Limehouse Chicken Recipe - Allrecipes.com
Limehouse Chicken Recipe
  • READY IN 1 hr

Limehouse Chicken

Recipe by  

"Try this easy, moist chicken dish with a mild lime flavor and a hint of sweetness."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    55 mins
  • READY IN

    1 hr

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Combine the flour, salt and paprika in a large plastic bag. Sprinkle lime juice over the chicken thighs, then place them in the bag. Shake pieces around until completely coated.
  3. Heat the oil in a large skillet over medium-high heat. Add chicken and cook just until browned on each side. Transfer to a baking dish. Mix together the brown sugar and lime zest; sprinkle over the chicken. Pour the chicken broth and white wine into the pan. Sprinkle mint over the top.
  4. Bake uncovered for 45 minutes in the preheated oven. Chicken should be cooked through and juices will run clear.
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Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2007

I used red pepper instead of paprika simply because I didn't have it. I also didn't have the wine or mint but it was still PERFECT. It was spicy sweet and citrus all at the same time. My husband even said it was worth the wait, which is REALLY good. Definitely my new favorite chicken!!! Today I again tried this recipe but with pork chops, STILL AWESOME!!

 
Most Helpful Critical Review
Sep 20, 2007

Would not make again - mint makes it interesting but in a distracting way. Would make the KEY WEST chicken on the website over this.

 
Jan 19, 2011

I love this recipe the way it was written and my five stars are for that! (If you don't like recipe changes, just stop reading now.) However, should you go to make one evening and find yourself without any limes, try these tweaks: 1 tangerine (or clementine, etc.) zested and juiced 1 T jerk seasoning (instead of paprika) 2 T white sugar (instead of brown) 1T red pepper flakes (instead of mint) You'll still get the delicious crunch and citrus zing, but with a hint of heat.

 
Aug 27, 2010

I followed the recipe until the mint. I added cilantro instead. It is awesome! I really like the flavors, sweet, smoky, lemony. Really good!

 
May 06, 2010

this was great. i had thinner chicken breasts so i baked only for 25 minutes instead of 45, and they came out incredibly tender. i threw some broccoli and orange peppers in with the broth and wine too. The orange/yellow peppers really gave it an authentic taste and look. definitely adding my arsenal of recipes.

 
Sep 12, 2006

It was very good. I made a couple of changes though, I replaced the lime with lemon and i put a little more chicken broth and more brown sugar than it called for other than that it was GREAT! A+++++

 
May 02, 2011

I was not expecting much from this dish but I was very pleased with how it turned out! The sweetness was nice and cut through by the lime, and the breading and baking techniques kept the chicken moist. I served this with steamed vegetables and rice and it was an easy weeknight meal.

 
Apr 07, 2011

Made this pretty much as described, though I only had an orange and used that instead! Also put a tiny bit of ginger into the flour/paprika mix (which I made with gluten-free flour, being celiac). It was still just fantastic; threw some sliced orange bell pepper into the skillet before popping it into the oven. Delicious, and my husband especially liked it.

 

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Nutrition

  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 623 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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