Grilled Cilantro Chicken Recipes

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.

CILANTRO-LIME GRILLED CHICKEN

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).

GRILLED CILANTRO CHICKEN BREASTS

Steps:

• Whisk honey, soy sauce, lime juice, garlic, and cilantro together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED CILANTRO LIME CHICKEN

Steps:

• Trim any fat from the chicken thighs and place in a large freezer bag. To the bowl of a food processor, add the lime juice, lime zest, cilantro, olive oil, honey, cumin, salt and pepper and whiz to combine, about 30 seconds. Reserve 1/3 cup of the marinade and pour the rest into the bag with the chicken. Refrigerate for 30 minutes up to overnight.
• Prepare a grill on medium high at 450°F, leaving one side of the grill on low or off. Grill the chicken for 5-6 minutes per side, basting each side the last time it's turned. Once each side has seared, if the chicken pieces seem to be getting too charred, move the chicken pieces to the cooler side of the grill to cook.
• To redistribute the juices, let the chicken sit for 5 minutes before serving. Serve with lime wedges and additional cilantro and drizzle the rest of the reserved marinade before serving.

GRILLED CILANTRO LIME CHICKEN THIGHS

Steps:

• In a large bowl, whisk the lime juice, lime zest, cilantro, olive oil, garlic, and spices. Add the chicken and combine until the chicken is coated in the marinade. Cover and chill for 30 minutes or up to overnight.
• Heat a grill or heavy-duty pan to medium-high heat and lightly oil it. Add the chicken and grill for 5-7 minutes on each side or until cooked through, reaching an internal temperature of 165F.
• Remove from heat and cover to rest for at least 5 minutes before slicing.

GRILLED CHICKEN WITH CILANTRO MARINADE

Steps:

• Mix together the marinade ingredients in a deep bowl. Add the chicken breasts and turn to coat completely. Cover the bowl and refrigerate.
• Marinade for about 1 hour. You can leave the chicken in the marinade longer, but because the mixture is very acidic, the chicken will begin to appear poached.
• Preheat your grill. Cook the chicken over medium hot coals for about 3-5 mins per side.
• Serve and enjoy.

GRILLED CILANTRO LIME CHICKEN

Steps:

• Part chicken. There are a number of ways to part and/or spatchcock a chicken, but for this recipe, smaller individual pieces are better. Separate each leg, wing, thigh, and cut each breast into two (2) pieces for a total of ten (10) individual pieces.
• Combine 1/2 cup Mazola Corn Oil, cilantro, garlic, squeezed juice of 1/2 lime (reserve the other half), ground pepper and ground kosher salt in a mixing bowl, whisking just enough for all of the ingredients to dissipate and mix well together.
• Spread chicken pieces in large baking dish or plastic bowl. Drizzle half of the marinade over the chicken pieces, working it in and under the skin gently. Once coated well, flip the chicken pieces, and repeat with the remainder of the marinade.
• Cover chicken with plastic wrap. Let chicken marinate for a minimum of 30 minutes, or up to 6 hours. If you are only going to let the chicken marinate for 30 minutes, you do not need to place it in the refrigerator. If you are going to let it marinate longer than this, place the marinated chicken in the refrigerator, but remove chicken from refrigerator 30 minutes before grilling.
• Place a large cast iron skillet, seasoned with 1-2 tbsp of Mazola Corn Oil, on one side of cool grill. Then, turn heat on grill to 500˚ F​ degrees. Once grill reaches temperature, reduce heat to 450˚ F​ degrees.
• Place the thighs and legs into the hot cast iron pan, while placing the wings and divided breasts directly on the heated grill. Try not to move any of the chicken for at least the first 4-5 minutes.
• Close the grill lid, and open every 3 to 4 minutes to monitor the skin color of the chicken. The pieces in the pan can brown quickly, and if you do not shake the excess marinade from the others, they can cause flare-ups inside of the closed grill.
• When monitoring, try not to flip the chicken more than once, cooking it through, and then immediately removing. On the first flip, use the remainder of the lime to squeeze directly over the cooked side of the pieces. The number of times you flip, move or rotate the chicken will of course be different with each grill, temperature, and depend on what else you might be cooking at the same time. Keep an eye out for the wings, as they cook the fastest of all the pieces.
• As the pieces cook through and are nicely marked/charred to your liking, remove them and set them aside as the others finish.