Creamy Cilantro Chicken with a Kick Recipe - Allrecipes.com
Creamy Cilantro Chicken with a Kick Recipe
  • READY IN hrs

Creamy Cilantro Chicken with a Kick

Recipe by  

"This simple marinated chicken recipe is filled with zesty flavor and a bit of a kick from the chile. Everyone will love it!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    1 hr 30 mins

Directions

  1. In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
  2. Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
  3. Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
  4. Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
  5. Place chicken onto a serving plate, and pour the sauce over it to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2006

We loved this! It was as good as one of our favorite dishes at a Thai restaurant. No changes, except I used lime juice (instead of zest) and I baked it instead of broiled (30 minutes at 350) - delicious!!!

 
Most Helpful Critical Review
Feb 22, 2006

I have to agree with the previous reviewer - the lime/cilantro sauce gets pretty nasty, especially after you have simmered it for 5 mins. I managed to salvage the dish by adding some heavy cream (which, unfortunately, diluted the coconut flavor), and also snipping some fresh cilantro over it before serving (which, Husband said, made it a 4 star recipe) but I would not make this again. Thanks, anyhoo.

 
Mar 08, 2006

Yummy! I could almost drink this marinade. I used only one serrano chile because of my husband and 2 year old. It was still quite spicy, but all three of us loved it. I am definitely going to try the marinade on shrimp and maybe tofu.

 
Feb 23, 2006

Yum! This was good, but next time, I'll add more lime or peppers (or something) to give it more of a kick.

 
May 23, 2005

I tried this recipe with 8 thighs too. I doubled everything for the sauce except the sugar because I like gravy and so did my guests. It was GREAT. It is so easy because you can throw all the ingredients in the processor rather than chop it by hand. I was running out of time to grate the lime zest, so instead a squeezed the juice from one lime into the sauce - it was really quite good. My guests and my husband RAVED about it. Also, my broiler doesn't work, so I baked the chicken at 350 for about 30 min. after marinating (but boiling the sauce separately as the recipe indicates).

 
May 02, 2007

This is fabulous. I modified it a little- added some scallions and a little more ginger, and I used lime juice instead of zest, and I used dried cilantro instead of fresh. I also added more coconut milk. It was fantastic. Tastes just like it came from a restaurant. Everyone loved it, even my picky boyfriend.

 
Oct 19, 2005

I am not sure if I bought the wrong kind of coconut milk, but this was not good at all. I would not make it again.

 
May 22, 2005

Really good recipe. I marinated 8 boneless chicken thighs, instead of just 4. Then, at the end, I added 1/4 cup of coconut milk and 1/4 tsp of soy sauce to the simmering sauce. I will make this again. Thanks!

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 495 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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