Cilantro Garlic Herb Chicken Recipes

CILANTRO SALSA-VERDE CHICKEN

Cilantro Salsa-Verde Chicken image

Make and share this Cilantro Salsa-Verde Chicken recipe from Food.com.

Provided by Denise

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless chicken breasts
2 tablespoons butter
1/2 cup sliced onion
2 cloves fresh garlic, crushed
1 cup chopped fresh cilantro
1 1/2 cups salsa verde or 1 1/2 cups green tomatillo sauce
3/4 cup chicken broth
1/2 cup fresh tomato, chopped
1/2 cup green onion, thinly sliced

Steps:

Heat butter in a saucepan over medium heat.
Add onion and garlic and saute until soft.
Add chicken breasts and saute until golden brown.
Add salsa verde, chicken broth and cilantro.
Reduce heat to low and simmer for 3 to 5 minutes.
Serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion.

Nutrition Facts : Calories 371.8, Fat 21.1, SaturatedFat 7.6, Cholesterol 108.1, Sodium 978.3, Carbohydrate 10.4, Fiber 1.1, Sugar 7.9, Protein 32

GRILLED CHICKEN WITH CILANTRO MARINADE

Grilled Chicken With Cilantro Marinade image

This has become a quick and easy favorite that we frequently make on the grill. Despite the ease of prep, it is bursting with flavor. It is from the Black Dog Tavern's Summer on the Vineyard Cookbook.

Provided by Dr. Jenny

Categories Chicken Breast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts
1 -2 tablespoon chopped fresh cilantro
1 garlic clove, minced (I use more)
1 lime, zest of
2 -3 tablespoons fresh lime juice
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Mix together the marinade ingredients in a deep bowl. Add the chicken breasts and turn to coat completely. Cover the bowl and refrigerate.
Marinade for about 1 hour. You can leave the chicken in the marinade longer, but because the mixture is very acidic, the chicken will begin to appear poached.
Preheat your grill. Cook the chicken over medium hot coals for about 3-5 mins per side.
Serve and enjoy.

SEARED HERB-MARINATED CHICKEN

Seared Herb-Marinated Chicken image

Pungent from the fish sauce and garlic, sweet and sour from the honey and lime, and spicy from the jalapeño, the Houston chef Chris Shepherd likes to serve these golden-skinned chicken thighs with a green papaya salad. But anything crunchy and coleslaw-like will fare just as well. The longer you marinate the thighs, the more complex they become; four hours is a bare minimum. If you'd like to use white meat, choose bone-in, skin-on breasts for the juiciest result.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 4h20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 bunch scallions, chopped
1/2 bunch cilantro, plus more for garnish
5 garlic cloves, roughly chopped
1 jalapeño, seeded if you like
1/4 cup fish sauce
1 1/2 tablespoons honey
Juice of 2 limes, plus 1 lime for garnish
3 tablespoons neutral oil, such as sunflower or grapeseed
2 pounds boneless chicken thighs, preferably with skins attached (ask your butcher)
Green papaya salad, for serving (optional)

Steps:

Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth.
Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight.
Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry.
Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize.
Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.

Nutrition Facts : @context http, Calories 640, UnsaturatedFat 33 grams, Carbohydrate 11 grams, Fat 48 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 11 grams, Sodium 1602 milligrams, Sugar 8 grams, TransFat 0 grams

CILANTRO GARLIC-HERB CHICKEN

Cilantro Garlic-herb Chicken image

Make and share this Cilantro Garlic-herb Chicken recipe from Food.com.

Provided by jan007

Categories Chicken Breast

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 boneless chicken breasts
1 lime, juice and zest of
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1 teaspoon ground cumin
salt & pepper
1 dash cayenne pepper
fresh cilantro (to garnish)

Steps:

Arrange the chicken in a baking dish in a single layer.
Mix together remaining ingredients Pour over chicken, turning pieces to coat.
Cover the dish with lid or plastic wrap, and refrigerate for 1 hour.
Place uncovered dish in oven, bake at 350 for 30-45 until tender when pierced with a fork and juices run clear.
Baste chicken with the pan juices a couple of times while baking.
Serve the chicken garnished with fresh coriander leaves.
Equally good cold.

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