Part 1 of a Cilantro Lime Chicken recipe from Trevor. Today we're making the marinade!
Next time? Crema, slaw, and we'll put it all together. Plus a special guest joins.
Welcome back to Cooking Without Whine, helping you prepare fresh and healthy meals at home. If you don't already know– our institutional sized kitchen on the MHAB Life Skills Campus is a space for life skills education, experimental cooking, and of course, a lot of fun. We prepare fresh baked goods, soups, sandwiches, and salads daily. Community dinners and private luncheons are regularly prepared here as well. Our head chef, Trevor, leads the way in providing fresh meals to the community and making sure our MHAB Fresh shop is always stocked with delicious, healthy eats.
Watch the video to see how Trevor makes cilantro lime marinade and follow the recipe below to make your own at home!
Today we're making the marinade. Stay tuned for part two to complete the Cilantro Lime Chicken recipe– including slaw and crema.
Here's what you'll need:
Medium bowl, Grater or Zester, Hand Juicer (optional), Knife, Ziploc bag
1.5 LB Chicken Breast
Olive oil (3 TBSP)
3-4 Cloves of Garlic
2 TBSP Honey
1/2 Bunch Cilantro
Sriracha Sauce (optional)
Let's get started!
Zest both limes (about 2 TBSP). Add zest to bowl.
Halve both limes and squeeze their juice into bowl. A hand juicer is helpful for this.
Peel and mince (roughly) garlic cloves.
Add olive oil to bowl.
Add honey to bowl.
Remove stems and mince cilantro. Add to bowl.
Add sriracha to taste (optional).
Pat chicken breast dry and cut into strips.
Add chicken to the bowl. Cover completely with marinade.
Transfer marinade with chicken to a Ziploc bag. Squeeze out the air and zip tight.
Leave refrigerated overnight.
That'll do, pig! For now...