Best 4 Lime Ginger Glazed Chicken With Fennel Relish Recipes

Indulge in a culinary journey with our tantalizing Lime-Ginger Glazed Chicken with Fennel Relish, a symphony of flavors that will captivate your taste buds. This delectable dish features succulent chicken pieces marinated in a zesty blend of lime, ginger, garlic, and herbs, then oven-roasted to perfection. The chicken is coated in a luscious glaze made from lime juice, honey, and ginger, creating a caramelized crust that adds a delightful sweetness and tang. Accompanying the chicken is a refreshing fennel relish, a vibrant combination of fennel, red onion, and orange zest that bursts with freshness and acidity. This dish is not only a feast for the palate but also a visual masterpiece, with its vibrant colors and enticing aromas. Additionally, we offer a collection of complementary recipes to elevate your meal, including mouthwatering sides like roasted vegetables, creamy mashed potatoes, and a selection of delectable sauces and dips. With step-by-step instructions and helpful tips, our recipes are designed to guide you through the cooking process effortlessly, ensuring a successful and enjoyable culinary experience.

Let's cook with our recipes!

CITRUS CHICKEN

Citrus Chicken image

Provided by Guy Fieri

Categories main-dish

Time 7h45m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

Steps:

Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
Preheat the oven to 350 degrees F.
Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

LIME-GINGER GLAZED CHICKEN WITH FENNEL RELISH

Lime-Ginger Glazed Chicken With Fennel Relish image

Unfortunately I can't remember where I got the original recipe for this, but made some edits of my own when The Beau and I had an out of town guest. I doubled the recipe, as it looked so good I knew I was going to want some the next day. Instead of cooking the chicken in a skillet, I grilled it on the barbecue, but reduced the glaze on the stove. To my dismay, the three of us gobbled it all up and there weren't any leftovers! I do love fennel immensely and have tried the relish with grilled fish, which was wonderful. One time I also added fresh corn cut from the cob to the relish, a great addition.

Provided by bikerchick

Categories Chicken Breast

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup lime juice
1/3 cup honey
1/4 cup soy sauce
3 cloves garlic, minced
1 tablespoon fresh grated ginger
1 teaspoon lime zest
1/4 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves
2 tablespoons olive oil
salt
fresh ground black pepper
1 small fennel bulb, julienned (white part only)
1 cup chopped radicchio
1/2 cup chopped green onion
1/2 cup sliced black kalamata olive
1/4 cup olive oil
2 tablespoons wine vinegar
salt
fresh ground black pepper
lime slice (to garnish)
fennel leaves (to garnish)

Steps:

For chicken:.
In shallow glass dish, mix together lime juice, honey, soy sauce, garlic, ginger, lime peel and crushed red pepper.
Add chicken, turning to coat evenly; marinate at least 30 minutes or up to 4 hours.
Remove chicken from marinade, reserving marinade; pat chicken dry.
In large skillet, heat oil over medium high heat.
Season chicken with salt and pepper and cook about 4 minutes per side.
In small saucepan, place reserved marinade and cook over medium heat until reduced to a glaze.
For Fennel Relish:.
In a medium bowl, mix together fennel, radicchio, green onions, and olives.
In small bowl, whisk together oil, vinegar and salt and pepper.
Pour over fennel and toss to coat well, best when made before cooking chicken so flavours can blend, but don't make more than an hour ahead.
To serve, arrange chicken and Fennel Relish on platter.
Spoon glaze over chicken and garnish with lime slices and fronds of fennel.

GINGER LIME TERIYAKI GLAZED CHICKEN

Ginger Lime Teriyaki Glazed Chicken image

Easy to make, easy cleanup. This is from the Reynolds Cooking with Foil cookbook. It says to use Reynolds Wrap Release non-stick foil, but if not spray foil with non-stick spray before grilling.

Provided by SarahBeth

Categories Asian

Time 45m

Yield 6 chicken pieces, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 bone in chicken pieces
1 3/4 cups soy sauce
1 teaspoon finely grated lime peel
1/2 cup fresh lime juice
3 garlic cloves, peeled and flattened with a knife
2 scallions, thinly sliced green and white parts separated
3 inches fresh ginger, peeled and thinly sliced
2 tablespoons honey
1 1/3 cups sugar
2 tablespoons sesame oil
1 tablespoon sesame seeds

Steps:

Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
Spoon half of this marinade of chicken in a baking dish.
Cover and refrigerate at least one hour, turning twice.
Poke drainage holes heavy duty foil and set aside.
Add sugar to remaining marinade to create glaze.
Heat to boiling on medium high
Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
Let glaze cool and reserve 1/2 cup for serving.
Preheat grill to medium high
Place foil with holes on grill.
Drain chicken and discard marinade.
Brush sesame oil on both sides of chicken and place skin side down on foil.
Cook chicken 5 minutes on both sides, brushing both sides with glaze.
Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
Discard leftover basting glaze.
Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.

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

Ingredients

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.

Tips:

Use fresh ingredients: Fresh ingredients will give your dish the best flavor and nutritional value.
Don't be afraid to experiment: There are many ways to make this dish your own. Try different combinations of spices, herbs, and vegetables.
Don't overcook the chicken: Chicken is a delicate meat that can easily become dry and tough if overcooked. Cook it until it is just cooked through, or to an internal temperature of 165 degrees Fahrenheit.
Make the fennel relish ahead of time: The fennel relish can be made up to 3 days in advance. This will give the flavors time to meld together.
Serve the chicken with your favorite sides: This dish goes well with rice, quinoa, mashed potatoes, or roasted vegetables.

Conclusion:

Lime Ginger Glazed Chicken with Fennel Relish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is moist and flavorful, and the fennel relish adds a bright and refreshing touch. This dish is sure to be a hit with your family and friends.