Family Chow Hall

Spicy Lime Chicken

November 28th, 2005

We like it spicy!

Our five year old is quite picky but loves spicy chicken. A couple members of our family look a little nervous when I prepare this dish, but I am careful to just lightly dust their chicken with the spices while putting a thick coating on the rest. Hubby thought it was too “limey” the first time I made it, so I cut the lime juice with chicken or beef broth now. Everyone’s happy.

Spicy Lime Chicken
prep time: 10 minutes; cooking time: 15 minutes

Chicken breast halves — as many as you need for your crew.
Marinade:
3 T. Lime juice
2 T. soy sauce
1 T. worcestershire sauce
1 c. water
Spices:
3/4 t. salt
1/4 t. black pepper
1/4 t. cayenne
1/8 t. paprika
1/4 t. garlic powder
1/8 t. onion powder
Olive oil
butter
1/4 c. lime juice
1/4 c. beef or chicken broth
1 t. minced garlic

Marinade the chicken overnight or at least several hours. If you butterfly the thickest parts, the chicken will cook more evenly. Pat the chicken dry with paper towels. Now sprinkle those spices on as thick as you think you can handle it. Get some butter and oil good ‘n hot in a skillet, then add the chicken. Don’t worry, it’s okay if it smokes a little. If the fire department comes, your skillet might be a little too hot. Cook chicken until done. (depending on thickness and heat, 5 minutes per side) CHECK the chicken to avoid bird flu, selmonella and other nasty diseases. When it’s no longer pink, remove from skillet and stir in the lime juice, broth, and garlic to make a nice brown wangy sauce. Serve sauce and chicken together.

This is great served with brown rice and a salad or other crisp veggies. You might break a sweat eating this dish, but it’s worth it.

Entry Filed under: Recipes, Supper