Best Mexican Lime Chicken Recipes

MEXICAN-STYLE BEAN SOUP WITH SHREDDED CHICKEN & LIME

Steps:

• Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
• Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.

GRILLED MEXICAN LIME CHICKEN

Steps:

• Combine first all ingredients for marinade.
• Marinate chicken in mixture for at least 2 hours.
• Drain chicken well and grill until done.

MEXICAN STYLE LIME AND CILANTRO WHOLE CHICKEN (SLOW COOKER)

Steps:

• Wash and dry the chicken.
• Reserve the giblets and neck for another use.
• Season the chicken inside and out with salt and pepper.
• Place in the slow cooker breast side up.
• Squeeze the juice of the lime over the chicken.
• Put the remains of the lime, cilantro and garlic inside the cavity.
• Cover and cook on the low setting for 6-7 hours or until an instant read thermometer reads 180 degrees Fahrenheit in the thickest part of the thigh.
• Transfer the chicken to a platter.
• Pour the liquid from the cooker into a separate container and refrigerate for another use.

MEXICAN LIME CHICKEN

Steps:

• Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.
• Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
• Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
• Serve with salad and salsa.

MEXICAN LIME WITH CHICKEN OR TURKEY TORTILLA SOUP

Steps:

• Spray a skillet with lite olive oil and fry the tortilla strips until brown& crisp, drain on paper towel.
• Spray the pan again and saute the onions& chilis until tender but not brown.
• Add broth& turkey (whatever), cover and simmer for 20 minutes.
• Add tomatoe, simmer 5 more minutes, stir in the lime juice.
• Taste and adjust the seasoning.
• Ladle into hot bowls, add tortilla chips and garnish with a slice of lime.

MEXICAN CHICKEN LIME SOUP (LOW FAT AND LOW CARB!)

Steps:

• Dice the onion, celery and jalapeno. Mince the garlic. Heat the olive oil in a large pot over medium heat. Add the onion, celery, jalapeno and garlic and cook for about 5 minutes or until tender.
• Add the chicken breast, broth, can of tomatoes, oregano and cumin to the pot. Bring the mixture to a boil, reduce heat to low, cover and simmer for 1 hour.
• remove the chicken from the pot, shred with 2 forks and return to the pot. squeeze the lime juice into the soup.
• Rinse the cilantro and roughly chop. add salt as desired. Stir and serve!

MEXICAN LIME CHICKEN

Steps:

• Mix olive oil with coriander, paprika, sugar and the zest of the lime.
• Cover chicken breasts in marinade, squeeze juice of 1/2 lime over the meat, and place in fridge for at least 30 minutes.
• When ready to bake, place chicken breasts in a baking dish and place 2 lime slices under the skin of each breast.
• Place garlic and chillies around the chicken and roast for 30-35 minutes at around 375 F or 190 C.

MEXICAN HONEY-LIME GRILLED CHICKEN RECIPE

Steps:

• Instructions Combine all marinade ingredients in a sauce pan and stir well. Transfer 3 tablespoons of marinade to a zippered bag and add chicken. Massage bag well to coat all chicken pieces. Marinate for at least 30 minutes and up to 12 hours. Heat remaining marinade over medium heat till mixture comes to a boil. Continue to cook (watch carefully so that mixture does not overflow pan) until syrupy and reduced to one half original volume, about 1-2 minutes. Set aside to cool. If cooking on outside grill, preheat grill to medium high. When hot, add chicken and sprinkle lightly with kosher salt and freshly ground black pepper. Cook for about 12-15 minutes, turning frequently and basting with the reduced sauce until golden, slightly charred in places and internal temperature reaches 160˚. To cook inside, heat oil in a large saute pan till almost smoking. Add chicken and sprinkle lightly with kosher salt and freshly ground black pepper. Cook for about 10 minutes, turning frequently, until golden, slightly charred in places and internal temperature reaches 160˚. Brush frequently with the reduced sauce while cooking. (Don't over-crowd the thighs in the pan or they will simmer instead of sauté. Make in 2 batches if necessary.) Tent chicken with foil and allow to rest for 5 minutes before serving.

MEXICAN HONEY-LIME GRILLED CHICKEN

Steps:

• Combine all marinade ingredients in a sauce pan and stir well to combine. Transfer 3 tablespoons to a zippered bag and add chicken. Marinate for at least 30 minute and up to 12 hours.
• Heat remaining marinade over medium heat till mixture comes to a boil. Continue to heat (watch carefully so that mixture does not overflow pan) until syrupy and reduced to one half original volume. Set aside to cool.
• When ready to cook, preheat grill to medium high. When hot, add chicken and sprinkle lightly with kosher salt and freshly ground black pepper. Cook for about 12-15 minutes, turning frequently and basting with the reduced sauce until golden, slightly charred in places and internal temperature reaches 160˚.
• To cook inside, heat oil in a large saute pan till almost smoking. Add chicken and sprinkle lightly with kosher salt and freshly ground black pepper. Cook for about 10 minutes, turning frequently, until golden, slightly charred in places and internal temperature reaches 160˚. Brush frequently with the reduced sauce while cooking. (Don't over crowd the thighs in the pan or they will simmer instead of sauté. Make in 2 batches if necessary.)

MEXICAN CHICKEN LIME SOUP

Steps:

• In a large saucepan, heat oil over medium low heat.
• Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.
• Add stock and bring to boil.
• Stir chicken in and reduce heat to low.
• Partially cover and simmer very gently for about 10 minutes.
• In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside.
• Just before serving, stir in tomato/avocado mixture; serve immediately.

MEXICAN CHICKEN LIME SOUP

Steps:

• In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

MEXICAN LIME CHICKEN SOUP

Steps:

• Place a large skillet over medium-high heat, and add about 1/2 inch oil. Set aside a baking sheet lined with paper towels. When oil shimmers, add a strip of tortilla; oil is hot enough when tortilla becomes crisp and very lightly browned in about 30 seconds. Adjust heat as necessary and add strips in batches, transferring to paper towels as they cook. 2. Heat oven or toaster-oven to 400 degrees. Place cinnamon pieces, oregano and cloves on a baking sheet or metal tray, and roast until lightly browned and fragrant, about 5 minutes; be careful not to burn. 3. Place chicken stock in a medium saucepan and bring to a boil. Add roasted spices, lower heat, and simmer for 10 minutes. Pour stock through a fine-meshed strainer into a clean pan, and return to a simmer. Add diced chicken and simmer until chicken is opaque in center, about 10 minutes. Add 4 to 6 tablespoons lime juice, as desired, and season with salt to taste. 4. To serve, place equal portions of chicken in center of each soup plate. Top with a small mound of fried tortilla strips and 1 to 2 tablespoons shredded cheese. Pour chicken broth into bowl, keeping mound intact. Garnish each bowl with avocado, a slice of lime and cilantro.

MEXICAN CHICKEN DIP WITH LIME

Steps:

• Line 9-inch pie pan with plastic wrap, allowing wrap to extend over edge of pan. In small bowl, mix cream cheese and sour cream until well blended. Stir in lime peel. Spread mixture in pie pan.
• Sprinkle chicken and olives over cream cheese mixture. In small bowl, stir refried beans to soften. Spread beans over chicken mixture. Cover with plastic wrap; refrigerate at least 3 hours but no longer than 6 hours.
• To serve, unmold dip onto 10-inch flat serving platter; remove plastic wrap. Top dip with salsa, tomato, cheese and cilantro. Serve with tortilla chips.