Time 45m Yield 8 serving(s) Number Of Ingredients 15 Steps:
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.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl. Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes. Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs. Remove the meat/fish from the marinade and pat dry with paper towels. Brush with oil and season with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through. Cook’s Note: This recipe also includes the method for fish. Boneless chicken breasts: about 9 minutes total Chicken thighs/legs: about 20 minutes total Bone-in chicken breasts: about 15 minutes total White Fish: about 8 minutes total
Time 50m Yield 6 servings. Number Of Ingredients 16 Steps:
In a small bowl, combine the first eight ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.
Time 45m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Split chicken breasts. Place tomatoes, onions, pepper, garlic, cilantro, soy sauce, oil, lime juice and black pepper in food processor and process for 30 seconds. Pour marinade over the chicken breasts and marinate, covered and refrigerated for at least 4 hours, turning frequently. Remove chicken from the marinade and grill over medium coals for 20 to 30 minutes, turning frequently and basting with marinade. Sprinkle the breasts with parsley before serving. Serve with black beans. If serving marinade as a sauce with the chicken, be sure to cook thoroughly!
Time 20m Yield 2 servings. Number Of Ingredients 7 Steps:
In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.
Time 45m Yield 8 Number Of Ingredients 15 Steps:
In a small bowl, combine first 8 ingredients. With a spoon or a basting brush, spread seasoning paste over the chicken. Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill until chicken reaches 180 degrees F in the thighs and 170 degrees F in the breast, about 30 minutes. In a small bowl, combine all lime butter ingredients. Drizzle over chicken just before serving or serve separately for dipping.
