the roasting time make sure all juices run clear by inserting a skewer into the thickest part of the thigh.
Nutrition Facts : Calories 1311.7, Fat 82.4, SaturatedFat 21.5, Cholesterol 340.2, Sodium 328.7, Carbohydrate 58, Fiber 4.9, Sugar 41, Protein 87.2
OVEN-ROASTED MOJITO CHICKEN
Steps:
- Spread the chicken out in a baking dish, and pour the Mojito Marinade over it. Get personal with the pieces and rub some of the marinade right up under the skin. Marinate the chicken for 4 hours, or overnight, in the fridge.
- Turn the oven on to 375°. Scatter the onion slices over the bottom of a roasting pan, and put the chicken on top, skin side up. Pour the remaining marinade over the chicken and onions, and pop the pan into the oven. Roast for 1 hour and 15 minutes, til the chicken is golden and cooked through.
- Lift the chicken pieces out of the pan and arrange them on a platter. Stir up the pan juices, adding a bit of freshMojito Marinade (if you have it) to wake up the flavors. Spoon the onions and pan juices over the chicken. Sprinkle with parsley or cilantro and garnish the dish with lime wedges. Get everybody to squeeze some lime over their portion for added flavor. Serve with rice.
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- Wash the chicken and cavity with cool water and pat dry. Set on a rack on top of a roasting pan. Drizzle the chicken with olive oil all over and then season with garlic powder, paprika, salt and pepper — don’t forget to season in the cavity too.
- Cut the lime into four wedges and stuff into the cavity – peel and all. Stick the sprigs of rosemary, thyme and sage in the cavity as well.
- Slide the chicken into the oven and bake for 20 minutes. Reduce the heat to 375°F and roast for 45-55 minutes, until juices run clear.
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- In a large cast iron or oven ready skillet add the chicken on medium high heat and brown with the skin side down for 3-5 minutes.
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- In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
- Place the chicken breasts in a baking dish that's just big enough to accomodate them in a single layer and then pour the marinade right over. Toss delicately until all the chicken breasts are evenly coated, cover with plastic film and place in the refrigerator to marinate for at least 4 hours, or up to overnight.
- In a large, heavy skillet, heat a few tablespoons of healthy cooking oil or fat over medium-high heat. Once the pan is hot enough, add the chicken breasts, 2 or 3 at a time, and sear for a minute or two on each side, until nice and golden brown.
OVEN BAKED LIME CHICKEN - NEILS HEALTHY MEALS
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- Cut two pieces of aluminium foil large enough to fold over and wrap around each chicken breast. Lightly grease one side of each piece of foil with some olive oil or cooking spray.
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Saturated Fat 12g 62%
Cholesterol 279mg 93%
Total Fat 45g 57%
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