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Rosemary Lime Chicken
I experimented with herbs and seasonings quite a bit before creating the final version of this entree. The tartness of the lime juice really complements the rosemary. Everyone loves it.—Nicole Harris, Mt. Union, Pennsylvania
Reviews
The lime and rosemary are great together. My husband especially liked it! Would recommend a side dish that has a mild flavor to balance out the chicken.
Delicious, I added a little lime zest with the lime juice and reduced the sauce to a syrup consistency. Otherwise I made it to the recipe. The fresh lime and fresh rosemary really went well together.
Pretty good. I'd make again.
Hey ARiser, it’s called Rosemary Lime Chicken for a reason. So your snarky comment is .. well ... lame as hell. Move along somewhere else. I found the recipe not only to be simple but delicious.
I've been making this recipe for several years as a main course. Just recently, I've been using it to cook up my chicken breasts, then use the chicken throughout the week in salads or whatnot. This will be a staple in my house forever.
EXCELLENT. EXCELLENT. EXCELLENT. I have made this often since it was first published in the May/June 2004 issue of ?Quick Cooking?. My other half loves chicken and this recipe is his all time favorite. I have given this recipe to many other people because he talks about it all the time. He tells everyone that it is the rosemary that makes the difference. For a man to do that, you have to know this is excellent. TIP: When a recipe calls for crushed spices rather than using the back of a spoon or mortar and piston, I use a small coffee bean grinder. This releases more of the flavor than the traditional methods. After using the grinder, I just wipe it out with a damp cloth. Easy clean up.
Minus the rosemary
I use this recipe often. I prefer to use chicken broth over the wine. It's so fast and easy and surprisingly flavorful. This recipe introduced me to rosemary.
I made this for dinner last night and it was delicious!! Very easy, too.
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