Best Spiced Grilled Chicken With Cilantro Butter Recipes

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SPICED GRILLED CHICKEN WITH CILANTRO BUTTER



Spiced Grilled Chicken with Cilantro Butter image

The spicy heat of the chicken pairs beautifully with the flavorful cilantro butter in this original recipe from Diane Halferty of Corpus Christi, Texas. We added spicy chocolate cinnamon cane sugar to the chicken, which complemented the other spices that are brushed over the chicken before grilling. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 15

1 tablespoon chili powder
2 teaspoons brown sugar
2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
6 bone-in chicken breast halves (8 ounces each )
CILANTRO LIME BUTTER:
1/3 cup butter, melted
1/4 cup minced fresh cilantro
2 tablespoons finely chopped red onion
1 tablespoon lime juice
1 serrano pepper, finely chopped
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine the first seven ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a meat thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.

Nutrition Facts : Calories 426 calories, Fat 27g fat (10g saturated fat), Cholesterol 138mg cholesterol, Sodium 411mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.

SPICED GRILLED CHICKEN WITH CILANTRO LIME BUTTER



Spiced Grilled Chicken with Cilantro Lime Butter image

This grilled chicken gets a lovely pop of color and flavor from the lime butter-don't skip it! -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking cocoa
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
6 bone-in chicken breast halves (8 ounces each )
CILANTRO LIME BUTTER:
1/3 cup butter, melted
1/4 cup minced fresh cilantro
2 tablespoons finely chopped red onion
1 tablespoon lime juice
1 serrano pepper, finely chopped
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine the first eight ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.

Nutrition Facts : Calories 430 calories, Fat 27g fat (10g saturated fat), Cholesterol 138mg cholesterol, Sodium 411mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.

SPICY GRILLED CHICKEN



Spicy Grilled Chicken image

This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!

Provided by Jenn H.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

⅓ cup vegetable oil
2 tablespoons lime juice
½ teaspoon grated lime zest
2 cloves crushed garlic
1 ½ teaspoons fresh oregano
¼ teaspoon red pepper flakes
1 teaspoon salt
¼ teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Steps:

  • In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
  • Preheat grill for medium-high heat.
  • Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 1 g, Cholesterol 67.1 mg, Fat 15.1 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.4 g, Sodium 446.4 mg, Sugar 0.1 g

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.

SPICED CHICKEN WITH LIME CILANTRO BUTTER



Spiced Chicken With Lime Cilantro Butter image

Make and share this Spiced Chicken With Lime Cilantro Butter recipe from Food.com.

Provided by Douglas Poe

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium chicken breasts (pounded thin or cut into thin even portions)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
salt and pepper
3 tablespoons unsalted butter
1/4 cup fresh cilantro, chopped
2 limes, juice of
canola oil (for cooking)

Steps:

  • Make sure your chicken cutlets are thin and even in thickness.
  • Mix together cumin, chili powder, oregano salt and pepper. Lightly dust both sides of the cutlets with the spice mix.Lightly dust both sides of the cutlets with the Latin spice mix.
  • Preheat a large sized sauté pan over medium high heat. Add 1 tablespoon canola oil to preheated sauté pan. Add the spiced cutlets to the pan carefully without crowding the pan. Cook chicken for 2 to 3 minutes per side. The chicken should be golden brown and cooked completely through. Insert a internal cooking thermometer into the chicken cutlet, it should read 165 degrees for correct doneness. Remove from pan and let cool slightly.
  • Turn the heat on the pan down to medium low. Add 1/2 cup of water to pan and stir to remove any bits of flavor from the bottom of the pan. Reduce the water in the pan by half (this should only take a minute or so). Add lime juice to the pan and continue to stir. Add the butter to the pan sauce while stirring constantly. The butter should blend with the pan sauce to form a thicker pan sauce. After the butter is combined to make the sauce, remove from heat and add cilantro. Taste pan sauce and adjust seasoning with salt and pepper.
  • Serve the chicken with rice and fresh vegetables for a complete meal. Spoon the pan sauce over the chicken. Garnish with extra cilantro and lime wedges.

Nutrition Facts : Calories 336, Fat 22.3, SaturatedFat 9.4, Cholesterol 115.7, Sodium 105.4, Carbohydrate 2.6, Fiber 0.5, Sugar 0.5, Protein 30.6

GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO



Grilled Za'atar Chicken With Garlic Yogurt and Cilantro image

This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it's especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you're looking to substitute chicken breasts for the thighs, you can. Just watch them carefully; they're likely to cook faster than the dark meat.

Provided by Melissa Clark

Categories     poultry, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 garlic cloves, finely grated, pressed, or minced
2 lemons, zested
1 cup plain whole-milk yogurt
1/4 cup chopped fresh cilantro, plus more sprigs for garnish
3 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons za'atar, plus more for serving
1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 1/4 pounds boneless, skinless chicken thighs

Steps:

  • In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
  • When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
  • While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
  • To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

SPICY GRILLED CHICKEN



Spicy Grilled Chicken image

Meet the Cook: Very near the top of the list of foods I prepare for company is this chicken. It's easy to fix and has never flopped. It is a family favorite, too - any leftovers are great in a salad or sandwich. My husband and I are the parents of eight, who range in age from 24 to 11. We also have three grandchildren. -Edith Maki, Hancock, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 16

3/4 cup finely chopped onion
1/2 cup grapefruit juice
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon honey
1 garlic clove, minced
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
1-1/2 teaspoons dried thyme
1 teaspoon ground allspice
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 boneless skinless chicken breast halves

Steps:

  • In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times.

Nutrition Facts :

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