GRILLED CHILE-CILANTRO-LIME CHICKEN
This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!
Provided by boltfan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.
Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g
CILANTRO LIME GRILLED CHICKEN BREAST WITH SOUTHWEST YELLOW RICE SALAD
This is a lovely, light & flavorful dinner! The chicken has the yummy cilantro and lime flavors from the marinade. They're subtle, definitely not overpowering. The corn salad does have some heat, but it pairs very well with the chicken. If you're able to get your hands on fresh corn, it's definitely worth using.
Provided by Barbara Mayo
Categories Salads
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Begin marinade for chicken by adding chopped cilantro to zest and juice of 2 limes mix well. In a casserole dish place 4 chicken breasts and sprinkle 1 tablespoon Mrs. Dash Southwest Chipotle spices evenly on all 4, followed by cilantro lime marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
- 2. Yellow rice salad begins with preparing yellow rice as directed on package. When rice is done remove to a large bowl fluff. Cover with plastic wrap and refrigerate until you are ready to mix salad.
- 3. Start fire in grill (I use charcoal but you could use gas just make sure you have nice high heat to start) you could also do this inside on a grill pan if you have no outside grill! I like to get my fire really hot all coals burning then take a paper towel with olive oil and rub grill to make sure chicken does not stick. When coals are ready medium to high heat place corn on fire grill about 6-8 minutes then remove from grill to cool. Remove chicken from marinade and place on grill. Grill 4 minutes on each side then turn and grill again to get grill marks criss crossed. Total 8 minutes on each side. Watch fire if it flames spray with water to get rid of flames. When grilling is done remove to side of grill with low heat. Then leave there to finish cooking about 10-15 minutes.
- 4. While chicken is on low heat begin salad. Cut corn from cob and place in large bowl of yellow rice. Add black beans, garlic, fresh tomatoes, and red onion toss well set aside while making dressing.
- 5. In food processor add adobe sauce, 1 sliced avocado, juice of 1 lime, sea salt, pulse 3-4 times until smooth and creamy then slowly add extra virgin olive oil while processor is running until incorporated. Remove from processor bowl and add to salad. Toss well and return to refrigerator for at least 15 minutes.
- 6. Plating start with 2-3 serving spoons of yellow rice salad topped with chicken breast that have been sliced on the diagonal top with 4 slices of fresh avocado sprinkle with ground black pepper and a squeeze of fresh lime.
TIVOLI'S CILANTRO GRILLED CHICKEN BREAST
From Susan Manlin Katzman, a free-lance food writer, St. Louis, MO. She got this recipe in 1987 from Tivoli restaurant which no longer exists. It was their signature dish and it won for best brunch dish in a contest. Two hour marination or more required.
Provided by Oolala
Categories Lemon
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken in a glass dish large enough to hold the chicken pieces in a single layer.
- Combine oil, lemon juice, cilantro, salt, cumin, shallots, pepper, cayenne and garlic.
- Pour mixture over the chicken and turn pieces to coat.
- Refrigerate, covered, at least 2 hours, turning chicken occasionally.
- Remove chicken from the marinade, reserving marinade.
- Boil marinade and then leave at a simmer for use as a baste.
- Place chicken on oiled rack of gas grill over medium-high heat or on charcoal grill 4-6 inches from medium-hot coals.
- Cook, turning once and basting often with the heated marinade, 10-12 minutes, or until chicken is firm, opaque, and light golden brown.
- Discard remaining marinade.
- Put 2 tablespoons of salsa on each serving plate and put 1 piece of chicken on top of the salsa and serve immediately.
Nutrition Facts : Calories 621.8, Fat 55.6, SaturatedFat 7.9, Cholesterol 68.4, Sodium 563.8, Carbohydrate 3.6, Fiber 0.7, Sugar 1.3, Protein 27.9
GRILLED LIME CILANTRO CHICKEN WITH SWEET CHILI SAUCE
Perfectly grilled tender and juicy chicken marinated in a lime cilantro marinade with soy sauce and topped with sweet chili sauce. Marinate the chicken the night before or the morning-of and you'll be ready for dinner in no time. This recipe was made in a Panasonic CIO.
Provided by bd.weld
Categories Trusted Brands: Recipes and Tips Panasonic
Time 3h27m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
- Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
- Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
- Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 16.1 g, Cholesterol 117 mg, Fat 11.6 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 2.2 g, Sodium 702.3 mg, Sugar 10.4 g
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.
GRILLED CHICKEN BREASTS AND CHIPOTLE-CILANTRO CARROTS WITH FETA
Provided by Amelia Saltsman
Categories Chicken High Fiber Backyard BBQ Dinner Feta Carrot Spring Family Reunion Grill Grill/Barbecue Cilantro Chile Pepper Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Place chicken between 2 sheets of plastic wrap; pound with meat mallet to 1/2- to 3/4-inch thickness. Place chicken in 11 x 7 x 2-inch glass baking dish. Drizzle with 4 tablespoons olive oil. Sprinkle with oregano, 2 teaspoons lemon peel, garlic, and pepper. Turn to coat. Cover and let stand 1 hour at room temperature.
- Fill large bowl halfway with ice cubes and water. Cook carrots in boiling salted water until crisp-tender, about 2 minutes. Drain. Immediately place carrots in bowl of ice water to cool. Drain carrots; pat dry.
- Prepare barbecue (medium-high heat). Toss carrots, 1 tablespoon oil, and chipotle chiles in large bowl; sprinkle lightly with coarse salt. Place chicken, skin side down, on grill, along with carrots. Grill chicken until cooked through, 5 to 6 minutes per side. Grill carrots until tender and grill marks appear, about 3 minutes per side. Transfer chicken to cutting board. Transfer carrots to large bowl. Drizzle carrots with remaining 1 tablespoon oil, 1 tablespoon lemon juice, and honey. Add cilantro and remaining 1 teaspoon lemon peel; toss to coat. Season with coarse salt and freshly ground black pepper. Slice chicken on diagonal. Arrange on platter, surround with grilled carrots, and sprinkle with crumbled feta. Drizzle remaining 1 tablespoon lemon juice over and serve.
- Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
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