Creamy Cilantro Chicken with a Kick

Creamy Cilantro Chicken with a Kick

41
NANCHE30 0

"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

1 h 30 m servings 197 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

41
  1. 53 Ratings

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Most helpful positive review

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) -...

Most helpful critical review

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...

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) -...

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 tr...

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

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...

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...

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 co...

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.

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 th...

This recipe is amazing! I was out of white sugar, so used brown sugar. It was great. My husband thinks this is the best recipe on this site!