Best Cilantro Chicken Tenders Recipes

CILANTRO PESTO CHICKEN TENDERS

Cilantro Pesto Chicken Tenders image

Very good marinade for chicken! The chicken itself comes out very moist and full of flavor. Definitely one to try. Taken from Weber's Real Grilling.

Provided by tinebean21

Categories Chicken

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs chicken breast tenders
2 tablespoons coarsely chopped walnuts
2 medium garlic cloves
1 1/2 cups loosely packed fresh cilantro leaves, and tender stems
1/2 cup loosely packed fresh Italian parsley, and tender stems
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
1 lime, cut into wedges

Steps:

In a food processor, finely chop the walnuts and garlic.
Add cilantro, parsley, salt and pepper and process until finely chopped.
With processor running, slowly add the oil to create a smoothe puree.
Place chicken in large, resealable bag plastic bag, add the marinade and seal tightly.
Make sure marinade is evenly distributed on all the chicken tenders.
Refrigerate for 2 hours.
Remove chicken from bag and thread on skewers.
Grill over direct high heat for about 6 to 8 mins, turning over once.
Serve warm with lime wedges.

CILANTRO CHICKEN TENDERS

Cilantro Chicken Tenders image

This chicken tenders recipe is really good for lazy days, as you don't need a lot of preparation time. I love cilantro, and I even cooked this for people who don't and they loved it.

Provided by Sahreen

Categories Meat and Poultry Recipes Chicken

Time 50m

Yield 10

Number Of Ingredients 19

Ingredients

2 bunches cilantro
7 cloves garlic, peeled
1 medium jalapeno pepper, or more to taste
2 tablespoons lemon juice
2 tablespoons canola oil
1 tablespoon cumin seeds
2 ½ pounds chicken tenders, cut into small pieces
½ tablespoon cumin powder
1 ½ teaspoons salt
1 teaspoon cayenne pepper
1 red bell pepper, chopped
1 green bell pepper, chopped
½ tablespoon canola oil
1 cinnamon stick
1 bay leaf, or more to taste
½ tablespoon cumin seeds
4 cups water
2 cups uncooked white rice
1 pinch salt

Steps:

Combine cilantro, garlic, jalapeno pepper, and lemon juice in a blender and process well. Set aside.
Warm 2 tablespoons oil in a large skillet over medium heat. Add cumin seeds and fry until brown, about 1 minute. Add chicken and fry until no longer pink in the middle and juices run clear, 5 to 10 minutes.
Pour in cilantro mixture and increase heat to medium-high. Add cumin powder, salt, and cayenne pepper. Cook until juices evaporate and sauce thickens slightly, 3 to 5 minutes, making sure to stir frequently to prevent burning. Add bell peppers and cook for 10 minutes more.
Meanwhile, heat 1/2 tablespoon oil in a large saucepan over medium heat. Add cinnamon stick, bay leaf, and cumin seeds. Add water, rice, and salt. Bring to a boil. Reduce heat to low and cover. Simmer until water is absorbed and rice is tender, 15 to 20 minutes.
Serve chicken over cooked rice.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 33.1 g, Cholesterol 64.6 mg, Fat 6.9 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 1.1 g, Sodium 433.8 mg, Sugar 1.1 g