Tuesday, July 13, 2010

Garlic Lime Chicken

I was looking for an easy recipe to use some frozen boneless, skinless chicken breasts I had, and more importantly, to have an excuse to use my new Cuisinart Griddler that my husband bought me last week for absolutely no reason at all, except that he knew I wanted one. I've included the oven directions for those of that don't have a Cuisinart Griddler or George Forman grill; these can also be cooked in a saute or grill pan.

Garlic Lime Chicken
adapted from Epicurious, who got it from Gourmet

1/4 c. fresh lime juice
1/4 c. olive oil
1 t. sea or kosher salt (or to taste)
1/2 t. freshly ground black pepper (or to taste)
2 cloves garlic, pressed through a garlic press
1/4 c. finely chopped fresh cilantro
3 chicken breasts (about 1.5 lbs)

1. In a large bowl whisk together lime juice, oil, garlic, cilantro, salt and pepper. Add chicken, turning to coat. Marinate chicken, covered and chilled, turning once or twice, at least 2 hours and up to 1 day.

2. Preheat oven to 400°F.

3. Remove chicken from marinade, discarding marinade, and arrange, skin sides up, without crowding, in a shallow baking pan. Season chicken with salt and pepper and roast in upper third of oven until just cooked through, 25 to 30 minutes. (Alternatively, cook in a pan or on a Cuisinart Griddler or similar appliance until internal temperature reaches 170 degrees F).

4. Change oven setting to broil and broil chicken about 2 inches from heat until skin is crisp, about 2 minutes. Allow chicken to rest for at least 5 minutes before cutting so the chicken stays juicy.

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