Best 5 Roast Lime Chicken Recipes
Embark on a culinary adventure with our tantalizing Roast Lime Chicken, a dish that promises an explosion of flavors and aromas. This delectable recipe takes you on a journey to the vibrant streets of Mexico, where the zesty tang of limes mingles with the savory richness of chicken.
Our collection of recipes offers a variety of cooking methods to cater to your culinary preferences. Whether you desire the convenience of an oven-roasted chicken or the smoky allure of a grilled version, we have you covered. Each recipe provides step-by-step instructions, ensuring a hassle-free cooking experience.
For those who love the classics, our traditional Roast Lime Chicken recipe delivers a timeless flavor profile. The chicken is lovingly seasoned with a blend of aromatic herbs and spices, then roasted to perfection, resulting in a crispy skin and succulent meat.
If you seek a more contemporary twist, our Grilled Lime Chicken with Avocado Salsa offers a refreshing take on this classic dish. The chicken is marinated in a zesty lime and herb mixture, then grilled to smoky perfection. The accompanying avocado salsa adds a creamy and tangy dimension, creating a harmonious balance of flavors.
For those with a penchant for bold and spicy dishes, our Spicy Lime Chicken with Chili Sauce is a must-try. This recipe infuses the chicken with a tantalizing blend of chili powder, cumin, and paprika, giving it a fiery kick. The accompanying chili sauce adds an extra layer of heat and depth of flavor.
With our comprehensive collection of Roast Lime Chicken recipes, you'll have a culinary repertoire that will impress your family and friends. Each recipe offers a unique taste experience, allowing you to explore the diverse culinary possibilities of this classic dish.
ROAST CHICKEN WITH SCALLION, GINGER, AND LIME
Roast chicken is so good, you may not want to stray from the classic-but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from our book "One Pot."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. In a food processor, combine 3 tablespoons vegetable oil, scallions, ginger, garlic, lime zest, and 1 tablespoon salt; rub half of paste under skin. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
- Toss parsnips with olive oil; season with salt. Scatter parsnips around chicken; roast 20 minutes.
- Flip parsnips and add brussels sprouts, tossed with 1 tablespoon vegetable oil, to pan; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Let rest 10 minutes before carving and serving. Return parsnips and brussels sprouts to oven and roast until golden, 10 minutes. Serve with remaining paste.
HONEY-LIME ROAST CHICKEN
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey and 1 teaspoon salt in a large bowl. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.
- Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the chicken, skin-side up, on a foil-lined rimmed baking sheet and tuck the wing tips underneath. Pour the marinade on top, season with salt and dot with the butter.
- Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160 degrees F, about 45 minutes. Transfer to a platter and top with the pan juices.
SPICY ORANGE LIME AND CUMIN ROAST CHICKEN THIGHS
This is a variation of a recipe I learned from http://TheFrugalChef.com. You can do the chicken with skin on or off - up to you. Or mix with drumsticks or whatever you have. I use extra garlic and chilli flakes but use less if you prefer. You could use the juice from an orange or just use ready-prepared orange juice if you are lazy like me. When I say Turkish pepper, I mean the longer skinnier type, about the size of a regular carrot. I have lots of Turkish grocery stores in my neighbourhood and they sell all kinds of peppers. Any of them will do - some are a bit sweet and others a bit spicy, but you don't want the firey type. The chicken will give off some of its own fat and mix with the lime and orange juice. This is nice to pour over some baby potatoes on the side.
Provided by LittleNico
Categories Chicken Thigh & Leg
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven at 375 degrees.
- Put the chicken in a baking dish.
- Sprinkle with salt, black pepper, ground cumin and chilli flakes.
- Chop all of the scallions, green parts and white, the whole thing.
- Cover the chicken with the chopped garlic, scallions and pepper.
- Squeeze the juice of the lime all over the chicken then pour the orange juice on too.
- Cook at 375 for 20 to 25 minutes, stirring it up a bit part way through if needed.
ROAST LIME CHICKEN
Make and share this Roast Lime Chicken recipe from Food.com.
Provided by Sackville
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Joint the chicken legs and slash the skin of each piece of chicken a couple times, so the marinade can be easily absorbed.
- Mix the juice of one lime together with the vinegar and olive oil.
- Smear this over the chicken and leave for up to 30 minutes, turning a couple times.
- Place the chicken in a lightly oiled dish and pour over the marinade.
- Bake at 400F or 200C for 30-40 minutes, basting occasionally.
- Turn once, halfway through.
- During the last 10 minutes of cooking, halve the two remaining limes and arrange them around the chicken.
Nutrition Facts : Calories 390.6, Fat 27.1, SaturatedFat 6.6, Cholesterol 138.6, Sodium 134, Carbohydrate 6, Fiber 1.4, Sugar 1.4, Protein 30.7
PERUVIAN ROAST CHICKEN WITH GARLIC AND LIME
Steps:
- 1. Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds. Using fingers or handle of wooden spoon, carefully loosen skin over thighs and breast and remove any excess fat. Rub half of paste beneath skin of chicken. Spread entire exterior surface of chicken with remaining paste. Tuck wingtips underneath chicken. Place chicken in gallon-size zipper-lock bag and refrigerate at least 6 hours and up to 24 hours. 2. Adjust oven rack to lowest position and heat oven to 325 degrees. Place vertical roaster on rimmed baking sheet. Slide chicken onto vertical roaster so chicken stands upright and breast is perpendicular to bottom of pan. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of breast registers 140 degrees, 45 to 55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees. 3. When oven is heated to 500 degrees, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking. 4. Carefully remove chicken from oven and let rest, still on vertical roaster, 20 minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto platter or cutting board. Carve chicken and serve, passing Spicy Mayonnaise separately.
Tips:
- Pick the Right Chicken: Choose a whole chicken that is between 3 and 4 pounds for optimal cooking time and juiciness.
- Prepare Your Mise en Place: Before starting, measure and prepare all ingredients and keep them within reach for a smooth cooking process.
- Generous Seasoning: Don't be shy with the seasoning! Liberally apply the spice rub all over the chicken, ensuring even distribution for maximum flavor.
- Roast at High Temperature: Begin by roasting the chicken at a high temperature of 425°F (220°C) for 15 minutes. This initial high heat helps seal in the juices and gives the skin a beautiful golden-brown color.
- Reduce Heat for Even Cooking: After the initial 15 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting for an additional 50-60 minutes. This lower temperature ensures that the chicken cooks evenly throughout without drying out.
- Baste Regularly: Every 15-20 minutes, baste the chicken with the pan juices to keep it moist and flavorful. This also helps prevent the skin from becoming too dry.
- Use a Meat Thermometer: To ensure that the chicken is cooked to perfection, insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165°F (74°C) for safe consumption.
- Let It Rest: Once the chicken is cooked, let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Conclusion:
With its tantalizing aroma and irresistible flavor, Roast Lime Chicken is a culinary masterpiece that will delight your taste buds. The combination of zesty lime, aromatic herbs, and succulent chicken creates a dish that is both refreshing and comforting. Whether you're hosting a special occasion or simply seeking a delicious weeknight meal, this recipe will surely impress. Remember to follow the tips provided to achieve perfectly cooked chicken with a crispy, golden-brown skin. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
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