Side Pannel
Cilantro Lime Chicken-3
- Prep Time: 10 minutes
- Cooking Time: 15-25 minutes
- Serves: 4-6 servings
Cilantro Lime Chicken-3
- Recipe Submitted by Absinthe on 08/26/2014
Category: Chicken, Dinner Party, Healthy Recipes, Main Dish
Ingredients List
- 1/4 cup extra virgin olive oil (I love Olave)
- 1 teaspoon lime zest
- 2 tablespoons fresh-squeezed lime juice (from one small lime or half a large one)
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 boneless, skinless chicken breast halves (about 2 pounds)
- 1 tablespoon ghee (I use homemade or Pure Indian Foods brand) or coconut oil
- -----------------------------------------------------------------------------------
- For serving:
- Lime wedges
- Sprigs of fresh cilantro
Directions
Whisk together the olive oil, lime zest and juice, garlic, shallot, cilantro, salt, and pepper in a medium bowl.
Place the chicken breasts in a large bowl or baking dish and prick in several places on both sides with a fork. Pour the marinade over the chicken, turning to coat the pieces evenly. Cover and refrigerate for 2-4 hours.
Remove the chicken from the refrigerator about 20 minutes before you plan to cook it.
Place the ghee in a grill pan over medium-high heat (if you plan to use a real grill, even better--check out April's grilling instructions here). Remove any large pieces of garlic or shallot from the chicken so they won't burn during cooking, and discard the marinade.
When the pan is very hot, add the chicken and reduce the heat a bit. Cook undisturbed for 5-7 minutes, until nicely browned on the bottom. Flip the chicken pieces with tongs and cook for 8-10 minutes on the second side, or until fully cooked (juices should run clear and there should be no pink left inside the thickest part of the chicken). If the chicken breasts are large, they may need to cook for another few minutes on the first side. Remove the chicken to a platter and cover it loosely with foil. Let the chicken rest for at least five minutes, then serve hot or warm with lime wedges and cilantro sprigs. Alternately, slice the chicken into strips and serve it on top of a salad.
Place the chicken breasts in a large bowl or baking dish and prick in several places on both sides with a fork. Pour the marinade over the chicken, turning to coat the pieces evenly. Cover and refrigerate for 2-4 hours.
Remove the chicken from the refrigerator about 20 minutes before you plan to cook it.
Place the ghee in a grill pan over medium-high heat (if you plan to use a real grill, even better--check out April's grilling instructions here). Remove any large pieces of garlic or shallot from the chicken so they won't burn during cooking, and discard the marinade.
When the pan is very hot, add the chicken and reduce the heat a bit. Cook undisturbed for 5-7 minutes, until nicely browned on the bottom. Flip the chicken pieces with tongs and cook for 8-10 minutes on the second side, or until fully cooked (juices should run clear and there should be no pink left inside the thickest part of the chicken). If the chicken breasts are large, they may need to cook for another few minutes on the first side. Remove the chicken to a platter and cover it loosely with foil. Let the chicken rest for at least five minutes, then serve hot or warm with lime wedges and cilantro sprigs. Alternately, slice the chicken into strips and serve it on top of a salad.
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