Cilantro Lime Chicken

I first got the idea for this dish out of the natural love for the main ingredients. I would frequently make a roasted garlic and habanero mango salsa for friends when I would entertain and they simply loved. It was after one such occasion that a friend had said to me that I still smelled heavily of the cilantro and lime that go into the mix last. He then very casually said “I bet that would be great with chicken”, and so it was born.

Recipe: Cilantro Lime Chicken

This dish is aromatic, tasty, and healthy. I take four whole chicken breasts and after rinsing them off, place them into a large Tupperware container or large zip-lock baggie. Following that, I throw in 4 whole roasted garlic cloves, a pinch of red-pepper flake (more or less to taste), pinch of ground black pepper, pinch of coarse kosher salt or sea salt (to preference), about half a bushel of coarsely chopped cilantro, the juice squeezed from 4 whole limes, and about 2Tbs of olive oil. I have also made this with about a half cup of balsamic vinegar which I leave optional.

I encourage you to try both and let me know which one you find better. I usually let this mixture sit overnight. The following day take the chicken pieces out of the container and either grill them over medium flame or pan sauté them to a nice golden glaze. Using a meat thermometer, always make sure you achieve an internal proper temp of 165º F before eating. I love pairing this with a nice jasmine rice and baked potato, although just about anything will go nicely.

If you are looking to really round out this meal complete with complimenting drinks and deserts, I can offer my humble suggestions. This amazing dish will pair nicely with a chilled white moscato wine. The moscato delivers subtle undertones of citrus and hints of sweet fruit. If you have never tried a white moscato wine, this is the time to do so. For desert, you could do well serving a mango-lime sorbet. It will delicately cleanse and soothe the pallet with every guilt-free healthy spoonful.

Enjoy, and Happy eating.

Image: iStockPhoto

At the age of 14 Derek got his first of many jobs in the food industry. A relatively small pizza chain with locations mainly in malls along the northeast. After learning the ins and outs from top to bottom and front to back of pizza and fast food Italian Derek expanded his culinary knowledge with 2 years of formal schooling. After Derek’s schooling he worked as an executive chef for a number of cutting edge Italian, Mediterranean, and Pacific Rim fusion eateries before shifting his focus towards a more journalistic approach. There is an unbelievable amount of curious creations out there to be explored and enjoyed and Derek intends to find and try as many of them as he can. Happy Eating… Derek Von Weber