Cilantro Lime Chicken




Ingredients

Chicken Marinade
  • 1 and 1/2 pounds boneless skinless chicken breasts (can also use thighs)
  • 3/4 cup + 1 tablespoon freshly squeezed orange juice, separated
  • 1/2 cup + 1 teaspoon olive oil, separated
  • 1/3 cup + 2 tablespoons freshly squeezed lime juice, separated
  • 1 and 1/2 teaspoons lime zest, separated
  • 1 tablespoon honey
  • 1 teaspoon + 1/4 teaspoon cumin, separated
  • 2 and 1/2 tablespoons soy sauce
  • 2 teaspoons minced garlic
  • 1/2 cup coarsely chopped cilantro, separated

Mango Avocado Salsa
  • 1 ripe mango
  • 1 ripe avocado
  • 1/4 cup finely diced red onion
  • 1/4 cup finely chopped red pepper
  • 1 tablespoon finely chopped jalapeno, optional
  • Fine sea salt and freshly cracked pepper
  • Optional: cilantro-lime rice or quinoa (see recipe notes)

Instructions
  1. MARINADE: Whisk together all of the marinade ingredients: 3/4 cup orange juice, 1/2 cup olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon cumin, soy sauce, garlic, and 1/4 cup cilantro in a medium-sized bowl. Add salt and pepper to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper). Remove about 1/2 cup of marinade, and pour the rest into a large resealable bag.
  2. Trim the chicken of fat. Pound the breasts to even thickness or slice in half to get evenly sized breasts and place in the bag with the rest of the marinade. Place in the fridge for at least 30 minutes making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 2-8 hours.
  3. COOK CHICKEN: The instructions below are to grill the chicken. To see other methods of cooking chicken, read right above this recipe card. Lightly oil the grill grate or grill ridges on a grill pan or add 1 tablespoon oil to a skillet and then place the marinated chicken on the grill. Discard leftover marinade.
  4. Grill for 10-12 minutes or until chicken juices run clear and internal temperature is at 165 degrees F. Flip the chicken halfway and brush it generously with the reserved 1/2 cup marinade.
  5. MANGO SALSA: Take the remaining 1 tablespoon orange juice, remaining 1 teaspoon olive oil, 2 tablespoons lime juice, remaining lime zest, and remaining 1/4 cup cilantro and toss together.
  6. (OPTIONAL: When grilling the chicken, also grill the mango. Brush with oil and grill on one side for about 4-5 minutes at medium-high heat.)
  7. Chop the mango and avocado into small bite-sized pieces. Add to the salsa along with the finely chopped red onion, red pepper, and jalapeno. Season the salsa to taste with pepper, salt, and remaining 1/4 teaspoon cumin. Toss together.
  8. ASSEMBLY: Serve grilled chicken over a bed of cilantro lime rice or quinoa (if desired -- see recipe notes) and add spoonfuls of the salsa to top. Enjoy immediately!







Read Full Recipe >>>> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

Slow Cooker Chicken and Rice Casserole

Gambar
Ingredients 1 1/2 pounds chicken breast (boneless and skinless) 21 oz cream of chicken soup (I used two cans at 10.5 oz each) 1 cup chicken broth 1/2 teaspoon onion powder 1/8 teaspoon garlic powder Salt and pepper (to taste) 2 cups instant rice 1 1/2 cups cheddar cheese (shredded) Instructions Add chicken breast to your slow cooker. In a separate bowl whisk together cream of chicken soup with broth and all seasonings. Pour over chicken breast in the slow cooker. Cover and cook on low for 6-7 hours or on high for 4-5 hours.  Once the chicken is cooked through remove from slow cooker. Shred then return to the slow cooker. Cook rice according to package directions. Mix rice into cooked and shredded chicken. Mix in 1 cup of cheddar cheese then topped with the remaining 1/2 cup cheese and place lid on your slow cooker until cheese melted. Read Full Recipe >>>> Click Here
Baca selengkapnya

HOMEMADE CINNAMON ROLL CAKE

Gambar
Ingredients FOR THE CAKE: 3 cups all-purpose flour 1 cup white granulated sugar 4 tsp baking powder 2 large eggs 2 tsp vanilla extract 1 1/2 cups milk 1/2 cup salted butter (1 stick) melted FOR THE CINNAMON FILLING: 3/4 cup (1 1/2 sticks) salted butter softened to room temp 1 cup packed light brown sugar 2 tbsp flour 1 tbsp ground cinnamon FOR THE GLAZE: 2 cups powdered sugar 5 tbsp milk 1 tsp vanilla extract Instructions FOR THE CAKE: Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it). In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter). Don't overmix, just stir until combined. While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.) Spread this batter evenly into your baking
Baca selengkapnya

30-min Oven Baked Boneless Skinless Chicken Thighs

Gambar
Ingredients 6-8 boneless skinless chicken thighs fat removed 1/4 cup brown sugar 2 tablespoons smoked paprika 1 teaspoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried thyme 1 teaspoon Kosher salt 1/2 teaspoon ground black pepper 1/4 cup avocado oil or butter Instructions Preheat the oven to 425F. In a mixing bowl whisk all of the spices except chicken thighs and oil. Add chicken thighs to the bowl and coat both sides. Using a cast iron skillet or a baking sheet lined with foil paper, add chicken thighs and pour 1/4 cup of avocado oil or butter over the meat. Bake for 20-30 minutes or until chicken is cooked thru and reads 165F when using thermometer. Serve with Scalloped Potatoes, enjoy! Read Full Recipe >>>> Click Here
Baca selengkapnya