Lime Salsa Chicken Skewers With Cilantro Crme Sauce Recipes

CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY SALSA

Cilantro-Lime Grilled Chicken with Strawberry Salsa image

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

Ingredients

¼ cup chopped fresh cilantro
¼ cup club soda
2 tablespoons olive oil
1 tablespoon honey
1 lime, zested and juiced
salt and ground black pepper to taste
4 small chicken breasts
1 cup finely chopped tomatoes
1 cup finely chopped fresh strawberries
¼ cup chopped fresh cilantro
5 green onions, chopped
1 jalapeno pepper, chopped
1 lime, juiced
salt and ground black pepper to taste

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

GRILLED CILANTRO-LIME CHICKEN THIGHS

Grilled Cilantro-Lime Chicken Thighs image

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

Ingredients

½ cup chopped fresh cilantro
¼ cup olive oil
2 tablespoons lime juice
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
salt and ground black pepper to taste
2 pounds boneless, skinless chicken thighs
lime wedges for garnish

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

LIME SALSA CHICKEN SKEWERS WITH CILANTRO CRèME SAUCE

Lime Salsa Chicken Skewers With Cilantro Crème Sauce image

Not only does this Mexican-inspired "kebob" make wicked-good fajitas, tacos, burritos, or just plain, the cilantro creme sauce turns any other sandwich (e.g turkey, beef...) into something phenominal!

Provided by Pellerin

Categories Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 27

Ingredients

4 boneless skinless chicken breasts, cut into chunks
2 large limes, juice of (apx. 1/2 cup)
4 tablespoons very dry sherry
4 tablespoons extra virgin olive oil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes, drained
2 scallions, sliced (green onion)
1/2 cup sliced ripe olives
6 tablespoons marinade, reserved above
2 tablespoons jalapenos (seeded, deveined, and chopped)
2 tablespoons cilantro, fresh, chopped
2 tablespoons mint, fresh, chopped
2 tablespoons almonds, slivered, toasted
1/2 teaspoon black pepper
8 ounces cream cheese, softened
1 tablespoon sour cream
1/2-2/3 cup green tomatillo salsa (Pace & Victoria are good)
1 teaspoon fresh ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch cilantro leaf, fresh chopped
1 tablespoon fresh lime juice
2 red bell peppers, seeded lg. chunk
2 onions, peeled, quartered

Steps:

Chicken & Marinade: In a large Zip-Lock bag, make the marinade by mixing together the lime juice, sherry, oil, oregano, and garlic salt. Remove three Tablespoons of marinade; set aside. Add chicken to the remaining marinade, turning to coat. Marinate chicken in refrigerator for at least 1 hour. Soak wooden skewers in hot water at least 30 minutes.
Salsa: In a bowl, mix all ingredients well, and chill for an hour or more before serving.
Cilantro Crème Sauce:.
Combine all ingredients in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl, chill a few hours or overnight.
Skewers: Toss bell peppers and onion quarters in with marinating chicken for last 30 minutes. Starting and ending with red bell pepper, make 7-8 skewers.
Place the skewers chicken on grill with rack about 8 inches from heat source. Brush the heated marinade over chicken. Grill, turning and basting frequently with marinade, about 16 - 20 minutes, or until chicken is fork-tender.
Arrange skewers on the platter, with cilantro cream sauce underneath, and salsa on top.

Nutrition Facts : Calories 653.9, Fat 40.2, SaturatedFat 15.6, Cholesterol 132.1, Sodium 1111.2, Carbohydrate 27.4, Fiber 5.7, Sugar 11.3, Protein 35.7

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