Cilantro Citrus Chicken

recipe
Chicken stays juicier and more flavorful when it cooks on the bone. You can cut up the leftover chicken and toss it with mixed greens and chopped vegetables for a healthful lunch salad.

Yield:

12 servings (serving size: 1 chicken breast half)

Recipe from

Cooking Light

Nutritional Information

Calories 227
Caloriesfromfat 26 %
Fat 6.6 g
Satfat 1.5 g
Monofat 3.1 g
Polyfat 1.2 g
Protein 37.3 g
Carbohydrate 2.4 g
Fiber 0.3 g
Cholesterol 102 mg
Iron 1.5 mg
Sodium 484 mg
Calcium 27 mg

Ingredients

1/2 cup chopped onion
1/3 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
6 garlic cloves
12 (8-ounce) skinless, bone-in chicken breast halves
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Cooking spray

Preparation

Combine first 7 ingredients in a food processor; process until smooth. Place 6 chicken breast halves and half of herb mixture in a large zip-top plastic bag. Place remaining breast halves and remaining herb mixture in a second large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bags occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Let chicken stand 15 minutes. Sprinkle chicken evenly with salt, cumin, and pepper. Place chicken, breast side down, on a grill rack coated with cooking spray. Grill 12 minutes on each side or until a thermometer registers 165°, turning once.

Note:

David Bonom,

September 2006
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