Honey Key Lime Grilled Chicken
Key West Chicken
Cranberry-Lime Margarita Punch
Grilled Salmon with Habanero-Lime Butter
Lime Chicken and Mushroom Pasta
Lime Garlic Chicken
Honey Lime Chicken Wings



Honey Key Lime Grilled Chicken

5 tablespoons key lime juice
2 tablespoons honey
1 clove garlic, minced
1/2 teaspoon lemon pepper
4 skinless, boneless chicken breast halves

In a resealable plastic bag, mix the key lime juice, honey, garlic,
and lemon pepper. Place the chicken in the bag, seal, and shake to coat.
Marinate in the refrigerator at least 30 minutes, turning the bag
occasionally.
Preheat an outdoor grill for high heat.
Grill the marinated chicken about 8 minutes on each side, until no
longer pink and juices run clear. Discard remaining marinade.




Key West Chicken

3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves

In a shallow container, blend soy sauce, honey, vegetable oil, lime
juice, and garlic. Place chicken breast halves into the mixture, and
turn to coat. Cover, and marinate in the refrigerator at least 30
minutes.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 6 to
8 minutes on each side, until juices run clear.



Cranberry-Lime Margarita Punch

6 cups water
1 (12 fluid ounce) can frozen cranberry juice cocktail
1/2 cup fresh lime juice
1/4 cup Equal. Spoonful*
2 cups ice cubes
1 cup diet ginger ale or tequila
1 lime, sliced

Combine water, cranberry juice, lime juice and Equal. in punch bowl;
stir until Equal. dissolves. Stir in ice cubes, diet ginger ale and
sliced lime; garnish with fresh cranberries if desired.



Grilled Salmon with Habanero-Lime Butter

1/4 cup vegetable oil
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon tequila
1 tablespoon grated lime zest
1 tablespoon minced habanero pepper
1 clove garlic, minced
4 (4 ounce) fillets salmon steaks
1/4 cup butter, softened
1/4 teaspoon garlic salt
1 tablespoon lime juice
2 teaspoons habanero pepper, seeded and minced
2 teaspoons grated lime zest

In a bowl, stir together vegetable oil, orange juice, 3 tablespoons
lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero
pepper, and garlic. Reserve a small amount to use as a basting sauce,
and pour the remainder into a shallow baking dish. Place the salmon in
the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4
hours, turning frequently.
In a small bowl, mix together softened butter, garlic salt, 1
tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime
zest. Cover, and refrigerate.
Preheat grill for medium heat.
Lightly oil grill grate, and place salmon on the grill. Cook salmon
for 5 to 8 minutes per side, or until the fish can be easily flaked with
a fork. Transfer to a serving dish, top with habanero butter, and serve.



Lime Chicken and Mushroom Pasta

4 tablespoons olive oil
2 limes, juiced
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound fresh mushrooms, quartered
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup chopped fresh cilantro
1 (16 ounce) package linguini pasta

Cook pasta in a large pot of boiling salted water until al dente.
Heat a large, non-stick skillet over medium high heat. Add olive oil
and chicken, and saute slightly. Add mushrooms and peppers; saute until
peppers are soft but crisp. Stir in lime juice and cilantro.
Drain pasta, and transfer to a large serving bowl. Top with chicken
mixture, and toss slightly. Garnish with lime slices.



Lime Garlic Chicken

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves - cut into strips
1 cup butter
2 medium heads garlic, diced
1 lime, halved
lemon pepper to taste

Mix flour, salt and pepper together in a resealable plastic bag. Add
chicken, seal bag and shake to coat. Set aside.
Melt butter in a large skillet over medium heat. Add garlic and saute
3 to 4 minutes, until it starts to change color. Saute coated chicken
strips with butter and garlic for 10 to 15 minutes, until cooked through
and juices run clear.
Squeeze lime over chicken and sprinkle with lemon pepper. Serve hot.



Honey Lime Chicken Wings

18 whole chicken wings, split
1/4 cup honey
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
2 quarts vegetable oil for frying

In a large bowl, mix together the honey, lime juice, lime peel,
garlic, salt and ground black pepper.
Place the flour in a plastic bag and shake the chicken wings in the
flour to coat.
In a large skillet, fry the chicken wings in hot, 1 inch deep oil
until cooked through. Place the cooked wings in the honey/lime mixture
and toss to coat well. Serve immediately.



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