Recipe by Grumpy's Honeybunch
"A very flavorful Asian-type meal with a sweet heat that incorporates my favorite flavors (chili, lime, and cilantro) with a little bit of sugar. The sauce glazes the chicken and is wonderful over the cilantro couscous. You can substitute salt and pepper to taste for MSG."
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skinless, boneless chicken breast halves, cubed
monosodium glutamate (such as Ac'cent®), or to taste
red pepper flakes, or more to taste
lime, juiced and zested
lime for garnish
This was a wonderful recipe!!! I did not have couscous on hand so I used a farro recipe instead. (Jenni's Italian Farro Pilaf) Which was also wonderful. The only thing I did differently was put about a tablespoon of fresh cilantro, two garlic pressed cloves and more red pepper flakes. Awesome flavor!!!! My family loved it!!!The chicken came out so moist and tender, it was not dry. I will definitely add to my recipe box.
The lime was a bit too strong and it became way too salty as it reduced.
Excellent! Next time I will add some fresh veggies.
I thought this recipe was excellent! I made a few minor modifications: I marinated the chicken for 20 minutes in a 1 tablespoon dry sherry, 1 tablespoon of soy sauce and a clove of garlic (minced). I also added garlic powder to the sauce and omitted the MSG. I wanted to add a vegetable so I steamed broccoli and mixed it in when I added the sauce to the cooked chicken. Delicious!
This recipe is fantastic. We made some small substitutions, but only to make it gluten free. We changed the couscous to quinoa, and cooked it to the directions on the box, but still using the broth. We also made sure to use GF soya sauce. We also increased the chilli flakes to 1 tbsp, since we like our food with a bit of a kick. All in all, great dinner!!
I made this for dinner last night and we loved it! Definitely a new addition to the regular rotation. I didn't have MSG so I used salt and pepper. I also used skinless, boneless chicken thighs instead of breasts. I s&p'd the chicken thighs, browned them over med. high heat in the olive oil til they were cooked through then moved them to a plate. Mix the soy, brown sugar, lime juice and zest and a dash of ground red chile pepper instead of crushed red pepper and add to the skillet, scraping any tasty bits from the bottom. Added the chicken back in after the sauce had slightly reduced and allowed the chicken to warm back up a bit basting with the sauce. Also made the couscous using homemade chicken stock some dried cilantro (had it on hand already) and 2 cloves "microplaned" (or finely chopped) garlic. Do yourself a favor and don't forget the fresh lime wedges when serving, they give such a fresh, bright flavor to the chicken. This is such a flavorful dish! Thanks for sharing!
This was very good.
This sauce is a perfect combination of salty, sweet, tangy and spicy. The lime juice and zest really gave the dish bright flavor. The only changes I made were as follows: 1) I added a little more red pepper flakes (personal preference); 2) I added a pinch of kosher salt and ground black pepper to the chicken while it cooked (I don't use MSG); 3) I used basmati rice instead of couscous as that is what I had in my pantry, and I cooked it in chicken stock instead of vegetable broth. The next time I make this, and I most definitely will, I will cut the chicken breasts into strips instead of chunks, because while the chunks make for a prettier presentation, strips will cook quicker. I will also make a point to get vegetable broth and couscous. Thanks for this keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Chili Lime Chicken with Cilantro Couscous
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 56
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