Caribbean Lime Chicken

Say hello to summer with this Caribbean Lime Chicken recipe! This recipe is the perfect summer dish, bursting with spice and citrus flavors. Best of all, it’s ready in less than 45 minutes.  

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Nothing says summer like citrus with a kick of spicy heat to cool you off. This chicken recipe has it covered! It’s packed with delicious onions that add sweetness to balance the heat while keeping the meat tender as the ingredients simmer. It makes an easy family dinner, but is festive enough to serve at your next summer dinner party. Plus, you won’t have to heat up the oven. It all comes together on the stove-top in less than 45 minutes.

We suggest cutting the onions in narrow wedges that stay somewhat intact while cooking. This allows you to show them off when you plate the chicken before serving. Have some cooked rice on hand to round out the meal and garnish with plenty of orange and lime wedges. Get ready because this recipe will instantly put you in the mood for summer!

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Caribbean Lime Chicken

Yield:  4 servings

Preparation time:  15 minutes

Cooking time:  30 minutes


 4 tablespoons lime juice, divided

2 teaspoons minced garlic

½ teaspoon salt

½ teaspoon thyme

½ teaspoon red pepper flakes

½ teaspoon black pepper

3 lbs. skin-on chicken parts

2 tablespoons vegetable oil

4 large onions (about 9 to 11 ounces each), cut into narrow wedges

2 medium tomatoes, seeded and diced

½ teaspoon curry powder

Lime and orange wedges, fresh chives (optional)


Mix 3 tablespoons lime juice, garlic, salt, thyme, pepper flakes and black pepper in dish.  Add chicken and mix well.

Heat oil until hot in large skillet.  Place chicken in skillet in single layer and cook over medium heat until browned, about 5 minutes.  Turn chicken over and brown other side, about 5 minutes.  Flip the chicken, add the onion, and continue to cook; stir often.  Chicken and onions should be cooked through in approximately ten minutes.  Check for doneness using a meat thermometer.  (The meat closest to the bone should reach an internal temperature of 165 degrees F.) When chicken and onions are cooked, add tomatoes and curry powder to pan. Cook for two minutes more to heat through.  Stir in remaining lime juice.

Serve with rice.  Garnish with citrus wedges and fresh chives, if desired.


Recipe provided by the National Onion Association. Image by Lori Rice for the National Onion Association.

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