On Thu, 04 Nov 2010 17:57:43 -0400, Mr. Bill wrote:

> Next week menu planning...and this hit the "interesting" level.
>
> @@@@@ Now You're Cooking! Export Format
>
> Key Lime Chicken
>
> poultry
>
> 1 cup Nellie & Joe's Key West lime juice
> 1 teaspoon Splenda
> 1 teaspoon Splenda brown sugar
> 2/3 cup water
> 2 teaspoons salt
> 1/2 teaspoon black pepper
> 1 teaspoon thyme
> 2 tablespoon olive oil
> 1 tablespoon ginger; peeled, minced
> 3 pounds chicken pieces
>
> Combine first nine ingredients in blender; mix until well blended.
>
> Pour marinade over chicken pieces. Allow to stand in marinade in the
> refrigerator overnight.
>
> Preheat oven at 350 degrees. Drain and reserve marinade. Bring
> marinade to boil; reduce and simmer for 10 minutes. Cool for basting.
>
> Place chicken in baking dish. Bake for 1 hour and 25 minutes, basting
> with marinade every 20 minutes.
>
> Yield: 4 servings
>
> ** Exported from Now You're Cooking! v5.87 **

it is interesting. maybe i'll try this, but broiling rater than baking the
chicken.

your pal,
blake

On 11/5/2010 11:13 AM, blake murphy wrote:
> On Thu, 04 Nov 2010 17:57:43 -0400, Mr. Bill wrote:
>
>> Next week menu planning...and this hit the "interesting" level.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Key Lime Chicken
>>
>> poultry
>>
>> 1 cup Nellie& Joe's Key West lime juice
>> 1 teaspoon Splenda
>> 1 teaspoon Splenda brown sugar
>> 2/3 cup water
>> 2 teaspoons salt
>> 1/2 teaspoon black pepper
>> 1 teaspoon thyme
>> 2 tablespoon olive oil
>> 1 tablespoon ginger; peeled, minced
>> 3 pounds chicken pieces
>>
>> Combine first nine ingredients in blender; mix until well blended.
>>
>> Pour marinade over chicken pieces. Allow to stand in marinade in the
>> refrigerator overnight.
>>
>> Preheat oven at 350 degrees. Drain and reserve marinade. Bring
>> marinade to boil; reduce and simmer for 10 minutes. Cool for basting.
>>
>> Place chicken in baking dish. Bake for 1 hour and 25 minutes, basting
>> with marinade every 20 minutes.
>>
>> Yield: 4 servings
>>
>> ** Exported from Now You're Cooking! v5.87 **
>
> it is interesting. maybe i'll try this, but broiling rater than baking the
> chicken.
>

I think I'd like to use chicken breasts and throw them on the grill to
cook. Once marinated, I don't think the cooking method matters as much.
I could be wrong.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Fri, 05 Nov 2010 13:28:17 -0500, Janet Wilder wrote:

> On 11/5/2010 11:13 AM, blake murphy wrote:
>> On Thu, 04 Nov 2010 17:57:43 -0400, Mr. Bill wrote:
>>
>>> Next week menu planning...and this hit the "interesting" level.
>>>
>>> @@@@@ Now You're Cooking! Export Format
>>>
>>> Key Lime Chicken
>>>
>>> poultry
>>>
>>> 1 cup Nellie& Joe's Key West lime juice
>>> 1 teaspoon Splenda
>>> 1 teaspoon Splenda brown sugar
>>> 2/3 cup water
>>> 2 teaspoons salt
>>> 1/2 teaspoon black pepper
>>> 1 teaspoon thyme
>>> 2 tablespoon olive oil
>>> 1 tablespoon ginger; peeled, minced
>>> 3 pounds chicken pieces
>>>
>>> Combine first nine ingredients in blender; mix until well blended.
>>>
>>> Pour marinade over chicken pieces. Allow to stand in marinade in the
>>> refrigerator overnight.
>>>
>>> Preheat oven at 350 degrees. Drain and reserve marinade. Bring
>>> marinade to boil; reduce and simmer for 10 minutes. Cool for basting.
>>>
>>> Place chicken in baking dish. Bake for 1 hour and 25 minutes, basting
>>> with marinade every 20 minutes.
>>>
>>> Yield: 4 servings
>>>
>>> ** Exported from Now You're Cooking! v5.87 **
>>
>> it is interesting. maybe i'll try this, but broiling rater than baking the
>> chicken.
>>
>
> I think I'd like to use chicken breasts and throw them on the grill to
> cook. Once marinated, I don't think the cooking method matters as much.
> I could be wrong.

if i do it, i'll likely use drumsticks.

your pal,
blake

On Nov 6, 10:49*am, Omelet > wrote:
> In article >,
> *Janet Wilder > wrote:

> This also sounds good with Catfish fillets. *

I would be a little cautious with fish...all the lime juice would give
the same results as ceviche...the acid would "cook" the fish.

Billy wrote:

>> This also sounds good with Catfish fillets.
>
> I would be a little cautious with fish...all the lime juice would give the
> same results as ceviche...the acid would "cook" the fish.

The acid cooks the chicken, too, dumbass.

Bob