CORIANDER AND CHILLI GRILLED CHICKEN FILLETS
Coriander and chilli grilled chicken fillets
Categories Workday lunches, Midweek Dinner, Main
Time 25m
Yield Serves 4
Number Of Ingredients 14
Steps:
- To make coriander chilli sauce, place green onions, garlic, chilli, coriander and sugar in a food processor; process until finely chopped. Add fish sauce and lime juice; process until combined.
- Heat a lightly greased char-grill or barbecue plate on high. Cook chicken, in batches, 5 minutes each batch, until almost cooked through.
- Brush chicken with two-thirds of coriander chilli sauce; cook for a further 5 minutes, until chicken is tender.
- Meanwhile, place chickpeas, tomatoes, green onions, lime juice, coriander and olive oil in a bowl; mix to combine.
- Serve chicken drizzled with remaining coriander chilli sauce and chickpea salad.
Nutrition Facts : ServingSize Serves 4
CHILE-RUBBED GRILLED CHICKEN WITH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
- Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
- Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
- Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim
Nutrition Facts : Calories 344 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 148 milligrams, Sodium 769 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 60 grams
CORIANDER LIME GRILLED CHICKEN LEGS
Provided by The Hearty Boys
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the lime juice, zest, coriander, cilantro, scallion and honey in the bowl of a food processor and pulse to combine. With the processor running, add the olive oil in a steady stream. Turn the motor off and add the salt and pepper. Pulse to combine. Pour the mixture into a nonreactive bowl and add the chicken legs to it. Toss to coat well and refrigerate for 1 hour.
- Place a 10-inch cast iron grill pan over high heat for 3 minutes. Put 4 of the chicken legs into the pan and grill 3 to 5 minutes per side, or until the juice runs clear if speared with a knife. Repeat the process with the rest of the chicken. Allow to cool to room temperature and refrigerate until ready to use.
GRILLED CHICKEN WITH CORIANDER AND CHILLI
Crispy grilled chicken with coriander and chilli; a flavour-packed Asian-style meat dish.
Categories Midweek Dinner, Main, Workday lunches
Time 35m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make coriander and chilli paste. Blend or process ingredients until mixture forms a smooth paste.
- Pierce chicken all over with sharp knife. Combine chicken and paste in large bowl, rubbing paste into cuts. Cover; refrigerate overnight.
- Cook chicken, covered, on heated oiled grill plate (or grill or barbecue), 5 minutes. Uncover; cook, turning occasionally, about 20 minutes or until cooked. Serve with lime wedges.
Nutrition Facts : ServingSize Serves 4
CHICKEN WITH CORIANDER
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In medium frying pan heat butter and saute chicken until it is golden on both sides.
- Slice onions and when chicken is turned, add onions. Stir occasionally until onions are soft.
- Chop coriander and add with puree, Worcestershire, salt and pepper to chicken. Cover, reduce heat and cook until chicken is tender, about 20 minutes.
Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 50 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 28 grams, Sodium 1530 milligrams, Sugar 9 grams, TransFat 1 gram
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
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.
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
GRILLED CHICKEN WITH CORIANDER AND CHILI
Entered for safe-keeping, for Asian forum. From Australian Women's Weekly "Grill: Grill-pan+barbecue". Note: coriander is also known as cilantro. Preparation time does not include chilling time.
Provided by KateL
Categories Curries
Time 35m
Yield 8 cutlets, 4 serving(s)
Number Of Ingredients 13
Steps:
- MAKE CORIANDER AND CHILI PASTE:.
- Blend or process ingredients until mixture forms a smooth paste.
- MARINATE CHICKEN THIGHS:.
- Pierce chicken all over with a sharp knife. Combine chicken and paste in a large bowl. Rub paste into cuts.
- Cover. Refrigerate overnight.
- COOK CHICKEN:.
- Cook chicken, covered in heated, oiled grill pan, 5 minutes.
- Uncover, cook, stirring occasionally, about 20 minutes or until cooked (when a meat thermometer in the thickest part of the chicken registers 170 degrees Fahrenheit or 76.67 degrees Centigrade).
- Serve chicken, if desired, with thin rice noodles and lime wedges.
Nutrition Facts : Calories 261.7, Fat 12.5, SaturatedFat 2.6, Cholesterol 114.5, Sodium 1285.2, Carbohydrate 9.1, Fiber 1.4, Sugar 2.8, Protein 28.1
LEMONY CHICKEN WITH FRESH CORIANDER
Provided by Jonathan Reynolds
Categories main course
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the ginger and 1/4 cup water into a blender and blend into a paste. Set aside.
- Place the oil in a wide, heavy, preferably nonstick pot over medium-high heat. When hot, add as many chicken pieces as fit in a single layer and brown on both sides. Remove them and continue until all the chicken is browned.
- Add the garlic to the hot oil. As soon as it turns medium brown, turn down the heat to medium and pour in the ginger paste. Stir and fry for a minute. Add the fresh coriander, chili, cayenne, cumin, coriander seeds, turmeric and salt. Cook, stirring, for a minute. Add the chicken pieces as well as any juices that have accumulated. Add 2/3 cup water to the pot and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes. Turn the chicken pieces over. Cover and cook for 10 to 15 minutes more, until chicken is cooked through.
- Remove the chicken. If the sauce is too thin, boil some of the liquid away over a higher heat. Serve with basmati rice.
ALWAYS A WINNER GRILLED CHICKEN
I'm a working mother and needed a quick, healthy, flavorful chicken recipe that was versatile and could be used in many different dishes. So, after trial and error this is the grilled chicken recipe everyone seems to enjoy... and the leftovers make great southwest salads and casseroles!
Provided by Lily'sMama
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 6
Number Of Ingredients 20
Steps:
- Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 17.8 g, Cholesterol 67.1 mg, Fat 10.1 g, Fiber 1.7 g, Protein 25.4 g, SaturatedFat 1.8 g, Sodium 659 mg, Sugar 13.5 g
GRILLED CILANTRO-LIME CHICKEN THIGHS
All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.
Provided by Soup Loving Nicole
Categories Chicken Thighs
Time 2h17m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill over medium-high heat and lightly oil the grate.
- Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.
Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg
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