Lemon Cilantro Marinade Food

CILANTRO LIME CHICKEN MARINADE

Steps:

• Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lime juice, cilantro, salt, garlic and pepper.
• Pour the marinade over the chicken and seal the bag, squeezing out all the air.
• Move the chicken around in the marinade until it is all evenly coated.
• Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
• Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
• Let the chicken rest, tented with foil, for 5 minutes before serving.

LEMON CILANTRO CHICKEN

Steps:

• In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.

LEMON AND CILANTRO SHRIMP

Steps:

• In a bowl, toss shrimp with lemon zest and cilantro to coat.
• Heat the oil in a skillet over medium heat. Sprinkle oil with salt, then stir in the shrimp, lemon zest, and cilantro. Cook, stirring, 5 minutes, or until shrimp are opaque. Transfer to a serving bowl, drizzle with remaining oil, lemon zest, and olive oil from the skillet. Squeeze lemon juice over shrimp, season with pepper, and serve immediately.

LEMON CILANTRO CHICKEN

Steps:

• Marinate the chicken in a mixture of 1/2 cup lemon juice and 1/2 of the chopped cilantro for 1 hour.
• Mix the rest of the chopped cilantro with the remaining lemon juice. Add the lemon pepper seasoning and 1 tablespoon olive oil. Set aside.
• Spread 1 tablespoon olive oil into the bottom of a 9 X 12 inch glass baking pan. Layer the potatoes and the chicken in the dish. Pour lemon pepper mixture over. Cover.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, and bake for 10 minutes more.

CILANTRO & LEMON MARINATED CHICKEN KABOBS

Steps:

• In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally., Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges.

LEMON CILANTRO MARINADE

Steps:

• Puree all ingredients until smooth. Marinate chicken, fish or tofu for 3 hours or overnight.

EASY NO-FAIL LEMON CHICKEN MARINADE

Steps:

• Whisk lemon juice, olive oil, mustard, salt, red pepper flakes and black pepper together until the salt has dissolved. Stir in the garlic, lemon zest and herbs (if using). Refrigerate and use within 1 to 2 hours.
• To marinate chicken, add the marinade and chicken to a resealable food-safe bag or container and marinate in the refrigerator. Since this is so flavorful, even 20 minutes will work wonders. We don't recommend marinating more than a day in advance since the lemon in the marinade can cause the chicken to toughen.

THE ONLY MARINADE YOU'LL EVER NEED

Steps:

• Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

CILANTRO BAKED FISH FILLETS

Steps:

• Preheat the oven to 400°F/ 200°C / Gas Mark 6
• Prep the fish - Wash, clean, and pat dry the fish. Season with salt, pepper, and lemon juice.
• Prepare marinade - Blend the marinade ingredients - cilantro, garlic, ginger, onions, salt, pepper, and oil into a food processor, blender, or mortar and pestle.
• Pan - Line a baking tray with parchment paper or aluminum foil for easy clean-up. Spray or brush with oil to prevent the fish from sticking. Pro tip - make sure the fish is dry otherwise the marinade will slide down the fillets as soon as they are in the oven.
• Marinate the fish - Place the fish on the baking tray and spread the marinade over the fish fillets evenly. Top each with a slice of lemon.Pro tip - Alternatively, you can add the fillets to the marinade bowl and leave them to marinate for an hour on the counter or overnight in the fridge
• Bake - Bake in the preheated oven on the middle rack for 15 minutes or until the fish is cooked.
• Cool - remove from the oven and let sit for 5 minutes before serving.Pro tip - Use a large flat spatula to pick and transfer the fish without breaking.

LEMON CILANTRO TILAPIA

Steps:

• Marinade the fillets with half a cup lemon and Tony's Creole Seasoning for about 30 minutes.
• Preheat oven to 350ºF. Blend butter/olive oil, garlic, cilantro, and remaining lemon juice in blender. Pour over fillets.
• ENJOY!

QUICK AND EASY CILANTRO LIME MARINADE

Steps:

• Combine all the ingredients in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
• For a less spicy version, remove the inside of the jalapeno and wash it under cold water and be sure not to get any of it in your eyes. Store the marinade in the fridge for up to one week.

GRILLED CHICKEN WITH CILANTRO MARINADE

Steps:

• Mix together the marinade ingredients in a deep bowl. Add the chicken breasts and turn to coat completely. Cover the bowl and refrigerate.
• Marinade for about 1 hour. You can leave the chicken in the marinade longer, but because the mixture is very acidic, the chicken will begin to appear poached.
• Preheat your grill. Cook the chicken over medium hot coals for about 3-5 mins per side.
• Serve and enjoy.

CILANTRO LIME CHICKEN MARINADE

Steps:

• Add the oil, lime juice and zest, cilantro, garlic, cumin, salt and red pepper flakes to a gallon-sized freezer bag, seal, and shake. Either seal and refrigerate until ready to use, OR add 1.5-2 pounds chicken to the bag, seal, and squish around to make sure the chicken is covered in marinade. (Freezing instructions begin here.)
• Place the bag in the refrigerator for at least 2 hours and up to 24 hours.
• Cook the chicken however you'd like (grill, slow cook, pressure cook, or bake). See tips below in the Notes.
• Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
• Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That's all it takes to get it done, otherwise you'll overcook and dry it out.
• Place chicken, marinade, and 1/3 cup chicken broth in a 6 quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
• Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done.

EASY LEMON LIME CHICKEN MARINADE RECIPE!

Steps:

• In small mixing bowl, combine all ingredients, except chicken, and stir well.
• Add mixture and chicken to Freezer Ziploc Bag.
• Place in the refrigerator to marinate for several hours or overnight, turning and flipping several times.
• When ready for dinner, remove the chicken from the bag, toss the marinade out, and get ready to grill!
• Grill your pre-marinated chicken on the grill outside {8 minutes on each side at 400 degrees or until internal temperature of your chicken is 165 degrees}, or on a grill pan inside.
• If you're not ready to cook it yet... after adding the chicken and marinade to the bag, place directly in the freezer for some pre-marinated chicken later! {just pull out of the freezer, and defrost in the fridge... letting all of the yummy flavors soak into the chicken} prior to cooking.

LEMON-CILANTRO MARINADE

Steps:

• whisk first 4 ingredients together. lay fish in a shallow baking dissh and season with salt and pepper. marinate the fish for just 5 minutes.

CILANTRO-GARLIC-LEMON SAUCE FOR STEAK

Steps:

• Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth and serve steak drizzled with sauce.

CILANTRO LIME CHICKEN THIGHS

Steps:

• In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.

SPICY CILANTRO SAUCE

Steps:

• Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.
• In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender purée shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
• Just before serving, stir in lemon juice.

CILANTRO-LIME MARINADE

Steps:

• Toss all the ingredients into a mini food processor and pulse until combined.
• Marinate meat for 1/2 hour.
• Grill.
• Eat.
• Say: Yumm.