Type what you have

Ingredients

• ✓ lime
• chicken
• garlic
• garam masala

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
3. 3 Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Countess

Ingredients

• ✓ lime
• yogurt
• tandoori masala powder
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
4. 4 Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
5. 5 Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

By John Mitzewich

Ingredients

• ✓ lime
• cauliflower
• butter
• garlic
• cumin
• coriander
• garam masala
• turmeric
• ginger
• cayenne pepper
• salt
• black pepper
• cilantro

Instructions

1. 1 Process cauliflower florets in a blender or food processor until broken into small pieces about the size of rice.
2. 2 Heat butter in a skillet over medium-high heat; add cauliflower rice, garlic, cumin, coriander, garam masala, turmeric, ginger, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until cauliflower is softened, about 10 minutes.
3. 3 Remove skillet from heat and add lime wedges and cilantro.

By Ryan Feagin

Ingredients

• ✓ lime
• olive oil
• yellow onion
• curry paste
• garlic
• chicken breast
• water
• russet potato
• sweet potato
• salt
• coconut milk
• carrot
• turmeric
• white sugar
• soy sauce
• jasmine rice

Instructions

1. 1 Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
2. 2 Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.
3. 3 Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.
4. 4 Serve curry with a scoop of sweet potatoes on top of jasmine rice.

By Emi Goya

Ingredients

• ✓ lime
• chicken
• salt
• green chile pepper
• cilantro
• garlic
• ginger
• tamarind paste
• poppy seed
• cumin seed
• cinnamon stick
• clove
• peppercorn
• turmeric
• vegetable oil

Instructions

1. 1 Wash the chicken and cut it into large pieces. Rub with salt and set to aside.
2. 2 Combine chile peppers, cilantro, garlic, ginger, tamarind, poppy seeds, cumin seeds, cinnamon, cloves, peppercorns, and turmeric in a large mortar. Crush into a paste with a pestle.
3. 3 Rub chicken with the paste on all sides until completely covered. Marinate in the refrigerator for at least 1 hour, or 8 hours to overnight for best results.
4. 4 Add enough oil to generously cover the entire bottom of a large skillet; heat until a thermometer registers 350 degrees F (175 degrees C). Fry chicken pieces in batches until golden brown on the outside and no longer pink at the bone, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Drizzle with lime juice before serving.

By Allrecipes Member

Ingredients

• ✓ lime
• cilantro
• green onion
• cashew
• water
• chicken broth
• ginger root
• tomato paste
• garlic
• onion
• butter
• vegetable oil
• chicken thigh
• turmeric
• cayenne pepper
• coriander
• cumin
• garam masala
• paprika
• kosher salt

Instructions

1. 1 Mix salt, paprika, garam masala, cumin, coriander, cayenne, and turmeric together in a small bowl. Set spice mix aside.
2. 2 Cut one chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with the remaining chicken thighs.
3. 3 Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
4. 4 When ready to cook, heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add chicken in a single layer and cook until browned, 4 to 5 minutes per side. Return chicken and any accumulated juices to the bowl.
5. 5 Heat remaining butter in the same pan over medium-high heat. Add onion, garlic, tomato paste, ginger, and the remaining spice blend. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add chicken and any accumulated juices.
6. 6 Combine water and cashews in a blender; blend on high speed until very smooth, then stir into the pan. Reduce the heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

By John Mitzewich

Ingredients

• ✓ lime
• olive oil
• flour tortilla
• salt
• yogurt
• serrano pepper
• green onion
• mint
• cilantro
• lemon
• cilantro
• green pea
• ginger
• garlic
• serrano pepper
• cayenne pepper
• turmeric
• coriander
• cumin
• garam masala
• salt
• yellow onion
• butter
• olive oil
• kosher salt
• yukon gold potato

Instructions

1. 1 Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside.
2. 2 Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix.
3. 3 Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes.
4. 4 Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined, with some potatoes partially mashed. Add more salt if needed.
5. 5 Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
6. 6 Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
7. 7 Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer quesadilla onto your work surface and cut in thirds. Plate and serve at any temperature, alongside the chutney sauce.

By John Mitzewich

Ingredients

• ✓ lime
• beef short rib
• salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Coat ribs heavily with salt.
3. 3 Cook on the preheated grill until meat pulls away easily from the bone, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
4. 4 Transfer ribs to a large glass serving dish and squeeze lime wedges over top. Serve immediately.

By DRIBBS

Ingredients

• ✓ lime
• butter
• brussels sprout
• kosher salt
• black pepper

Instructions

1. 1 Heat butter in a skillet over medium heat. Cook and stir Brussels sprouts in the melted butter until tender, 6 to 8 minutes. Squeeze lime juice over sprouts and season with kosher salt and pepper.

By mommyluvs2cook

Ingredients

• ✓ lime
• orange
• olive oil
• salt
• garlic
• shrimp

Instructions

1. 1 In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
2. 2 Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
3. 3 Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

By SBorodko

Ingredients

• ✓ lime
• cajun seasoning
• vegetable oil
• shrimp

Instructions

1. 1 Mix together Cajun seasoning, lime juice, and oil in a resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove shrimp from marinade; shake off excess. Discard remaining marinade.
4. 4 Cook shrimp on the preheated grill until bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

By Kimmy K

Ingredients

• ✓ lime
• garlic
• olive oil
• paprika
• sea salt
• sirloin steak tip

Instructions

1. 1 Combine lime zest, juice, olive oil, paprika, and sea salt in a large shallow bowl. Add steak tips; mix and turn to coat. Let sit to absorb flavor, about 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place steak tips on the preheated grill and cook until they are beginning to firm and are hot and slightly pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By LuceFarm

Ingredients

• ✓ lime
• yuca root
• canola oil
• salt

Instructions

1. 1 Heat the oil in a large heavy skillet over medium-high heat. Place the yuca fries in the hot oil and fry until golden brown, about 20 minutes. Turn occasionally to brown them evenly. Remove from the skillet with a slotted spoon or spatula and season with salt. Squeeze lime juice over them if you like and serve immediately.

By Kristen O'Brien

Ingredients

• ✓ lime
• zucchini
• salt
• olive oil
• basil leaf
• ginger root

Instructions

1. 1 Cut zucchini in half to help it fit in the spiralizer. Run each half through the large teeth of a vegetable spiralizer. Put zucchini noodles into a glass bowl and sprinkle with salt. Toss with your hands to mix. Let rest for 10 minutes to remove excess water. Rinse and pat dry.
2. 2 Heat oil in a skillet over medium-high heat. Add zucchini noodles, basil leaves, and ginger. Cook, tossing occasionally, until the noodles are tender but not mushy, about 5 minutes. Do not stir so zucchini noodles stay intact. Drizzle with lime juice and toss to coat. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ lime
• jerk seasoning
• grapeseed oil
• lemon
• orange
• chicken breast

Instructions

1. 1 Combine 3 tablespoons jerk seasoning, oil, lemon juice, lime juice, and orange juice in a resealable plastic bag.
2. 2 Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
3. 3 Sprinkle butterflied chicken breasts with remaining 1 tablespoon jerk seasoning and add chicken to marinade. Seal and refrigerate about 1 hour. Remove from fridge about 10 minutes before grilling.
4. 4 Heat a gas grill to 500 degrees F (260 degrees C) and lightly oil the grate. Add chicken and grill until chicken no longer pink in the center and the juices run clear, 4 to 5 minutes per side. Serve hot.

By thedailygourmet

Ingredients

• ✓ lime
• whole kernel corn
• mayonnaise
• parmesan cheese
• chile-lime seasoning

Instructions

1. 1 Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
2. 2 Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

By Kelsie

Ingredients

• ✓ lime
• ✓ lime
• butter
• long-grain rice
• water
• chicken broth
• lime juice
• salt
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter. Once butter is melted and hot, stir in rice. Cook, stirring occasionally, until rice becomes opaque, about 2 minutes. Stir in water, chicken broth, lime juice, and salt. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes more. Unlock and remove the lid. Stir in lime zest and fluff rice with a fork.
4. 4 Serve immediately with lime wedges, garnishing with chopped cilantro.

By lutzflcat

Ingredients

• ✓ lime
• olive oil
• cilantro
• parsley
• garlic salt
• cajun seasoning
• chicken breast

Instructions

1. 1 Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By brenda boyle

Ingredients

• ✓ lime
• cilantro
• garlic salt
• black pepper
• chicken

Instructions

1. 1 Whisk cilantro, lime juice, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).

By muchemwa

Ingredients

• ✓ lime
• cauliflower
• water
• cilantro
• butter

Instructions

1. 1 Grate cauliflower florets or pulse in a food processor until it resembles rice.
2. 2 Place grated cauliflower and water in a microwave-safe covered dish.
3. 3 Microwave cauliflower on high until tender, about 7 minutes.
4. 4 Stir lime zest, lime juice, cilantro, and butter into cauliflower until well blended.

By abussone

Ingredients

• ✓ lime
• lemon zest
• orange zest
• sugar substitute
• pomegranate juice
• vodka

Instructions

1. 1 Muddle lemon and orange zest with sugar substitute in a cocktail shaker. Add pomegranate juice and vodka. Fill the shaker halfway with ice and shake vigorously. Strain into a chilled stemmed glass. Garnish with lime slice.

By Sweet'NLowR

Ingredients

• ✓ lime
• avocado
• cherry tomato
• shallot
• cilantro
• garlic
• kosher salt
• peppercorn

Instructions

1. 1 Place avocados in a medium bowl and squeeze in lime juice. Add tomatoes, shallot, cilantro, garlic, salt, and pepper. Mash with an immersion blender or a sturdy fork until avocado is mashed and ingredients are combined. Stir gently and serve immediately.

By Golden Belly

Ingredients

• ✓ lime
• garlic
• cilantro
• basil
• kosher salt
• black pepper
• paprika

Instructions

1. 1 Combine garlic, cilantro, salt, pepper, and paprika in a mixing bowl. Whisk in lime juice until well combined.

By Ish Latif

Ingredients

• ✓ lime
• egg
• water
• shrimp
• panko bread crumb
• oil
• butter

Instructions

1. 1 Mix egg and water together to make a light egg wash. Place breadcrumbs in a shallow dish.
2. 2 Dip shrimp into the egg wash and toss into breadcrumbs.
3. 3 Heat 2 tablespoons oil in a pan over medium heat. Add shrimp and fry until firm and opaque, 4 to 6 minutes. Remove shrimp and keep warm.
4. 4 Rinse out the pan. Heat butter and remaining 2 tablespoons oil in the pan. Add lime juice; bring to a boil. Continue boiling for 1 minute. Return cooked shrimp to the pan and stir to coat with the lime sauce. Serve immediately.

By Miss Amy

Ingredients

• ✓ lime
• chicken
• garlic
• salt
• black pepper
• rosemary
• beer
• red onion
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken, inside and out, and pat skin dry with paper towels.
2. 2 Squeeze juice from lime halves over the outside of the chicken and place the squeezed halves in the cavity. Sprinkle cavity with minced garlic. Stir salt, black pepper, and rosemary in a small bowl and season the outside of the chicken with the mixture.
3. 3 Place chicken upright in a roasting pan, with the beer can inserted into the cavity far enough so the chicken doesn't fall over. Place the onion into the neck cavity to block steam from escaping. Pour water into the bottom of the pan.
4. 4 Roast the chicken upright in the preheated oven until sizzling and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 1 1/2 to 2 hours. Baste occasionally with pan drippings. Let chicken cool for about 10 minutes before serving.

By Silver Hamlin

Ingredients

• ✓ lime
• purple sweet potato
• coconut milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Poke holes all over potatoes with a fork. Arrange in a baking dish.
3. 3 Bake in the preheated oven until purple potatoes are easily pierced with a knife, about 45 minutes.
4. 4 Cut purple potatoes in half, widthwise, on a cutting board. Scoop flesh into a mixing bowl. Add coconut milk, lime juice, salt, and pepper to taste. Beat with an electric mixer until smooth. Serve while still warm.

By Crystal Sanders

Ingredients

• ✓ lime
• corn
• butter
• mayonnaise
• cotija cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Grill corn on the preheated grill until hot and lightly charred all over, 7 to 10 minutes.
4. 4 Roll corn in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese.
5. 5 Serve with lime wedges.

By blakleyl

Ingredients

• ✓ lime
• buttermilk
• cilantro
• garlic
• chipotle chili powder
• coriander
• cumin
• chicken breast

Instructions

1. 1 Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
2. 2 Prepare an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.

By Soup Loving Nicole

Ingredients

• ✓ lime
• chicken breast
• egg
• bread crumb
• olive oil
• butter
• chive
• dill weed

Instructions

1. 1 Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
3. 3 Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

By SMLUCY

Ingredients

• ✓ lime
• lemon
• chicken breast
• lemon pepper seasoning
• iceberg lettuce
• carrot
• tomato
• cucumber
• green onion

Instructions

1. 1 Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
2. 2 Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
4. 4 Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
5. 5 Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
6. 6 Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.

By REDNECKGRL