Cilantro Lime Baked Chicken Food

ROASTED LIME AND CILANTRO CHICKEN BREASTS

Steps:

• Gather the ingredients.
• Put the chicken in a large plastic sealable food storage bag or covered container. Combine the vegetable oil, cilantro, garlic, lime juice and zest, salt, and pepper. Pour the mixture into the bag or container and turn to coat the chicken thoroughly; cover the container or seal the bag. Refrigerate for about 2 to 4 hours to marinate , turning from time to time.
• Preheat the oven to 375 F (190 C/ Gas 5). Line a 13 x 9 x 2-inch baking pan or rimmed baking sheet with foil and spray lightly with nonstick cooking spray .
• Arrange the chicken, skin-side up, in the baking pan.
• Bake for 40 to 50 minutes, or until chicken registers at least 165 F/73.9 C on an instant-read thermometer, the minimum safe temperature for chicken and other poultry products.
• Serve and enjoy! Tips and Variations

CILANTRO LIME BAKED CHICKEN

Steps:

• Wash chicken and pat dry (always remember to protect your family from salmonella).
• Place lime quarters in the cavity of the chicken.
• Stuff the remainder of the cavity with cilantro.
• Salt and pepper to taste.
• Bake at 350°F according to your favorite chart until juices run clear (depending on weight 1 1/4 to 1 3/4 hours).
• Serve with American southwest, Mexican, or SE Asian side dishes.

CILANTRO LIME CHICKEN

Steps:

• Make the marinade of garlic, cilantro, ground peppercorns, sugar, lime juice, fish sauce, soy sauce and sunflower oil.
• Blend well.
• Place chicken breasts with marinade in a shallow dish or resealable plastic bag, coating them well, and set in the refrigerator at least 1 hour and no more than 2, turning them from time to time.
• Preheat a ridged griddle pan or heavy non-stick frying pan and cook the chicken for 7-8 minutes each side until the chicken is cooked through.
• Serve hot or cold, garnished with cilantro leaves.

CILANTRO-LIME GRILLED CHICKEN

Steps:

• Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade and shake off excess. Discard remaining marinade.
• Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CILANTRO-LIME CHICKEN

Steps:

• Combine salsa, lime zest, lime juice and 2 Tbsp. cilantro.
• Cook chicken in nonstick skillet on medium heat 3 to 4 min. on each side or until evenly browned on both sides. Top with salsa mixture; cover. Simmer on medium-low heat 3 to 4 min. or until chicken is done (165ºF). Remove from heat.
• Top with cheese; cover. Let stand 2 min.
• Sprinkle with remaining cilantro.

CILANTRO-LIME CHICKEN

Steps:

• Combine the first 5 ingredients; rub over chicken. Place in a 4- or 5-qt. slow cooker. Combine remaining ingredients in a blender; cover and process pureed. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 3-4 hours.

GRILLED CILANTRO LIME CHICKEN

Steps:

• Mix lime zest, lime juice, green onions, olive oil, cilantro, seasoning blend, garlic, coriander, red pepper flakes, cumin, cayenne pepper, salt, and pepper in a bowl.
• Place chicken in a resealable plastic bag or a bowl with a lid. Pour the marinade over the chicken and cover evenly. Seal the bag or cover the bowl.
• Place in the refrigerator and marinate for 4 to 6 hours.
• Remove chicken from the refrigerator and allow to come to room temperature, about 30 minutes. Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill, turning occasionally, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes. Let rest for 5 minutes before serving.