Cilantro Lime Chicken
"My husband has recently declared my kitchen a cilantro-free zone :( so unfortunately I haven't yet tried this dish, but I am posting it because it sounds good to me and thought it might appeal to others as well. The recipe comes from Ainsley Harriott, a British chef, and he cautions not to marinate the chicken longer than two hours as the lime juice will break down the chicken to the point that it will fall apart. Preparation time does not include marinating time."
photo by melaninmamma
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 6 cloves garlic, chopped
- 4 tablespoons chopped cilantro leaves, plus extra to garnish
- 2 teaspoons black peppercorns, coarsely ground
- 2 teaspoons sugar
- 2 limes, juice only
- 2 teaspoons Thai fish sauce (nam pla)
- 1 tablespoon light soy sauce
- 1 tablespoon sunflower oil
- 4 boneless skinless chicken breasts
directions
- Make the marinade of garlic, cilantro, ground peppercorns, sugar, lime juice, fish sauce, soy sauce and sunflower oil.
- Blend well.
- Place chicken breasts with marinade in a shallow dish or resealable plastic bag, coating them well, and set in the refrigerator at least 1 hour and no more than 2, turning them from time to time.
- Preheat a ridged griddle pan or heavy non-stick frying pan and cook the chicken for 7-8 minutes each side until the chicken is cooked through.
- Serve hot or cold, garnished with cilantro leaves.
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Reviews
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This was good! I doubled the marinade because I wanted to make sure there was plenty to cover the chicken while marinading. We had it with rice and a black bean and corn medley. -
Replace with fish sauce with Tequila. Nix the sugar, and you have one of my favorite chicken dishes. Some caramalized onions never hurt, either. -
OMG, this was sooo delicious it was almost ridiculous! I used worchestershire sauce in place of the fish sauce and I used bone-in breasts rather than skinless, boneless cuz that's all I happened to have on-hand. I also had to use 2 key limes instead of regular limes and filled in with lemon juice for what I lacked in lime juice. I let the chicken marinate in the fridge for an hour and then I baked it in the oven in a shallow pan @ 425 degrees covered in foil for the first 30 mins and then removed the foil, flipped the breast and cooked @ 450 uncovered for 20 minutes and it was soooo delicious. The marinade reduced and made a lovely sauce for dipping hunks of white meat into. Simply gorgeous. A new house favorite! Thanks for sharing! -
I'm in mourning over your cilantro-free kitchen! In your honor, I made this with a liberal doubling of everything (used some fresh lime and some bottled key lime juice), and it's the best chicken marinade I've ever had! Fantastic.
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I did not use the fish sauce. I also doubled the recipie and marinated pork chops for five hours then grilled .........a huge hit with entire family. I will try chicken in the future.
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Tweaks
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Replace with fish sauce with Tequila. Nix the sugar, and you have one of my favorite chicken dishes. Some caramalized onions never hurt, either.
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OMG, this was sooo delicious it was almost ridiculous! I used worchestershire sauce in place of the fish sauce and I used bone-in breasts rather than skinless, boneless cuz that's all I happened to have on-hand. I also had to use 2 key limes instead of regular limes and filled in with lemon juice for what I lacked in lime juice. I let the chicken marinate in the fridge for an hour and then I baked it in the oven in a shallow pan @ 425 degrees covered in foil for the first 30 mins and then removed the foil, flipped the breast and cooked @ 450 uncovered for 20 minutes and it was soooo delicious. The marinade reduced and made a lovely sauce for dipping hunks of white meat into. Simply gorgeous. A new house favorite! Thanks for sharing!
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This was a wonderfully flavorful dish. Substituted the 2 teaspoons of pepper with 1 teaspoon of chili paste -- which added just the right zing for this hot head. The cilantro, lime and garlic were just perfect as suggested. I paired mine with a simple cucumber salad using rice wine vinegar, a cool complement to the spices here. Thanks Minx,
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
