View Full Version : Southwestern Lime Chicken
03-04-2002, 03:48 PM
This is a recipe from Epicurious that I modified.
With all the yummy recipes posted lately that are similar, I thought I would post one of my favorites. It's simple to throw together, and tastes wonderful.
Southwestern Lime Grilled Chicken
½ cup fresh lime juice
6 tablespoons soy sauce
¼ cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
2 teaspoons chili powder
1 teaspoon cayenne pepper
8 skinless boneless chicken breast halves
Mix all ingredients. Marinate overnight. Grill.
Reserve Marinade and boil for about 5 minutes, adding water if needed.
Serve sauce with chicken.
Serve with Spicy Black Beans and chili/cumin dusted grilled veggies.
03-04-2002, 04:05 PM
Ohhh, I love Lime! Thanks so much. I am addicted to those Lime tortilla chips that are oh so bad for you.
03-05-2002, 06:35 AM
My printer is printing.....thanks for posting. I love lime flavored chicken,so this will be one that I try very soon.
03-05-2002, 07:22 AM
JJSooner - did you use the whole 1/4 cup of oil? This sounds really yummy!
03-05-2002, 08:07 AM
Yeah, I've always used the full amount called for.
I do tend to add extra cayenne and lime though.
I'm sure it would be fine w/o all the oil--I've been making this since before I became a little more health conscious.
05-13-2003, 09:22 PM
jjsooner - I made this tonight with a whole chicken on the rotisserie - and it was fabulous!
I did only use 2T veg oil, since most of my marinades don't use any at all, I figured it would be fine, and it was. I admit to only using 1/4t cayenne (DH is a spice wimp), but I think I could use 1/2t easily enough.
I think the sugar adds the perfect flavor plus it makes a crunchy crispy outside (I am bad :eek: and leave the skin on my chicken.)
Thanks for posting - we will use this a lot this summer I know! :D
05-13-2003, 09:34 PM
Goldie--so glad you liked this! I've been 'off' chicken for a while, but this reminder might be what I need to try it again soon. If not, I may try the marinade w/ flank steak. Yum.
And I definitely will be decreasing the oil in the marinade next time.
07-18-2003, 10:09 AM
Delayed review here - just reminded on the Klatch that I owed Jen some thanks!
I made this for our 4th of July cook-out and it turned out great! I used extra virgin olive oil, and only 1 tablespoon. And next time I might kick up the cayenne just a little, maybe little extra lime juice (I forgot that Jen mentioned that she did this). It was great served with the Zesty Black Bean and Corn Salad and the Green and Wax Beans with Roasted Peppers from 7/03.
So thanks again, Jen!
07-18-2003, 10:55 AM
Oh good! This is on my menu for tonight!
07-18-2003, 11:10 AM
Thanks for bringing this one up again, KristinK. I must have overlooked it the first time(s) around. And thank you, too, jjsooner73, for posting it originally. Onto the "to try" list it goes!
07-18-2003, 10:40 PM
I have made this several times now, and it is definitely on my regular rotation list. It is good hot or cold. Both DH and I love it. OK, think I raved enough!:D
The only thing I do different, is to use the marinade to baste the chicken while it is cooking. It comes out nice and juicy that way. I don't serve it with any sauce.
07-19-2003, 09:12 AM
Another vote for this recipe. It is super!!
07-25-2003, 01:59 PM
Thanks jjsooner73 for posting! Forgot to start marinating the night before but still a repeater:D Also served with fresh cut corn, fire roasted tomatoes, and black beans with cumin. YUM!!
07-27-2003, 06:08 AM
This looks really good! Is it really as good cold as hot? I need a couple of dinner ideas to take to my sisters next week. She is having surgery and I wanted to make dinner for monday and tue nights. Things that her DH and DD won't have to fuss with. I want quick and easy for them but still have a good dinner for them. ( I live 1hr and 20 min away and will be going to her house and home both Mon and tue so I need a bit of pre planning for me too, to make this work out.) I was thinking the chix, cold and corn on the cobb and a potato or pasta salad that I could maked that morning,for monday, ? for Tuesday.
I should have put this on a thread of its own I think. oh well, the original question is Is this good cold.
Any other helpful suggestion for Tuesday dinner will be welcome. The only limitation is her DH doesn't like cheese.
07-27-2003, 06:12 AM
I had it cold and thought it was great. how about the black bean and corn salad from the July issue to go along with it?
07-27-2003, 06:20 AM
Val, Black bean and corn sounds good, thanks, I was just thinking too about the Antipasto Bowl. I could take some and leave some home, for dinner here,I haven't tried this but it sounds like it makes alot. A good cold side.
07-28-2003, 09:26 AM
Delicious!!! I made this last night with only minor changes, and it's now in my "repeaters" file.
Changes: I eliminated all but a few drops of oil, added back in the rosemary from the original Epicurious recipe, and roasted the chicken instead of grilling it. I also used a bone-in chicken breast, and I wound up marinating it for less than an hour because I didn't decide to make it until almost the last minute. But the result was plenty flavorful, and I boiled up the marinade as a dipping sauce on the side. Yummy yummy yummy. A great meal.
...Editing to add that I also used Penzey's new Aleppo pepper in lieu of the cayenne, but tripled the amount. Love that Aleppo pepper!
08-02-2003, 07:44 PM
I made this tonight and thought it was really good. I basted during cooking also. It went great with the Grilled Mexican Corn with Crema from the Aug. 03' issue. Mac and cheese too!
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