Cilantro Lime Grilled Chicken Sandwich Food

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MESQUITE LIME CHICKEN SANDWICH



Mesquite Lime Chicken Sandwich image

Under $2.25 per serving. A mesquite-marinated chicken breast is grilled then topped with melted cheese, bacon and all the trimmings -- it's a feast on a bun!

Provided by McCormick Kitchens

Categories     Chicken Breast

Time 24m

Yield 8 serving(s)

Number Of Ingredients 10

1 (1 ounce) package McCormick® Grill Mates® Mesquite Marinade
1/4 cup fresh lime juice
2 tablespoons honey
2 tablespoons vegetable oil
8 small boneless skinless chicken breast halves (about 2 pounds)
8 small club rolls
8 lettuce leaves
2 medium tomatoes, sliced
8 slices crisply cooked bacon (optional)
8 slices American cheese (optional)

Steps:

  • Mix Marinade Mix, lime juice, honey and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  • Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
  • Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently. Serve chicken on toasted rolls with lettuce and tomatoes. Top with bacon, cheese and condiments, if desired.

Nutrition Facts : Calories 358.6, Fat 9, SaturatedFat 1.5, Cholesterol 75.5, Sodium 455.6, Carbohydrate 36.9, Fiber 2, Sugar 6.4, Protein 31.3

CILANTRO-LIME GRILLED CHICKEN



Cilantro-Lime Grilled Chicken image

This marinated grilled chicken is not only fast and easy, it's also budget-friendly and kid-approved! Serve with lime wedges and pico de gallo.

Provided by muchemwa

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

4 limes, juiced
½ cup chopped fresh cilantro
2 tablespoons garlic salt
2 tablespoons ground black pepper
1 whole whole chicken, cut into 6 pieces

Steps:

  • Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from marinade and shake off excess. Discard remaining marinade.
  • Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 258 calories, Carbohydrate 4.3 g, Cholesterol 113.6 mg, Fat 9.6 g, Fiber 0.8 g, Protein 37.5 g, SaturatedFat 2.6 g, Sodium 1925.1 mg, Sugar 0.5 g

CORIANDER LIME GRILLED CHICKEN LEGS



Coriander Lime Grilled Chicken Legs image

Provided by The Hearty Boys

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

1/4 cup fresh lime juice
2 limes, zested
1 tablespoon toasted ground coriander
2 tablespoons chopped cilantro leaves
2 tablespoons chopped scallions
1 tablespoon honey
1 cup olive oil
2 teaspoons salt
1 teaspoon ground white pepper
12 chicken legs

Steps:

  • Put the lime juice, zest, coriander, cilantro, scallion and honey in the bowl of a food processor and pulse to combine. With the processor running, add the olive oil in a steady stream. Turn the motor off and add the salt and pepper. Pulse to combine. Pour the mixture into a nonreactive bowl and add the chicken legs to it. Toss to coat well and refrigerate for 1 hour.
  • Place a 10-inch cast iron grill pan over high heat for 3 minutes. Put 4 of the chicken legs into the pan and grill 3 to 5 minutes per side, or until the juice runs clear if speared with a knife. Repeat the process with the rest of the chicken. Allow to cool to room temperature and refrigerate until ready to use.

CILANTRO GRILLED CHICKEN BREAST



Cilantro Grilled Chicken Breast image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 19

1 pound (2 large breasts) boneless skinless chicken breast, butterflied
2 tablespoons canola oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Cilantro Herb Butter, recipe follows
Fresh parsley, optional, for garnish
Scampi Butter, recipe follows
2 tablespoons finely chopped fresh cilantro leaves
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
1 tablespoon white wine

Steps:

  • Preheat a grill or grill pan over high heat.
  • Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with Cilantro Herb Butter. Garnish with parsley, if desired. Serve as butter is melting.
  • Follow the Scampi Butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro.
  • In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters.

Nutrition Facts : Calories 347 calorie, Fat 13 grams, SaturatedFat 4 grams, Carbohydrate 0 grams

CILANTRO-LIME MARINATED GRILLED CHICKEN



Cilantro-Lime Marinated Grilled Chicken image

I came up with this cilantro-lime marinated grilled chicken when I was craving Mexican food one night. Try using the marinade on pork tenderloin or beef flank steak. Amazing! Use one recipe of marinade per pound of meat.

Provided by Shelley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 4

Number Of Ingredients 10

1 (4 ounce) can diced green chiles
½ cup canola oil
¼ cup chopped fresh cilantro
2 limes, zested and juiced
2 cloves garlic, finely chopped
½ jalapeno pepper, ribs and seeds removed, finely minced
1 tablespoon honey
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breasts

Steps:

  • Combine chiles, canola oil, cilantro, lime zest and juice, garlic, jalapeno, honey, salt, and pepper in a 1-gallon freezer bag and seal completely. Gently massage the bag to combine ingredients well. Add chicken and turn to completely coat with marinade. Place in the refrigerator and allow to marinate for at least 4 hours for best flavor, turning bag occasionally.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Grill chicken, covered, on the preheated grill until chicken is no longer pink and juices run clear, 4 to 6 minutes per side.
  • Remove chicken from the grill and let rest under aluminum foil to redistribute juices back into the meat, 4 to 5 minutes.

Nutrition Facts : Calories 408.9 calories, Carbohydrate 10.2 g, Cholesterol 64.6 mg, Fat 30.9 g, Fiber 1.5 g, Protein 24.3 g, SaturatedFat 2.8 g, Sodium 867.3 mg, Sugar 5.8 g

CILANTRO LIME CHICKEN



Cilantro Lime Chicken image

Cilantro Lime Chicken (skillet or grilled) is seeping with flavor and is a meal in itself or instantly transforms salads, tacos, burritos, wraps, etc into the most epic meal EVER! This Cilantro Lime Chicken is wonderfully versatile, healthy and prep ahead so you so you can throw your marinated cilantro lime chicken on the grill or stove the second you are craving dinner. Just be prepared for a satisfyingly delicious punch of tangy, garlicky, fiestalicious flavor!

Provided by Jen

Time 20m

Number Of Ingredients 8

1 pound boneless chicken breasts (pounded to an even thickness)
1 cup loosely packed cilantro (leaves and stems)
4 garlic cloves, peeled
3 tablespoons lime juice
2 tablespoons olive oil
1 tsp EACH chili powder, ground cumin, onion powder
1/2 tsp EACH smoked paprika, salt, pepper, sugar
1/4 teaspoon cayenne pepper ((optional))

Steps:

  • Add all marinade ingredients to your food processor. Pulse until finely chopped, scraping down sides several times. Remove and reserve 2 tablespoons for basting (if making salad, you will use 1 tablespoon for basting, 1 tablespoon for dressing).
  • Add the remaining marinade to a shallow dish or large freezer bag. Add chicken and turn to coat. Marinate in the refrigerator 2-10 hours.
  • When ready to cook, remove chicken from fridge and let sit at room temperature 20-30 minutes.

CILANTRO-LIME CHICKEN SANDWICHES



Cilantro-Lime Chicken Sandwiches image

You can use any type of bread or roll for this sandwich. We like the ciabatta, but have used other breads and rolls, whatever I might have handy. You can also pan fry the chicken if you can't get to a grill.-Debbie Speckmeyer, Lakewood, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup canola oil
1/4 cup lime juice
4 teaspoons ground cumin
8 boneless skinless chicken breast halves (6 ounces each)
1 cup fat-free spreadable cream cheese
1/3 cup minced fresh cilantro
1/4 cup chopped red onion
1/8 teaspoon salt
1/8 teaspoon pepper
8 whole wheat hamburger buns, split
2 medium tomatoes, sliced
1 medium ripe avocado, peeled and thinly sliced

Steps:

  • In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal bag and turn to coat. Refrigerate for at least 1 hour. In a small bowl, combine the cream cheese, cilantro, onion, salt and pepper; chill until serving., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Spread cream cheese mixture onto buns. Layer with tomatoes, chicken and avocado; replace bun tops.

Nutrition Facts : Calories 476 calories, Fat 21g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 530mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 44g protein. Diabetic Exchanges

GRILLED CILANTRO LIME CHICKEN



Grilled Cilantro Lime Chicken image

This is my go-to cilantro chicken recipe for the grill in the summer. The longer it marinates, the stronger the flavor.

Provided by Tre2001

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 5h10m

Yield 6

Number Of Ingredients 12

2 large limes, zested and juiced
3 green onions, sliced
3 tablespoons olive oil, or more to taste
3 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons salt-free seasoning blend (such as Mrs. Dash® Fiesta Lime)
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon red pepper flakes
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
6 skinless chicken thighs

Steps:

  • Mix lime zest, lime juice, green onions, olive oil, cilantro, seasoning blend, garlic, coriander, red pepper flakes, cumin, cayenne pepper, salt, and pepper in a bowl.
  • Place chicken in a resealable plastic bag or a bowl with a lid. Pour the marinade over the chicken and cover evenly. Seal the bag or cover the bowl.
  • Place in the refrigerator and marinate for 4 to 6 hours.
  • Remove chicken from the refrigerator and allow to come to room temperature, about 30 minutes. Meanwhile, 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.
  • Cook chicken on the preheated grill, turning occasionally, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 5.4 g, Cholesterol 70.9 mg, Fat 15.2 g, Fiber 1.6 g, Protein 20 g, SaturatedFat 3.2 g, Sodium 94.9 mg, Sugar 0.8 g

CILANTRO LIME CHICKEN TACOS



Cilantro Lime Chicken Tacos image

A cilantro lime vinaigrette has two jobs in a weeknight taco recipe. First, it?s the marinade for the pan seared chicken filling. Then it turns sour cream into a special topping.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 pound boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2/3 cup Food Network Kitchen™ Inspirations Mexican Style Cilantro Lime Vinaigrette
1/4 cup sour cream
1 tablespoon vegetable oil
16 corn tortillas
Shredded lettuce, diced red onion, sliced radishes, guacamole and whole cilantro leaves, for serving

Steps:

  • Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
  • Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
  • Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.

GRILLED CHICKEN SANDWICHES WITH CILANTRO LIME MAYO



Grilled Chicken Sandwiches With Cilantro Lime Mayo image

This grilled chicken sandwich is downright scrumptious! The combo of grilled chicken, lime, and taco seasoning is terrific. We love the cilantro lime mayo. It has a fresh and tangy flavor. Easy to make, this will definitely be on your summer menu.

Provided by Lauren Perkins-Boyd

Categories     Sandwiches

Time 15m

Number Of Ingredients 13

4 boneless skinless chicken breasts
olive oil
taco seasoning
2/3 c light mayo
2-3 Tbsp cilantro, chopped (more or less to taste)
1 clove garlic, minced
1-2 limes, juiced (more or less to taste)
salt and pepper, to taste
sliced red onion
lettuce leaves
sliced avocado
sliced tomato
8 slice rustic bread

Steps:

  • 1. For Mayo: In a small bowl combine mayo, cilantro, garlic, and 1/2 of the lime juice (more or less to taste), salt, and pepper. Cover and refrigerate while you prepare the rest of the meal.
  • 2. For Chicken: Butterfly chicken breast by slicing through the middle horizontally to cut almost in half. Open out flat. Brush lightly with oil, sprinkle with a pinch of taco seasoning on each side. Salt and pepper to taste.
  • 3. For Outdoor Grilling: Grill over medium-hot coals for about 3 minutes per side or until chicken is opaque with no trace of pink. For Indoor Grilling: Preheat broiler. Broil 3 minutes per side or until opaque or preheat a ridged grill pan to medium heat and cook 3 minutes per side until opaque.
  • 4. Just before the chicken is done squirt with remaining lime juice.
  • 5. Lightly toast bread on the grill for about 30 seconds to 1 minute.
  • 6. Assemble your sandwiches topped with avocado, lettuce, onion, tomato, and, of course, the cilantro lime mayo. Enjoy!

GRILLED HONEY LIME CHICKEN SANDWICHES



Grilled Honey Lime Chicken Sandwiches image

Provided by Rachael Ray : Food Network

Time 47m

Yield 4 sandwiches

Number Of Ingredients 21

1 lime, juiced
2 tablespoons honey
1 rounded teaspoon cumin
A handful cilantro, finely chopped, about 1/2 tablespoons
2 tablespoons extra-virgin olive oil, canola, or corn oil
Four 6 to 8-ounce boneless skinless chicken breast
1 teaspoon grill seasoning blend or coarse salt and pepper
Toppings: lettuce, tomato, red onion, and sliced avocado
1 cup prepared salsa verde
4 crusty rolls, split
Five Vegetable Slaw Salad, recipe follows
Assorted tortilla chips, for serving
1 pound packaged shredded cabbage
1 large red bell pepper, seeded and cut across into thin slices
1 large green bell pepper, seeded and cut across into thin slices
4 scallions, sliced thinly on an angle (greens and whites)
1/2 European seedless cucumber, halved lengthwise and thinly sliced
2 limes, juiced
1 /4 cup (3 healthy drizzles) honey
3 tablespoons (a couple of glugs) vegetable or light colored oil
Salt and pepper

Steps:

  • Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
  • Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
  • Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
  • Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.

GRILLED CILANTRO LIME BONELESS CHICKEN THIGHS RECIPE



Grilled Cilantro Lime Boneless Chicken Thighs Recipe image

A bite full of flavor. This Grilled Cilantro Lime chicken has bursts of flavors. Perfect to serve at your next BBQ or dinner al fresco.

Provided by Just Destiny Mag

Categories     Dinner

Time 30m

Number Of Ingredients 9

1/2 cup chopped fresh cilantro leaves ( chop extra for garnish)
5 tablespoons freshly squeezed lime juice
1/2 cup of olive oil
2 tablespoons minced garlic
2 teaspoons chili powder
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs
Lime wedges for garnish

Steps:

  • Blend together all marinade ingredients in a mini food processor. Pour marinade over chicken and let marinate 30 minutes or up to 2 hours.
  • Preheat grill to medium high heat.
  • Cook chicken on an oiled grate for 7-8 minutes. Turn over and cook an additional 7-8 minutes or until chicken reaches 165°F.
  • Rest 5 minutes before serving. Serve with lime slices and chopped cilantro.

Nutrition Facts : ServingSize 8

GRILLED CILANTRO LIME CHICKEN



Grilled Cilantro Lime Chicken image

Juicy and tender grilled chicken breast with a delicious cilantro and lime marinade.

Provided by Rena

Categories     Main Course

Time 15m

Number Of Ingredients 11

8 Boneless skinless chicken breasts (about 2 lbs.)
2/3 bunch fresh cilantro
zest of 1 lime
3 Tbsp lime juice (about 2 limes)
3 cloves garlic (chopped)
1 tsp ground coriander
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
Cilantro leaves
Lime wedges

Steps:

  • Combine all the marinade ingredients to a blender or food processor and pulse until it forms a smooth mixture.
  • Add chicken breast to a large freezer-safe sealable bag, followed by the marinade. Press the air out of the bag and seal it tightly. Now gently press to the marinade around the chicken cutlets to coat well.
  • Allow it to marinate in the refrigerator for at least 1 hour to overnight. Marinating overnight will enhance the juiciness and flavor of the chicken.
  • Next, brush the grill or a heavy-bottomed pan with some oil and heat over medium-high heat. Place the marinated chicken breast onto the hot grill.
  • Grill without moving them around, about 5 minutes on each side, or until charred and cooked through.
  • Garnish with fresh cilantro leaves and serve with lime wedges if desired.

Nutrition Facts : Calories 165 kcal, Carbohydrate 1 g, Protein 24 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 423 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED CILANTRO LIME CHICKEN



Grilled Cilantro Lime Chicken image

This grilled cilantro lime chicken recipe delivers lots of flavor thanks to a quick marinade, and with just 7 ingredients and 3 steps, it's easy enough to cook any night of the week.

Provided by Heidi

Categories     Main Course

Time 1h

Number Of Ingredients 9

3 pounds skinless chicken thighs
4 limes (, zested and juiced)
1 cup roughly chopped cilantro leaves and stems
1/2 cup extra virgin olive oil
2 tablespoons honey
1 tablespoon cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
extra cilantro (, for garnish)

Steps:

  • Trim any fat from the chicken thighs and place in a large freezer bag. To the bowl of a food processor, add the lime juice, lime zest, cilantro, olive oil, honey, cumin, salt and pepper and whiz to combine, about 30 seconds. Reserve 1/3 cup of the marinade and pour the rest into the bag with the chicken. Refrigerate for 30 minutes up to overnight.
  • Prepare a grill on medium high at 450°F, leaving one side of the grill on low or off. Grill the chicken for 5-6 minutes per side, basting each side the last time it's turned. Once each side has seared, if the chicken pieces seem to be getting too charred, move the chicken pieces to the cooler side of the grill to cook.
  • To redistribute the juices, let the chicken sit for 5 minutes before serving. Serve with lime wedges and additional cilantro and drizzle the rest of the reserved marinade before serving.

Nutrition Facts : ServingSize 1 g, Calories 281 kcal, Carbohydrate 7 g, Protein 27 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 356 mg, Fiber 1 g, Sugar 4 g

GRILLED CILANTRO LIME CHICKEN



Grilled Cilantro Lime Chicken image

Chicken marinated with Mazola® Corn Oil, cilantro, and lime, then grilled to have a perfectly crunchy outside and juicy inside! This Grilled Cilantro Lime Chicken is a simple and quick, yet delicious dinner!

Provided by SugarSpicesLife

Categories     Dinner

Number Of Ingredients 7

Whole fryer sized chicken
1/2 cup Mazola® Corn Oil, plus 2 tbsp
1 large clove fresh minced garlic
1/2 cup chopped cilantro (packed)
Juice 1 lime (divided)
1/4 tsp fresh ground black pepper
1/4 tsp ground kosher salt

Steps:

  • Part chicken. There are a number of ways to part and/or spatchcock a chicken, but for this recipe, smaller individual pieces are better. Separate each leg, wing, thigh, and cut each breast into two (2) pieces for a total of ten (10) individual pieces.
  • Combine 1/2 cup Mazola Corn Oil, cilantro, garlic, squeezed juice of 1/2 lime (reserve the other half), ground pepper and ground kosher salt in a mixing bowl, whisking just enough for all of the ingredients to dissipate and mix well together.
  • Spread chicken pieces in large baking dish or plastic bowl. Drizzle half of the marinade over the chicken pieces, working it in and under the skin gently. Once coated well, flip the chicken pieces, and repeat with the remainder of the marinade.
  • Cover chicken with plastic wrap. Let chicken marinate for a minimum of 30 minutes, or up to 6 hours. If you are only going to let the chicken marinate for 30 minutes, you do not need to place it in the refrigerator. If you are going to let it marinate longer than this, place the marinated chicken in the refrigerator, but remove chicken from refrigerator 30 minutes before grilling.
  • Place a large cast iron skillet, seasoned with 1-2 tbsp of Mazola Corn Oil, on one side of cool grill. Then, turn heat on grill to 500˚ F​ degrees. Once grill reaches temperature, reduce heat to 450˚ F​ degrees.
  • Place the thighs and legs into the hot cast iron pan, while placing the wings and divided breasts directly on the heated grill. Try not to move any of the chicken for at least the first 4-5 minutes.
  • Close the grill lid, and open every 3 to 4 minutes to monitor the skin color of the chicken. The pieces in the pan can brown quickly, and if you do not shake the excess marinade from the others, they can cause flare-ups inside of the closed grill.
  • When monitoring, try not to flip the chicken more than once, cooking it through, and then immediately removing. On the first flip, use the remainder of the lime to squeeze directly over the cooked side of the pieces. The number of times you flip, move or rotate the chicken will of course be different with each grill, temperature, and depend on what else you might be cooking at the same time. Keep an eye out for the wings, as they cook the fastest of all the pieces.
  • As the pieces cook through and are nicely marked/charred to your liking, remove them and set them aside as the others finish.

CILANTRO LIME CHICKEN



Cilantro Lime Chicken image

Marinated and grilled, this Cilantro Lime Chicken is juicy and full of flavor!

Provided by Holly Nilsson

Categories     Chicken     Main Course

Time 1h15m

Number Of Ingredients 11

2 pounds boneless chicken thighs (or breasts)
1 lime (for serving )
¼ cup cilantro (fresh, minced plus extra for garnish)
2 tablespoons lime juice (fresh)
1 ½ tablespoons honey
1 tablespoon olive oil
2 cloves garlic (minced)
1 teaspoon cumin
1 teaspoon chili powder
¾ teaspoon kosher salt
½ teaspoon black pepper

Steps:

  • Combine all marinade ingredients in a small bowl.
  • Pour marinade over chicken and let marinate 30 minutes or up to 2 hours.

Nutrition Facts : Calories 149 kcal, Carbohydrate 4 g, Protein 22 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 412 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CILANTRO LIME CHICKEN



Cilantro Lime Chicken image

This Cilantro Lime Chicken is a super quick and easy weeknight meal. Use chicken thighs or breast marinated in fresh lime juice, cilantro, garlic, and spices for an ultra flavorful meal.

Provided by Malinda Linnebur

Categories     Chicken     Main Dish

Time 55m

Number Of Ingredients 10

3 tablespoons olive oil
2 large limes (about ¼ cup of juice)
⅓ cup chopped fresh cilantro
4 cloves garlic, minced
2 teaspoon honey
1 teaspoon chili powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
salt and pepper to taste
4 large boneless skinless chicken breasts or thighs

Steps:

  • Combine the olive oil, lime juice, cilantro, garlic, honey, and seasonings in a large ziploc bag or container with a lid. Add chicken to marinade and toss to coat the chicken. Marinade for 30 minutes to 8 hours.

Nutrition Facts : Calories 158 kcal, Carbohydrate 8 g, Protein 25 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 142 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

GRILLED CHILI CILANTRO LIME CHICKEN



Grilled Chili Cilantro Lime Chicken image

Easy Chili Cilantro Lime Chicken is salty, sweet, sour, and spicy and is great on salads, with rice, or in burritos and wraps!

Provided by Layla

Categories     Dinner

Time 15m

Number Of Ingredients 11

4 medium chicken breasts (boneless, skin-less (or thighs))
Marinade:
1/4 cup fresh lime juice
zest of one lime (or 1 tsp)
2 tablespoons olive oil
2 tablespoons fresh chopped cilantro
2 garlic cloves (chopped finely)
1 teaspoon salt
1 teaspoon brown sugar (or honey)
1 teaspoon red chilli flakes (adjust to taste)
½ teaspoon ground Cumin

Steps:

  • Whisk the ingredients for the marinade in a small bowl. Place chicken in a large plastic bag or bowl and add the marinade to the chicken. Mix to combine. Seal bag or cover bowl with plastic bag and place in the fridge to marinate for 30 minutes or up to 24 hours.
  • Pre-heat grill, pan or griddle to medium-high heat. Grill chicken fillets for 5 minutes on each side or until cooked through and the skin is golden and lightly charred. Rest for 5 minutes then slice and serve on salad, rice, noodles, or tortillas. Garnish with chopped cilantro and Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 203 kcal, Carbohydrate 3 g, Protein 24 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 723 mg, Fiber 1 g, Sugar 1 g

SPICY CHICKEN SANDWICH WITH CILANTRO LIME MAYO



Spicy Chicken Sandwich with Cilantro Lime Mayo image

With the perfect amount of spice and a ton of flavor, this Spicy Chicken Sandwich with Cilantro Lime Mayo is so good that the family asks for it over and over again!

Provided by Deborah Harroun

Categories     Main Dish

Time 2h36m

Number Of Ingredients 15

1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 teaspoons lime juice
5 tablespoons chopped cilantro
1 clove garlic, minced
1 egg, lightly whisked
3 tablespoons buffalo sauce
1 teaspoon dried oregano
1/2 teaspoon salt
2 (8 oz each) boneless chicken breasts
4 1/2 ounces tortilla chips (about 6 cups)
2 tablespoons olive oil
4 Kaiser rolls
red onion slices
torn lettuce leaves

Steps:

  • In a small bowl, combine the mayonnaise, Greek yogurt and lime juice and stir until smooth. Stir in the cilantro and garlic. Cover and refrigerate until needed.
  • Combine the egg, buffalo sauce, oregano and salt in a gallon sized ziplock bag. Cut the chicken breasts in half horizontally, making 4 thinner pieces of chicken. Add them to the bag and seal. Refrigerate for 2 to 8 hours, turning the bag occasionally.
  • Place the tortilla chips in a food processor and process until crumbs. Place in a shallow dish.
  • Working with one piece of chicken at a time, remove from the marinade and allow any excess marinade to drip off. Coat the chicken in the crushed tortilla chips. Set aside and continue with the remaining chicken.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned, about 3 minutes, then turn and cook the second side until the chicken is cooked through, about 3 more minutes.
  • To serve, spread the Cilantro-Lime Mayo on the bottom of each of the rolls. Top with red onions, lettuce, and a piece of chicken. Spread some more of the mayo on the top half of the roll and place on top of the chicken.

Nutrition Facts : ServingSize 1 sandwich, Calories 638 calories, Sugar 2 g, Sodium 1324 mg, Fat 32 g, SaturatedFat 5 g, UnsaturatedFat 18 g, TransFat 0 g, Carbohydrate 55 g, Fiber 4 g, Protein 34 g, Cholesterol 109 mg

CILANTRO LIME CHICKEN



Cilantro Lime Chicken image

This Cilantro Lime Chicken can be grilled, baked or fried so you can enjoy it year round. The best part about our cilantro lime chicken recipe - marinate from 30 mins to 48 hours. So much flavor either way!

Provided by Olena Osipov

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 lbs chicken breasts or thighs (boneless & skinless)
1 bunch cilantro
4 limes (juice of)
3 garlic cloves
2 tbsp olive oil
1 tbsp cumin
1/2 tsp salt
1/8 tsp cayenne pepper
Ground black pepper (to taste)

Steps:

  • In a food processor or blender, add cilantro (whole and with stems), lime juice, garlic, olive oil, cumin, salt, cayenne and black pepper. Process until marinade forms, pausing and scraping the walls.
  • Add chicken in a medium bowl and poke with a fork randomly. This will allow marinade to penetrate the meat. Pour marinade on top and toss with a fork to coat well. Cover and refrigerate for 30 mins - 48 hours. The longer you marinate, deeper the flavor, but even after 30 mins cilantro chicken tastes awesome.
  • To pan fry (pictured): Preheat large ceramic non-stick skillet on medium heat and swirl a bit of avocado oil to coat. Add as many chicken breasts as fit, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork. Discard marinade.
  • To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Discard marinade.
  • To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for 25 minutes (thinner) to 35 minutes (2″+) or until 150 degrees F internal temperature. Discard marinade.
  • For all methods: Make sure you let chicken rest. Remove from heat and cover dish with tin foil, silicone lid or paper towel. Let rest for 5 minutes. This step helps juices to settle back into the meat.

Nutrition Facts : Calories 233 kcal, Sugar 1 g, Sodium 372 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 6 g, Fiber 1 g, Protein 33 g, Cholesterol 97 mg, ServingSize 1 serving

GRILLED HONEY LIME CHICKEN SANDWICHES



Grilled Honey Lime Chicken Sandwiches image

I found this on the Food Network site from Rachael Ray. We LOVE it. The original suggests serving these with Five Vegetable Slaw Salad and tortilla chips. I haven't tried the salad, but I'll post anyway.

Provided by Shaye

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lime, juiced
2 tablespoons honey
1 1/2 teaspoons cumin
1/2 tablespoon fresh cilantro, finely chopped (about a handful before chopping)
2 tablespoons canola oil or 2 tablespoons corn oil
4 (6 ounce) boneless skinless chicken breasts
1 teaspoon grill seasoning or 1 teaspoon coarse salt & pepper
lettuce
tomatoes
red onion
sliced avocado
1 cup prepared salsa verde
4 crusty rolls, split

Steps:

  • Combine first 5 ingredients in a small bowl.
  • Sprinkle chicken with seasoning blend or salt& pepper.
  • Coat chicken in dressing and set aside for 10 minutes.
  • Grill chicken on an indoor electric grill for 6-7 minutes on each side or pan fry over med high heat in a large nonstick skillet uncovered 6 minutes per side.
  • Slice chicken breasts on an angle and pile meat on roll bottoms.
  • Top with lettuce, tomato, red onion, and sliced avocado.
  • Spread salsa on roll tops as a condiment.

AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES



Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches image

This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.

Provided by Patricia

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 8

Number Of Ingredients 29

¼ cup finely chopped fresh cilantro
1 clove garlic, minced
¼ jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 ½ teaspoons salt
½ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
½ jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
¼ teaspoon ground black pepper
¼ teaspoon sea salt
⅛ teaspoon chipotle chile powder
1 tablespoon fresh lime juice
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon minced garlic
½ cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese

Steps:

  • For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
  • For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
  • To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
  • For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
  • Preheat an outdoor grill for medium-high heat.
  • Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
  • Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
  • Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Nutrition Facts : Calories 554.6 calories, Carbohydrate 54 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 3.9 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1291.8 mg, Sugar 12 g

CILANTRO-LIME CHICKEN



Cilantro-Lime Chicken image

This is a simple 30 minute marinade I use to Grill Chicken Breasts. Using just a few seasoning and marinating for 30 minutes, you'll have a great tasting grilled chicken

Provided by Vseward Chef-V

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless skinless chicken breasts
1/3 cup light olive oil
1/4 cup fresh lime juice
1 teaspoon garlic powder
1 teaspoon dried cilantro
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/4 teaspoon salt

Steps:

  • Mix seasoning with fresh lime juice and oil together in a bowl.
  • Place chicken in a reseable plastic bag and pour marinade to coat chicken breast well.
  • Refrigerate 30 minutes or more. (I usually put this together in the morning and let it merry all day).
  • Spray cooking oil on grill. Remove chicken from marinade, and discard.
  • Grillchicken 10 minutes or until cooked through.

Nutrition Facts : Calories 354, Fat 20.2, SaturatedFat 3, Cholesterol 98.8, Sodium 257.5, Carbohydrate 2.1, Fiber 0.2, Sugar 0.5, Protein 39.6

CILANTRO LIME CHICKEN



Cilantro Lime Chicken image

Cilantro lime chicken is a zesty Mexican inspired marinated dish with a subtle sweetness and a fresh pop of flavor that is just insanely delicious.

Provided by Kathleen

Categories     Main Course

Time 26m

Number Of Ingredients 11

6-8 chicken breasts (boneless skinless -trimmed of any fat)
1/2 cup extra virgin olive oil
1/3 cup fresh lime juice
2 tablespoons fresh lime zest
6 cloves garlic (minced)
1 tablespoon honey
1 cup cilantro leaves (chopped)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
3/4 teaspoon ground coriander

Steps:

  • Place chicken breasts in a 1-gallon ziplock bag.
  • In a small bowl, whisk together all the marinade ingredients. Reserve 1/4 cup of the marinade and store in the refrigerator. Pour the rest of the marinade over chicken and seal the bag. Place the bag on a rimmed baking sheet and refrigerate 24 hours.
  • Remove chicken breast from marinade (discard marinade), shaking off any extra, and cook on a preheated grill, about 8 minutes per side, depending on the thickness of your chicken and the temperature of your grill, or until cooked through.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 513 kcal, Carbohydrate 1 g, Protein 82 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 230 mg, Sodium 244 mg, Sugar 1 g

GRILLED CILANTRO LIME CHICKEN



Grilled Cilantro Lime Chicken image

There's nothing easier than whipping up a batch of this Grilled Cilantro Lime Chicken for dinner! Plus, it can be made ahead and frozen.

Provided by Dara Michalski | Cookin' Canuck

Categories     Entrees

Time 1h26m

Number Of Ingredients 10

¼ cup fresh lime juice
¼ cup chopped fresh cilantro
2 tablespoons avocado oil
2 cloves garlic minced
2 teaspoons grated lime zest
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon ground cumin
½ teaspoon red pepper flakes
1 1/2 pounds boneless skinless chicken thighs

Steps:

  • In a gallon-sized resealable plastic bag, combine the ingredients for the marinade. Add the chicken thighs and massage the bag with your hands to coat the chicken in the marinade.
  • Press out as much air as possible and seal the bag tightly. Let marinate in the refrigerator for at least 1 hour or up to overnight.
  • Preheat the grill to medium. Remove the chicken from the bag and discard the marinade. Grill the chicken until nicely browned and cooked though, 4 to 15 minutes per side. The internal temperature should reach 165 degrees F on an instant-read thermometer.

Nutrition Facts : ServingSize 2 Thighs, Calories 216.7 kcal, Carbohydrate 2.2 g, Protein 29.6 g, Fat 13.3 g, SaturatedFat 5 g, Sodium 145.3 mg, Fiber 0.3 g

CILANTRO LIME GRILLED CHICKEN



Cilantro Lime Grilled Chicken image

This chicken is sweet, citrusy and has a refreshing taste! It is sure to be a hit on the grill!

Provided by Nikki

Categories     Dinner

Number Of Ingredients 10

5-6 chicken breasts
2 limes, juiced
¼ teaspoon Cayenne pepper
2 teaspoons salt
¼ cup honey
⅓ cup oil
¼ cup cilantro, chopped
¼ cup honey
1 Tablespoon lime juice
1 Tablespoon cilantro, chopped

Steps:

  • In a Ziploc bag, combine lime juice, Cayenne pepper, salt, honey, oil, and cilantro. Seal tight and shake until well combined. Add chicken and marinate for 3 to 4 hours, or over-night.
  • Heat grill to medium heat and grill chicken until done. While the chicken is cooking, combine glaze ingredients in a small bowl. After chicken is removed from the grill, brush generously with glaze and serve.

CILANTRO LIME GRILLED CHICKEN SANDWICH



Cilantro Lime Grilled Chicken Sandwich image

A tangy cilantro lime vinaigrette is both a marinade and sauce for these Mexican-inspired grilled chicken sandwiches.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pound boneless, skinless chicken breasts
3/4 cup Food Network Kitchen™ Inspirations Mexican Style Cilantro Lime Vinaigrette
4 slices bacon
Vegetable oil, for oiling the grill grates
Kosher salt and freshly ground black pepper
1/4 cup chipotle mayonnaise (or other spicy mayonnaise)
4 panini rolls, split
1 avocado, sliced
1 tomato, sliced
1 cup loosely packed fresh cilantro leaves
4 small radishes, thinly sliced

Steps:

  • Combine the chicken breasts and 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette in a resealable plastic bag. Let marinate at room temperature for 15 minutes.
  • Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels.
  • Preheat an outdoor grill or grill pan to medium-high heat.
  • Oil the grills grate or grill pan. Remove the chicken from the marinade. Sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on thickness.
  • Spread the mayonnaise on the cut surfaces of the rolls. Slice the chicken and add to the rolls. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops on the sandwiches.

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