Lunch: Cilantro-Lime Chicken

Recipe by The Good Housekeeping Test Kitchen This chicken dinner is spiced with classic Latin flavors like cilantro and lime, and it gets an Asian kick from soy sauce and ginger.

Ingredients

1 c. packed fresh cilantro leaves
1 c. packed fresh mint leaves
1/4 c. packed fresh tarragon leaves
1/2 c. olive oil
1/3 c. soy sauce
1/4 c. lime juice
3 tbsp. cider vinegar
5 cloves garlic
1 jalapeno chile, sliced
2 tbsp. chopped peeled fresh ginger
1 tsp. dried oregano
1 tsp. ground cumin
12 assorted small chicken parts (about 3 lb.)
1/3 c. mayonnaise

Instructions

In food processor, puree herbs with oil, soy sauce, lime juice, vinegar, garlic, chile, ginger, oregano, cumin, and 1 teaspoon salt until smooth. Transfer 3/4 cups to small bowl; set aside. Transfer remaining marinade to gallon size resealable plastic bag; add chicken. Seal bag, tossing to coat, and refrigerate at least 5 hours or up to overnight.
Preheat oven to 375 degrees F. Place wire rack in rimmed baking sheet lined with foil. Arrange chicken on rack. discarding marinade in bag; bake 30 minutes. Increase oven temperature to 450 degrees F. Roast another 15 to 20 minutes or until chicken is cooked (165 degrees F).
Whisk mayonnaise into reserved marinade. Serve chicken with green sauce and Spice-Roasted Carrots.

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