Best Grilled Cilantro Chicken Breasts Recipes

GRILLED CILANTRO CHICKEN BREASTS

Grilled Cilantro Chicken Breasts image

Taking in various recipes, I am making up a new grilled chicken recipe with cilantro.

Provided by KenzieKook

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup honey
⅓ cup soy sauce
¼ cup lime juice
2 cloves garlic, chopped
½ bunch fresh cilantro, stems removed and leaves chopped
4 skinless, boneless chicken breast halves

Steps:

Whisk honey, soy sauce, lime juice, garlic, and cilantro together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
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.
Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 273.2 calories, Carbohydrate 38.6 g, Cholesterol 64.6 mg, Fat 2.8 g, Fiber 0.5 g, Protein 25.4 g, SaturatedFat 0.8 g, Sodium 1264.3 mg, Sugar 35.5 g

GRILLED CHICKEN BREASTS AND CHIPOTLE-CILANTRO CARROTS WITH FETA

Grilled Chicken Breasts and Chipotle-Cilantro Carrots with Feta image

Provided by Amelia Saltsman

Categories Chicken High Fiber Backyard BBQ Dinner Feta Carrot Spring Family Reunion Grill Grill/Barbecue Cilantro Chile Pepper Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 1/4 pounds boneless chicken breast halves with skin
6 tablespoons extra-virgin olive oil, divided
2 1/2 teaspoons minced fresh oregano
3 teaspoons finely grated lemon peel, divided
2 garlic cloves, pressed
Freshly ground black pepper
1 1/2 pounds large carrots, peeled, cut on deep diagonal into 1/4- to 1/3-inch-thick slices
3/4 teaspoon minced canned chipotle chiles*
Coarse kosher salt
2 tablespoons fresh lemon juice, divided
1 1/2 teaspoons honey
1/4 cup chopped fresh cilantro
4 ounces feta cheese, coarsely crumbled

Steps:

Place chicken between 2 sheets of plastic wrap; pound with meat mallet to 1/2- to 3/4-inch thickness. Place chicken in 11 x 7 x 2-inch glass baking dish. Drizzle with 4 tablespoons olive oil. Sprinkle with oregano, 2 teaspoons lemon peel, garlic, and pepper. Turn to coat. Cover and let stand 1 hour at room temperature.
Fill large bowl halfway with ice cubes and water. Cook carrots in boiling salted water until crisp-tender, about 2 minutes. Drain. Immediately place carrots in bowl of ice water to cool. Drain carrots; pat dry.
Prepare barbecue (medium-high heat). Toss carrots, 1 tablespoon oil, and chipotle chiles in large bowl; sprinkle lightly with coarse salt. Place chicken, skin side down, on grill, along with carrots. Grill chicken until cooked through, 5 to 6 minutes per side. Grill carrots until tender and grill marks appear, about 3 minutes per side. Transfer chicken to cutting board. Transfer carrots to large bowl. Drizzle carrots with remaining 1 tablespoon oil, 1 tablespoon lemon juice, and honey. Add cilantro and remaining 1 teaspoon lemon peel; toss to coat. Season with coarse salt and freshly ground black pepper. Slice chicken on diagonal. Arrange on platter, surround with grilled carrots, and sprinkle with crumbled feta. Drizzle remaining 1 tablespoon lemon juice over and serve.
Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.