Best Lime Herb Stuffed Chicken Recipes

HERB AND CITRUS OVEN ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
• Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
• Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
• Enjoy!

LIME HERB CHICKEN

Steps:

• In a large bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; marinate for 15 minutes. Set aside remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 40-45 minutes or until juices run clear, basting occasionally with 1/2 cup reserved marinade. Brush remaining marinade over chicken just before serving.

SPICY GARLIC LIME CHICKEN

Steps:

• In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
• Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

ROAST CHICKEN WITH HERB CHEESE, CHILI, AND LIME STUFFING

Steps:

• Preheat oven to 400°F.
• Use the point of a knife and your fingers to carefully separate the skin from the meat of the chicken across the breast and over the tops of the legs. Just loosen the skin with the knife, then carefully run your fingers underneath. Try not to tear the skin.
• Grate the lime and beat the rind into the cream cheese along with the chopped pepper.
• Pack the cream cheese stuffing under the skin of the chicken, using a teaspoon, until fairly evenly distributed.
• Push the skin back into place, then smooth out the stuffing into an even layer by gently rubbing your hands over the skin.
• Put the chicken in a roasting pan and squeeze the juice from the lime all over top.
• Roast for 1 1/2 hours, or until the chicken is cooked through. If the top of the chicken becomes too browned, cover the chicken with foil towards the end of the cooking time.
• Carve the chicken, spoon the pan juices over top, and serve.

ROASTED LIME CHICKEN

Steps:

• Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.

HONEY-LIME ROASTED CHICKEN

Steps:

• Preheat oven to 350°. Carefully loosen the skin from the entire chicken. Place breast side up on a rack in a roasting pan. In a small bowl, whisk the lime juice, honey, mustard, salt and cumin. , Using a turkey baster, baste under the chicken skin with 1/3 cup lime juice mixture. Tie drumsticks together. Pour remaining lime juice mixture over chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-2-1/2 hours. (Cover loosely with foil if chicken browns too quickly.) Let stand for 10 minutes before carving. If desired, remove and discard skin before serving.