It wasn't until this past year when I realized that Brad loved the flavor of cilantro as much as I did. The problem was, that we would buy a stalk of cilantro to cook with but because of various reasons, we would hardly use the entire bundle before it would go bad. Fortunately for us, when we moved into our new apartment, there was a place for a little garden in the back. Enter the cilantro plant. At first we didn't think it would make it but boy were we wrong. About a month ago, I had tried making cilantro lime chicken but I wasn't that impressed. However, this past Sunday, I tried again and I would most definitely consider it a success, as does Brad. I looked online for different recipes but ended up just splicing and putting a couple together after looking at different marinating times and random hard to find ingredients. Brad and I have both eaten this chicken by itself with white rice or cut up to make tacos. Our favorite version just happens to be the tacos.
Cilantro Lime Chicken- 1 1/2 lbs boneless skinless chicken breasts
- 1/3 cup olive oil
- zest of 1 lime, plus juice
- 2 cloves garlic, minced
- 1 1/2 Tablespoon fresh cilantro
- 1/4 teaspoon ground cilantro
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Mix olive oil and seasonings together
- Place chicken in either a shallow dish or ziploc bag and pour marinade over chicken. Let chicken marinate for 30-45 minutes.
- On pre-heated grill or skillet, cook chicken until internal temperatures reach 160. (Don't be afraid to take it off the heat around 150-155 degrees. The chicken will continue to cook internally for a couple minutes and the inner temperature will rise).
- If desired, let chicken set for a couple minutes before cutting into strips for tacos.
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