Best Chicken With Chilli Lime Sauce Recipes

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CHILI LIME CHICKEN WINGS



Chili Lime Chicken Wings image

Chili Lime Chicken Wings. These BAKED chicken wings are simple to make and loaded with flavor thanks to a mixture of chili sauce and fresh lime juice and zest. The skin is so crispy on these you won't believe they aren't fried!

Provided by Serene Herrera

Categories     Appetizer

Time 55m

Number Of Ingredients 9

4 pounds chicken wings and drumettes
4 tsp baking powder
2 tsp salt
1 tsp black pepper
3 tbsp chili garlic sauce
2 tbsp melted butter
2 tbsp honey
1 tsp lime zest (1 reg lime)
2 tbsp fresh lime juice (1 reg lime)

Steps:

  • Preheat oven to 450. Line large baking sheet with foil and place wire rack on top. Set aside.
  • Dry chicken wings and drumettes with paper towels. Get the chicken as dry as possible.
  • Add baking powder, salt and pepper to a large bowl, mix together. Add the chicken and coat the chicken in the baking powder mixture.
  • Lay the chicken on the baking sheet on top of the wire rack, make sure the chicken is not touching.
  • Bake chicken for 20 minutes. Flip the chicken over using tongs or forks and bake again for 15 more minutes.
  • While the chicken is baking, prepare the sauce. Combine the chili garlic sauce, honey, melted butter, and lime juice and zest in a small bowl. Stir together. If the butter won't mix, heat the sauce in microwave or in a saucepan briefly just until combined.
  • After the chicken has baked, remove from the oven, brush with the sauce.
  • Cook the chicken for an additional 15 minutes with the sauce on. Remove from the oven and serve.

Nutrition Facts : Calories 53 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1794 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

CHILI LIME CHICKEN



Chili Lime Chicken image

Chili Lime Chicken is tender oven-baked chicken, with an easy spice rub and no marinade needed. Flavored with chili powder, cumin, lime juice, and cilantro.

Provided by Sabrina Snyder

Categories     Dinner

Time 35m

Number Of Ingredients 8

1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 tablespoon olive oil
6 chicken thighs (, boneless skinless)
1 lime (, cut into wedges)
2 tablespoons cilantro (, chopped)

Steps:

  • Pre-heat oven to 400 degrees.
  • Mix together chili powder, cumin, salt and cinnamon.
  • Season chicken with spices and the olive oil, rubbing it into chicken until the spices don't look dry anymore.
  • Place chicken in baking pan and roast for 30 minutes.
  • When serving, squeeze fresh lime juice over the chicken and garnish with cilantro.

Nutrition Facts : Calories 278 kcal, Carbohydrate 2 g, Protein 19 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 304 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHILI-LIME CHICKEN KABOBS



Chili-Lime Chicken Kabobs image

I invented this recipe for a quick dinner. I only marinated the chicken for one hour, but I am sure if you marinate longer, it would taste even better.

Provided by Simmi G

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

3 tablespoons olive oil
1 ½ tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers

Steps:

  • In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
  • Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
  • Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 3.2 g, Cholesterol 64.6 mg, Fat 13 g, Fiber 0.9 g, Protein 23.9 g, SaturatedFat 2.2 g, Sodium 63.8 mg, Sugar 0.5 g

CHILI-LIME CHICKEN WINGS



Chili-Lime Chicken Wings image

Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings-so be sure to make extras! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 11

2-1/2 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
2 tablespoons lime juice
2 tablespoons Dijon mustard
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon pepper
Oil for deep-fat frying
Optional: Thinly sliced green onions and lime wedges

Steps:

  • Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine the syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup. , Meanwhile, in a large shallow dish, combine the flour, salt, paprika and pepper. Add wings a few at a time and toss to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately, with sliced green onions and lime wedges if desired.

Nutrition Facts : Calories 142 calories, Fat 8g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 198mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 5g protein.

CHILI LIME CHICKEN



Chili Lime Chicken image

This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Provided by Larry Dean

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h45m

Yield 8

Number Of Ingredients 9

¼ cup ancho chile powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
⅔ cup canola oil, or more as needed
1 large lime, juiced
8 skinless, boneless chicken breast halves

Steps:

  • Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
  • Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
  • Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g

SPICY CHICKEN WITH CHILI LIME DIPPING SAUCE



Spicy Chicken With Chili Lime Dipping Sauce image

Make and share this Spicy Chicken With Chili Lime Dipping Sauce recipe from Food.com.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time 3h

Yield 8 serving(s)

Number Of Ingredients 14

8 boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons fish sauce
2 garlic cloves, chopped finely
2 fresh small red chilies, seeded and finely chopped
1 teaspoon sugar
1 tablespoon olive oil
lime wedge, for serving
chopped fresh coriander leaves and green onion, for serving
2 tablespoons lime juice
2 tablespoons water
2 teaspoons sugar
2 teaspoons fish sauce
1 fresh small red chili, seeded, chopped finely
2 teaspoons finely chopped fresh cilantro

Steps:

  • Combine the fish sauce, garlic, chilli and sugar in a medium bowl. Add chicken; mix well. Cover and refrigerate for 3 hours or overnight, turning occasionally.
  • To Make the Chili Lime Dipping Sauce: Combine all ingredients in a small bowl; stir until the sugar is dissolved.
  • Heat large frying pan over medium heat. Brush pan with oil; cook chicken, in batches, for about 4 minutes each side or until browned and cooked through.
  • Insert toothpicks into the chicken pieces. Serve with Chili Lime Dipping Sauce and lime wedges, sprinkled with coriander and onion.

Nutrition Facts : Calories 111.8, Fat 4.4, SaturatedFat 0.9, Cholesterol 57.3, Sodium 531.7, Carbohydrate 3.4, Fiber 0.2, Sugar 2.5, Protein 14.1

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE



Southwestern Lime Chicken with Ancho Chili Sauce image

Categories     Chicken     Pepper     Marinate     Low Carb     Lime     Summer     Bon Appétit

Yield Makes 8

Number Of Ingredients 12

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Ancho Chili Sauce

Steps:

  • Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
  • Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

LIME CHICKEN CHILI



Lime Chicken Chili image

Lime juice gives this chili a zesty twist, while canned tomatoes and beans make preparation a snap. Try serving bowls with toasted tortilla strips. -Diane Randazzo, Sinking Spring, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings (2 quarts).

Number Of Ingredients 19

1 medium onion, chopped
1 each medium sweet yellow, red and green pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 pound ground chicken
1 tablespoon all-purpose flour
1 tablespoon baking cocoa
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon garlic pepper blend
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/4 cup lime juice
1 teaspoon grated lime zest
1 can (15 ounces) cannellini beans, rinsed and drained
2 flour tortillas (8 inches), cut into 1/4-inch strips
6 tablespoons reduced-fat sour cream

Steps:

  • In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink. , Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through. , Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.

Nutrition Facts : Calories 357 calories, Fat 14g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 643mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 21g protein.

CHICKEN WITH LIME SAUCE



Chicken With Lime Sauce image

Another great recipe from the magazine Cooking Light. This silky sauce coats the chicken with rich, tangy flavor. Substitute lemon if you don't have a lime on hand. For a splash of color, garnish with chopped parsley or chives.

Provided by skigb

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 -6 ounces boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 teaspoons olive oil
cooking spray
3/4 cup fat-free low-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons lime juice, divided
2 teaspoons Dijon mustard
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon butter

Steps:

  • Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to 1/4 inch thickness using a meat mallet or small heavy skillet.
  • Sprinkle with salt and pepper.
  • Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add chicken ; cook 4 minutes on each side or until browned.
  • Remove from pan ; keep warm.
  • Add chicken broth, sugar , 2 tablespoons juice, and mustard to pan ; cook over medium heat, scraping pan to loosen browned bits.
  • Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan ; stir well with whisk. Bring to a boil over medium-high heat ; cook 1 minute or until sauce thickens slightly.
  • Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
  • Return chicken to pan ; simmer w minutes or until chicken is thoroughly heated.

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