Lime and Cilantro Marinated Chicken
January 26, 2010
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My two favorite fresh herbs to cook with are Sweet Basil and Cilantro. I love each of them and use them abundantly when ever I cook. I also love limes and lemons. So when a recipe calls for either of these things, I almost always double or trip their amounts because enough of these flavors is never enough for me.
That being said, if you are not a lime or cilantro lover, this recipe is not for you. But for me, it’s perfect!
LIME AND CILANTRO MARINATED CHICKEN:
- 6 Chicken Thighs with the skin
- 1/2 Cup Fresh Lime Juice
- 1/2 Cup Canola Oil
- 1/2 Cup Chopped Fresh Cilantro
- 2 Tbsp. Honey
- 2 Tbsp. White Wine Vinegar
- 1/4 Cup Goya Recaito Cilantro/Coriander Cooking Base
- 1 tsp. Seasoned Salt (I used Lawry’s)
- Freshly Ground Black Pepper to taste
Wash chicken and pat dry. Sprinkle seasoned salt and black pepper on each piece and rub in, getting under the skin as well.
In a separate bowl, mix the rest of the ingredients together except for the chicken.
Place all chicken pieces in a large Ziploc bag and pour the marinade over the top. Seal and place in a bowl in the refrigerator and marinate overnight turning every few hours to keep the chicken evenly coated.
The next day heat your grill to high and then turn down to low. Place chicken skin side down on the grill and cook until you get a nice browned crust on the outside. Flip over and cook until chicken is done and juices run clear.
Serve with additional lime slices for the lime addicts in your life.