CILANTRO PESTO CHICKEN TENDERS RECIPE - FOOD.COM
Very good marinade for chicken! The chicken itself comes out very moist and full of flavor. Definitely one to try. Taken from Weber's Real Grilling.
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor, finely chop the walnuts and garlic.
- Add cilantro, parsley, salt and pepper and process until finely chopped.
- With processor running, slowly add the oil to create a smoothe puree.
- Place chicken in large, resealable bag plastic bag, add the marinade and seal tightly.
- Make sure marinade is evenly distributed on all the chicken tenders.
- Refrigerate for 2 hours.
- Remove chicken from bag and thread on skewers.
- Grill over direct high heat for about 6 to 8 mins, turning over once.
- Serve warm with lime wedges.
Nutrition Facts : Calories 404.3, FatContent 18.8, SaturatedFatContent 2.9, CholesterolContent 131.7, SodiumContent 373.5, CarbohydrateContent 3.5, FiberContent 1.2, SugarContent 0.5, ProteinContent 53.5
CHICKEN WITH KAFFIR LIME PESTO : RECIPES : COOKING CHANNEL ...
Cooking Channel serves up this Chicken with Kaffir Lime Pesto recipe plus many other recipes at CookingChannelTV.com
Provided by Cooking Channel
Categories main-dish
Total Time 2 hours 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 19
Steps:
- Mix together the oil, garlic, ginger, lemongrass, curry powder, salt and chili flakes in a large bowl. Add the chicken and rub the mixture into the chicken pieces. Cover and let sit for 2 hours in the refrigerator.
- For the kaffir lime pesto: Pulse the basil, cilantro, mint, oil, peanuts, garlic and lime leaves in a food processor until incorporated into a pesto and season with salt and pepper. Set aside while you cook the chicken.
- Heat a cast-iron grill pan over medium-high heat and preheat the oven to 350 degrees F.
- Brush half of the coconut milk on the skin of the chicken and place skin-side down onto the grill pan until crisp, 2 minutes. Brush the rest of the coconut milk on the other side of the chicken, and grill for another 2 minutes. Transfer the pan to the oven and bake until cooked through completely, 8 to 10 minutes. Remove the chicken from the pan and immediately toss in the pesto, allowing the heat to cook the pesto and release its fragrance and layers of avors. Squeeze the limes onto the chicken, plate and serve.
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