Lemony-Cilantro Chicken

 

This lemon cilantro chicken is perfect for all seasons, but if you’d ask me, I would say that the best time to eat it is spring-summer because the lemon zest makes it fresh. What I love about this recipe is that it is effortless and tasty at the same time.

The easy tip for this recipe is that the more you let it marinate, the better. So, if you can marinate it one day before, it’s perfect.

You can join it with whatever you want because that’s the good thing about chicken, that it is really versatile. I prepared it with orzo pasta and lettuce mix, and I loved it! But it would be good too with a tomato salad.

The secret of a tender chicken is not to overcook it. The right time is about 10 min for each side; if you have a thermometer, it would be better because you can guarantee the right point of cooking, which in this case is 74ºC/ 165ºF.

Chicken Lemony-Cilantro

The secret of a tender chicken is not to overcook it. The right time is about 10 min for each side; if you have a thermometer, it would be better because you can guarantee the right point of cooking, which in this case is 74ºC/ 165ºF. 

Chicken cook temperature

Ingredients:

  • - 1 Garlic clove

  • - 1 Lemon zest

  • - ⅓ cup Plain Yogurt

  • - 1 tablespoon Olive oil

  • - 2 teaspoon Za'atar

  • - 1 teaspoon Oregano

  • - 1 teaspoon Mejoram

  • - ½ Cilantro bunch (save some for garnish)

  • - Salt

 

Chicken lemony-cilantro

Method:

  1. 1. In a large bowl, stir together the garlic previously crushed, the lemon zest, yogurt, olive oil, the cilantro chopped, za’atar, oregano, and marjoram. Add chicken and toss until well coated.

  2. 2. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 10 to 15 minutes per side, until it is done.

  3. 3. To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon.

 

Chicken Lemony-cilantro