Pepper Lime Chicken
photo by CulinaryExplorer
- Ready In:
- Combine all ingredients in freezer bag.
- Marinate overnite or put in freezer for use at a later date.
- When ready to cook (defrost if frozen) either grill, bake for 30min at 350 degrees, or put in crockpot on low for 4-5 hours.
- Serve over rice.
Questions & Replies
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I doubled this using boneless skinless thighs and breasts, added 1tsp ground chipoltle, and put it right away into the crockpot on high (low setting on mine is defective). It was done in about 4 hours, I had to leave it a bit longer till we ate. I added some cornstarch to the broth in the pot to thicken slightly. Served it over equal parts buttered corn, black beans and tomatoes, sprinkled with crushed tortilla chips (the crumbs left in the bag). EVERYONE in my family loved it. Leftover meat would be great in enchiladas or tacos. We loved the freshness of the lime and did not think it was too strong.
Wow! I made sure to marinade it as long as stipulated and the lime and pepper were very strong! I used about a pound and a quarter of chicken breast tenders instead of whole breasts and baked them in the oven. Anyway, I am not a fan of lime but love the pepper. My family loves the lime and not so much pepper. I will try it again, though. I think maybe half lime, half lemon, and much less pepper. It was good for a change and I will definitely tweak it more to our liking.
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I am always looking for new recipes so I am glad I found this site. I have a strange situation due to being allergic to Corn. Until recently I was also allergic to wheat so I am starting to put that back into my diet again. It takes time but I have been able to modify many recipes here in order to try them. They will turn out a little different sometimes but most of the time they are very good. There are only a few dishes that I cook more than once.