Sweet Chili Glazed Cilantro Grilled Chicken by Lillie Eats and Tells

The cilantro and sweet chili sauce is one of my favorite combinations! Just a few ingredients, this chicken is so fresh and vibrant and EASY.

PREP TIME15 mins

COOK TIME10 mins

SERVINGS8 -10

CALORIES158 kcal

INGREDIENTS

  

• 2 pounds boneless/skinless chicken breast or tenderloins I always use tenderloins
• 1 tbs extra virgin olive oil more up to 1/4 cup if you're not watching fat!
• 1/4 cup white wine vinegar or white balsamic, or lemon juice or a combo!- not needed if you do 1/4 cup of olive oil.
• 6 cloves garlic minced
• Most of a bunch of cilantro save a little for garnish
• 2 tsp salt
• 1 tsp pepper
• About 1/4 cup sweet chili sauce for basting

INSTRUCTIONS

 

Marinade 

• Add olive oil, vinegar and/or lemon juice, garlic and cilantro in a food processor and pulverize. If it's too thick, add a little more vinegar or lemon juice. Pour the marinade into a bowl with the chicken, add salt and pepper and marinate over night if possible.  But whatever time you have will do!

Cook

• Remove chicken from the refrigerator about an hour before you grill to try and bring it to room temp (I always try and grill my meat close to room temp. It'll be fine if you forget- just helps it cook more evenly and turn out more tender.)
• Preheat the grill to medium-hight heat for tenderloins (medium for breasts) and spray with cooking spray.
• Cook for 3-5 minutes on each side. Brush chili sauce on chicken for the last minute of cooking to create a nice glaze.*

NOTES

• For logging, I just chose to log my basic grilled chicken that I already had as a recipe in My Fitness Pal, a little cilantro, and my portion of chili sauce and olive oil separately for this. I measured some chili sauce into a bowl for the whole batch, and measured what was left of it after brushing it on all the chicken.  That told me how much I'd used.  I then took that amount and divided amongst the number of tenderloins. Also divided the 1 tbs of oil.  I had two tenderloins and logged accordingly!

NUTRITION

Serving: 113grams (4 oz) GRILLED chickenCalories: 158kcalCarbohydrates: 2.4gProtein: 34gFat: 3.3g

Skillet-Roasted Chicken in Lemon Sauce by ATK

 Serves 4

Time 12/4 hours, plus 30 minutes brining

1/2 cup salt

3# bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed

1 tsp vegetable oil

2 Tbsp unsalted butter

1 large shallot, minced

1 garlic clove, minced

4 tsp all purpose flour

1 c chicken broth

4 tsp grated lemon zest pus 1/4 c juice (2 lemons)

1 Tbsp fresh parsley leaves (optional)

1 tsp fresh oregano leaves (optional)

Brine:

Dissolve salt in 2 quarts cold water in large container.  Submerge chicken in brine, cover and refrigerate for 30 minutes to 1 hour.  Remove chicken from brine and pat dry with paper towels.

Cook:

Adjust oven rack to lower-middle position and heat oven to 475 degrees.  Heat oil in ovensafe 12 inch skillet over medium-high heat until just smoking.  Place chicken skin side down in skillet and cook until skin is well browned and crisp, 8-10 minutes.  Transfer breasts to large plate.  Flip thighs and legs and continue to cook until browned on second side, 3-5 minutes longer.  Transfer thighs and legs to plate with breasts.

Pour off and discard fat in skillet.  Return skillet to medium heat; add butter, shallot and garlic and cook until fragrant, 30 seconds.  Sprinkle flour evenly over shallot-garlic mixture and cook, stirring constantly, until flour is lightly browned, about 1 minute.  Slowly stir in broth and lemon juice, scraping up any browned bits, and bring to simmer.  Cook until sauce is slightly reduced and thickened, 2-3 minutes.  Stir in 1 tablespoon zest and remove skillet from heat.  Return chicken, skin side up (skin should be above surface of liquid) and any accumulated juices to skillet and transfer to oven.  Cook, uncovered, until breasts register 160 degrees and thighs and legs register 175 degrees, 10-12 minutes.

While chicken cooks, chop parsley, oregano, and remaining 1 tsp zest together until finely minced and well combined.  Remove skillet from oven and let chicken stand for 5 minutes.

Transfer chicken to serving platter.  Whisk sauce, incorporating and browned bits from sides of pan, until smooth and homogeneous, about 30 seconds.  Whisk half of herb-zest mixture into sauce and sprinkle remaining half over chicken.   Pour some sauce around chicken.  Serve, passing remaining sauce separately.