Lime And Cilantro Grilled Chicken Tenderloin In Pita Pockets Recipes

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).

CILANTRO-LIME CHICKEN SANDWICHES

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.

AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES

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.

CILANTRO-LIME CHICKEN

Steps:

• Mix seasoning with fresh lime juice and oil together in a bowl.
• Place chicken in a reseable plastic bag and pour marinade to coat chicken breast well.
• Refrigerate 30 minutes or more. (I usually put this together in the morning and let it merry all day).
• Spray cooking oil on grill. Remove chicken from marinade, and discard.
• Grillchicken 10 minutes or until cooked through.

MAGGIE'S SUPER HEALTHY CILANTRO LIME CHICKEN SALAD PITA SANDWICH

Steps:

• Combine all ingredients in a medium bowl.
• Refrigerate an hour or so, if desired. This is optional but does help the flavors set.
• Spoon mixture into 1 or 2 pita pocket halves, depending on how stuffed you'd like them.

LIME AND CILANTRO GRILLED CHICKEN TENDERLOIN IN PITA POCKETS

Steps:

• To Make The Chicken Tenderloins: In small bowl, combine paprika, onion, garlic, cayenne pepper, white pepper, crushed fennel seeds, thyme and salt. Sprinkle mixture evenly over tenderloins. Cover and refrigerate for 1 hour.
• Preheat grill for direct heat cooking. Grill tenders 5-6 minutes until meat thermometer reaches 170 degrees and turkey is no longer pink in the center. Turn tenderloins over halfway through grilling time. Remove from grill and squeeze lime over chicken pieces; allow to stand 10 minutes. Slice into 1/4 inch strips.
• Fill each pita half with chicken, lettuce, avocado salsa and the sour cream sauce.
• To Make The Avocado Salsa: In small bowl, combine avocado and lime juice. Stir in tomatoes, green onion, green pepper and cilantro. Cover and refrigerate until ready to use.
• To Make The Sour Cream Sauce: In small bowl, combine sour cream, onion, chilies, cayenne pepper, black pepper and salt. Cover and refrigerate until ready to use.