GRILLED CHICKEN WITH CILANTRO-MINT SAUCE
Don't let the chicken cook too long, or the paste will darken; serve with the sauce and steamed green beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 4
Steps:
- In a medium bowl, combine the cilantro-mint sauce and the oil. Arrange the chicken in a nonreactive dish. Spread the green paste all over each piece of chicken.
- Heat a well-oiled grill set over medium-high heat until very hot. Season chicken with salt and pepper. Cook until meat is cooked throughout, about 4 minutes per side. Serve.
GRILLED CHICKEN WITH CILANTRO MARINADE
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
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.
SPICED GRILLED CHICKEN WITH CILANTRO LIME BUTTER
This grilled chicken gets a lovely pop of color and flavor from the lime butter-don't skip it! -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first eight ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.
Nutrition Facts : Calories 430 calories, Fat 27g fat (10g saturated fat), Cholesterol 138mg cholesterol, Sodium 411mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.
TANDOORI-STYLE CHICKEN WITH CILANTRO-MINT SAUCE
Grilled chicken cutlets are the perfect blank canvas for a flavorful marinade. This one uses yogurt, ginger, garlic and spices. The bright green sauce made from cilantro and mint is creamy and cooling from coconut milk and has a nice kick from fresh jalapeño.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the chicken: Preheat a grill to medium high and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot and garlic in a food processor. Add the garam masala, sweet paprika, turmeric and kosher salt; puree.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the yogurt mixture while you make the cilantro-mint sauce.
- Make the cilantro-mint sauce: Combine the cilantro, mint, coconut milk, jalapeño, lime juice, vegetable oil and 1/2 teaspoon kosher salt in the food processor. Puree until smooth.
- Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the cilantro-mint sauce.
CILANTRO-MINT SAUCE
Use this sauce to make our Grilled Chicken with Cilantro-Mint Rub.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Combine ingredients in the bowl of a food processor with 3 to 4 tablespoons water. Blend until well combined; the mixture should still have some texture.
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THAI GRILLED CHICKEN WITH CILANTRO DIPPING SAUCE RECIPE ...
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5/5 (482)Servings 4
- Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.
- Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
- Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.
THAI GRILLED CHICKEN WITH CILANTRO DIPPING SAUCE - …
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Reviews 16Category Main CourseCuisine ThaiTotal Time 8 hrs 45 mins
- In the bowl of the food processor, add the jalapenos, cilantro stems and leave, smashed garlic, fish sauce, canola oil, sesame oil, and sea salt. Pulse a few times until the mixture is fully combined. Put the chicken breasts into the plastic bag and pour in the marinade. Squeeze all the air out of the bag and mush the chicken around until all the pieces are coated in the marinade. Chill in the refrigerator until ready to grill, up to 8 hours.
- In the small sauce pan, simmer the rice-wine vinegar, sugar, and salt for about 2 minutes. Pour the mixture into another small bowl or glass measuring cup and set aside until cool. Stir in the minced red pepper flakes, minced garlic, chopped cilantro, and water.
CILANTRO MINT SAUCE - CULINARY HILL
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Ratings 5Category PantryCuisine Mediterranean, Middle EasternTotal Time 10 mins
HOMEMADE INDIAN GRILLED CHICKEN WITH CILANTRO MINT …
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CHICKEN THIGHS WITH CILANTRO SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Total Time 20 minsServings 4Calories 260 per serving
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/4 teaspoon salt. Add chicken to pan; sauté 6 minutes or until browned. Turn; sauté 4 minutes or until chicken is done. Place chicken on a platter.
- Combine remaining 1/4 teaspoon salt, shallots, and garlic in a mortar and pestle; smash mixture to a paste. Combine garlic mixture, cilantro, and remaining ingredients. Spread 1 1/2 teaspoons cilantro mixture over each chicken thigh.
GRILLED CILANTRO LIME CHICKEN - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (20)Estimated Reading Time 3 minsServings 4Calories 377 per serving
- In a bowl, combine oil, lime juice, garlic, cilantro, salt, pepper, paprika, and honey for the marinade.
- Grill chicken 6-8 minutes per side, or until cooked through. Serve with a wedge of lime to squeeze over the cooked chicken and garnish with more cilantro if desired.
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5/5 (14)Calories 429 per servingServings 6
- Place cilantro and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Place pesto in a large bowl; stir in vinegar and black pepper.
- Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-sized pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.
CHILI-LIME GRILLED CHICKEN WITH CUCUMBER-MINT SAUCE
From thecomfortofcooking.com
Servings 4Category Main Course
- Whisk together marinade ingredients in a large bowl. Add chicken and toss to combine evenly with marinade mixture. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
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CILANTRO AND MINT SAUCE (CREAMY!) - THAT SPICY CHICK
From thatspicychick.com
5/5 (1)Total Time 5 minsCategory SaucesCalories 46 per serving
- Wash and pat-dry the coriander and mint leaves. Roughly chop the green chilies and garlic cloves if your blender is not very powerful.
- Combine the coriander, mint leaves, green chilies, garlic, mayonnaise, Greek style yogurt (if using) ground cumin, ground cayenne, kosher salt, and lime juice in a high-speed blender or food processor. Cover and blend until smooth. (You may need to uncover and push down the ingredients and stir with a spoon 1-2 times in between if you’re blender is not very powerful.) Taste and stir in more kosher salt or lime juice if needed.
- Use immediately or transfer to a sealed airtight container and store in the fridge until ready to use. Enjoy in kebabs, kathi rolls, salads, sandwiches, burgers, tacos, and use as a dip, spread, or dressing.
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