Recipe by C. PEREZ
"A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable."
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boneless, skinless chicken breast halves
This is almost identical to a recipe that I love. The only difference is that in my recipe you add 1/3 of a cup of chicken broth with the lemon juice to the pan drippings. This helps to add the needed liquid for the sauce. This is a fast, delicious recipe that the whole family likes.
I will make this easy recipe again but with some changes. I loved the spice mixture but it wasn't enough to adequately cover/rub four breasts so I had make another batch. Also, way, way, WAY too much garlic powder at the end. It overpowered the other flavors, especially the lime. I will reduce the amount of garlic powder and double the other ingredients in the future.
My wife loved this take on a delicious dish. Mince onion, garlic and jalepeno, add the dry ingredients called for in this dish to form a wet paste. Rub generous amounts under the skin. Outer skin is salted, rubbed with some mixture. Broil in oven until skin gets nice and crispy (5-7 min) switch oven to bake 350 until done (approx 40 min). About half way through squeeze lime juice on chicken.
Love the spicy little kick this chicken has to offer. I did have to double the butter and lime juice in order to have enough sauce to spoon over the top. I also pounded the brests thinner to avoid that "too chickeny" taste. This is a keeper!
This recipe is five stars as written, but to spice it up, I doubled the spice mixture, increased the cayenne pepper to 1/2 tsp. Right before finishing the "sauce" I added 1/2 cup of chicken broth per another reviewers suggetion, a "turn" of margarita mix, a splash of tequila, 1.5 tbs of honey and let bubble for two plus minutes. Perfect mix of sweet and spice!!!
This was good but needed some help. First of all, do cut chicken breasts into pieces & pound thin. Second, don't double the lime juice unless you want it sour. Use 3 TBLSP first (juice of one small lime) and then taste-test the sauce, then adjust as needed. The sauce also could benefit from a little chicken broth added when you put in the lime juice.
This recipe just replaced my old Lime Chicken recipe. It was wonderful! So simple and easy, too. I fixed the marinade in the morning, bumped up the heat-factor a little, used fresh cilantro from my garden (made all the difference) and threw it in a bag along with the juice of a couple limes. I marinated it all afternoon and then threw it on the grill. While grilling, I coated it with coarse ground pepper and squeezed fresh lime juice on each side. Definitly a keeper! My husband was disappointed he was travelling the next day and couldn't take the leftovers for lunch. Instead, I sliced up the cold chicken and served it on a salad. MMMMMMmmmmmm-good! Thanks for the recipe!
A splash of tequila made for a nice finish to this delicious recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Garlic Lime Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 96
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