Grilled Chile Cilantro Lime Chicken Recipes

CILANTRO-LIME GRILLED CHICKEN

Steps:

• Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade and shake off excess. Discard remaining marinade.
• Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GRILLED CILANTRO LIME CHICKEN

Steps:

• Mix lime zest, lime juice, green onions, olive oil, cilantro, seasoning blend, garlic, coriander, red pepper flakes, cumin, cayenne pepper, salt, and pepper in a bowl.
• Place chicken in a resealable plastic bag or a bowl with a lid. Pour the marinade over the chicken and cover evenly. Seal the bag or cover the bowl.
• Place in the refrigerator and marinate for 4 to 6 hours.
• Remove chicken from the refrigerator and allow to come to room temperature, about 30 minutes. Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill, turning occasionally, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes. Let rest for 5 minutes before serving.

CILANTRO-LIME MARINATED GRILLED CHICKEN

Steps:

• Combine chiles, canola oil, cilantro, lime zest and juice, garlic, jalapeno, honey, salt, and pepper in a 1-gallon freezer bag and seal completely. Gently massage the bag to combine ingredients well. Add chicken and turn to completely coat with marinade. Place in the refrigerator and allow to marinate for at least 4 hours for best flavor, turning bag occasionally.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Grill chicken, covered, on the preheated grill until chicken is no longer pink and juices run clear, 4 to 6 minutes per side.
• Remove chicken from the grill and let rest under aluminum foil to redistribute juices back into the meat, 4 to 5 minutes.

GRILLED LIME CILANTRO CHICKEN WITH SWEET CHILI SAUCE

Steps:

• Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
• Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

GRILLED CHILE-CILANTRO-LIME CHICKEN

Steps:

• Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.

GRILLED CHILI-LIME CHICKEN

Steps:

• Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
• Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
• Leftovers can be sliced and frozen to be used later in other recipes. (See above).

GRILLED CILANTRO LIME CHICKEN

Steps:

• Using an immersion blender, combine cilantro, zest from one lime, olive oil, lime juice, honey, chili powder, salt and pepper.
• Clean and trim chicken thighs and place into a gallon size Ziploc bag with the drumsticks.
• Cover the chicken with the marinade and refrigerate for at least 30 minutes (up to 24 hours).
• Preheat grill to 350°F.
• Clean grates and spray with grill spray.
• Using grill tongs, remove chicken from bag and place on grill over direct heat. Discard remaining marinade.
• Grill chicken for around 18 minutes, flipping every six minutes (one side of the thighs will be grilled twice), or until chicken reaches an internal temperature of 165°F.
• Let chicken rest for 5 minutes before eating. Garnish with additional lime zest (from one lime), a teaspoon or so of chili powder, and chopped cilantro.

CHIPOTLE LIME CHICKEN

Steps:

• Leave the skin on the chicken thighs but remove the bones by cutting two slits along the sides of the bone. Rinse the chicken with cold water and pat dry with paper towels. Set aside.
• In a big bowl, whisk all the Marinade ingredients until well combined. Save some of the Marinade for basting. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for at least 2 hours.
• Fire up the grill, brush a little bit of the Marinade plus the garlic, cilantro and jalapeno on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately with some fresh lime wedges.

GRILLED CILANTRO LIME CHICKEN

Steps:

• Trim any fat from the chicken thighs and place in a large freezer bag. To the bowl of a food processor, add the lime juice, lime zest, cilantro, olive oil, honey, cumin, salt and pepper and whiz to combine, about 30 seconds. Reserve 1/3 cup of the marinade and pour the rest into the bag with the chicken. Refrigerate for 30 minutes up to overnight.
• Prepare a grill on medium high at 450°F, leaving one side of the grill on low or off. Grill the chicken for 5-6 minutes per side, basting each side the last time it's turned. Once each side has seared, if the chicken pieces seem to be getting too charred, move the chicken pieces to the cooler side of the grill to cook.
• To redistribute the juices, let the chicken sit for 5 minutes before serving. Serve with lime wedges and additional cilantro and drizzle the rest of the reserved marinade before serving.