Citrus Cilantro Chicken Recipes

LEMON CILANTRO CHICKEN

Steps:

• In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.

CILANTRO-LIME CHICKEN

Steps:

• Combine the first 5 ingredients; rub over chicken. Place in a 4- or 5-qt. slow cooker. Combine remaining ingredients in a blender; cover and process pureed. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 3-4 hours.

CITRUS CILANTRO CHICKEN

Steps:

• Take citrus and roll it on counter. Smash it to loosen up the inside and help the juices break out, this is the fun part! Squeeze out as much juice as possible into a marinating dish or large plastic bag. I scooped out the flesh from the peel and put in my dish, too, but if you prefer not to have the pulpy part you can leave it out. A little zest would be nice, too.
• Add soy sauce and margarita mix.
• Add chicken, chopped onion (I like it in big long pieces), cilantro, and mix it up. Allow to marinate in refrigerator 1-2 hours, but not too much longer because the citrus will start breaking down the meat.
• Heat large pan (mine is non-stick) and add the mixture. Let it start to simmer (about 3-4 minutes).
• Add in garlic and greenbeans and let cook about another 7 minutes or until chicken and green beans are cooked through. You could add some red pepper flakes to give it some heat in this step if you like a little more spice.
• Pile ingredients on one side of the pan and add in the cornstarch. Let it start to simmer and watch it start to bubble. It'll take about two minutes.
• Mix it through and heat about another minute then remove from heat. The longer it sits the thicker the sauce will be.
• I like to serve it over white basmati rice (and throw in a bay leaf while rice cooks for a little unique flavor).