Cilantro Lime Baked Chicken Recipes

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CILANTRO LIME CHICKEN MARINADE



Cilantro Lime Chicken Marinade image

This cilantro lime chicken marinade is easy to mix up and adds so much flavour to your chicken. Marinate and then grill or bake, or freeze for later!

Provided by Bake.Eat.Repeat.

Categories     Main Course

Time 55m

Number Of Ingredients 7

4 skinless, boneless chicken breasts
1/4 cup olive oil
1 lime, juice
1/2 cup cilantro, chopped
1 teaspoon salt
3 cloves garlic, minced
1/2 teaspoon black pepper

Steps:

  • Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lime juice, cilantro, salt, garlic and pepper.
  • Pour the marinade over the chicken and seal the bag, squeezing out all the air.
  • Move the chicken around in the marinade until it is all evenly coated.
  • Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
  • You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
  • Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
  • Let the chicken rest, tented with foil, for 5 minutes before serving.

Nutrition Facts : Calories 325 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 37 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 619 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

CRISPY CILANTRO LIME CHICKEN THIGHS



Crispy Cilantro Lime Chicken Thighs image

Crispy Cilantro Lime Chicken is juicy on the inside, golden and crisp on the outside, cooked in mouth watering flavourful pan drippings!

Provided by Karina

Categories     Dinner

Time 45m

Number Of Ingredients 11

3 tablespoons olive oil (divided)
1/4 cup fresh squeezed lime juice ((Juice of 2 limes))
1/4 cup fresh chopped cilantro
1 teaspoon red chili ((or pepper) flakes)
4 cloves garlic (minced)
2 teaspoons brown sugar
3/4 teaspoon ground cumin
6 bone-in skin-on ((or off) chicken thighs)
Salt and pepper (to taste)
Fresh cilantro leaves (to serve)
Lime slices or wedges (to serve)

Steps:

  • Preheat oven to 425°F (220°C).
  • In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.
  • Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).
  • Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
  • Garnish with fresh cilantro leaves and lime slices or wedges.
  • Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.

Nutrition Facts : Calories 390 kcal, Carbohydrate 3 g, Protein 23 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 113 mg, Sugar 1 g, ServingSize 1 serving

ROASTED LIME AND CILANTRO CHICKEN BREASTS



Roasted Lime and Cilantro Chicken Breasts image

Lime and cilantro add flavor to these easily roasted chicken breasts. This simple marinated chicken is tender and made with just a few ingredients.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 2h30m

Number Of Ingredients 8

4 chicken bone-in breast halves
1/4 cup vegetable oil
1/4 cup fresh cilantro (chopped)
3 cloves garlic (finely minced)
1 1/2 tablespoons lime juice
2 teaspoons finely grated lime zest, from 1 lime
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

  • Gather the ingredients.
  • Put the chicken in a large plastic sealable food storage bag or covered container. Combine the vegetable oil, cilantro, garlic, lime juice and zest, salt, and pepper. Pour the mixture into the bag or container and turn to coat the chicken thoroughly; cover the container or seal the bag. Refrigerate for about 2 to 4 hours to marinate , turning from time to time.
  • Preheat the oven to 375 F (190 C/ Gas 5). Line a 13 x 9 x 2-inch baking pan or rimmed baking sheet with foil and spray lightly with nonstick cooking spray .
  • Arrange the chicken, skin-side up, in the baking pan.
  • Bake for 40 to 50 minutes, or until chicken registers at least 165 F/73.9 C on an instant-read thermometer, the minimum safe temperature for chicken and other poultry products.
  • Serve and enjoy! Tips and Variations

Nutrition Facts : Calories 324 kcal, Carbohydrate 1 g, Cholesterol 102 mg, Fiber 0 g, Protein 37 g, SaturatedFat 2 g, Sodium 354 mg, Sugar 0 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g

BAKED CILANTRO-LIME CHICKEN AND RICE



Baked Cilantro-Lime Chicken and Rice image

Time 9h

Yield Serves 4

Number Of Ingredients 18

4 boneless, skinless chicken breasts
¾ cup olive oil
1 cup fresh Cilantro leaves, chopped
3 tablespoons lime juice
2 cloves garlic, minced
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ cups uncooked rice
2 cups low-sodium chicken broth
¼ cup chopped Cilantro
2 tablespoons lime juice
2 cloves minced garlic
2 teaspoons sugar
salt and pepper
1 cup chunky salsa, medium or hot
8 ounces Monterrey Jack cheese, shredded
Additional chopped Cilantro and lime slices for garnish

Steps:

  • Combine marinade ingredients in a large resealable plastic bag and add chicken breasts. Marinate the chicken in the refrigerator for 8 hours, or overnight.
  • Preheat oven to 375 degrees F.
  • Combine rice, chicken broth, Cilantro, lime juice, garlic, sugar, salt, and pepper in the bottom of a large,shallow baking dish. (9x13 or larger works well.) Top with chicken breasts. Discard leftover marinade.
  • Cover with aluminum foil. Bake 40-45 minutes or until rice is tender and chicken is cooked through, stirring rice halfway through cooking time.
  • Spread salsa over the chicken, and top with Monterrey Jack cheese.
  • Return to oven, uncovered, until cheese has melted, about 5 minutes.
  • Serve immediately.

CILANTRO LIME CHICKEN THIGHS



Cilantro Lime Chicken Thighs image

This is truly the most AMAZING zesty cilantro-lime marinade ever. And the chicken comes out perfectly juicy and tender.

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 9

1/4 cup chopped fresh cilantro leaves
3 tablespoons extra virgin olive oil, divided
2 tablespoons freshly squeezed lime juice
1 tablespoon lime zest
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs

Steps:

  • In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.

20-MINUTE BAKED LIME CILANTRO CHICKEN BREASTS



20-Minute Baked Lime Cilantro Chicken Breasts image

Super juicy, EASY, tender chicken that's ready in FAST and made on ONE sheet pan!! Bursting with robust Mexican-inspired lime-cilantro flavors that will make it an automatic family FAVORITE!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 25m

Number Of Ingredients 12

3 pounds boneless skinless chicken breasts (4 extra-large breasts or 6 average)
3 to 4 tablespoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1/4 cup light brown sugar, packed
2 to 3 tablespoons chili powder
2 teaspoons cumin
1 to 2 teaspoons paprika or smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper, optional and to taste
freshly squeezed lime juice, to taste
2 to 3 tablespoons fresh cilantro finely minced, for garnishing; or to taste

Steps:

  • Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
  • Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
  • Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
  • To a small bowl, add the remaining ingredients (except the lime juice and cilantro), stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
  • Bake for about 20 minutes, or until chicken is cooked through (165F) and done.
  • Evenly drizzle the chicken with fresh lime juice and evenly garnish with fresh cilantro. Allow the chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.

Nutrition Facts : Calories 378 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 53 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 289 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

EASY CILANTRO LIME CHICKEN RECIPE



Easy Cilantro Lime Chicken Recipe image

All-star cilantro lime chicken recipe! Chicken thighs, prepared Mediterranean-style with a special spice mixture and cooked to tender perfection in a tasty garlic, lime and cilantro sauce. You can cook this in the oven (my preference) or in the slow cooker (see notes for instructions). Bone-in, skin-on chicken thighs are my preference here, but you can use boneless thighs or even chicken breasts if you like. (Note that cooking time will change, and I've listed all the details in the post.)

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 12

8 chicken thighs, (bone in, skin on)
Extra Virgin Olive Oil
6 garlic cloves, (roughly chopped)
1 cup dry white wine
2 limes, (juice of)
2 cups chicken broth
1 bunch cilantro, (stems removed, chopped; more for garnish)
1 to 1 1/2 tsp seasoned salt like this one
1 tsp sweet Spanish paprika,
1 tsp black pepper
1 tbsp garlic powder
1/2 tsp ground nutmeg

Steps:

  • Preheat your oven to 375 degrees F.
  • In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
  • Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
  • Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lime juice and garlic.
  • Now. return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
  • Cover the skillet with the lid and transfer to the heated oven for 45 minutes or until the chicken is fully cooked through.
  • Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.

Nutrition Facts : Calories 289.5 kcal, Fat 19 g, SaturatedFat 5.1 g, Carbohydrate 5.1 g, Fiber 0.8 g, Protein 19.2 g, Cholesterol 110.7 mg, ServingSize 1 serving

CILANTRO LIME BAKED CHICKEN



Cilantro Lime Baked Chicken image

I don't really remember why I decided this would be good to try. The family loved it so I kept fixing it. I also do these on the grill/smoker sometimes. If using a grill set up for indirect cooking. You could also use lemon, but my DIL seems to love the lime taste.

Provided by rickscott

Categories     Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 5

1 (4 -5 lb) chicken
1 lime, quartered
1 bunch cilantro
kosher salt, to-taste
ground fresh black pepper, to-taste

Steps:

  • Wash chicken and pat dry (always remember to protect your family from salmonella).
  • Place lime quarters in the cavity of the chicken.
  • Stuff the remainder of the cavity with cilantro.
  • Salt and pepper to taste.
  • Bake at 350°F according to your favorite chart until juices run clear (depending on weight 1 1/4 to 1 3/4 hours).
  • Serve with American southwest, Mexican, or SE Asian side dishes.

Nutrition Facts : Calories 400.1, Fat 27.8, SaturatedFat 7.9, Cholesterol 138, Sodium 131.3, Carbohydrate 1.4, Fiber 0.5, Sugar 0.2, Protein 34.4

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2014-04-11 Preheat grill or oven to 375º F. Place chicken into a large baking dish, about a 9×13. Stir together cilantro, lime zest and juice, olive oil, salt, cumin, and …
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