CILANTRO-LIME MARINATED GRILLED CHICKEN
I came up with this cilantro-lime marinated grilled chicken when I was craving Mexican food one night. Try using the marinade on pork tenderloin or beef flank steak. Amazing! Use one recipe of marinade per pound of meat.
Provided by Shelley
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chiles, canola oil, cilantro, lime zest and juice, garlic, jalapeno, honey, salt, and pepper in a 1-gallon freezer bag and seal completely. Gently massage the bag to combine ingredients well. Add chicken and turn to completely coat with marinade. Place in the refrigerator and allow to marinate for at least 4 hours for best flavor, turning bag occasionally.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Grill chicken, covered, on the preheated grill until chicken is no longer pink and juices run clear, 4 to 6 minutes per side.
- Remove chicken from the grill and let rest under aluminum foil to redistribute juices back into the meat, 4 to 5 minutes.
Nutrition Facts : Calories 408.9 calories, Carbohydrate 10.2 g, Cholesterol 64.6 mg, Fat 30.9 g, Fiber 1.5 g, Protein 24.3 g, SaturatedFat 2.8 g, Sodium 867.3 mg, Sugar 5.8 g
CILANTRO-LIME CHICKEN SANDWICHES
You can use any type of bread or roll for this sandwich. We like the ciabatta, but have used other breads and rolls, whatever I might have handy. You can also pan fry the chicken if you can't get to a grill.-Debbie Speckmeyer, Lakewood, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal bag and turn to coat. Refrigerate for at least 1 hour. In a small bowl, combine the cream cheese, cilantro, onion, salt and pepper; chill until serving., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Spread cream cheese mixture onto buns. Layer with tomatoes, chicken and avocado; replace bun tops.
Nutrition Facts : Calories 476 calories, Fat 21g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 530mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 44g protein. Diabetic Exchanges
CILANTRO-LIME GRILLED CHICKEN
This marinated grilled chicken is not only fast and easy, it's also budget-friendly and kid-approved! Serve with lime wedges and pico de gallo.
Provided by muchemwa
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
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).
Nutrition Facts : Calories 258 calories, Carbohydrate 4.3 g, Cholesterol 113.6 mg, Fat 9.6 g, Fiber 0.8 g, Protein 37.5 g, SaturatedFat 2.6 g, Sodium 1925.1 mg, Sugar 0.5 g
GRILLED HONEY LIME CHICKEN SANDWICHES
Provided by Rachael Ray : Food Network
Time 47m
Yield 4 sandwiches
Number Of Ingredients 21
Steps:
- Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
- Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
- Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
- Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.
AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES
This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.
Provided by Patricia
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 8
Number Of Ingredients 29
Steps:
- For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
- For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
- To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
- For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
- Preheat an outdoor grill for medium-high heat.
- Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
- Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
- Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Nutrition Facts : Calories 554.6 calories, Carbohydrate 54 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 3.9 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1291.8 mg, Sugar 12 g
AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES
This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe I posted on this site.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 1h40m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 29
Steps:
- FOR THE MARINADE: Place 1/4 cup cilantro, 1 clove minced garlic, 1/2 jalapeno, 2 tablespoons lime zest, 1 1/2 teaspoons salt, 1/2 teaspoon onion powder, 1/4 teaspoon black, 1/4 teaspoon chipotle chile powder, and 1 teaspoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake bag to coat. Refrigerate for 1 hour.
- FOR THE SALSA: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, 1/8 teaspoon chipotle chile powder, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
- TO PREPARE THE GRILLED VEGETABLES: Toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
- FOR THE LIME MAYONNAISE: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
- Preheat an outdoor grill for medium-high heat.
- Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
- Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown.
- Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Nutrition Facts : Calories 697.5, Fat 20.5, SaturatedFat 7.5, Cholesterol 61.6, Sodium 1537.1, Carbohydrate 93.3, Fiber 5.5, Sugar 18, Protein 36.6
JUICY GRILLED CHICKEN BREAST WITH CILANTRO AND LIME
My husband was craving marinated grilled chicken, and since I was out of our normal marinade, I decided to make one of my own with the fresh herbs from my garden. It turned out to have a light, summery flavor and so juicy! Excellent when served with grilled corn on the cob!
Provided by brenda boyle
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h25m
Yield 2
Number Of Ingredients 7
Steps:
- Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1043.8 calories, Carbohydrate 16.4 g, Cholesterol 129.2 mg, Fat 92.2 g, Fiber 1.2 g, Protein 38.4 g, SaturatedFat 15.3 g, Sodium 1453.8 mg, Sugar 0.4 g
GRILLED HONEY LIME CHICKEN SANDWICHES
I found this on the Food Network site from Rachael Ray. We LOVE it. The original suggests serving these with Five Vegetable Slaw Salad and tortilla chips. I haven't tried the salad, but I'll post anyway.
Provided by Shaye
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients in a small bowl.
- Sprinkle chicken with seasoning blend or salt& pepper.
- Coat chicken in dressing and set aside for 10 minutes.
- Grill chicken on an indoor electric grill for 6-7 minutes on each side or pan fry over med high heat in a large nonstick skillet uncovered 6 minutes per side.
- Slice chicken breasts on an angle and pile meat on roll bottoms.
- Top with lettuce, tomato, red onion, and sliced avocado.
- Spread salsa on roll tops as a condiment.
GRILLED LIME-CILANTRO CHICKEN WITH MANGO SALSA
The combination of marinade and grilling produces a tender flavourful piece of chicken. Mango Salsa is the perfect accompaniement. Get your tastebuds ready for a real thrill! Plan ahead as chicken needs to marinate for 2 to 4 hours. This is not reflected in the prep times.
Provided by MarieRynr
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
- Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.
- Meanwhile prepare the salsa: Place the red pepper in a preheated 425*F oven and roast until skin is well blistered. (alternatively roast over a gas flame) Place blistered pepper into a zip lock baggie and close the bag. Let it sit for about 10 to 15 minutes. Remove from bag. Slip peel off and remove seeds. Chop roasted pepper and combine with remaining salsa ingredients. Mix well, cover and chill until ready to serve.
- Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.
- To serve, place the chicken on individual plates and spoon the mango salsa on top.
Nutrition Facts : Calories 279.1, Fat 17.4, SaturatedFat 4.5, Cholesterol 46.4, Sodium 62, Carbohydrate 15.3, Fiber 2, Sugar 11.4, Protein 16.2
CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY SALSA
A light and refreshing strawberry and jalapeno salsa with cilantro-lime marinated grilled chicken is perfect for summer as a nice light dinner with a refreshing drink. This recipe is flavorful and summery. Oh and trust me, if you serve this with mojitos, you'll thank me! Please like and share!
Provided by RecipesByRose.com
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Combine cilantro, club soda, olive oil, honey, lime zest, lime juice, salt, and pepper in a blender. Process marinade until smooth, about 30 seconds.
- Place each chicken breast between plastic wrap and gently pound using a meat mallet to about 1/2-inch thickness. Place in a large bowl and pour marinade over chicken. Let sit for about 20 minutes.
- Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
- Toss tomatoes, strawberries, cilantro, green onions, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Cover and refrigerate until chicken is ready to serve.
- Grill chicken on the preheated grill until no longer pink inside and juices run clear, 3 to 5 minutes per side. Spoon salsa over grilled chicken.
Nutrition Facts : Calories 205 calories, Carbohydrate 13.2 g, Cholesterol 48.2 mg, Fat 9.1 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 1.5 g, Sodium 129.1 mg, Sugar 8.5 g
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