Best Lime Cumin Chicken Recipes

MARINATED CHICKEN WITH CUMIN, GARLIC & LIME

Steps:

• In a large ziptop baggie, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper; seal bag and let marinate in the fridge for several hours or overnight.
• Preheat oven to 400°F.
• Coat a large roasting pan with cooking spray.
• Transfer chicken to prepared pan and pour over any remaining marinade on top.
• Roast 30 to 35 minutes, until chicken is cooked through (mine was ready at 30, so check early).

LIME CUMIN CHICKEN

Steps:

• Combine oil, lime juice, cumin& salt in a plastic bag.
• Add 4 chicken breasts, seal and refrigerate overnight.
• Place on greased barbecue and grill over medium high heat.
• Grill about 10 minutes turning often.
• Garnish with lime slices, red pepper& cilantro.

LIME CUMIN MARINADE FOR CHICKEN OR SHRIMP

Steps:

• Mix all ingredients together well in small bowl.
• Adjust seasoning if desired.
• Place chicken or shrimp in ziplock bag and pour in marinade.
• For shrimp- marinate no longer than 1 hour.
• For chicken- marinate no longer than 4 hours.
• (The reason for the shortened marinating time is that the lime starts to"cook" the meat or seafood.) Grill!

GRILLED CHICKEN BREASTS WITH CUMIN, CORIANDER, AND LIME

Steps:

• in large bowl, mix lime juice, oil, cumin coriander,sugar,salt and ground red pepper add chicken, turning to coat arrange chicken on grill over medium heat-grill 5-6 minutes per side, brushing with any remaining seasonings transfer to warm platter and sprinkle with cilantro

SPICY ORANGE LIME AND CUMIN ROAST CHICKEN THIGHS

Steps:

• Heat the oven at 375 degrees.
• Put the chicken in a baking dish.
• Sprinkle with salt, black pepper, ground cumin and chilli flakes.
• Chop all of the scallions, green parts and white, the whole thing.
• Cover the chicken with the chopped garlic, scallions and pepper.
• Squeeze the juice of the lime all over the chicken then pour the orange juice on too.
• Cook at 375 for 20 to 25 minutes, stirring it up a bit part way through if needed.

CUMIN-LIME CHICKEN

Steps:

• Preheat the oven to 350°F. Lightly spray an 11 x 7 x 2-inch baking pan with cooking spray.
• Place the chicken in a single layer in the pan. Squeeze the juice of 1/2 lime over the chicken. Sprinkle with the cumin. Top with the bell pepper and onion.
• Bake for 28 to 30 minutes, or until the chicken is no longer pink in the center. Using a slotted spatula, transfer the chicken to plates.
• Stir the tomato, cilantro, and salt into the pan, scraping to dislodge any browned bits. Squeeze the juice from the remaining 1/2 lime into the pan. Stir well. Spoon over the chicken. Top each serving with a dollop of sour cream.
• Nutrition Information
• (Per serving)
• Calories: 157
• Total fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 68mg
• Sodium: 235mg
• Carbohydrates: 6g
• Fiber: 1g
• Sugars: 3g
• Protein: 28g
• Calcium: 56mg
• Potassium: 449mg
• Dietary Exchanges
• 1 vegetable
• 3 very lean meat

CHICKEN BREASTS WITH CUMIN, CORIANDER, AND LIME RECIPE - (4.2/5)

Steps:

• In large bowl, mix lime juice, cumin, coriander, sugar, salt, and ground red pepper; add chicken, tossing to coat. Spray grill pan with nonstick spray. Heat over medium high heat until hot but not smoking. Add chicken and cook until chicken loses it's pink color throughout, ,5-6 minutes per side. Turn chicken once and brush with any remaining cumin mixture halfway through cooking. Place chicken breasts on platter and sprinkle with cilantro. 4 servings 150 calories

CHICKEN THIGHS WITH CUMIN, GARLIC, LIME

Steps:

• Preheat oven to 350°. Combine first 5 ingredients in a small bowl; stir in 1 tablespoon juice. Rub garlic mixture over chicken. Place chicken in a medium skillet. Combine 1 tablespoon juice, chicken broth, and vinegar; pour over the chicken. Place over medium-high heat; bring to a boil. Remove from heat. Wrap handle of pan with foil. Cover and bake at 350° for 30 minutes or until a meat thermometer registers 180°. Remove chicken from pan; keep warm. Place pan over medium-high heat. Bring to a boil, and cook until reduced to 1/4 cup (about 3 minutes). Spoon over chicken. Sprinkle with cilantro, and serve with lime wedges.