Bready or Not: Grilled Cilantro Chicken
A few years ago I had a friend react with horror when I mentioned that I grew cilantro. "Ew! It taste like soap!" she said. I confess, this baffled me. Soap? Then a few months ago, I had genetic testing done through 23 and Me. To my shock, one of the gene trait results involved the taste of cilantro. I do not carry the soap-tasting gene.
If cilantro tastes like soap to you, I'm sorry. This recipe is not for you. Unless you're happily weird and like eating soap, in which case, here you go!
As I noted, I like to grow cilantro each winter. It thrives in the mild Arizona cold, and it's perfect for salads and Mexican dishes galore. When it starts to warm up in March and April, the plant tries desperately to go to flower and seed, and in turn I desperately search for uses for my fresh cilantro before it's dead and gone.
I spied this recipe on Pinterest and I knew it'd be perfect and tasty and not at all like soap. Plus, it's by RecipeGirl, and she posts lots of amazing stuff.
I made the marinade here and my husband did the grilling on the barbecue. We decided to go the skewer route and add in bell peppers and onion, but you can also do these in whole pieces. They'd also be great done in a grill pan on the stove.
There's no exact science to the recipe. You just kinda throw it together. I halved the chicken in the original recipe since it was to feed two of us, but you could easily double or triple this to feed more. You can serve this with any kind of dip--mustard, BBQ sauce, sweet chili sauce, ketchup, whatever!
Grilled Cilantro Chicken
modified from RecipeGirl
Ingredients:
1-1.5 pounds boneless/skinless chicken thighs, fat trimmed
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 bunch fresh cilantro (a big handful)
dipping sauce of choice
Directions:
1) If you want to skewer the chicken, cut it up into large chunks. If not, leave it whole. Place chicken in a gallon Ziplock bag.
2) Place olive oil, garlic and cilantro in a blender or food processor. Process until the mixture is combined and smooth. Scoop the marinade into the bag with the chicken, press the air out of the bag and zip it closed. Knead the marinade into the chicken until it is evenly distributed. Marinate overnight or all day long.
3. Preheat the grill to medium heat and coat with oil or grill spray. Remove chicken from the bag and grill 4 to 5 minutes on the first side, until good grill marks are showing. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through.
OM NOM NOM.
If cilantro tastes like soap to you, I'm sorry. This recipe is not for you. Unless you're happily weird and like eating soap, in which case, here you go!
As I noted, I like to grow cilantro each winter. It thrives in the mild Arizona cold, and it's perfect for salads and Mexican dishes galore. When it starts to warm up in March and April, the plant tries desperately to go to flower and seed, and in turn I desperately search for uses for my fresh cilantro before it's dead and gone.
I spied this recipe on Pinterest and I knew it'd be perfect and tasty and not at all like soap. Plus, it's by RecipeGirl, and she posts lots of amazing stuff.
I made the marinade here and my husband did the grilling on the barbecue. We decided to go the skewer route and add in bell peppers and onion, but you can also do these in whole pieces. They'd also be great done in a grill pan on the stove.
There's no exact science to the recipe. You just kinda throw it together. I halved the chicken in the original recipe since it was to feed two of us, but you could easily double or triple this to feed more. You can serve this with any kind of dip--mustard, BBQ sauce, sweet chili sauce, ketchup, whatever!
Grilled Cilantro Chicken
modified from RecipeGirl
Ingredients:
1-1.5 pounds boneless/skinless chicken thighs, fat trimmed
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 bunch fresh cilantro (a big handful)
dipping sauce of choice
Directions:
1) If you want to skewer the chicken, cut it up into large chunks. If not, leave it whole. Place chicken in a gallon Ziplock bag.
2) Place olive oil, garlic and cilantro in a blender or food processor. Process until the mixture is combined and smooth. Scoop the marinade into the bag with the chicken, press the air out of the bag and zip it closed. Knead the marinade into the chicken until it is evenly distributed. Marinate overnight or all day long.
3. Preheat the grill to medium heat and coat with oil or grill spray. Remove chicken from the bag and grill 4 to 5 minutes on the first side, until good grill marks are showing. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through.
OM NOM NOM.
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