Cilantro Lime Sauce For Chicken Food

CILANTRO LIME CREAM SAUCE

Cilantro Lime Cream Sauce image

This makes EVERYTHING delicious. We eat it on fish (especially salmon), chicken, vegetables, bread...the combination of cool and spicy is great and it's so easy to make

Provided by LaLa8224

Categories Sauces

Time 12m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 ounce) container sour cream
1 jalapeno pepper
2 limes
1 bunch cilantro
1/2 teaspoon kosher salt (to taste)

Steps:

Put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime.
Blend until smooth.
Chop jalapeno, add to blender (depending on how hot you like it).
Add salt and more lime to taste, blend everything until smooth.

Nutrition Facts : Calories 64.1, Fat 6, SaturatedFat 3.5, Cholesterol 15.6, Sodium 171.4, Carbohydrate 2.9, Fiber 0.6, Sugar 1.4, Protein 0.8

CILANTRO LIME CHICKEN

Cilantro Lime Chicken image

My husband has recently declared my kitchen a cilantro-free zone :( so unfortunately I haven't yet tried this dish, but I am posting it because it sounds good to me and thought it might appeal to others as well. The recipe comes from Ainsley Harriott, a British chef, and he cautions not to marinate the chicken longer than two hours as the lime juice will break down the chicken to the point that it will fall apart. Preparation time does not include marinating time.

Provided by FlemishMinx

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 cloves garlic, chopped
4 tablespoons chopped cilantro leaves, plus extra to garnish
2 teaspoons black peppercorns, coarsely ground
2 teaspoons sugar
2 limes, juice only
2 teaspoons Thai fish sauce (nam pla)
1 tablespoon light soy sauce
1 tablespoon sunflower oil
4 boneless skinless chicken breasts

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.

Nutrition Facts : Calories 197.1, Fat 6.6, SaturatedFat 1.1, Cholesterol 75.5, Sodium 626, Carbohydrate 8.4, Fiber 1.5, Sugar 2.9, Protein 26.4

PERUVIAN-STYLE SPATCHCOCK CHICKEN WITH CREAMY CILANTRO SAUCE

Peruvian-Style Spatchcock Chicken with Creamy Cilantro Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 9h10m

Yield 4 servings

Number Of Ingredients 21

Ingredients

One 3- to 4-pound whole chicken, spatchcocked (have your butcher do it)
3 tablespoons soy sauce
1 tablespoon chile sambal
1 tablespoon Dijon mustard
1 tablespoon pasilla or ancho powder
1 teaspoon ground cumin
1 teaspoon kosher salt
Zest and juice of 2 limes
Freshly cracked black pepper
2 tablespoons vegetable oil
Creamy Cilantro Sauce, recipe follows, for serving
1 cup fresh cilantro leaves
2 tablespoons fresh oregano leaves
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
3 serrano chiles, seeds and ribs removed, chopped
Zest and juice of 2 limes
1 clove garlic
1/2 cup mayonnaise
Kosher salt and freshly ground black pepper

Steps:

Gently separate the skin of the chicken from the meat with your fingers.
Whisk together the soy, sambal, mustard, pasilla/ancho powder, cumin, salt, lime zest and juice and a few cracks of black pepper. Pour into a ziptop bag, add the chicken and marinate, refrigerated, overnight.
When ready to cook, place a cast-iron skillet on the bottom rack of the oven and preheat the oven to 500 degrees F.
Remove the chicken from the marinade and pat dry.
Carefully remove the hot skillet and lower the oven temperature to 450 degrees F. Add the vegetable oil to the skillet, place the chicken breast-side down in it and return it immediately to the oven. Roast until well browned, 20 to 30 minutes. Gently flip the chicken and cook until the breast registers 160 degrees F, about another 10 minutes. Let rest for 10 minutes on a cutting board. Slice and serve with Creamy Cilantro Sauce.
Put the cilantro, oregano, honey, mustard, cumin, serrano, lime zest and juice and garlic in a food processor. Process until smooth, scraping down the sides to evenly distribute. Add the mayo and pulse until combined. Season with salt and pepper.

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