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Title: Grilled Chicken Breasts With Cilantro-Lime Butter*
Categories: chicken, main dish
Yield: 4 servings
Cilantro-Lime Butter:
6 Butter; softened
1 Lime
1 Shallot
3 Cilantro Leaves; minced
1/4 Salt And Pepper; to taste
1/8 Cayenne Pepper
Chicken And Marinade:
2 Split Chicken Breasts; with
-wings, skin and
; bones (1 1/2 pounds)
Salt And Pepper
1 Lime
2 Olive Oil
1 1/2 Cilantro Leaves
Preparation: For the cilantro-lime
butter, cream the butter. Grate 1/2 teaspoon zest and squeeze
1 1/2 teaspoons juice from the lime. Beat zest and juice into the butter.
Peel, mince, and stir in the shallot. Stir in the cilantro, 1/4 teaspoon s
alt, 1/4 teaspoon pepper, and cayenne
pepper. Transfer mixture to a sheet
of plastic wrap and roll into a 1-inch log; set aside. (Can refrigerate bu
tter overnight or freeze up to 1 month.)
For chicken and marinade: Remove
the top two thirds of each chicken wing, leaving the segment nearest the br
east meat attached. but off the knobby
wing joints and scrape around the bones. Sprinkle with 1 teaspoon salt and
1/2 teasoon pepper. Squeeze 2 tablespoons
lime juice into a nonreactive baking dish. Stir in oil and cilantro and tu
rn to coast each side of chicken breasts in the marinade. Set chicken aside
at room temperature for 2 hours (Can cover and regrigerate overnight). Cook
ing: If the cilantro-lime butter has been refrigerated, bring it to room t
emperature. Heat a grill, or adjust oven rack to high position
and heat broiler. Grill or broil the chicken
breasts until the juices run clear when pierced
in the thickest part of the breast, turning once, 7 to 8 minutes per side.
Serving: Transfer chicken breasts to warm
dinner plates and top each with a tablespoon of herb butter.
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NOTES : Recipe from RobieLyn.
#22-
Contributor: Cooks March 1989, pg. 38
Preparation Time: 0:00
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