Thyme Lime Chicken With Caribbean Slaw Recipes

GRILLED CARIBBEAN LIME CHICKEN

Steps:

• In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.

JERK CHICKEN & SIMPLE VINAIGRETTE SLAW TACOS (GF)

Steps:

• Combine all of the spices for the jerk chicken seasoning with the lime juice and olive oil and rub over each chicken breast to create a good coating. Marinate for at least 30 minutes in a baking dish.
• Meanwhile assemble the slaw. Whisk together the mustard, olive oil, vinegar, stevia, celery seeds, coriander, and salt and pepper.
• Place the kale in a large bowl and "massage" lightly with a sprinkle of salt until slightly wilted. Add in the cabbage and carrots.
• Pour the dressing over the slaw and mix well to combine. Put in the refrigerator.
• Preheat oven to 375. Put marinated chicken (in the original baking dish) into the oven and bake for 20-25 minutes or until done. Let cool slightly then shred chicken into strips or chunks.
• Warm corn tortillas shortly in the oven or microwave and top each with about 1½ oz of jerk chicken and a ¼ cup of slaw.
• Drizzle with some hot sauce (optional) and enjoy!

THYME & LIME CHICKEN (SALLYE)

Steps:

• 1. Place chicken in an ovenproof dish, skin side down. Using a sharp knife, make a slit lengthwise along the thigh bone of each piece Mix the scallions with a little salt and pepper and press the mixture into the slit
• 2. Mix together the thyme, garlic, lime juice and 4 tablespoons of melted butter in a small bowl and spoon over each piece of chicken Spoon the remaining butter over the top Cover the chicken loosely with plastic wrap and marinate for at least 2 hours in the fridge
• 3. Preheat the oven to 375º Remove plastic wrap from chicken and cover dish with foil, sealing the edges Bake for 1 hour, then remove the foil Cook for about 5 more minutes to brown Serve hot over a bed of rice, garnishing with lime slices and cilantro sprigs.

JERK CHICKEN WITH RICE & PEAS

Steps:

• To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
• Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
• Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
• If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
• To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
• While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
• Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
• Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

THYME-LIME CHICKEN WITH CARIBBEAN SLAW

Steps:

• Mix mayo, oil, 1 tsp. lime zest, juice, hot sauce and red pepper until blended. Combine cabbage, mangos and onions in medium bowl. Add mayo mixture; mix lightly. Refrigerate until ready to serve.
• Combine next 4 ingredients and remaining zest in shallow bowl. Dip each chicken breast in egg whites, then in crumb mixture, turning to evenly coat both sides of each breast.
• Melt 2 Tbsp. butter in large skillet on medium heat. Add half the chicken; cook 4 to 5 min. on each side or until done (165°F). Repeat with remaining butter and chicken. Serve with slaw.

THYME AND LIME CHICKEN

Steps:

• Place chicken thighs in an ovenproof dish or on a platter, skin-side down. With a very sharp knife, slit the thighs lengthwise along the thigh bone of each thigh. Mix the scallion with a little salt and pepper and press the mixture into the slits.
• In a small bowl mix together the thyme, garlic, lime or lemon juice and all but 2 tablespoons of the butter. Spoon over each chicken thigh.
• Spoon the remaining butter over the top. Cover loosely with plastic wrap and allow to marinate in the refrigerator several hours or overnight.
• Preheat oven to 375°F Remove plastic wrap from the chicken and cover the dish with foil. Bake chicken for 1 hour, then remove the foil and cook for a few minutes to brown. Serve hot, with rice and garnish with lime slices and cilantro sprigs.

THYME-LIME CHICKEN

Steps:

• In a small saucepan over low heat, melt butter with olive oil; add the lime juice, thyme, lime zest, garlic, salt and pepper. , Place chicken on a greased broiler pan. Brush with sauce. Broil 6-7 in. from heat for 15-20 minutes on each side or until the chicken juices run clear, basting frequently.

CARIBBEAN LIME CHICKEN

Steps:

• Season the chicken with lime juice, garlic, salt, dried thyme, red pepper flakes and black pepper and mix well. Marinate overnight in the refridgerator or for at least 1 hour. Heat the oil in a large saucepan and cook the chicken in a single later over a medium heat for 5 minutes or until brown. Add the onions and stir frequently for about 10 minutes until the chicken and onions are cooked. Add the tomatoes and the curry powder and cook for another 2 minutes. Add the remaining lime juice. Garnish with the orange and lime wedges and the fresh chives. Serve with rice.