SPICED GRILLED CHICKEN WITH CILANTRO LIME BUTTER
This grilled chicken gets a lovely pop of color and flavor from the lime butter-don't skip it! -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first eight ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.
Nutrition Facts : Calories 430 calories, Fat 27g fat (10g saturated fat), Cholesterol 138mg cholesterol, Sodium 411mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.
SPICED GRILLED CHICKEN WITH CILANTRO BUTTER
The spicy heat of the chicken pairs beautifully with the flavorful cilantro butter in this original recipe from Diane Halferty of Corpus Christi, Texas. We added spicy chocolate cinnamon cane sugar to the chicken, which complemented the other spices that are brushed over the chicken before grilling. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first seven ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a meat thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.
Nutrition Facts : Calories 426 calories, Fat 27g fat (10g saturated fat), Cholesterol 138mg cholesterol, Sodium 411mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.
CILANTRO CHICKEN AND SPICY THAI NOODLES
Provided by Aaron McCargo Jr.
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
- For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
- Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.
LIME AND CILANTRO CHICKEN
This is some seriously tasty chicken! We have used it as a main dish itself or on top of a yummy fresh salad. My girlfriend has used it in tacos and enchiladas. Don't skip the pounding part as it makes the chicken cook evenly and you don't have to "burn" the chicken to get the thick parts cooked. Preparation time includes minimum marinade time.
Provided by QueenJellyBean
Categories Poultry
Time 42m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 186.6, Fat 4.9, SaturatedFat 0.9, Cholesterol 68.4, Sodium 369.7, Carbohydrate 7.2, Fiber 0.2, Sugar 4.6, Protein 27.7
SPICY TEXAS CILANTRO CHICKEN
This is a really easy, fairly healthy and fresh recipe. Cilantro is one of my favorite herbs and I really love how these flavors come together. NOTE: Cooking time does not include marinating time.
Provided by Mistress of Tea
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine 2 tablespoons of the lime juice, vinegar and oil; mix well.
- Place chicken in a shallow pan. Pour marinade over chicken, stir to coat.
- Cover dish with plastic wrap; refrigerate for at least 30 minutes. (go do some pilates or take a shower or something :D).
- Remove from fridge and add green pepper strips, red onion wedges and one jalepeno.
- Preheat the oven to 350. Bake for 25-30 minutes.
- Combine together 1/2 chopped red onion, 1 jalepeno pepper, remaining 2 tablespoons lime juice, chopped tomatoes and cilantro. Mix well.
- Remove chicken and veggies from heat and top with cilantro mixture.
- Serve with black beans and spanish rice.
- TIP: If you do not like spicy, seed the jalepenos first. The flavor will still be delicious.
Nutrition Facts : Calories 217.1, Fat 6.8, SaturatedFat 1.2, Cholesterol 75.5, Sodium 145.5, Carbohydrate 12.1, Fiber 3, Sugar 6, Protein 26.9
CITRUS CILANTRO CHICKEN
Just wanted something with new flavors. I'm not the greatest cook and I have a seriously understocked kitchen, but this was a nice change from my classic chicken stir-fry.
Provided by missboquesha
Categories Poultry
Time 2h15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Take citrus and roll it on counter. Smash it to loosen up the inside and help the juices break out, this is the fun part! Squeeze out as much juice as possible into a marinating dish or large plastic bag. I scooped out the flesh from the peel and put in my dish, too, but if you prefer not to have the pulpy part you can leave it out. A little zest would be nice, too.
- Add soy sauce and margarita mix.
- Add chicken, chopped onion (I like it in big long pieces), cilantro, and mix it up. Allow to marinate in refrigerator 1-2 hours, but not too much longer because the citrus will start breaking down the meat.
- Heat large pan (mine is non-stick) and add the mixture. Let it start to simmer (about 3-4 minutes).
- Add in garlic and greenbeans and let cook about another 7 minutes or until chicken and green beans are cooked through. You could add some red pepper flakes to give it some heat in this step if you like a little more spice.
- Pile ingredients on one side of the pan and add in the cornstarch. Let it start to simmer and watch it start to bubble. It'll take about two minutes.
- Mix it through and heat about another minute then remove from heat. The longer it sits the thicker the sauce will be.
- I like to serve it over white basmati rice (and throw in a bay leaf while rice cooks for a little unique flavor).
Nutrition Facts : Calories 233.2, Fat 9.2, SaturatedFat 2.6, Cholesterol 61.9, Sodium 738.9, Carbohydrate 14.9, Fiber 4.2, Sugar 6.4, Protein 23.6
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
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