Salt Roasted Chicken With Cilantro Recipes

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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

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE



Peruvian Roasted Chicken With Spicy Cilantro Sauce image

Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

Provided by Melissa Clark

Categories     dinner, easy, weekday, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

Steps:

  • For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
  • Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
  • Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
  • Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
  • While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
  • Carve the chicken and serve with the sauce and lime wedges on the side.

SALT-ROASTED CHICKEN WITH CILANTRO



Salt-Roasted Chicken with Cilantro image

Roasting chickens packed in salt yields moist, delectably savory meat. The skin on this chicken gets very salty, so remove it before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h25m

Number Of Ingredients 5

4 1/2 cups coarse salt
1 1/2 teaspoons fresh lime zest, plus 1 tablespoon lime juice
1/2 large bunch cilantro
1/4 cup extra-virgin olive oil
1 whole chicken (3 1/2 to 4 pounds)

Steps:

  • Preheat oven to 500 degrees, or set up grill for indirect cooking. (If using a gas grill, preheat to high; if using charcoal, preheat to high and have extra briquettes on hand to keep grill hot 1 hour.)
  • Mix together salt and lime zest. Puree lime juice, cilantro (leaves and stems), and oil in a food processor until a paste forms (you should have about 1/4 cup).
  • Spread a 1/2-inch layer of salt mixture in the bottom of a roasting pan, and pack down. Rub cilantro paste under and over chicken skin. Tie legs closed with kitchen twine, and tuck wings under. Place on top of salt, breast side up. Cover chicken with remaining salt mixture, packing down to encase.
  • Roast in oven or on grill, covered, until thickest part of the thigh reaches 160 degrees, 45 to 50 minutes. Let rest 15 minutes. Crack open salt crust, and use a pastry brush to remove excess. Lift chicken from pan, and carve.

CHEF JOHN'S SALT ROASTED CHICKEN



Chef John's Salt Roasted Chicken image

This is one of those rare recipes where the name is the same as the ingredient list. You're going to be so shocked at how flavorful, juicy, and amazing this roast chicken comes out.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 4

Number Of Ingredients 9

1 (3 1/2) pound whole chicken at room temperature
3 tablespoons kosher salt, or as needed
1 tablespoon chopped fresh thyme
1 lemon, juiced
⅓ cup chicken broth
1 tablespoon water, or as needed
2 tablespoons cold butter, cut into four pieces
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and place into a large oven-safe skillet. Use scissors to snip off the tail, if desired.
  • Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of skillet with paper towels.
  • Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes.
  • Blot about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes.
  • Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened, about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.

Nutrition Facts : Calories 553.6 calories, Carbohydrate 1.2 g, Cholesterol 185.4 mg, Fat 35.7 g, Fiber 0.1 g, Protein 53.7 g, SaturatedFat 12 g, Sodium 4604.2 mg, Sugar 0.4 g

CHICKEN SOFRITO WITH POMEGRANATE AND CILANTRO CHIMICHURRI



Chicken Sofrito with Pomegranate and Cilantro Chimichurri image

Provided by Food Network

Categories     main-dish

Time P1DT30m

Yield 4 servings

Number Of Ingredients 20

1/2 cup canola oil
1 tablespoon adobo (Puerto Rican dry seasoning)
4 garlic cloves
1 bunch fresh cilantro with stems
1/2 red onion
Four 6- to 8-ounce boneless, skinless chicken breasts
2 small oranges
3 tablespoons canola oil, plus more if needed
1 cup cherry tomatoes, sliced in half
1 red pepper, seeded and chopped into 1-inch pieces
1 medium red onion, roughly chopped
1 medium eggplant, chopped into 1-inch cubes
Salt and freshly ground black pepper
Juice of 1 lime
Pomegranate and Cilantro Chimichurri, recipe follows
1/2 cup finely chopped fresh cilantro
1/2 cup pomegranate seeds
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the chicken: Add the oil, adobo, garlic, cilantro with stems and red onion to a food processor or blender and blend until a smooth consistency. Place the chicken in a ziptop bag and add the marinade. Marinate, refrigerated, for at least 24 hours.
  • Preheat a grill or cast-iron grill pan over medium-high heat.
  • Remove the chicken from the marinade and cook until grill marks appear, about 2 minutes on each side. Set aside (the chicken will finish roasting with the vegetables).
  • For the citrus roasted veggies: Preheat the oven to 400 degrees F.
  • Peel the oranges and cut each section into individual wedges from the membranes. Place the segments in a bowl. Squeeze the juice from the membranes into a separate bowl and reserve.
  • Add the canola oil to a large skillet over high heat. Add the tomatoes, red peppers, onions and eggplant and saute for 4 to 5 minutes, adding a little more oil if needed. Season with salt and pepper.
  • Place the grilled chicken breasts and citrus wedges on top of the veggies. Pour in the lime juice and reserved orange juice. Transfer to the oven and roast until the chicken is cooked through and the veggies are slightly tender, 15 to 20 minutes. Garnish with the Pomegranate and Cilantro Chimichurri and serve.
  • In a medium bowl, combine the cilantro, pomegranate, oil, salt and pepper and toss to coat.

ROAST CHICKEN LEGS WITH CILANTRO GREMOLATA



Roast Chicken Legs with Cilantro Gremolata image

Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic. It goes beautifully with rice and beans, though warm, buttered toast does nicely as well.

Provided by Sam Sifton

Categories     dinner, weekday, main course

Time 45m

Yield Serves 8

Number Of Ingredients 8

8 large chicken legs
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1 tablespoon ground cumin
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes
2 cloves garlic, peeled and minced

Steps:

  • Preheat the oven to 500 degrees.
  • Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.
  • Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the oven and allow to rest for 5 minutes.
  • As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.

Nutrition Facts : @context http, Calories 978, UnsaturatedFat 47 grams, Carbohydrate 4 grams, Fat 74 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 20 grams, Sodium 1060 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN ROASTED WITH GINGER AND CILANTRO



Chicken Roasted With Ginger and Cilantro image

There is something about the combination of fresh ginger and cilantro that tastes very Indian, very Delhi, to me, very much like home. In India, where few people have ovens, the chicken is browned first with the spices in a pan and then cooked on top of the stove over a low flame. I have, over the years, mastered making it in the oven, only because it requires much less effort and the results are exactly the same. This chicken may be served hot, with rice or breads (pita bread would be fine too), a green vegetable, and black beans served on the side, but it is also excellent when cold and perfect for picnics.

Provided by Madhur Jaffrey

Categories     Chicken     Ginger     Bake     Picnic     Cilantro     Roast     Dinner     Yogurt     Wheat/Gluten-Free

Yield Serves 4-5

Number Of Ingredients 8

3 1/2 pounds chicken legs, separated into drumsticks and thighs (5 legs)
1 1/2 teaspoons salt
Freshly ground black pepper, generous amounts
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon garam masala, (homemade is best, but store-bought will do)
1 teaspoon finely grated peeled fresh ginger
2 tablespoons plain yogurt, preferably the acidophilus variety sold in health-food stores
1 cup chopped fresh cilantro (do not use the coarser stems)

Steps:

  • Preheat oven to 400°F.
  • Lay the chicken pieces in a single layer in a lasagna-type baking dish. Sprinkle the salt, pepper, cayenne, and garam masala evenly on both sides and pat in. Now rub the ginger, yogurt, and cilantro all over the pieces. Make sure that the chicken pieces end up skin-side down. Place the baking dish in the oven and bake 25 minutes. Turn the chicken pieces over. Continue to bake, basting with the pan juices every 10 minutes, until the chicken is cooked through and the top has browned, another 35 minutes.

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