Cilantro Lime Chicken Skillet Food

CILANTRO-LIME CHICKEN SKILLET

Steps:

• In large resealable food-storage plastic bag, mix taco seasoning mix and red pepper. Add chicken to bag; seal, and shake to coat chicken evenly.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once, until browned on both sides. Remove chicken from skillet; cover to keep warm.
• To same skillet, add Rice Mixture ingredients; heat to boiling. Cover; reduce heat to medium-low. Simmer about 15 minutes or until liquid has been reduced by about half. Stir mixture thoroughly; place chicken on top of rice.
• Cover; continue cooking 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), and rice is tender. Remove chicken to cutting board; cut at angle into 1/2-inch slices; return chicken to skillet.
• Meanwhile, in mini food processor or blender, place Cilantro-Lime Topping ingredients; blend until smooth, scraping down sides of blender as necessary. Transfer mixture to small resealable food-storage plastic bag, and cut corner off one end; squeeze on top of sliced chicken and rice before serving.
• Garnish with chopped cilantro and lime wedges. Serve any remaining topping with chicken and rice.

CILANTRO LIME CHICKEN

Steps:

• Add all marinade ingredients to your food processor. Pulse until finely chopped, scraping down sides several times. Remove and reserve 2 tablespoons for basting (if making salad, you will use 1 tablespoon for basting, 1 tablespoon for dressing).
• Add the remaining marinade to a shallow dish or large freezer bag. Add chicken and turn to coat. Marinate in the refrigerator 2-10 hours.
• When ready to cook, remove chicken from fridge and let sit at room temperature 20-30 minutes.

CILANTRO LIME CHICKEN

Steps:

• In a food processor or blender, add cilantro (whole and with stems), lime juice, garlic, olive oil, cumin, salt, cayenne and black pepper. Process until marinade forms, pausing and scraping the walls.
• Add chicken in a medium bowl and poke with a fork randomly. This will allow marinade to penetrate the meat. Pour marinade on top and toss with a fork to coat well. Cover and refrigerate for 30 mins - 48 hours. The longer you marinate, deeper the flavor, but even after 30 mins cilantro chicken tastes awesome.
• To pan fry (pictured): Preheat large ceramic non-stick skillet on medium heat and swirl a bit of avocado oil to coat. Add as many chicken breasts as fit, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork. Discard marinade.
• To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Discard marinade.
• To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for 25 minutes (thinner) to 35 minutes (2″+) or until 150 degrees F internal temperature. Discard marinade.
• For all methods: Make sure you let chicken rest. Remove from heat and cover dish with tin foil, silicone lid or paper towel. Let rest for 5 minutes. This step helps juices to settle back into the meat.

SKILLET CILANTRO LIME CHICKEN THIGHS RECIPE

Steps:

• Combine cilantro lime sauce ingredients in a bowl, whisk until combined. Set aside.
• Season chicken thighs liberally with salt and pepper. Heat olive oil in cast iron skillet on medium heat. Once warm, add the chicken and sear for about 6-8 minutes. Flip and sear for an additional 6-8 minutes. See note below.
• Add the cilantro lime sauce, let sauce simmer until thickened, about 2-3 minutes. Flip the chicken in the sauce until well coated. Garnish with additional cilantro if desired and serve.

CILANTRO LIME CHICKEN

Steps:

• In a mixing bowl, whisk together two tablespoons of olive oil, lime juice and zest, cumin, chili powder, minced garlic, honey, salt, pepper, and chopped cilantro. You can also pulse in a food processor until it's combined.
• Combine the marinade and chicken thighs in a bowl or shallow dish. Marinate chicken for 30 minutes to an hour in the fridge.
• When the chicken is done marinating, take it out of the fridge and let it sit for 10-15 minutes at room temperature.
• Preheat your oven to 425 degrees fahrenheit.
• Heat the remaining one tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken for 5-6 minutes with the skin side down, until they're golden brown.
• Then flip the chicken and sear the other side for 2-3 minutes. The chicken will not be fully cooked at this point.
• Transfer the skillet to the oven and bake the chicken thighs for 15-20 minutes or until the internal temperature reaches 160 degrees fahrenheit.
• Remove the chicken from the oven, let it rest for 5 minutes, and garnish with extra lime slices and cilantro leaves before serving.

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.

CRISPY CILANTRO LIME CHICKEN THIGHS

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.
• Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).
• Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
• Garnish with fresh cilantro leaves and lime slices or wedges.
• Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.

CILANTRO-LIME CHICKEN

Steps:

• Cut each chicken breast into 8 pieces.
• Cut each onion into 8 wedges.
• Remove three strips of peel from the lime with vegetable peeler and cut into very fine shreds.
• Juice lime and set aside 2 tablespoons of juice.
• Preheat a wok or large skillet and add oil to pan.
• Once oil is heated (about 30 seconds) add chicken, jalapeno and gingerroot.
• Stir-fry over medium-high heat until chicken is no longer pink (about 3-5 minutes).
• Reduce heat and add onions.
• Stir-fry about 5 more minutes.
• Add lime peel, reserved juice and chopped cilantro; stir-fry about 1 minute.
• Add soy sauce and sugar, mixing well until heated through.