Best Caribbean Lime Chicken Recipes

GRILLED CARIBBEAN LIME CHICKEN

Steps:

• In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES

Steps:

• Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
• Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
• Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
• Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
• Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
• Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
• Serve immediately with lime wedges.
• DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.

CARIBBEAN CHICKEN WITH BLACK BEANS, SWEET POTATO AND LIME

Steps:

• Heat a large, deep skillet over medium-high heat. Add oil, then onion. Cook 5 minutes, stirring frequently. Stir in sweet potato. Sprinkle 2 tsp of jerk seasoning over the the vegetables and cook for 1 minute. Add broth and bay leaves. Simmer uncovered for 10 minutes Meanwhile, sprinkle the reamaining 2 tsp jerk seasoning over the chicken. Coat chicken with cooking spray. Grill over medium coals or under your broiler in a grill pan if you have one. Cook 4-5 minutes per side. Stir black beans and salt into the sweet potato mixture. finely shred or zest enough lime peel to measure 1/2 tsp. Stir zest into bean mixture. Cut lime into 4 quarters and set aside. Continue to cook the bean mixture for 4-5 minutes or until the sweet potato is tender. Discard bay leaves. Transfer bean mixture to four plates, top with chicken and serve with lime wedges and other condiments as desired.

THYME-LIME CHICKEN WITH CARIBBEAN SLAW

Steps:

• Mix mayo, oil, 1 tsp. lime zest, juice, hot sauce and red pepper until blended. Combine cabbage, mangos and onions in medium bowl. Add mayo mixture; mix lightly. Refrigerate until ready to serve.
• Combine next 4 ingredients and remaining zest in shallow bowl. Dip each chicken breast in egg whites, then in crumb mixture, turning to evenly coat both sides of each breast.
• Melt 2 Tbsp. butter in large skillet on medium heat. Add half the chicken; cook 4 to 5 min. on each side or until done (165°F). Repeat with remaining butter and chicken. Serve with slaw.

CARIBBEAN LIME CHICKEN

Steps:

• Heat oven to 450°F.
• Rinse chicken pieces and pat dry.
• Place chicken pieces on broiler pan.
• Broil 4-5 inches from heat for approximately 20 minutes.
• Meanwhile, stir remaining ingredients together .
• Brush chicken with mixture on both sides.
• Broil for another 5 - 15 minutes, until no longer pink.
• Brush with mixture often during last 5 minutes of cooking.
• Note: Watch carefully after brushing mixture on chicken!

SLOW-COOKER CARIBBEAN-STYLE CHICKEN SOUP WITH LIME AND CILANTRO

Steps:

• Spray 5-quart oval slow cooker with cooking spray. Sprinkle chicken evenly with Caribbean rub; set aside.
• In 12-inch skillet, heat 1 teaspoon of the oil over medium-high heat. Cook onion and garlic in oil 3 minutes, stirring occasionally, until tender. Transfer mixture to slow cooker using slotted spoon. In skillet, heat remaining 3 teaspoons oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning occasionally, until browned. Transfer chicken to slow cooker.
• Add 1 cup of the broth to skillet, scraping to loosen browned bits. Pour over chicken. Add remaining 3 cups broth, the adobo sauce, beans, coconut milk, salt and pepper to slow cooker.
• Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 3 hours longer.
• Remove chicken from slow cooker to plate; cool 10 minutes. Remove chicken from bones; discard bones and return meat to slow cooker. Stir in lime juice. Serve soup over rice; garnish with cilantro, radishes and lime wedges.

CARIBBEAN LIME CHICKEN

Steps:

• Season the chicken with lime juice, garlic, salt, dried thyme, red pepper flakes and black pepper and mix well. Marinate overnight in the refridgerator or for at least 1 hour. Heat the oil in a large saucepan and cook the chicken in a single later over a medium heat for 5 minutes or until brown. Add the onions and stir frequently for about 10 minutes until the chicken and onions are cooked. Add the tomatoes and the curry powder and cook for another 2 minutes. Add the remaining lime juice. Garnish with the orange and lime wedges and the fresh chives. Serve with rice.

CARIBBEAN LIME CHICKEN WITH GRILLED PINEAPPLE

Steps:

• 1. Place each chicken breast between two slices of waxed paper and flatten with a mallet or the bottom of a heavy pot to about half of its original thickness. Arrange all of the chicken in a lightly greased 9 x 13-inch baking dish. In a small bowl, mix together the lime juice, bell pepper, garlic, black pepper, and juice from the pineapple. Pour over the chicken. Cover and marinate in the fridge for at least 4 hours or overnight, turning once. 2. Preheat the broiler and set the rack so that the top of your pan will be 6 inches from the heat source. 3. If necessary, spoon off and discard enough of the marinade so that the tops of the chicken pieces are exposed. Arrange the pineapple and kiwi slices on top of the chicken. In a small bowl, mix together the honey with 1 tbsp water and microwave for 10 - 15 seconds, until the honey is dissolved in the water. Pour the honey glaze evenly over the chicken and fruit. 4. Broil for 15 - 20 minutes, or until the chicken is cooked through, basting occasionally to prevent burning. If the top browns too rapidly, move the pan to a lower rack. 5. Divide the rice among four plates. Cut each chicken breast in half and serve the chicken on top of the rice. Spoon additional pan drippings over the top as desired.