Easy Cilantro Thai Chicken

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Easy cilantro chicken served with rice pilaf and lime wedges.

Chicken marinates briefly in a mixture of cilantro, lime, garlic, soy sauce, and sesame oil before being baked until juicy and flavorful. Serve it sliced over rice or noodles with extra cilantro and lime wedges.

Course Main Dish

Cuisine Thai

Keyword chicken, cilantro

Prep Time 1 10

Cook Time 10

Total Time 1 20

Servings servings

Calories 171kcal

Author Jillian Wade

Ingredients

2 large garlic cloves coarsely chopped
½ cup chopped cilantro
2 Tablespoon soy sauce
1 Tablespoon lime juice
1 Tablespoon toasted sesame oil
10 boneless skinless chicken tenderloins thawed
1 Tablespoon olive oil
salt and pepper
lime wedges for serving

US Customary - Metric

Instructions

Blend Marinade:

Place the 2 large coarsely chopped garlic cloves, ½ cup of chopped cilantro, 2 Tablespoons of soy sauce, 1 Tablespoon of lime juice, and 1 Tablespoon of toasted sesame oil in a food processor. Process the mixture until smooth.

Coat Meat:

Place the 10 thawed, boneless, skinless chicken tenders in a large zipper-top bag. Pour the marinade into the bag. Seal the bag and shake it until the meat is fully coated.

Rest:

Lay the bag flat in the refrigerator. Marinate for at least 1 hour or up to overnight.

Prep Oven:

Move the oven rack 4 inches from the broiler. Preheat the broiler. Line a rimmed baking sheet with aluminum foil and spray it lightly with nonstick cooking spray.

Arrange and Season:

Remove the chicken from the marinade. Arrange the tenders in a single layer on the prepared baking sheet. Space them apart evenly. Drizzle the meat with the 1 Tablespoon of olive oil. Season with salt and black pepper.

Cook:

Broil until browned and cooked through. This takes about 10 to 14 minutes, depending on your oven. The internal temperature must register 165 degrees Fahrenheit on a meat thermometer.

Serve:

Let the meat rest for 5 minutes. Serve with fresh lime wedges.

Notes

Storing

Store leftover cilantro chicken in an airtight container in the refrigerator for up to four days.

Freezing

Freeze cooked chicken for up to three months.

Thawing

Thaw overnight in the refrigerator before reheating.

Reheating

Warm slices in the microwave or in a skillet over medium-low heat until heated through.

Make Ahead

The marinade can be prepared up to two days ahead. Chicken can marinate overnight for even more flavor.

Nutrition