Wednesday, June 30, 2010
Lemon, Cilantro and Garlic Chicken with Mango Avocado Salsa
For the Chicken:
4 large lemons
¼ cup olive oil (any is fine of you do not have olive oil)
8-10 cloves of garlic – chopped or put through a garlic press
1 bunch of Cilantro – chopped
Salt and Pepper
3 pounds of boneless, skinless chicken breasts
To make marinade:
Zest one lemon, then cut and juice all 4 lemons into large bowl or Ziploc bag, next mix in zest, oil, garlic, cilantro and desired amount of salt and pepper. Place chicken breasts in marinade and push down in bowl or press out air of bag so that all pieces of chicken are immersed. Cover bowl or seal bag and set in fridge for 1-2 hours before serving.
You can cook this either on the stove top or grill. During the summer I generally cook these on the grill on low-med heat about 5-7 minutes on each side or until juices run clear.
If you cook this on the stove top: Heat large skillet on med-hi and put in chicken breasts and a small amount of the marinade, about 1/4 to 1/2 cup. Be sure to get allot of the cilantro in there too. Cook 4-5 minutes on each side, or until meat is cooked through. This method keeps the chicken moister and by using some of the marinade as simmer liquid, the chicken will also have a more intense flavor.
Top with Mango and Avocado Salsa - recipe posted next