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.

ONE-PAN CILANTRO-LIME CHICKEN

Steps:

• Combine oil, lime zest, lime juice, cumin, coriander, chili powder and salt in a large sealable plastic bag. Add chicken; seal the bag and massage to coat the chicken. Let stand at room temperature for 15 minutes.
• Heat a large nonstick skillet over medium-high heat. Remove the chicken from the marinade; discard the marinade. Add the chicken to the pan in an even layer; cook, undisturbed, until browned on the bottom, 5 to 6 minutes. Flip and cook until a thermometer inserted into the thickest part registers 165°F, 5 to 6 minutes. Transfer to a platter. Do not wipe the pan clean.
• Add scallions to the pan; cook, stirring constantly, until blistered and tender, about 2 minutes. Scatter the scallions around the chicken. Drizzle with the juices from the pan and sprinkle with cilantro. Serve with lime wedges, if desired.

CILANTRO-LIME CHICKEN

Steps:

• Mix seasoning with fresh lime juice and oil together in a bowl.
• Place chicken in a reseable plastic bag and pour marinade to coat chicken breast well.
• Refrigerate 30 minutes or more. (I usually put this together in the morning and let it merry all day).
• Spray cooking oil on grill. Remove chicken from marinade, and discard.
• Grillchicken 10 minutes or until cooked through.

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.

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 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).