Cilantro Lime Chicken

Cilantro Lime Chicken is short to whip up and with the sort of classic taste aggregate it’s truly hard to conquer! The chook marinade is easy to make and you may both grill, bake the bird, or cook it in a skillet. Once cooked it maintains for numerous days inside the fridge, or you may freeze it.

Cilantro lime fowl FAQ’s

Can I use Chicken Breast? 

Yes, you can but you will want to pound the fowl breast to get a fair thickness (to much less than 1″ thick) or it is able to take too long to cook dinner in a skillet and also you risk having it dry out whilst it chefs.

Can I use Bone in Chicken thighs? 

Yes you can use bone in thighs, I endorse you get rid of the skin before marinating for quality consequences. I could use both the oven baked technique, or prepare dinner them on a grill over the freshest part first to sear them for 2 to three minutes consistent with aspect, then finish them by using the oblique technique of cooking that’s no longer without delay over the new coals or flames.

Can I use dried Cilantro? 

I’m sorry, however I don’t propose that. Dried cilantro has a ways less taste than fresh and I just don’t think it’s a good replacement for this recipe.

How Long will this maintain? 

Once cooked it should be right on your fridge for about 3 to four days.

What can I serve it with? 

To keep it low carb and Keto friendly we adore to serve it my Mexican Cauliflower Rice.

yield: 8 servingsHaedarprint recipe

Cilantro Lime Chicken

prep time: 40 MINScook time: 10 MINStotal time: 50 mins

Easy Cilantro Lime Chicken with deliciously tasty marinade, low in carbs and perfect for keto, paleo, and whole30 diets.

INGREDIENTS:
  • 8 Boneless skinless chicken thighs , about 2lb

MARINADE:

  • 1 tsp lime zest
  • 1 cup cilantro leaves, packed , measure un-chopped leaves, about 1/2 bunch
  • 1/4 cup lime juice , about 3 limes
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 tsp salt
  • 3 tbsp olive oil
  • 3 cloves garlic , chopped

Garnish:

  • lime wedges
  • cilantro leaves
INSTRUCTIONS:

  1. Add all the marinade ingredients to a blender, and pulse until smooth.
  2. Place the chicken pieces in a bowl or ziplock bag and add in the marinade and ensure that the chicken is evenly coated.
  3. Let it marinate in the fridge for 30 minutes or up to 4 hours.

Stove Top Method:

  1. Heat a cast iron grill pan on a medium high heat and brush with olive oil
  2. Grill each piece of chicken for about 5 minutes per side or until it reaches an internal temperature of 165°F, check using a digital meat thermometer. (I do not recommend this method for cooking bone in thighs, use the oven or the grill.)

Oven Baked Method:

  1. Preheat your oven to 375°F
  2. Bake the marinated boneless skinless chicken thighs for 25-30 minutes, Bone in thighs usually take about 45 minutes to cook.
  3. Check that they are fully cooked to an internal temperature of 165°F by using a digital meat thermometer.

Grilling Method:

  1. Sear the chicken pieces for about two to three minutes per side over the hottest part of the grill first.
  2. You may need to move the chicken to the less hot part off the grill to finish cooking it, especially if you are using bone in thighs as they will take longer to cook than boneless skinless or pounded thin chicken breast and may burn before they are fully cooked if left over the hottest part of the grill.
  3. Boneless skinless thighs may take about 4-5 mins per side to cook, bone in thighs can take up to 15 minutes per side.
  4. Check that it is fully cooked to an internal temperature of 165°F using a digital meat thermometer.
Created using The Recipes Generator

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