CILANTRO GRILLED CHICKEN BREAST
Steps:
- Preheat a grill or grill pan over high heat.
- Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with Cilantro Herb Butter. Garnish with parsley, if desired. Serve as butter is melting.
- Follow the Scampi Butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro.
- In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters.
Nutrition Facts : Calories 347 calorie, Fat 13 grams, SaturatedFat 4 grams, Carbohydrate 0 grams
GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE
Boneless, skinless thighs are a boon to grilling because they're almost impossible to overcook. Breasts are a bit trickier because they are low in fat and can dry out quickly. But this technique works beautifully for both. If you have the time, dry brine in advance (see Tips). When ready to eat, grill the chicken longer on the first side to get a little color (if the breasts are uneven in thickness, pound them until they're even first), finish cooking on the other side, then plunge it into a bright sauce for up to 30 minutes for added juiciness. The sauce here is made with parsley, olives, chile, lemon juice and small bits of lemon rind for tartness and texture, but adjust flavorings as you wish. Serve the chicken with plenty of sauce, and perhaps a salad, grilled bread or vegetables. (Save some for the next day's lunch, too; the smokiness will develop as it sits.)
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
- While the grill's heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
- When you're ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
- Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.
MY FAVORITE GRILLED CHICKEN EVER
Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I've had the recipe. Try it. You won't be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.
Provided by stylingmom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
- Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
- Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 318.3 calories, Carbohydrate 3.6 g, Cholesterol 108.5 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 2040.4 mg, Sugar 1.6 g
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
GRILLED CHICKEN WITH CILANTRO MARINADE
Definitely make this grilled chicken at your summer cookouts. After marinating, the slow cooked chicken legs are moist and juicy. The marinade is slightly sweet from the brown sugar with a bold, spicy flavor from the mustard. You'll definitely taste the jalapeno flavor but it doesn't add any heat to the chicken.
Provided by Sheila Nakata
Categories Chicken
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. In a large measuring cup mix the sugar, mustard, jalapeno, cilantro, salt, and pepper.
- 2. Place chicken drumsticks in a resealable bag and pour marinade over the top. Seal bag; turn to completely coat chicken. Remove air from bag; seal tightly. Place in refrigerator for a least one hour; overnight is best.
- 3. Grill over low heat to medium heat depending on your grill, turning occasionally to achieve doneness and beautiful grill marks. Cooking over very low heat will take about 1 hour or more to completely cook meat.
- 4. Another option, instead of standing over the grill, is to place chicken on the grill over medium heat and turn to achieve grill marks. Place semi-cooked chicken in 13 x 9 pan, cover with foil, and place in a 250 F oven for about 30 to 45 minutes to complete cooking. You will have wonderfully moist chicken either way. Do not overcook or your chicken will be dry.
GRILLED CHICKEN WITH CORIANDER/CILANTRO SAUCE
Make and share this Grilled Chicken With Coriander/Cilantro Sauce recipe from Food.com.
Provided by KitchenManiac
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients together, pour over chicken and leave it in the fridge to marinate for at least 30 minutes.
- While chicken is in the fridge, prepare the sauce.
- Heat vinegar, sugar in a saucepan over low heat, and stir until dissolved.
- Bring to boil and simmer until the sauce thickens, and a syrup forms.
- (this will only take a minute or two) Pour into a bowl.
- Preheat grill.
- Place chicken about 20cm/8 inches from the heat, and cook both sides until coloured.
- (about 6 minutes on the first side, 4 minutes on the second) Serve with Coriander/Cilantro Sauce and Fragrant Rice.
Nutrition Facts : Calories 549.1, Fat 23.9, SaturatedFat 5.3, Cholesterol 92.8, Sodium 1740.6, Carbohydrate 52, Fiber 1.2, Sugar 47.6, Protein 32.6
CHICKEN IN CORIANDER / CILANTRO SAUCE
My neighbour was telling me about this dish a while ago and they way she explained it made my mouth water. I asked her a copy of the recipe and here it is now on Zaar. I've only tried it once and next time I make it I may remove the liquid/sauce and puree it so it could be a thicker green sauce. I will also try it with chicken thighs as I used chicken breast and it wasn't tender as I wanted it to be. Overall the flavours were yummy and I served it with cous cous. UPDATE!! After much consideration and experimentation, I've double to sauce as suggested by the reviewers - NOTE!! An "average" sized bunch of coriander is 60 grams (2 oz) = 1 1/2 cups chopped
Provided by Chef floWer
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large non stick fry pan. When it is hot, add the thighs in one layer and saute them over medium to high heat for 4 minutes on each side or until nicely browned. Remove the chicken to a platter.
- Add the onions to the dripping in the pan. Sauté for 1 minute. Stir in the garlic, wine and coriander stems only (not leafs at this stage) and sauté for 1 minute longer.
- Return the chicken to the pan, add lemon (if your using it) salt and pepper. Bring the surrounding liquid to the boil.
- Cover the pan, reduce the heat and boil gently for 15 minutes.
- Stir in the coriander leaves and serve 2 thighs per person.
- Serve with rice or cous cous.
Nutrition Facts : Calories 294.3, Fat 10.6, SaturatedFat 2.1, Cholesterol 114.5, Sodium 713.4, Carbohydrate 9.9, Fiber 1.9, Sugar 3.9, Protein 28.5
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