GRILLED CHILI CILANTRO LIME CHICKEN
Easy Chili Cilantro Lime Chicken is salty, sweet, sour, and spicy and is great on salads, with rice, or in burritos and wraps!
Provided by Layla
Categories Dinner
Time 15m
Number Of Ingredients 11
Steps:
- Whisk the ingredients for the marinade in a small bowl. Place chicken in a large plastic bag or bowl and add the marinade to the chicken. Mix to combine. Seal bag or cover bowl with plastic bag and place in the fridge to marinate for 30 minutes or up to 24 hours.
- Pre-heat grill, pan or griddle to medium-high heat. Grill chicken fillets for 5 minutes on each side or until cooked through and the skin is golden and lightly charred. Rest for 5 minutes then slice and serve on salad, rice, noodles, or tortillas. Garnish with chopped cilantro and Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 203 kcal, Carbohydrate 3 g, Protein 24 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 723 mg, Fiber 1 g, Sugar 1 g
WHITE CHICKEN CHILI WITH RICE
Fresh veggies, roasted chicken, and creamy Knorr® rice make this a quick comfort food on a chilly day.
Provided by Peggianne
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 40m
Yield 14
Number Of Ingredients 8
Steps:
- Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.3 g, Cholesterol 55.7 mg, Fat 9.7 g, Fiber 2.4 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 319.7 mg, Sugar 1.1 g
RICE-AND-CHILI-MARINATED GRILLED-CHICKEN SALAD
Provided by Molly O'Neill
Categories dinner, easy, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 15
Steps:
- To make the marinade, combine the serranos, garlic, lime rind and lime juice in a shallow dish. Add the chicken breasts and turn to coat well. Refrigerate at least 1 hour.
- Heat a grill or broiler. To make the salad, toss together the rice, parsley, chopped cilantro, mint and serranos in a large bowl. Add the lime juice, olive oil, 1/2 teaspoon salt and pepper and toss to coat. Remove the chicken breasts from the marinade and grill or broil until cooked through, about 4 minutes per side. Cut into 1/4-inch dice and toss into the salad. Taste and adjust seasoning if desired. Divide among 4 plates. Garnish each plate with a lime slice and cilantro leaves and serve.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 4 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 319 milligrams, Sugar 1 gram, TransFat 0 grams
CHILI CHICKEN 'N' RICE
Tender chicken breasts on top of hearty chili and rice make for a filling and frugal meal-in-one that's only 85¢ a serving. "Choose mild or hot chili to suit your family's taste," suggests Kathy Duke of Anchorage, Alaska.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a nonstick skillet, brown chicken over medium heat on both sides. Spread rice in a greased 11x7-in. baking dish. Combine the chili and taco seasoning; spoon over the rice. Top with chicken., Cover and bake at 350° for 25 minutes. Top with cheese slices. Bake, uncovered, for 5 minutes or until a thermometer reads 170°
Nutrition Facts :
MARINADE: GRILLED CHICKEN WITH LEMONGRASS & CHILLI
We were on holidays at Surfers Paradise in Queensland Australia. We were out at different restaurants every night. One night we tried Vietnamese. My husband ordered 'Grilled Chicken with lemongrass & Chilli' (Ga nuong xa ot). It was quite a surprise when I sampled his chicken, it was mouth-watering. When we got back home I did some research and attempted to make it. Although I didn't find the exact recipe this version is still yummy. I used chicken thigh fillets instead of breast fillets because the meat is juicer and less fibrous (the restaurant served their dish using thighs). They also used the marinade on Beef, Pork, Prawns, Scallops, Squid, Fish Fillets and Vegetables. To prepare the lemongrass, trim and discard the roots. Use a vegetable peeler to whittle the stalks into thin partial slices. I used half freshly whittled lemongrass and half grated lemon grass. I taste the recipe before I placed the meat in and it's so yummy that I would also use it as a dipping sauce.
Provided by Chef floWer
Categories Chicken Thigh & Leg
Time 2h26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl.
- To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade.
- Combine marinade and meat (or vegetables) then toss.
- You can either place it in a zip lock bag or just use a bowl with cling wrap.
- Refrigerate for about 2 hours, turning occasionally. (I marinated mine overnight).
- Remove meat from the marinade and grill until cooked and brown. Discard leftover marinade (if there are any of the ingredients left on the meat or vegetables as it may taste bitter if you decide to leave them on).
- Traditionally it's grilled on an outdoor grill so that the coals are white-hot but I used our barbeque.
- Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.
CHILLI-LIME CHICKEN SALAD
Thai-inspired chicken makes a perfect barbecue dish, serve with a feast of dressed green salad and herbs
Provided by Jane Hornby
Categories Main course
Time 55m
Number Of Ingredients 16
Steps:
- Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
- If you're barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.
Nutrition Facts : Calories 403 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
CHILI'S MARGARITA GRILLED CHICKEN AND BELINDA'S MEXICAN RICE
I started with a copycat recipe, added more of my favorite (garlic salt) ingredient, and then made this for my son, as well as for my co-worker, who had just had a baby. Everyone's comment: "Wow! That was really tender, tasty chicken!" (I didn't tell them how incredibly easy it was!) I served it with my Mexican rice (another favorite)and black beans.
Provided by Belinda in Austin
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
- Remove chicken from marinade, and sprinkle with garlic salt and pepper.
- Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
- Serve with Mexican rice and black beans.
- Mexican Rice:.
- Cook rice in 1 tablespoon oil, until lightly browned.
- Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.
Nutrition Facts : Calories 362.7, Fat 7.4, SaturatedFat 1.4, Cholesterol 75.5, Sodium 610.9, Carbohydrate 39.9, Fiber 1.6, Sugar 0.9, Protein 31.1
THAI CHICKEN SALAD WITH RICE NOODLES
Provided by Anthony Marini
Categories Salad Chicken Garlic Pasta Quick & Easy Lime Peanut Cucumber Bell Pepper Carrot Healthy Cabbage Soy Sauce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain; cut noodles in several places with scissors. Spread out on platter.
- Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.
- Combine chicken, cabbage, carrot, pepper, onion, and cucumbers in large bowl. Toss with enough dressing to coat. Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.
- *Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.
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GRILLED CHICKEN WITH COCONUT RICE AND CHILE-LIME SAUCE
From foodandwine.com
5/5 (1)Total Time 1 hr 15 mins
- Coarsely chop 2 of the onions to equal about 2 cups. Thinly slice remaining onion to equal 1 cup; set onion slices aside. Reserve any remaining onion for another use.
- Place chopped onion, lemon juice, vinegar, and garlic in a blender. Process on low speed, gradually increasing speed until mixture is smooth, about 15 seconds. Stir 1 tablespoon salt into onion marinade. Transfer to a large ziplock plastic bag. Add chicken pieces to bag; seal bag, and toss to coat. Chill at least 12 hours or up to 24 hours.
- Place unopened can of coconut milk in refrigerator for 15 minutes to let coconut cream thicken. Open can and spoon off thickened coconut cream (about 1 cup) from top of can, and transfer to a small saucepan. Reserve remaining coconut milk (about 2/3 cup) for rice. Place onion slices in pan with coconut cream; add tomato and 2 tablespoons chopped chiles. Bring to a boil over medium, and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Remove from heat and let cool slightly. Pour mixture into blender; process until smooth, about 15 seconds. Transfer to a small serving bowl, and stir in lime juice, sugar, and remaining 2 teaspoons chopped chiles. Spoon 1/3 cup coconut-chile sauce into a small bowl, and reserve for brushing.
- Place rice in a bowl and, using fingers to agitate rice, rinse under cold running water. Pour off water as it becomes opaque, and continue rinsing until water is no longer cloudy, 3 or 4 times; drain. Bring rice, 1 cup water, remaining 1 teaspoon salt, and reserved 2/3 cup coconut milk to a boil in a medium saucepan over medium-high, stirring occasionally. Cover, reduce heat to low, and simmer until liquid is absorbed, about 10 minutes. Remove from heat, and let stand, covered, until rice is tender, about 15 minutes. Fluff with a fork.
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- In a wide, shallow bowl or other container, stir together the lime juice, brown sugar, fish sauce, chili garlic sauce, Sriracha and garlic, making sure to dissolve the brown sugar. Add the chicken to the marinade and turn to coat the pieces thoroughly. Cover and marinate for 3 to 6 hours in the refrigerator.
- Combine all of the prepared vegetables (leaving out the herbs) in a large bowl. Remove the chicken from the refrigerator and let it sit at room temperature while you make the rest of the salad.
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