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Cilantro Chicken Food Shop, Dallas, TX (2026)

10/30/2021

Should you cook chicken in butter or oil? Medium-high heat works best for searing, and it's important to use the right oil such as vegetable, olive, canola, or peanut oil. The skillet must be hot before chicken is added

08/25/2021

Ingredients
CHICKEN MARINADE
▢600-750g / 1.2 - 1.5 lb chicken breasts (4 pieces) or boneless thigh (Note 1)
▢Zest of 1 lime (zest before juicing)
▢4 tbsp lime juice (1 - 2 limes)
▢2 garlic cloves , minced
▢3 tbsp brown sugar
▢1/4 tsp pepper
▢1 tbsp olive oil
▢2 tbsp finely chopped cilantro/coriander (optional)
▢1 tbsp fish sauce (OR 2 tbsp soy sauce) (Note 2)
TO COOK
▢1 - 2 tbsp olive oil

Instructions
Use fist (or rolling pin!) to pound fat end of chicken breast to about 1.7 cm / 2/3" thickness (not required for thigh).
Place chicken and Marinade in a zip lock bag, massage to distribute marinade evenly. Place on a plate or bowl and refrigerate for 24 hours (min 12 hrs., max 48 hrs. - Note 3)
Remove chicken, discard Marinade. Cook using one method below.
TO COOK (COOKED INTERNAL TEMP 165F/75C)
STOVE: Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side or until caramelised and golden brown (see video!).
BBQ: Brush grills with oil and heat to medium high (or medium if your BBQ is strong). Cook chicken for 3 minutes on each side until caramelized (see video!).
OVEN: Preheat oven to 425F/220C. Bake 15 minutes, then flick broiler/grill on high and grill for 3 minutes to caramelize surface & finish cooking.
REST AND SERVE:
Transfer chicken to a serving plate, cover loosely with foil and rest for 3 minutes.
Garnish with extra coriander/cilantro, lime wedges and chili if desired, then serve!

08/19/2021

INGREDIENTS
2 pounds boneless skinless chicken breasts I prefer to use thin chicken breasts for this recipe
3 limes zested and juiced
1 cup packed of cilantro leaves and stems
1/3 cup extra virgin olive oil
1/2 tablespoons honey
1 clove of garlic
1 teaspoon kosher salt
1 teaspoon ground pepper
Cilantro sprigs and lime wedges for garnish

INSTRUCTIONS
Place the lime zest and juice, cilantro, olive oil, honey, garlic, salt and pepper in a blender. Blend for 1 minute or until sauce is smooth.
Divide the sauce in half. Pour half of the sauce into a resealable bag. Add the chicken and seal the bag; shake to coat the chicken in the marinade. Place the remaining sauce in the refrigerator.
Marinate the chicken for 1-4 hours.
Heat a grill or grill pan over medium high heat. Cook the chicken for 5-6 minutes on each side or until cooked through.
After the chicken is cooked, brush the remaining sauce over the chicken. Serve any leftover sauce on the side for dipping.
Garnish with lime wedges and cilantro sprigs if desired.

07/26/2021

INGREDIENTS
6 chicken thighs, bone-in and skin-on
3 tablespoons olive oil, divided
2 limes, zested and juiced
3 cloves garlic, minced
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup cilantro leaves, chopped

INSTRUCTIONS
In a mixing bowl, whisk together two tablespoons of olive oil, lime juice and zest, cumin, chili powder, minced garlic, honey, salt, pepper, and chopped cilantro. You can also pulse in a food processor until it's combined.
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Combine the marinade and chicken thighs in a bowl or shallow dish. Marinate chicken for 30 minutes to an hour in the fridge.
Marinating the chicken in a mixing bowl with the cilantro lime marinade.
When the chicken is done marinating, take it out of the fridge and let it sit for 10-15 minutes at room temperature.
Preheat your oven to 425 degrees fahrenheit.
Heat the remaining one tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken for 5-6 minutes with the skin side down, until they're golden brown.
Then flip the chicken and sear the other side for 2-3 minutes. The chicken will not be fully cooked at this point.
Chicken thighs cooked on the skin side, now cooking on the bottom side in a pan.
Transfer the skillet to the oven and bake the chicken thighs for 15-20 minutes or until the internal temperature reaches 160 degrees Fahrenheit.
Remove the chicken from the oven, let it rest for 5 minutes, and garnish with extra lime slices and cilantro leaves before serving.

Address

Dallas, TX
75247

Website

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