Lime and Jalapeño Chicken

Tastes yummy served on a bed of rice that was drizzled with the remaining basting juice from the baking dish.

Ingredients:

  • 4 skinless chicken thighs
  • 1/4 cup orange preserves or marmalade
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. extra virgin olive oil
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  • 1 Tbsp. jalapenos, finely diced (fresh or canned)
  • 2 tsp. lime juice
  • 1/2 tsp. lime zest

Directions:

Preheat oven to 400 degrees F. In a small bowl mix the marmalade, mustard, oil, jalapeños, lime juice and lime zest. Place chicken in an 8x8 inch baking dish.

Baste chicken with half of the mixture and bake for 15 minutes. Turn over chicken and baste with remaining mixture. Continue baking for 15 minutes.

By Deeli from Richland, WA

Comments

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June 9, 2011 Flag
12 found this helpful
Wonderful served over a bed of cilantro lime rice, cilantro lime orzo, or diced to use in tacos.

Ingredients:

  • 1/4 cup lime juice
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. white wine vinegar
  • 1 tsp. ground cumin
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  • 1/4 tsp. salt
  • 1 medium jalapeno, finely diced
  • 1 lb. boneless, skinless chicken thighs, pounded to even thickness

Directions:

Whisk all ingredients, except the chicken in a large glass bowl. Add the chicken; coat well, cover, and refrigerate for two hours, turning once.

Preheat grill to high heat.

Grill the chicken until juices run clear, about 3 to 4 minutes per side depending on the thickness of the chicken pieces.

By Deeli from Richland, WA

CommentWas this helpful?Helpful? Yes
June 13, 20110 found this helpful

I made the Lime Jalapeno chicken this weekend and served it up like Fajita's and it was great.

ReplyWas this helpful?Helpful? Yes
Anonymous Flag
June 13, 20110 found this helpful

Elaine, yes, you can use chicken breasts! I wouldn't grill them for as long as you would cook dark meat though otherwise they would be too dry. Grill them 'just until' the juices run clear. :-)

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