Kaffir lime chicken breast - Eat Well Recipe - NZ Herald (2024)

FAQs

What does lime do to chicken? ›

The Lime Marinade makes the chicken juicy on the inside and injects with flavour so you won't need a sauce with it. And after resting the chicken for a few minutes before serving it, some of those juices will sweat to the surface, like you see below.

My go to easy and healthy meal I make for my wife and daughter is cut up chicken breast tossed in some sort of seasoning (lemon pepper, buffalo, dan-os, ect), and cooked in olive oil with some sort of veggie or pasta side.

Cook on each side for about 5 minutes, or until it's browned and cooked through. Add the remaining chopped cilantro to the cooked chicken. Squeeze fresh lime over the finished chicken or serve with lime wedges so each person can squeeze their own.

Using lemon juice, lime juice or vinegar to wash off chicken and fish before cooking is a common practice in the West Indies/Caribbean. Before the invention of refrigerators, people applied an acidic solution because they thought it would kill any bacteria on the chicken, and also give a hint of extra flavor.

The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

If you're baking it, keep it covered with a baking sheet or with the pan-top for about 80% of the total baking time, uncover it only when the breast is cooked and tender but there's juices in the pan. Once uncovered, the juices will evaporate quickly in the oven, and you'll have a juicy chicken breast to eat.

What's the difference between a lime and a kaffir lime? ›

Kaffir limes are mid-green colour with a rough, bumpy skin compared to the smooth skinned Persian and Key limes. India, too, has its own variety, the thin-skinned Kagzi Kalan lime which is used extensively in Indian cuisine such as lime pickle.

They are not and if you've been confused by the images you see online, it's time to set things right. Bergamot and kaffir lime originate from the Citrus family and they are completely different fruits despite the images you see when you google bergamot and kaffir lime!

Citrus hystrix, called the kaffir lime or makrut lime, (US: /ˈmækrət/, UK: /məkˈruːt/) is a citrus fruit native to tropical Southeast Asia.

Yes, it's safe to use agricultural or garden lime in a chicken coop, as it helps to neutralize odors and reduce moisture.

Odor Control in the Coop: Lime can be a powerful ally in combating "fowl" smells. Sprinkling lime over the coop floor and nesting boxes helps to neutralize odors by absorbing excess moisture and reducing bacterial growth.

Hydrated lime aka calcium hydroxide aka slaked lime, is POISONOUS/TOXIC highly caustic and can/will KILL your chickens. If you're trying to treat/control an infestation of parasites like mites - use FOOD GRADE Diatomaceous earth (DE). Even then be sure to do the research required to apply it in a safe manner.