Honey Key Lime Grilled Chicken Key West Chicken Cranberry-
Lime Margarita Punch Grilled Salmon with Habanero-Lime
Butter Lime Chicken and Mushroom Pasta Lime Garlic Chicken
Honey Lime Chicken Wings
Honey Key Lime Grilled Chicken
5 tablespoons key lime juice 2 tablespoons honey 1 clove
garlic, minced
1/2 teaspoon lemon pepper 4 skinless, boneless chicken
breast halves
In a resealable plastic bag, mix the key lime juice, honey,
garlic, and lemon pepper. Place the chicken in the bag,
seal, and shake to coat. Marinate in the refrigerator at
least 30 minutes, turning the bag occasionally. Preheat an
outdoor grill for high heat. Grill the marinated chicken
about 8 minutes on each side, until no longer pink and
juices run clear. Discard remaining marinade.
Key West Chicken
3 tablespoons soy sauce 1 tablespoon honey 1 tablespoon
vegetable oil 1 teaspoon lime juice 1 teaspoon chopped
garlic 4 skinless, boneless chicken breast halves
In a shallow container, blend soy sauce, honey, vegetable
oil, lime juice, and garlic. Place chicken breast halves
into the mixture, and turn to coat. Cover, and marinate in
the refrigerator at least 30 minutes. Preheat an outdoor
grill for high heat. Lightly oil the grill grate. Discard
marinade, and grill chicken 6 to 8 minutes on each side,
until juices run clear.
Cranberry-Lime Margarita Punch
6 cups water
1 (1fluid ounce) can frozen cranberry juice cocktail
2/2 cup fresh lime juice
3/4 cup Equal. Spoonful* 2 cups ice cubes 1 cup diet ginger
ale or tequila 1 lime, sliced
Combine water, cranberry juice, lime juice and Equal. in
punch bowl; stir until Equal. dissolves. Stir in ice cubes,
diet ginger ale and sliced lime; garnish with fresh
cranberries if desired.
Grilled Salmon with Habanero-Lime Butter
4/4 cup vegetable oil
5/2 cup orange juice 3 tablespoons lime juice 1 tablespoon
tequila 1 tablespoon grated lime zest 1 tablespoon minced
habanero pepper 1 clove garlic, minced
5 (1ounce) fillets salmon steaks
6/4 cup butter, softened
7/4 teaspoon garlic salt 1 tablespoon lime juice 2
teaspoons habanero pepper, seeded and minced 2 teaspoons
grated lime zest
In a bowl, stir together vegetable oil, orange juice, 3
tablespoons lime juice, tequila, 1 tablespoon lime zest, 1
tablespoon habanero pepper, and garlic. Reserve a small
amount to use as a basting sauce, and pour the remainder
into a shallow baking dish. Place the salmon in the shallow
dish, and turn to coat. Cover, and refrigerate for 2 to 4
hours, turning frequently. In a small bowl, mix together
softened butter, garlic salt, 1 tablespoon lime juice, 2
teaspoons habanero pepper, and 2 teaspoons lime zest. Cover,
and refrigerate. Preheat grill for medium heat. Lightly oil
grill grate, and place salmon on the grill. Cook salmon for
5 to 8 minutes per side, or until the fish can be easily
flaked with a fork. Transfer to a serving dish, top with
habanero butter, and serve.
Lime Chicken and Mushroom Pasta
4 tablespoons olive oil 2 limes, juiced 4 skinless,
boneless chicken breast halves - cut into 1 inch cubes 1
pound fresh mushrooms, quartered 1 red bell pepper, thinly
sliced 1 yellow bell pepper, thinly sliced 1 cup chopped
fresh cilantro
7 (1ounce) package linguini pasta
Cook pasta in a large pot of boiling salted water until al
dente. Heat a large, non-stick skillet over medium high
heat. Add olive oil and chicken, and saute slightly. Add
mushrooms and peppers; saute until peppers are soft but
crisp. Stir in lime juice and cilantro. Drain pasta, and
transfer to a large serving bowl. Top with chicken mixture,
and toss slightly. Garnish with lime slices.
Lime Garlic Chicken
1 cup all-purpose flour 1 teaspoon salt
8/2 teaspoon ground black pepper 6 skinless, boneless
chicken breast halves - cut into strips 1 cup butter
2 medium heads garlic, diced 1 lime, halved lemon
pepper to taste
Mix flour, salt and pepper together in a resealable plastic
bag. Add chicken, seal bag and shake to coat. Set aside.
Melt butter in a large skillet over medium heat. Add garlic
and saute 3 to 4 minutes, until it starts to change color.
Saute coated chicken strips with butter and garlic for 10 to
15 minutes, until cooked through and juices run clear.
Squeeze lime over chicken and sprinkle with lemon pepper.
Serve hot.
Honey Lime Chicken Wings
18 whole chicken wings, split
9/4 cup honey 2 tablespoons fresh lime juice 1 tablespoon
grated lime zest 1 clove garlic, minced
10/4 teaspoon salt
11/4 teaspoon ground black pepper
12/2 cup all-purpose flour 2 quarts vegetable oil for frying
In a large bowl, mix together the honey, lime juice, lime
peel, garlic, salt and ground black pepper. Place the flour
in a plastic bag and shake the chicken wings in the flour to
coat. In a large skillet, fry the chicken wings in hot, 1
inch deep oil until cooked through. Place the cooked wings
in the honey/lime mixture and toss to coat well. Serve
immediately.
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