Quick Cilantro Chicken
Cilantro, when properly handled, is a fresh flavored accent that tames spicy hot chile flavors. Always remember to only coarsely chop it, not mince it. Mincing causes the cilantro to develop a strong, disagreeable odor. Serve this chicken with Herbed Quick Baked Potato Wedges .
Serves4 servings
Cooking Time6 min
Cooking MethodGrilling
CostInexpensive
OccasionCasual Dinner Party
Recipe CourseMain Course
Dietary ConsiderationDiabetic, Egg-free, Gluten-free, Healthy, Lactose-free, Low Carb, Low Saturated Fat, Peanut Free, Soy Free, Tree Nut Free
EquipmentGrill
Five Ingredients or LessYes
MealDinner, Lunch
Taste and TextureGarlicky, Herby, Meaty, Savory, Spiced
Ingredients
- 1½ pounds boneless, skinless chicken breast tenders or 4 chicken breast halves
- 8 cloves garlic, minced
- 2 tablespoons extra virgin olive oil, preferably Spanish
- 1½ teaspoons Dijon mustard
- ¼ cup coarsely chopped cilantro
- 4 lime wedges, for garnish (optional)
Instructions
-
Rinse the chicken breasts and pat dry. Combine the garlic, oil, mustard, and cilantro (see Notes). Generously coat the chicken pieces.
-
Preheat the grill, stovetop grill, or a heavy, seasoned skillet. Add the chicken and cook for 3 to 4 minutes per side, turning only once, when the chicken starts to curl at the edges and feels firm to the touch. Serve garnished with a lime wedge, if desired.
Notes :
-
For a spicy version, add 1 teaspoon crushed pequin quebrado, a hot red chile, to the coating mix.
Read NextPoached Chicken Thighs
1998 Jane Butel
