Chili Lime Chicken Recipe
Hi everyone and welcome back to my channel
Today I’m sharing with you how to make ChiliLime Chicken. It’s a perfect mix of spicy
chili mixed with zesty lime. You can cookthese on the bbq outside, or on a stove top
inside, so if you would like to learn howto make them then let’s get started.
We’re going to start by making a marinadefor the chicken. It’s best to do this the
morning before you need it or the night beforeto give the chicken as much time as possible
to soak up the flavours. If you are pushedon time leave it for a minimum of two hours
before cooking the chicken.
To make the marinade start by zesting twolimes. We want about 2-3 teaspoons of lime
zest to make enough marinade for 6 chickenthighs, a couple of medium sized limes should
be enough for this. Scoop up the lime zestwith a knife and place it into a bowl large
enough to accommodate the chicken thighs.After zesting roll the limes on the cutting
board to release as much of the juices aspossible and slice in half using a sharp knife.
Juice the limes into the bowl with the limezest making sure to not let any pips drop
in.
If you would like the recipe for this chililime chicken it will be listed in the information
box as well as a printable version on my websiteso just click the link on the screen now.
To add some heat and also some colour to themarinade I’m using two red chilis. I like
this chicken quite spices so I’m dicingthe red peppers up finely without removing
any of the seeds, but if you do like a moremild flavour either us one chilis or remove
the seeds more dicing. The chili flavour doesn’ttend to be to overpowering in the recipe as
the acid from the lime zest and juice cutsthrough it really well. Run your knife through
the red pepper a few times so it’s veryfinely chopped before adding it to the marinade
bowl.
Like most recipes we’re also going to needa clove of garlic. Just crush it with the
back of your knife to remove the peel andmince it finely or just place it into a garlic
crusher.
What I love most about this chicken is it’sfreshness of taste that comes from the lime,
but also the bunch of coriander or cilantrothat I’m about to add. Just rip off a handful
and bunch it up as much as possible beforerunning a sharp knife through it a few times
to slice it finely. Try not to skip out onadding herbs to recipes as it is what gives
them such great flavour. Add the chopped herbsto the marinade.
Next is a few tablespoons of a mild tastingoil, such as vegetable oil or canola. Oil
in marinades work well because it absorbsup a lot of flavour in the marinade and coats
the meat during cooking for a more intenseflavour.
At the moment this marinade has a whole lotof flavour but we want to add a small amount
of sweetness to balance it out. You can dothis with honey or sugar. You just need about
a teaspoons worth. Add it to the marinadealong with some salt and mix together until
well combined.
For the chicken I am using boneless chickenthighs with the skin on. I prefer chicken
thighs because they have a lot more flavourand are a lot more tender but if you would
like you can use chicken breast, or this marinadewould even work perfectly with another type
of meat. Rinse the chicken thighs and patdry with some kitchen paper. Using tongs add
the chicken to the bowl with the marinadeand give them a good stir until all the chicken
pieces are evenly coated in marinade. Coverwith plastic wrap and place into the fridge,
preferably for about 8 hours or if you don’thave too much time a few hours will do.
When you are ready to cook the chicken removeit from the fridge to come up to room temperature.
When cooking meat always bring it up to roomtemperature before cooking it to get the best
results.
Heat a griddle pan over medium-high heat andplace the chicken in the pan, skin side down.
You don’t need any oil here as we addedoil to the marinade. Alternatively you can
cook this chicken on the bbq outside or inthe oven under the grill. Turn the chicken
after about 4 minutes, it should have a deepgolden brown colour, cook on the other side
for another 4-5 minutes or until cooked through.
Serve by sprinkling over more chopped corianderor cilantro and with a squeeze of lime juice.
This marinade is the perfect way to spiceup chicken, it has an amazing spicy but fresh
flavour. Let me know if you give it a go,I would love to see a picture.
If you would like to see more dinner recipestake a look at this Roasted Chicken with creamy
mushroom sauce or this thai beef salad. Forother recipes make sure to take a look at
my channel and subscribe for new videos everySunday. Thank you so much for watching, I
hope you enjoyed this recipe and I will seeyou in my next video. Bye
Today I'm sharing with you a quick and easy dinner recipe to make Chili Lime Chicken. This recipe is perfect for weeknight dinners as it doesn't take too long to make and you can prep it the night or morning before. So next time your looking for new dinner recipe or dinner ideas try out this marinade for chicken! It's spicy, zesty and delicious! So if you would like to learn how to make this Chili Lime Chicken then just follow this Chili Lime Chicken Recipe. A printable recipe will be linked on my website here http://carinastewart.com/chili-lime-chicken/ If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ EQUIPMENT Chopping Board http://amzn.to/1q8ds6q Chefs Knife http://amzn.to/1q8dtaz Mixing Bowl http://amzn.to/1MsfJmV Griddle Pan http://amzn.to/1q8dxXD _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ CHILI LIME CHICKEN RECIPE Serves 6 | Calories 226 | Fat 10g | Protein 12g | Carbs 24g | Sugar 5g | Sodium 436mg 6 Boneless Skin on Chicken Thighs 3 Teaspoons Lime Zest 4 Tablespoons Lime Juice 2 Chilis 1 Clove Garlic Handful of Coriander | Cilantro 2 Tablespoons mild tasting Oil 1 Teaspoon Honey 1/2 tsp Salt Zest and juice 2 limes into a bowl large enough to accommodate the chicken thighs. Dice the chili, garlic, and coriander or cilantro finely and place into the bowl. Add the oil, honey, and salt and stir until everything is evenly combined. Rinse and pat dry the chicken thighs and add to the bowl with the marinade ingredients. Toss the chicken in the marinade until well coated and cover with plastic wrap. Leave the chicken to marinade in the fridge for at least 2 hours but preferably over night. When you are ready to cook the chicken remove it from the fridge and allow it to come up to room temperature. Heat a griddle pan over medium high heat and add the chicken thighs, cooking for about 4 minutes on each side until golden brown and cooked through. Alternatively you can cook these on the bbq outside or in the oven under the grill. Serve the chicken with more chopped coriander or cilantro and a squeeze of lime juice. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ - iHerb http://www.iherb.com/ Use the code PJQ118 for $10 off your first order. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ FOLLOW ME Twitter - https://twitter.com/carstina Facebook - https://www.facebook.com/carstinaxx Instagram - http://instagram.com/carstina Tumblr - http://carstina.tumblr.com/ Pinterest - http://pinterest.com/carstina/ Email - carstina93@gmail.com _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Camera & Lighting Setup Video - http://youtu.be/p0SWv3OKVes Camera I use - Canon 600D http://bit.ly/CanonSLR600D Editing - Final Cut Pro _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Disclaimer - Some of these may be affiliated links.