Best 3 Paula Deens Cilantro Lime Grilled Chicken Recipes

Indulge in the tantalizing flavors of Paula Deen's Cilantro Lime Grilled Chicken, a culinary masterpiece that will transport your taste buds to a fiesta of zesty and refreshing sensations. This succulent chicken dish takes center stage, marinated in a vibrant blend of cilantro, lime, garlic, cumin, and chili powder, infusing every bite with a harmonious balance of tangy, savory, and subtly spicy notes. Grilled to perfection, the chicken emerges with a beautiful char and a tender, juicy interior, inviting you to savor every succulent morsel. Accompanying this delectable chicken are three flavorful sauces that elevate the dining experience to new heights. The Creamy Avocado Cilantro Sauce, with its smooth and velvety texture, adds a cooling and creamy dimension to the dish. The tangy and herbaceous Chimichurri Sauce, bursting with the brightness of fresh parsley, cilantro, and oregano, brings a vibrant lift to each bite. Last but not least, the smoky and slightly spicy Chipotle Lime Sauce adds a touch of heat and smokiness, creating a complex and captivating flavor profile. Whether you choose to serve this grilled chicken with the sauces as a main course or as a tantalizing appetizer, it is guaranteed to be a hit at your next gathering.

Here are our top 3 tried and tested recipes!

CILANTRO-LIME GRILLED CHICKEN

Cilantro-Lime Grilled Chicken image

This marinated grilled chicken is not only fast and easy, it's also budget-friendly and kid-approved! Serve with lime wedges and pico de gallo.

Provided by muchemwa

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

Ingredients

4 limes, juiced
½ cup chopped fresh cilantro
2 tablespoons garlic salt
2 tablespoons ground black pepper
1 whole whole chicken, cut into 6 pieces

Steps:

Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from marinade and shake off excess. Discard remaining marinade.
Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 258 calories, Carbohydrate 4.3 g, Cholesterol 113.6 mg, Fat 9.6 g, Fiber 0.8 g, Protein 37.5 g, SaturatedFat 2.6 g, Sodium 1925.1 mg, Sugar 0.5 g

PAULA DEEN'S CILANTRO-LIME GRILLED CHICKEN RECIPE - (4/5)

Paula Deen's Cilantro-Lime Grilled Chicken Recipe - (4/5) image

Provided by kshepherd322

Number Of Ingredients 7

Ingredients

1 c. finely chopped fresh cilantro
1 c. mayonnaise
1/2 c. extra-virgin olive oil
1/4 c. lime juice
2 t. ground cumin
1 t. salt
6 boneless skinless chicken breasts

Steps:

In a resealable plastic bag, combine cilantro, mayo, oil, lime juice, cumin and salt. Add chicken, seal bag, and refrigerate for at least 4 hours or up to 8 hours. Spray grill with nonstick nonflammable cooking spray. Preheat grill to medium heat (300-350). Remove chicken from marinade, discard marinade. Grill chicken, covered with grill lid, for 4 to 5 minutes per side or until chicken is done. Let stand 5 minutes before slicing.

LADY AND SON'S CHICKEN AND DUMPLINGS - PAULA DEEN

Lady and Son's Chicken and Dumplings - Paula Deen image

A hearty chicken and dumplings recipe that is perfect on a cold day or to satisfy a craving for something savory and inexpensive. Recipe as follows compliments of chef Paula Deen.

Provided by Krystal-Belle

Categories One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (2 1/2 lb) roasting chickens, cut into 8 pieces
3 celery ribs, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon house seasoning (see Paula Deen's House Seasoning Mix)
10 3/4 ounces cream of celery soup (canned) or 10 3/4 ounces cream of chicken soup (canned)
2 cups all-purpose flour
1 teaspoon salt
ice water

Steps:

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.
Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

Tips:

To effortlessly remove the chicken's backbone, utilize a pair of sharp kitchen shears.
Tenderize the chicken by flattening it with a meat mallet. To prevent splattering during grilling, always pat the chicken dry before seasoning.
For an authentic Latin flavor, use fresh cilantro and lime juice in the marinade. Feel free to adjust the quantity of chili powder and cayenne pepper based on your preferred level of spiciness.
Enhance the marinade with a hint of garlic and cumin. Ensure the chicken is thoroughly coated in the marinade, and allow it to rest for at least 30 minutes or up to overnight for a more intense flavor.
Use a high-quality grill brush to clean the grill grates thoroughly before preheating the grill to medium-high heat.
Transfer the chicken onto a clean platter and let it rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in tender and flavorful chicken.

Conclusion:

Paula Deen's Cilantro Lime Grilled Chicken recipe is an explosion of zesty flavors that will tantalize your taste buds. The combination of fresh cilantro, lime juice, chili powder, and cumin creates a vibrant marinade that infuses the chicken with a delectable Latin flair. Grilling the chicken adds a smoky touch, while the hint of garlic and cayenne pepper adds depth and a subtle heat. Whether you're hosting a backyard barbecue or preparing a weeknight dinner, this recipe is sure to impress with its vibrant flavor and juicy, tender texture.