Cilantro Chicken Recipe

Name: Cilantro Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1-ounce) packages cilantro leaves; 5 garlic cloves, peeled; 1 shallot, roughly chopped; 1/2 serrano pepper, seeded and chopped; 1 tablespoon toasted cumin seeds; 1/4 cup fresh lime juice; 1/4 cup olive oil; 1/4 cup tequila; 1/2 teaspoon freshly ground black pepper; 1 teaspoon salt; 4 chicken leg quarters (or 6 pieces chicken thighs and legs, bone-in and skin-on); Salt and freshly ground black pepper; Fresh cilantro sprigs, for garnish; Lime wedges, for garnish

Servings: persons

2 (1-ounce) packages cilantro leaves
5 garlic cloves, peeled
1 shallot, roughly chopped
1/2 serrano pepper, seeded and chopped
1 tablespoon toasted cumin seeds
1/4 cup fresh lime juice
1/4 cup olive oil
1/4 cup tequila
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
4 chicken leg quarters (or 6 pieces chicken thighs and legs, bone-in and skin-on)
Salt and freshly ground black pepper
Fresh cilantro sprigs, for garnish
Lime wedges, for garnish

1
Combine the first 10 ingredients in a blender or food processor and puree until smooth, stopping to scrape down the sides as needed. Place the chicken pieces in a baking dish or zip-top plastic bag and pour the marinade over the chicken. Marinate for 2 hours, or up 4 hours, turning occasionally to coat.
2
Preheat the grill to medium.
3
Remove meat from marinade, discarding the marinade, and pat the chicken dry with paper towels. Lightly season the chicken pieces with additional salt and pepper on both sides. Place the chicken on the grill and cook for 8 to 10 minutes on the first side. Turn and cook an additional 8 to 10 minutes. Turn chicken, as needed to keep from burning and to get grill marks until chicken is cooked through and tender, about 25 to 30 minutes total for thighs and legs and 35 to 40 minutes for chicken leg quarters. (An instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees F, when fully cooked through.)
4
Remove chicken from the grill and let stand for 5 minutes before serving. Garnish chicken with fresh cilantro sprigs and lime wedges before serving.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (1-ounce) packages cilantro leaves, 5 garlic cloves, peeled, 1 shallot, roughly chopped, 1/2 serrano pepper, seeded and chopped, and more.

Yes, Cilantro Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cilantro Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions