Cilantro Citrus Grilled Chicken Food

GRILLED CILANTRO LIME CHICKEN

Steps:

• Trim any fat from the chicken thighs and place in a large freezer bag. To the bowl of a food processor, add the lime juice, lime zest, cilantro, olive oil, honey, cumin, salt and pepper and whiz to combine, about 30 seconds. Reserve 1/3 cup of the marinade and pour the rest into the bag with the chicken. Refrigerate for 30 minutes up to overnight.
• Prepare a grill on medium high at 450°F, leaving one side of the grill on low or off. Grill the chicken for 5-6 minutes per side, basting each side the last time it's turned. Once each side has seared, if the chicken pieces seem to be getting too charred, move the chicken pieces to the cooler side of the grill to cook.
• To redistribute the juices, let the chicken sit for 5 minutes before serving. Serve with lime wedges and additional cilantro and drizzle the rest of the reserved marinade before serving.

CILANTRO LIME GRILLED CHICKEN SANDWICH

Steps:

• Combine the chicken breasts and 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette in a resealable plastic bag. Let marinate at room temperature for 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels.
• Preheat an outdoor grill or grill pan to medium-high heat.
• Oil the grills grate or grill pan. Remove the chicken from the marinade. Sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on thickness.
• Spread the mayonnaise on the cut surfaces of the rolls. Slice the chicken and add to the rolls. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops on the sandwiches.

CILANTRO CITRUS GRILLED CHICKEN

Steps:

• In a large bowl combine marinade ingredients and add the chicken.
• Marinate the chicken either for at least 2 hours (more is better, up to 24) in the fridge.
• Allow the chicken to come to room temperature before cooking. Gently flatten the chicken breasts so that they are of even thickness. This allows for better cooking - you won't get the "one half too dried out and the other side not quite done" effect that happens because the breast is thicker at one end than the other.
• I prefer to barbecue this dish, but you

CILANTRO GRILLED CHICKEN BREAST

Steps:

• Preheat a grill or grill pan over high heat.
• Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with Cilantro Herb Butter. Garnish with parsley, if desired. Serve as butter is melting.
• Follow the Scampi Butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro.
• In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters.

GRILLED CITRUS MARINATED CHICKEN THIGHS

Steps:

• Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
• Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.

CHICKEN SOFRITO WITH POMEGRANATE AND CILANTRO CHIMICHURRI

Steps:

• For the chicken: Add the oil, adobo, garlic, cilantro with stems and red onion to a food processor or blender and blend until a smooth consistency. Place the chicken in a ziptop bag and add the marinade. Marinate, refrigerated, for at least 24 hours.
• Preheat a grill or cast-iron grill pan over medium-high heat.
• Remove the chicken from the marinade and cook until grill marks appear, about 2 minutes on each side. Set aside (the chicken will finish roasting with the vegetables).
• For the citrus roasted veggies: Preheat the oven to 400 degrees F.
• Peel the oranges and cut each section into individual wedges from the membranes. Place the segments in a bowl. Squeeze the juice from the membranes into a separate bowl and reserve.
• Add the canola oil to a large skillet over high heat. Add the tomatoes, red peppers, onions and eggplant and saute for 4 to 5 minutes, adding a little more oil if needed. Season with salt and pepper.
• Place the grilled chicken breasts and citrus wedges on top of the veggies. Pour in the lime juice and reserved orange juice. Transfer to the oven and roast until the chicken is cooked through and the veggies are slightly tender, 15 to 20 minutes. Garnish with the Pomegranate and Cilantro Chimichurri and serve.
• In a medium bowl, combine the cilantro, pomegranate, oil, salt and pepper and toss to coat.

GRILLED CITRUS MARINATED CHICKEN WITH CITRUS RUM SAUCE

Steps:

• Lightly pound chicken to soften.
• In a large baking dish, combine thawed Orange Juice, melted Orange Marmalade and Salt.
• Add chicken and enough water to just cover chicken.
• Marinate chicken at least 2 or up to 48 hours. (I always make it at least a day ahead for more flavor.).
• Sauce: (Can be made up a day ahead or frozen and re-heated) :.
• In a food processor, puree mangoes.
• Add the juice of 1 orange, 1 lime, 1/4 cup rum, butter, honey, cilantro and salt.
• Mix in processor and transfer to saucepan.
• Add whole (not chopped) habanero into saucepan and heat on medium heat until the sauce has your preferred amount of heat.
• Remove pepper. (If it is still not hot enough after 20 minutes, remove pepper and dice. Slowly add until it is to your taste.
• Grill chicken and pour sauce over chicken when plating. Tastes great with my posted Coconut Rice, Recipe #312530.

CITRUS GRILLED CHICKEN

Steps:

• Place chicken in a shallow glass dish.
• Pour olive oil over chicken, and then squeeze the juice of one orange half and one lemon half over the top.
• Add minced garlic, then sprinkle with paprika, ground cumin, salt and freshly ground black pepper.
• Turn chicken breasts to evenly coat and blend marinade.
• Cover and refrigerate at least 1 hour or overnight.
• Preheat grill or non-stick indoor grill pan over medium heat.
• Drain and discard marinade.
• Grill chicken about 5 minutes, then turn.
• Add remaining lemon and orange halves to grill.
• Cook chicken until well browned and thoroughly cooked.
• Using tongs, pick up lemon and orange halves, and carefully squeeze juice over chicken.
• Serve on a bed of rice, with additional slices or wedges of lemon or orange, if desired.
• Sprinkle with slivered almonds and freshly chopped cilantro.
• This is delicious with steamed broccoli or asparagus.
• Enjoy!
• Tip: Citrus Grilled Chicken is also great sliced and served on a bed of fresh salad greens for a quick and healthy dinner salad.

GRILLED CHICKEN WITH CILANTRO MARINADE

Steps:

• Mix together the marinade ingredients in a deep bowl. Add the chicken breasts and turn to coat completely. Cover the bowl and refrigerate.
• Marinade for about 1 hour. You can leave the chicken in the marinade longer, but because the mixture is very acidic, the chicken will begin to appear poached.
• Preheat your grill. Cook the chicken over medium hot coals for about 3-5 mins per side.
• Serve and enjoy.