Monday, August 22, 2005

Grilled Cilantro Citrus Chicken

Cilantro Citrus Grilled Chicken
From Every Kitchen Tells Its Stories

Prep time: 5 minutes
Marinating time: 2-24 hours
Grilling time: 10 minutes or so
Serves 2

2 boneless chicken breasts
2 cloves garlic, minced
¼ cup fresh cilantro/coriander, chopped (basil will also do well)
Juice of 1 orange, 1 lime & 1 lemon
¼ cup white wine (optional)
2 tbsp extra virgin olive oil

1. In a large bowl combine marinade ingredients and add the chicken.

2. Marinate the chicken either for at least 2 hours (more is better, up to 24) in the fridge.

3. Allow the chicken to come to room temperature before cooking. Gently flatten the chicken breasts so that they are of even thickness. This allows for better cooking – you won’t get the "one half too dried out and the other side not quite done" effect that happens because the breast is thicker at one end than the other.

4. Of course, I choose barbecuing even in the winter, but you can pan grill or use your broiler. It usually takes 5 minutes or so per side depending on the thickness of your chicken. You can tell it’s done when the juices run clear and the meat is no longer pink.

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1 comment:

Nau-Dee said...

Thanks for this recipe! It was too windy out today for the grill so I made this up and pan cooked the chicken with its juice. I added two pkt of splenda (as the orange wasn't very sweet)and a little pineapple juice and it was very tasty! This and your chickpea salad and it was a yummy meal!