Southwestern Grilled Chicken With Lime Butter

"This one is by - Robert Del Grande. Hope you enjoy it!!!"
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by SloppyJoe photo by SloppyJoe
photo by Christopher C. photo by Christopher C.
Ready In:
45mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • In a small bowl, combine first 8 ingredients.
  • With a spoon or a basting brush, spread seasoning paste over the chicken.
  • Grill chicken.
  • In a small bowl, combine all lime butter ingredients.
  • Drizzle over chicken just before serving or serve separately for dipping.

Questions & Replies

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  1. Richard J.
    Can this be cooked in the oven?
     
  2. Maria G.
    how long do you grill the chicken?
     
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Reviews

  1. DeliciousAsItLooks
    Wow, the ingredients of this recipe are so unusual, but put them all together and it's so good! I used chicken thighs and drumsticks. The recipe didn't say, but I did leave the skin on the chicken to help seal in moisture. Serrano chili peppers are fairly hot, so if you like food less spicy, I would recommend using a jalepeno pepper instead. I served this with Mexican rice and margaritas.
     
  2. Malriah
    Meanie, you now have my undying devotion! This was sooooooooo good! We grilled the chicken outside over charcoal. I actualy had to let the paste 'marinate' on the chicken for a few hours while I prepped everything else for dinner. My BF thought that the paste had burned during cooking but after tasting it, we figured out that it hadn't. The dipping sauce was such a great accompaniment! I have never tried chicken this way, but I will make this all the time, from now on!! Thanks soooooo much for the recipe!
     
  3. SashasMommy
    This was excellent... even my picky husband who I was sure would turn his nose up at cinnamon and cocoa on chicken loved it. I had 4 boneless skinless chicken breasts, halved the seasoning paste and let it marinate for an hour. I needed the full amount of lime butter and could have used a bit more. As always, I cut way back on the cilantro because I think the taste is so strong. I served this with Spanish rice, pico de gallo, fresh cucumbers and mojitos.
     
  4. SloppyJoe
    5 Stars and 2 Thumbs Up ALL the way!! This is probably the best grilled chicken I've had in a LONG time! About three hours before grilling time I set the chicken thighs skin side down on our grilling platter and marinated the meat portion only. Once it came time to grill the chicken it was basted and flipped every 3-4 minutes to keep the mixture from burning until it was done. I already had some Jalapeno/Lime Butter in the fridge from a previous recipe and used it to drizzle over the individual servings as needed. It sent the chicken Over The Top!! I even reserved a tablespoon or so as soon as I made the mixture and drizzled over some carrots that I planned on grilling. I let them marinate for several hours and they came out awesome as well! We absolutely LOVED this!! Made for All Fired Up Grilling Photo Tag.
     
  5. Lizzie-Babette
    FIVE stars for sure! I made the spice paste exactly as is (doubled it, though, as I had more chicken), and refrigerated the chicken for a couple hours, uncovered. We grilled it over a charcoal fire and the chicken was extremely moist, and very flavorful. I didn't have all the ingredients for the lime butter (but had my heart set on making this dish), so am only rating the chicken part, but the butter, even with my necessary substitutions, was tasty, and accented the flavor of the chicken very well. My substitutions were ground jalapenos for the serrano (could NOT find any hot peppers in my market...or fresh cilantro) and dried cilantro for fresh (let it hydrate in the butter/lime mix for quite a while). Sorry, Mean, I had to make the substitutions, but the chicken was truly outstanding! (and again, even though the lime butter wasn't to "spec", it was still tasty).
     
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Tweaks

  1. DeliciousAsItLooks
    The recipe didn't say, but I did leave the skin on the chicken to help seal in moisture. Serrano chili peppers are fairly hot, so if you like food less spicy, I would recommend using a jalepeno pepper instead.
     
  2. atlfitgirl
    Yummy!!! I was a little skeptical at first about the cinnamon and cocoa powder, but the lime butter intrigued me so I decided to give it a go. I am so glad I did! I probably used only about 2 lbs of chicken thighs and drumsticks, but the full amount of marinade. Mine was more watery than paste like, but that is probably because I eye-balled the oil and vinegar measurements... I did let it marinate for about 2 hours before grilling. I grilled the chicken on a fairly low heat to avoid flare ups and it worked well. It smelled so good while grilling... my BF and 2 dogs stood outside keeping me company the whole time I was grilling and that doesn't happen often! The chicken was so juicy and well seasoned. Didn't taste anything like cocoa or cinnamon...it had a very unique aroma, but I couldn't put my finger on it. When I told my BF the "secret" ingredients, he didn't believe me! I had to use a Thai chili instead of the serrano...I was a little scared it might be too hot , but was just right. We both liked the lime butter, but I thought the chicken was tasty on its own. I did freeze the leftover butter to use next time we have this. Thank you so much for sharing this deliciously different chicken!!!
     

RECIPE SUBMITTED BY

I am living with the most wonderful boyfriend in the world in his 150 year old farmhouse. I also have a most fabulous 16-year old son! I love to cook - it's a major stress reliever for me and I thoroughly enjoy the reaction of others when they like my dishes! My other passion is sailing - BF and I plan to take off from Oregon toward the South Pacific in a couple years to live on his boat.
 
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