Key limes grow everywhere in Boquete, you wouldn’t think so because of our high, cool altitude, but our rich soil and ample rainfall make this area perfect for growing limes. When a big bag of limes appeared on my doorstep a couple days ago, the only thing I could think to make was a big, tasty, fragrant, tangy, zesty Key Lime Pie, of course!
But wait, that’s what I always made when I lived in Florida – I’m living in Boquete now and that calls for making something “Panamanian”. When I thought of taking the most popular ingredient in Panama and making it with limes, I could develop my own Key Lime recipe. Chicken is served in Boquete almost every day – that’s it, chicken!!
I ran out the door to pick up 4 chicken breasts and fresh cilantro at a little store just down the street and I was ready to begin my creation. The fragrance and taste of cilantro is very important to local cuisine and I had to use some in my new recipe.
A quick skinning and cutting each breast into two pieces, and I began creating the most “gourmet” Key Lime chicken recipe I can possibly make. I baked the dish in a bright green oven-proof baking dish and served it last night for dinner, much to the delight of the diners gathered in front of our fireplace on our veranda.
A Bellagio Frizzante Dolce White Wine was served to compliment this big, tasty, fragrant, tangy, zesty Boquete Key Lime Chicken, please enjoy it.
Boquete Key Lime Chicken
1 cup Key Lime juice, freshly squeezed
1 tablespoon honey
½ cup water
2 teaspoons salt
½ teaspoon pepper
1 teaspoon cilantro, fresh if possible
1 tablespoon ginger, peeled, if you have it fresh
3 cloves peeled garlic
3 pounds skinless chicken pieces
Place the chicken pieces into a Ziploc bag and the remaining ingredients into a blender. Blend until well combined. Scrape sides, if necessary. Pour marinade into the bag, close tightly and refrigerate overnight.
When ready to bake, preheat oven 325° F. Drain the chicken and reserve the marinade. Arrange chicken in an attractive baking dish and bake for 1 hour, 25 minutes, basting with marinade every 20 minutes. Garnish and serve in the baking dish. Makes 4 servings.
Excellent recipe and excellent blog…thanks!
Thanks Squirt, I’m glad you like it. I’m adding the “Guest Chef Program” to my site after Lauretta was such a huge success.
Please keep checking for more information, as you would be a make an an excellent chef to host. How about a couple recipes made from things you grow in your garden?
Cora
Hello Cora — I have frozen key lime juice: any reason that shouldn’t be OK??
Hi Dellas, We’re thinking of you and hope you’ll plan to return to Boquete some day. Thanks for commenting on the key lime chicken. Sure, use frozen or bottled key lime juice, if you can find it in Columbus. A thin slice of real lime would make a nice garnish. When you come back to Panama, we’ll serve you this dish. Keep in touch, Cora, TBG
Sounds sooooo good! I think I will try it with all boneless, skinless chicken breasts and figure how many food points it is worth! Thanks!!!
Hi Joyce, Do try it boneless, I think turning the sauce into gravy might intensify the lime flavor. let me know how yours turns out. Thanks.
Love the flavor combination – Lime and cilantro are a natural, adding the ginger must have kicked it up a notch! I’ll have to try this recipe when friends come over tomorrow to watch a football game.
Punky, I finished my $1,500 post, what do you think?