I bought a little too much cilantro the other day for my citrus cilantro rice, so decided to use some of it to add to my marinade for chicken breasts last night. I decided to use thin sliced chicken breasts … I like that they aren’t too large and are just the perfect size for dinner, and also as leftovers for lunch.
I sprinkled the breasts with kosher salt, pepper, red pepper flakes, fresh minced garlic, minced cilantro and a bottle of Caesar salad dressing. This was super easy and took no time at all.
I covered the dish and placed it in my refrigerator for 2 hours to marinate. I pulled the chicken out 20 minutes before grilling, to bring it to room temperature. I brushed my grill pan with a little olive oil and heated it for a few minutes before grilling the chicken.
I grilled the chicken for 5 minutes per side, until the internal temperature reached 160 degrees. The internal temperature of the chicken will reach 165 while it’s resting. I let it rest for about 10 minutes before serving. Immediately upon removing the chicken to a platter to rest, I squeezed fresh lime juice over the top and sprinkled a little cilantro over the chicken.
We served this with roasted Brussels sprouts and tater tots. This chicken would be wonderful on a salad, or on a bun as a sandwich as well.
thin sliced boneless, skinless chicken breasts
1 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
2 cloves minced garlic
2 tablespoons minced cilantro
1 bottle Caesar salad dressing (about 1-3/4 cups)
olive oil, for brushing grill
- Sprinkle chicken with salt, pepper and red pepper flakes. Add minced garlic and minced cilantro.
- Pour dressing over chicken and place in refrigerator to marinate for 2 hours.
- Remove chicken from fridge 20 minutes before grilling to bring it to room temperature.
- Brush grill with olive oil and let heat.
- Grill chicken 4-5 minutes per side, until internal temperature reaches 160 degrees. Let rest for 10 minutes. Temperature will continue to rise to 165 degrees.
Until next time, Kris