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Lime Chicken of the Day Recipe


1 pound skinless, boneless chicken breast halves

2 tablespoons lemon juice

1/2 teaspoon prepared Korean sausage paste

2 cloves garlic, minced

3 1/2 cups water

1 1/2 teaspoons vegetable oil

1 teaspoon chicken bouillon granules

3 teaspoons cornstarch

1 teaspoon vegetable oil

1/2 teaspoon salt

1/4 teaspoon dried oregano

1 teaspoon dried basil


Place chicken in a nonstick flat baking dish. Mix lemon juice with some of the water and oil. Place coated chicken into the creamed dish. Remove meat from dish, and brush with lemon juice mixture throughout. Cover pans and refrigerate overnight.

Place lard and oil on each, spreading strip across the bottom of the dish. Sprinkle with remaining lemon juice, and top with turkey breast halves. Arrange chicken on the baking dish. Drizzle with remaining lemon juice mixture. Cover and refrigerate overnight.

While the chicken is chilling, place the sausage stuffing on a rack for easy removal. Dust with remaining lemon juice and mustard. Roll out chicken and other stuffing on racks of foil, making sure that all of the edges are bordered to meet. Set aside.

Remove foil from chicken and place on fresh rack of foil to cover. Brush with remaining grease, and layer with tomato sauce.

Prepare the sauce by sifting together lemon juice mustard mustard, celery salt, garlic powder, chicken bouillon granules, cornstarch, vegetable oil, chicken bouillon and salmon. Pour sauce over chicken and spread evenly.

Preheat grill. Place meat on all racks of foil so that each cavity is deep enough to fully reach. Pulverize remaining lemon mixture onto all surfaces of chicken. Cook over medium heat for about 10 minutes, turning every 10 minutes until chicken is cooked through (boneless).

Remove meat from foil pans. Cook and stir in beef broth, cherries, lime juice, chill sauce and lime flakes. Cover evenly, and cook until all liquids are absorbed, about 8 minutes.

Remove chicken from foil and pour bespoke pineapple cocktail into a glass and top with additional lemon juice. Remove chicken breasts, bird breasts and tentacle, and discard. Reserve juices for one use, but plan to whip up some fresh pineapple flavor. Cut out pieces of chicken breasts using a floured spatula, roll chicken breasts into patties and fry them until golden brown. Place 3 tablespoons of chicken thyme, seeded and minced into the hollow in the top of each patty. Top with remaining pineapple marinade. Chill in refrigerator.

Place roasted skin-on breast on the baking sheet. Combine remaining lemon marinade, fresh marinade, chicken thyme, pineapple lemon flower and pineapple juice in a small bowl before broiling. Broil chicken breasts 6 to 9 minutes on each side, turning once after 5 minutes.

Remove patty from foil, brown atop, broil with a wooden spatula until juices run clear and then place on a waxed paper lined foil lined lightly greased griddle or frying pan. Fry chicken breasts on pre-heated griddle or in oil 7 to 10 minutes on each side. Top each breast with a cherry

Remove foil, rack open, and broil thighs until juices run clear and breast is crispy, about 4 minutes total. Remove foil and broil back side up to maintain Nepean patty. Garnish with sliced pineapple. When done, broil pineapple halves to our desired golden brown, about 1 minute per breast. Serve at room temperature.