Best Lime Ginger Glazed Chicken With Fennel Relish Recipes

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LIME-GINGER GLAZED CHICKEN WITH FENNEL RELISH



Lime-Ginger Glazed Chicken With Fennel Relish image

Unfortunately I can't remember where I got the original recipe for this, but made some edits of my own when The Beau and I had an out of town guest. I doubled the recipe, as it looked so good I knew I was going to want some the next day. Instead of cooking the chicken in a skillet, I grilled it on the barbecue, but reduced the glaze on the stove. To my dismay, the three of us gobbled it all up and there weren't any leftovers! I do love fennel immensely and have tried the relish with grilled fish, which was wonderful. One time I also added fresh corn cut from the cob to the relish, a great addition.

Provided by bikerchick

Categories     Chicken Breast

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 21

1/2 cup lime juice
1/3 cup honey
1/4 cup soy sauce
3 cloves garlic, minced
1 tablespoon fresh grated ginger
1 teaspoon lime zest
1/4 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves
2 tablespoons olive oil
salt
fresh ground black pepper
1 small fennel bulb, julienned (white part only)
1 cup chopped radicchio
1/2 cup chopped green onion
1/2 cup sliced black kalamata olive
1/4 cup olive oil
2 tablespoons wine vinegar
salt
fresh ground black pepper
lime slice (to garnish)
fennel leaves (to garnish)

Steps:

  • For chicken:.
  • In shallow glass dish, mix together lime juice, honey, soy sauce, garlic, ginger, lime peel and crushed red pepper.
  • Add chicken, turning to coat evenly; marinate at least 30 minutes or up to 4 hours.
  • Remove chicken from marinade, reserving marinade; pat chicken dry.
  • In large skillet, heat oil over medium high heat.
  • Season chicken with salt and pepper and cook about 4 minutes per side.
  • In small saucepan, place reserved marinade and cook over medium heat until reduced to a glaze.
  • For Fennel Relish:.
  • In a medium bowl, mix together fennel, radicchio, green onions, and olives.
  • In small bowl, whisk together oil, vinegar and salt and pepper.
  • Pour over fennel and toss to coat well, best when made before cooking chicken so flavours can blend, but don't make more than an hour ahead.
  • To serve, arrange chicken and Fennel Relish on platter.
  • Spoon glaze over chicken and garnish with lime slices and fronds of fennel.

GINGER-LIME CHICKEN WITH COCONUT RICE



Ginger-Lime Chicken with Coconut Rice image

Chicken breast chunks are marinated in ginger and lime, stir fried with sesame oil and honey, then served with coconut rice. A simple recipe with not too many ingredients, but the taste is an eye-opener!

Provided by RuggerDucky

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 9

1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
2 limes, zested and juiced
2 tablespoons grated fresh ginger root
1 ¾ cups coconut milk
½ teaspoon white sugar
1 cup jasmine rice
1 tablespoon sesame oil
1 tablespoon honey
¼ cup sweetened flaked coconut

Steps:

  • In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
  • In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
  • In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
  • Serve hot with the coconut rice on the side.

Nutrition Facts : Calories 660.4 calories, Carbohydrate 53 g, Cholesterol 103.9 mg, Fat 31.2 g, Fiber 3.1 g, Protein 43.8 g, SaturatedFat 21.9 g, Sodium 117.5 mg, Sugar 7.1 g

GINGER LIME TERIYAKI GLAZED CHICKEN



Ginger Lime Teriyaki Glazed Chicken image

Easy to make, easy cleanup. This is from the Reynolds Cooking with Foil cookbook. It says to use Reynolds Wrap Release non-stick foil, but if not spray foil with non-stick spray before grilling.

Provided by SarahBeth

Categories     Asian

Time 45m

Yield 6 chicken pieces, 4-6 serving(s)

Number Of Ingredients 11

6 bone in chicken pieces
1 3/4 cups soy sauce
1 teaspoon finely grated lime peel
1/2 cup fresh lime juice
3 garlic cloves, peeled and flattened with a knife
2 scallions, thinly sliced green and white parts separated
3 inches fresh ginger, peeled and thinly sliced
2 tablespoons honey
1 1/3 cups sugar
2 tablespoons sesame oil
1 tablespoon sesame seeds

Steps:

  • Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
  • Spoon half of this marinade of chicken in a baking dish.
  • Cover and refrigerate at least one hour, turning twice.
  • Poke drainage holes heavy duty foil and set aside.
  • Add sugar to remaining marinade to create glaze.
  • Heat to boiling on medium high
  • Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
  • Let glaze cool and reserve 1/2 cup for serving.
  • Preheat grill to medium high
  • Place foil with holes on grill.
  • Drain chicken and discard marinade.
  • Brush sesame oil on both sides of chicken and place skin side down on foil.
  • Cook chicken 5 minutes on both sides, brushing both sides with glaze.
  • Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
  • Discard leftover basting glaze.
  • Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.

GINGER-LIME CHICKEN WITH RICE NOODLES



Ginger-Lime Chicken with Rice Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons fresh lime juice
4 teaspoons fish sauce
4 teaspoons soy sauce
4 teaspoons sugar
1 teaspoon grated fresh ginger
4 skinless, boneless chicken breasts (about 6 ounces each)
4 cloves garlic (1 grated, 3 chopped)
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
6 ounces dried rice vermicelli
1/2 pound snow peas, strings removed
1 cup fresh cilantro, torn

Steps:

  • Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
  • Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
  • Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
  • Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
  • Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.

Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 797 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 39 grams, Sugar 6 grams

GINGER-LIME MARINADE FOR CHICKEN



Ginger-Lime Marinade for Chicken image

This marinade gives the chicken a fresh flavor. Easy to make and quick. Don't over cook the chicken but make sure it is done.The recipe makes 3/4 cup of marinade enough for 6 breasts or whole legs or 12 thighs/drumsticks. When you grate or zest the lime use the whole lime peel

Provided by Bergy

Categories     Fruit

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons fresh lime juice
2 tablespoons grated fresh ginger
1/2 teaspoon pepper
1 garlic clove, minced
1 lime zest

Steps:

  • Mix all the ingredients together with a hand held blender or food processor Marinate the chicken for at least 2 hours then grill, BBQ or bake.

GINGER-LIME CHICKEN



Ginger-Lime Chicken image

Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Steps:

  • Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
  • To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
  • To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
  • Serve chicken with lime wedges, for squeezing on top.

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