In my experience, you can always use limes in place of lemons, with the main difference being they usually taste better. :) I love limes. O yeah, the zest is prettier.

I generally use chilies (jalapeño or Serrano) when I use lime with chicken, and of course garlic goes well also. Aleppo may be a bit bland, and so I would add some chili with a bit more bite to it. I also frequently add achiote paste for a Yucatecan flavor. You can add lemon to it or not. Two limes would be plenty, I think, and you can use the zest as well.

Lars

The first thing that came to my mind when I saw your question was this recipe of Ina's. I have not made this recipe personally. I know some who have and it seems to be either a love it/hate it type recipe but many seem to enjoy it and like Lars she uses jalapeno in the recipe.

Here is a link that might be useful: Ina's Tequila Lime Chicken

Thanks!! I'm OK with a bit bland in this case, Lars.
I'll be making it for my 85 yr. old MIL!!
I love the Lemon Garlic combo by itself, so I think I go ahead with the Aleppo (hey, it's GOOD Aleppo from Penzey's.... grin). I just want a subtle spice with the lime flavor. I do have several 'heat' options to add at the table for those who want more!!

I'll be using chicken thighs (our favorite for this recipe) and I'm planning to serve over brown rice to really soak up the sauce.

Veggie suggestions? We're already having steamed broccoli with spaghetti on Friday night. The chicken will be Saturday, so don't want to repeat.

I'll try to remember to take photos!

Deanna

I make a dish that I call 'Margarita Chicken'. Marinate pounded chicken breasts in Margarita mix along w/ a nice splash of tequila. Grill it.

I like chicken marinated in Jessica's Lime Chipotle sauce, then glazed with more sauce as it is grilled or baked. I use ONE chipotle with a little of the sauce, I'm a heat wuss too!

Jessica's recipe for -

Lime-Chipotle Sauce - Sunset Magazine

Food processor:

1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus)
3 tablespoons brown mustard
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup chopped fresh cilantro
Season with salt and pepper

Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups.

Annie

In my experience, you can always use limes in place of lemons, with the main difference being they usually taste better. :) I love limes.

Agreed! I seldom buy lemons. I love limes.

Ina's chicken sounds good. I'm going to try that recipe on some thighs, hopefully next week.

Yep, and to really spice it up, add a jigger of tequilla.

OK, may be switching to one of these other recipes!
DH would love it if I "HAD" to buy a bottle of tequila for a recipe! Hee hee.
Not a big fan of drinking tequila myself, but he likes it.

I did buy asparagus to serve with it...it's unfortunately from Mexico, but sheesh! at $1.28# I couldn't resist and it solved my veggie decision!

Thanks everyone!!!

Deanna

Well, Deanna, if the asparagus is from Mexico, it will feel right at home with the Tequilla!

True! I hadn't considered that!
Now, just to convince hubby we need to hit the liquor store on the way home...

Nah, shouldn't be a problem.......!

Maybe I should roast my asparagus, then spritz it with Tequila and a torch it!
Flambe' (yeah wrong country, but what the heck!)

Deanna