Best 7 Key Lime Chicken Recipes

HONEY KEY LIME GRILLED CHICKEN

Steps:

• In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally.
• Preheat an outdoor grill for high heat.
• Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.

KEY LIME CHICKEN THIGHS

Steps:

• Place chicken in a greased 13x9-in. baking dish. Dot with butter; sprinkle with lime juice and pepper sauce. Combine remaining ingredients; sprinkle evenly over chicken. , Bake, uncovered, at 425° until a thermometer reads 170°-175°, about 30 minutes.

KEY LIME CHICKEN LA PALAPA

Steps:

• Preheat oven to 425 degrees F.
• Using a hot pan, saute the shallots and ginger in the butter for approximately 3 minutes. Add the key lime juice, white wine, honey, salt, and pepper. Reduce the mixture by 50 percent and remove from heat. Brush the glaze over the chicken or chicken pieces. At this point the chicken may either be roasted in the oven or cooked on a grill.
• For the garnish, heat the olive oil in a skillet. Add the portobellos, peppers, lima beans, balsamic vinegar, and salt, and pepper and saute for approximately 5 minutes.
• To serve, place the chicken on a platter or individual plates and surround the chicken with the cooked garnish.

WW 3 POINTS - GRILLED CHICKEN AND KEY LIME SALSA

Steps:

• Combine Worcestershire sauce, 3 tablespoons of lime juice and chicken in a ziptop plastic bag.
• Refrigerate up to 4 hours.
• Meanwhile, combine remaining ingredients in a medium bowl to make salsa.
• Refrigerate for a minimum of 1 hour.
• Preheat grill or broiler.
• Grill or broil chicken until cooked through, about 4 to 5 minutes per side.
• Serve chicken with salsa.

CREAMY KEY LIME CHICKEN ENCHILADAS RECIPE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook onion, chiles and chicken over medium-high heat about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat; stir in yogurt, 1/4 cup of the cilantro, and the lime juice. Stir in 1/2 cup of the enchilada sauce. Fill each tortilla with 1/4 cup chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese. Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm.

CHICKEN KEY LIME CURRY

Steps:

• Blend 1 cup onions with ginger, garlic, and 1/2 cup water in a blender.
• Heat oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Brown, skin side down, about 6 minutes (don't turn over), then transfer to a plate. Add remaining onions to skillet and cook, stirring occasionally, until softened and browned, 8 to 10 minutes. Transfer with a slotted spoon to plate with chicken.
• Reduce heat to medium and add onion-ginger paste to skillet. Cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Stir in tomato paste, remaining 2 cups water, sugar, and 1/2 teaspoon salt and bring to a simmer.
• Return chicken and onions to skillet with sliced lime and simmer, partially covered, turning chicken once, until just cooked through, 25 to 30 minutes.

KEY LIME CHICKEN

Steps:

• Combine lime juice, honey, ¾ cup water, pepper, garlic, oil, ginger and soy sauce in blender or food processor. Process until combined well. Pour over chicken. Cover and let marinate in the refrigerator overnight. Remove chicken (discard marinade). Thoroughly oil grill grate. Grill over hot coals, turning once, for 6 to 8 minutes per side, until juices run clear. (May also be broiled but watch carefully, and be prepared to move rack farther from heat source.) Garnish with cilantro and lime wedges.