Cilantro Lime Chicken Food

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.

LIME AND CILANTRO CHICKEN

Steps:

• Pound the chicken breasts to an even thickness (about 1/2 in) and place in a shallow baking pan. (plastic or glass-not metal) Can use a high qualtiy closeable bag (ziploc).
• In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt and pepper.
• Pour over chicken and turn pieces to coat evenly.
• Cover and chill at least 30 minutes or overnight.
• After marinating, lay chicken on a grill over medium heat ( you can hold your hand over the only 4-5 seconds) and cook turning once, until no longer pink in the center.about six minutes per side.
• Let sit 5 minutes before serving to distribute juices through the meat.

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 CHICKEN TACOS

Steps:

• Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
• Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
• Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.

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 MARGARITA CHICKEN

Steps:

• Chop cilantro. Zest/grate lime peel (no white; 1 teaspoon); squeeze limes for juice (3 tablespoons). Combine in medium bowl: mayonnaise, oil, cumin, pepper sauce, cilantro, lime juice, and lime zest. Reserve 1/2 cup marinade for later use. Place remaining marinade and chicken in zip-top bag (or shallow dish); seal bag and toss to coat. Let stand 10 minutes (or overnight) to marinate. Meanwhile, preheat oven to 450°F. Line baking sheet with foil. Arrange chicken 2 inches apart on baking sheet and sprinkle with seasoning; bake 10 minutes. Turn chicken over; bake 10 more minutes or until chicken is 165°F. (For more browning, broil 2-3 minutes.) Brush reserved marinade over chicken. Serve.

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 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 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:

• 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:

• 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.