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
LIME & CORIANDER CHICKEN
Everyone will think you've used chilli, but the fieriness of this dish is simply crushed black pepper
Provided by Good Food team
Categories Main course
Time 1h10m
Number Of Ingredients 5
Steps:
- First, spatchcock the chicken so that it will sit flat on the barbecue. All this means is using a pair of kitchen scissors or a sharp kitchen knife to cut down either side of the parson's nose to completely remove the backbone. Then, place the chicken, breast side up, on a chopping board and push down hard to flatten with your hands. Use a sharp knife to make lots of deep slashes in the chicken, about three in each breast and two in each leg.
- In a mortar and pestle, crush the garlic and peppercorns together to a grey, mushy paste. Stir the lime juice into the paste, then the chopped coriander. Put the chicken in a dish and massage the marinade into the chicken. Cover with cling film and refrigerate for at least 2 hours, but preferably overnight.
- To cook the chicken, fire up the barbecue. When the flames die down and the coals are hot and glowing, lay the chicken on the barbecue, skin side up, and sprinkle with salt. You will be tempted to keep prodding it and lifting it up, but leave it alone. After 25 mins, the chicken will look like it's cooked through, but flip it over and give the skin side 10 mins to brown. Lift the chicken onto a chopping board and leave to rest for a few minutes.
- You can now carve conventionally but I like to get a cleaver and chop it straight down into thick slices. Pile it up on a platter and serve scattered with fresh coriander and lime wedges.
Nutrition Facts : Calories 415 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 40 grams protein, Sodium 0.43 milligram of sodium
GRILLED LEMON-CORIANDER CHICKEN
Categories Chicken Citrus Quick & Easy Hot Pepper Summer Grill/Barbecue Healthy Shallot Cilantro Gourmet
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Purée cilantro, oil, shallots, garlic, lemon zest and juice, chile, coriander, sugar, and 1/2 teaspoon salt in a food processor until it forms a paste. Leave any fat in opening of chicken cavity and sprinkle cavity with pepper and remaining 1/4 teaspoon salt. Starting at cavity end, gently slide an index finger between skin and flesh of breast and legs to loosen skin (be careful not to tear skin). Using a small spoon, slide cilantro purée under skin over breast and drumsticks, using your finger on outside of skin to push purée out of spoon and distribute evenly. Tie legs together with kitchen string and tuck wing tips under. Brush outside of chicken all over with butter.
- Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "Grilling Procedure< >."
- To cook chicken using a charcoal grill: Lightly oil grill rack, then put chicken on rack with no coals directly underneath and cook, covered with lid, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 40 to 50 minutes. (Add more briquettes during grilling if necessary to maintain heat.) Transfer chicken to a platter and let stand 15 minutes.
- To cook chicken using a gas grill: Lightly oil grill rack, then put chicken above shut-off burner. Grill, covered with lid, turning chicken 180 degrees halfway through cooking if using a 2-burner grill, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 35 to 45 minutes.
CORIANDER CHICKEN WITH SPAGHETTI SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Trim the stem end of the squash and poke holes 1/2 inch deep all over the squash with a paring knife; put in a heatproof glass bowl. Microwave, turning the squash halfway through, until tender when pierced with a fork, about 14 minutes. Set aside until cool enough to handle, then halve lengthwise and scoop out the seeds. Scrape the flesh into strands with a fork.
- Rub the chicken with 1 tablespoon olive oil, 2 teaspoons coriander and the thyme. Season generously with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook until browned on the bottom, about 3 minutes. Flip the chicken, transfer the skillet to the oven and bake until cooked through, about 13 minutes. Remove the chicken to a cutting board to rest.
- Return the skillet with its juices to medium-high heat and add the squash and remaining 1/2 teaspoon coriander. Cook, stirring occasionally, until the squash has absorbed the juices, 3 to 5 minutes. Season with salt and pepper. Divide among plates.
- Combine the pears, lime juice, pomegranate seeds, mint and pistachios in a bowl. Slice the chicken and serve with the squash. Spoon the pear mixture on top.
Nutrition Facts : Calories 480, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 145 milligrams, Sodium 368 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 49 grams, Sugar 17 grams
GARLIC LIME ROASTED CHICKEN DRUMSTICKS
Easy but tasty oven-baked drumsticks sure to please even the pickiest of eaters. An overnight marinade makes this chicken practically fall off the bone. If you don't have time to make this ahead, you could make it in 30 minutes. Enjoy!
Provided by Lizeth Gonzalez-Stewart
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 3h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
- Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet.
- Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more.
- Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 1.4 g, Cholesterol 76 mg, Fat 10.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 2 g, Sodium 81.1 mg, Sugar 0.4 g
CORIANDER AND LIME CHICKEN
The marinade contains lime juice, which tenderizes the chicken. after more than a few hours though, the meat fibres canbecome so soft that the chicken literally falls apart, which means that this dish is not suitable for overnight marinating.
Provided by Lene8655
Categories Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop the garlic and corriander then mix in the peppercorns, sugar, lime juice, fish sauce, soy sauce and sunflower oil until well blended.
- Place the chicken breasts in the marinade and set aside for 1-2 hours, turning from time to time.
- Preheat a heavy based non-stick and cook the chicken for 7-8 minutes on each side until the chicken is cooked through and golden brown.
- Serve hot or cold with a pasta salad, garnished with corriander leaves.
Nutrition Facts : Calories 183.4, Fat 4.9, SaturatedFat 0.8, Cholesterol 68.4, Sodium 561.3, Carbohydrate 5.6, Fiber 0.2, Sugar 2.7, Protein 28.3
LIME AND CORIANDER MARINATED CHICKEN
We have one of those electric table-top grills which we often get out for informal parties. It means you can put out a selection of different types of meats and people can cook it the way they like it. It's sociable and fun, and easy with a couple of side dishes of salad, potatoes, pasta, rice, or whatever you fancy. I made this marinade up yesterday to jazz up the chicken breasts I had, and it was delish. Lovely and moist with a nice flavour.
Provided by Snowbunny Andorra
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice the chicken into bite-sized pieces (I prefer strips like goujons rather than cubes).
- In a bowl, mix all the ingredients together and add the chicken.
- Leave to stand for at least one hour, stirring occasionally.
- Heat your grill and cook each piece for a couple of minutes, until cooked through.
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