Lime Cilantro Chicken Food

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).

EASY CILANTRO LIME CHICKEN RECIPE

Steps:

• Preheat your oven to 375 degrees F.
• In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
• Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
• Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lime juice and garlic.
• Now. return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
• Cover the skillet with the lid and transfer to the heated oven for 45 minutes or until the chicken is fully cooked through.
• Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.

GRILLED HONEY LIME CILANTRO CHICKEN

Steps:

• In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper.
• Pour the sauce over the chicken and let marinade for 3 hours or overnight.
• Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.

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:

• 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:

• 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

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:

• Place chicken breasts in a 1-gallon ziplock bag.
• In a small bowl, whisk together all the marinade ingredients. Reserve 1/4 cup of the marinade and store in the refrigerator. Pour the rest of the marinade over chicken and seal the bag. Place the bag on a rimmed baking sheet and refrigerate 24 hours.
• Remove chicken breast from marinade (discard marinade), shaking off any extra, and cook on a preheated grill, about 8 minutes per side, depending on the thickness of your chicken and the temperature of your grill, or until cooked through.

GRILLED CILANTRO LIME CHICKEN

Steps:

• Mix lime zest, lime juice, green onions, olive oil, cilantro, seasoning blend, garlic, coriander, red pepper flakes, cumin, cayenne pepper, salt, and pepper in a bowl.
• Place chicken in a resealable plastic bag or a bowl with a lid. Pour the marinade over the chicken and cover evenly. Seal the bag or cover the bowl.
• Place in the refrigerator and marinate for 4 to 6 hours.
• Remove chicken from the refrigerator and allow to come to room temperature, about 30 minutes. Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill, turning occasionally, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes. Let rest for 5 minutes before serving.

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:

• Preheat oven to 375°F (190°C).
• Whisk all the Marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for 15 minutes but best for 2 hours.
• Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned. Turn over and pan-fry the other side of the chicken until slightly browned.
• Spoon the leftover Marinade on top of the chicken before baking. Bake the chicken for 20 minutes. Transfer the chicken and the Marinade residual to a serving platter (discard the oil), squirt some fresh lime juice, garnish with cilantro and serve immediately.

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:

• 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.

CILANTRO LIME CHICKEN

Steps:

• Add all the marinade ingredients to a blender, and pulse until smooth.
• Place the chicken pieces in a bowl or ziplock bag and add in the marinade and ensure that the chicken is evenly coated.
• Let it marinate in the fridge for 30 minutes or up to 4 hours.

CILANTRO LIME CHICKEN

Steps:

• Place chicken breasts in zipper-seal bag. Using a rolling pin or similar implement, flatten the thicker parts of the chicken so they match the thinner parts. You want a consistent thickness (no thinner than 3/4 of an inch) throughout to ensure the chicken cooks evenly.. Mix marinade ingredients and pour over chicken. Marinate at least 2 hours or overnight.. Remove from bag.. On gas grill over medium-high heat, grill chicken breasts with lid down for six minutes. Turn and grill with the lid up 6 to 10 more minutes or until chicken reaches 170 degrees on a meat thermometer.

20-MINUTE BAKED LIME CILANTRO CHICKEN BREASTS

Steps:

• Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
• Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
• Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
• To a small bowl, add the remaining ingredients (except the lime juice and cilantro), stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
• Bake for about 20 minutes, or until chicken is cooked through (165F) and done.
• Evenly drizzle the chicken with fresh lime juice and evenly garnish with fresh cilantro. Allow the chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.

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 SAUCE

Steps:

• Add all ingredients to a high speed blender or food processor. Pulse until it's mostly smooth - you want to leave it just slightly chunky with visible small bits of cilantro.

CILANTRO LIME CHICKEN

Steps:

• Combine cilantro, garlic, lime juice, olive oil, salt, pepper, sugar, and water in a blender and pulse until well combined. (Makes about 3 cups total).
• Add chicken to a gallon bag or other container and pour about half of the marinade over, making sure it is well coated. Reserve remaining marinade for later.
• Allow chicken to marinate for desired time (but not longer than overnight).
• Cook over a medium heat grill, bake in the oven, cook in a slow cooker, or instant pot. Baste or serve with remaining unused marinade if desired.

CILANTRO LIME CHICKEN RECIPE

Steps:

• In a medium bowl, add the cilantro, EVOO, lime juice, lime zest, garlic, chili powder, cumin, salt and pepper. Whisk together to combine.
• To a resealable plastic bag or shallow baking dish, add the chicken. Pour the marinade over the top of the chicken, and cover well. Refrigerate the marinated chicken for a minimum of 30 minutes or maximum of 12 hours.
• Preheat your outdoor gas grill or indoor grill pan over medium heat. Lightly oil grill grates to prevent chicken from sticking. Grill the chicken for approximately 4-6 minutes per side (for boneless chicken breasts and thighs), or 8-10 minutes per side for bone-in cuts. Test for doneness using an instant read digital thermometer, with internal temperature reaching 165 degrees.
• Enjoy chicken right away. Refrigerate any leftovers in an airtight container for up to 5 days.

INSTANT POT CILANTRO LIME CHICKEN RECIPE (DUMP AND GO)

Steps:

• Place all ingredients in your Instant Pot
• Put your lid on the pot and put the VALVE on sealing (not venting).
• Press the MANUAL (or PRESSURE COOK) button and set timer for 20 minutes (or 25 minutes if chicken is frozen).
• When timer is finished, do a QUICK RELEASE of the pressure by moving the valve to VENTING
• Remove chicken from pot and shred, then add back into Instant Pot and mix with other ingredients.
• Serve on top of nachos, salads, in tacos, wrapped in burritos - the possibilities are endless!

KETO SHEET PAN CILANTRO LIME CHICKEN THIGHS

Steps:

• Preheat oven to 400F / 200c / 180 fan.
• Season chicken thighs with salt and pepper.
• Heat 1 tbsp of olive oil in large non-stick frying pan. Cook the thighs skin side down for about 4 - 5 minutes on a medium heat or until the skin is golden and crisp and the meat is nicely seared. Note: the thighs will not be cooked through at this stage.
• Transfer the thighs to a non-stick baking tray, skin side up. Cook for 20 minutes.
• Meanwhile, place all the ingredients for the cilantro lime sauce into a small food processer blender and blitz until smooth. Set aside.
• Chop all the vegetables. Drizzle in 1 tbsp of olive oil. Once the chicken has been in the oven for 20 minutes, add the cauliflower, peppers and fennel and roast for a further 5 minutes.
• Add about half the sauce to the chicken, basting the top and bottom, tossing a little through all the veggies too. Add the zucchini and tomatoes. Roast 25- 30 minutes. Add the artichokes for 5 further minutes or until the chicken is fully cooked through and the veggies are soft.
• Brush with a little more sauce to serve and serve the rest on the side.
• RECIPE NOTE: Cooking times will vary slightly depending on how big your chicken thighs are. Option to cook for slightly less if your thighs are on the small side or shred the meat and crisp it up if you like your meat super well done and crispy.
• Storage: Tupperware for up to 3 days

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.

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.

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