Recipe: Yummy Baked stuffed chilli and lime chicken thigh

Recipe: Yummy Baked stuffed chilli and lime chicken thigh Delicious, fresh and tasty.
Baked stuffed chilli and lime chicken thigh. Chicken cubes are marinated in a chili-lime sauce and then grilled. Serve with white long grain rice and grilled veggies for a delicious dinner. Fast, easy, and flavorful baked chicken thighs.
This particular recipe uses the same awesome flavorContinue Reading Yes, boneless, skinless chicken thighs would work well with this recipe.
Quick and easy chili lime chicken recipe, made in one pot/ pan with simple ingredients on stovetop.
This chili lime chicken recipe has the perfect balance of sweet and spice and it is something I have been making since I was in college.
You can have Baked stuffed chilli and lime chicken thigh using 12 ingredients and 6 steps. Here is how you cook that.
Ingredients of Baked stuffed chilli and lime chicken thigh
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You need 2 of chicken thigh flattened out.
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You need 2 slices of bread.
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It’s of chilli infused olive oil.
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You need 2 of fresh garlic chives (1Tbs).
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You need 1 of lime.
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Prepare 1 of heap Tbls chilli tomato sauce.
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You need 2 Tbls of fresh parsley.
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Prepare 3-4 of fresh lime basil leaves.
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Prepare 2 of shallots sticks.
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Prepare 1 cup of plain flour add onion salt to own taste.
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You need 2 of eggs &milk mix.
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Prepare 2 of rashes of bacon.
Because dinner really doesn't get much easier than this recipe.
You can honestly have this prepped and ready to slide into the oven before the oven has even had time to preheat completely.
In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper.
Add chicken and toss to coat.
Baked stuffed chilli and lime chicken thigh instructions
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Prepare stuffing.. Wet 2 slices of bread in water till moist scrunch into bowl pre heat oven 200 degrees.
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Add choped chive, shallotts, parsley most the diced chilli (keep some chilli for top. Mix thru.
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Add juice of have lime in bread mix. Add a Tbls of the oil and Tbls sauce salt&pepper mix well.
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Roll a handful of bread mix an put onto chicken thigh roll up wrap bacon around put tooth pick to hold.
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Roll in egg wash then flour. Place in baking tray with the capsicum. brush with chilli oil. Cook for 25 min then glace (glace is tomatoe chilli sauce with squeeze of lime juice mixed)with sauce mix put back in oven for 30 min.
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Take out slice capsicum into 1cm strips place on top an squeeze a little lime on top an serve with veg or rice.
HOW TO STORE CHILI LIME CHICKEN.
Serve: Don't leave Chili Chicken at room temperature for more than two hours.
Store: Once the chicken has cooled store it in an airtight container, and put it in the fridge.
Either option will result in fall-apart tender chicken thighs, but my preference is baked.
In a medium bowl, mix together the Sriracha, brown sugar, soy sauce, fish sauce, garlic, ginger, lime juice, and lime zest.