Monday, September 28, 2009

Cilantro Lime Chicken w/mango salsa

E downloaded this dish from and it scored a ten in our house last night.

20 min./5 prep and serves 4

6 cloves garlic, chopped
4 tbs chopped cilantro leaves plus extra for garnish
2 tsp. black peppercorns, coarsely ground
2 tsp. sugar
2 limes, juice only
2 tsp. Thai fish sauce (nam pla)
1 tbs. light soy sauce
1 tbs. sunflower oil (E used canola as we were out of sunflower)
4 boneless skinless chicken breasts

Make the maranade of garlic, cilantro, ground peppercorns, sugar, lime, fish sauce, soy sauce, and oil. Blend well.

Place chicken breasts with marinade in a shallow dish or resealable plastic bag coating them well and set in fridge for at least 1 hour and no more than 2 turning them often

Preheat a ridged griddle pan or heavy non stick frying pan and cook the chicken for 7-8 min. each side until the chicken is cooked through.

Serve hot or cold, garnish with cilantro leaves.


1lg ripe mango peeled and coarsely chopped *one cup jarred mango may be used
2tbs cilantro chopped
1/4 cup purple onion chopped
1 jalapeno seeded and chopped
1 tbs fresh mint chopped
3 tbs. orange juicey
1/4 tsp. cumin
1/4 tsp. salt

Stir together all ingredients. E refrigerates this for about an hour but not necessary he says.

I just had to share! Thanks,


Amy said...

YUM!!! I think I'm going to have to give that one a try while the mangoes are still good. :)

altar ego said...

Can we have that in November?

Jules said...

Anne we can have whatever your heart desires when you are here in Nov.

Liz said...

Thanks for sharing that looks just awesome