Paula Deens Cilantro Lime Grilled Chicken Recipe 45

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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

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

PAULA DEEN'S CILANTRO-LIME GRILLED CHICKEN RECIPE - (4/5)



Paula Deen's Cilantro-Lime Grilled Chicken Recipe - (4/5) image

Provided by kshepherd322

Number Of Ingredients 7

1 c. finely chopped fresh cilantro
1 c. mayonnaise
1/2 c. extra-virgin olive oil
1/4 c. lime juice
2 t. ground cumin
1 t. salt
6 boneless skinless chicken breasts

Steps:

  • In a resealable plastic bag, combine cilantro, mayo, oil, lime juice, cumin and salt. Add chicken, seal bag, and refrigerate for at least 4 hours or up to 8 hours. Spray grill with nonstick nonflammable cooking spray. Preheat grill to medium heat (300-350). Remove chicken from marinade, discard marinade. Grill chicken, covered with grill lid, for 4 to 5 minutes per side or until chicken is done. Let stand 5 minutes before slicing.

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