Best 3 Roasted Bone In Chicken Breasts With Jalapeño Cilantro Sauce Recipes

Indulge in a culinary journey with our tantalizing Roasted Bone-In Chicken Breasts with Jalapeño Cilantro Sauce, a dish that harmonizes bold flavors and succulent textures. This main course showcases tender, juicy chicken breasts roasted to perfection, complemented by a vibrant and zesty jalapeño cilantro sauce. The recipe also includes a delectable Roasted Sweet Potato and Green Bean Medley, a delightful combination of roasted vegetables that adds color and nutrition to your plate. Additionally, discover the recipe for the Jalapeño Cilantro Sauce, a versatile condiment that can elevate various dishes with its spicy and herbaceous notes.

Check out the recipes below so you can choose the best recipe for yourself!

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Peruvian Roasted Chicken With Spicy Cilantro Sauce image

Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

Provided by Melissa Clark

Categories dinner, easy, weekday, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24

Ingredients

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

Steps:

For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
Carve the chicken and serve with the sauce and lime wedges on the side.

CHICKEN WITH CREAMY JALAPENO SAUCE

Chicken with Creamy Jalapeno Sauce image

My sister Amy came up with this recipe that makes standard chicken breasts a lot more exciting. My husband and I just love the wonderful sauce. -Molly Cappone, Lewis Center, Ohio

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings (2 cups sauce).

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1 tablespoon canola oil
2 medium onions, chopped
1/2 cup reduced-sodium chicken broth
2 jalapeno peppers, seeded and minced
2 teaspoons ground cumin
3 ounces reduced-fat cream cheese, cubed
1/4 cup reduced-fat sour cream
3 plum tomatoes, seeded and chopped
2 cups hot cooked rice

Steps:

Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

Nutrition Facts : Calories 376 calories, Fat 13g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 389mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

CHICKEN WITH TOMATILLO AND CILANTRO SAUCE

Chicken with Tomatillo and Cilantro Sauce image

Provided by Peter Hoffman

Categories Food Processor Chicken Broil Hot Pepper Healthy Tomatillo Cilantro Seed Self

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 pound tomatillos, husked
3 serrano chiles, stemmed
2 whole skinless chicken breasts (about 2 1/2 pounds), halved
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, finely chopped
1/2 cup chopped fresh cilantro, plus extra for garnish
1 teaspoon salt, plus extra for sprinkling
1 tablespoon pumpkin seeds, toasted 5 minutes in dry cast-iron pan over medium heat

Steps:

Move broiler rack into position closest to flame. Set broiler to medium. Place tomatillos and chiles on a rimmed baking sheet; broil until soft and blackened in spots, about 5 minutes. Turn; broil other side 5 minutes. Remove from broiler and transfer to a food processor; blend. Increase broiler heat to high. Place chicken on same baking sheet and sprinkle with salt. Broil chicken until browned, about 9 minutes. Turn; broil other side 9 minutes. Heat oil in a large saucepan over low heat; cook onion and garlic, stirring occasionally, until soft and golden, about 5 minutes. Add pureed tomatillos and chiles; simmer uncovered, 2 minutes. Add cilantro and 1 teaspoon salt. Gently place chicken in sauce. Simmer, covered, until meat is cooked through, about 20 minutes. Sprinkle with pumpkin seeds and cilantro. Serve with Roasted Kabocha Squash With Cumin Salt .

Tips:

Choosing the Right Chicken Breasts: Select bone-in, skin-on chicken breasts for maximum flavor and juiciness.
Seasoning the Chicken: Use a flavorful blend of spices and herbs to enhance the taste of the chicken. Paprika, garlic powder, onion powder, salt, and pepper are classic choices.
Roasting the Chicken: Roast the chicken at a high temperature (425°F) for a crispy skin and tender, juicy meat. Cooking time may vary depending on the size of the chicken breasts.
Making the Jalapeño Cilantro Sauce: Combine jalapeños, cilantro, lime juice, garlic, and olive oil in a food processor or blender until smooth. Adjust the spiciness by adding more or less jalapeños.
Serving the Dish: Serve the roasted chicken breasts with the jalapeño cilantro sauce and your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This recipe for Roasted Bone-In Chicken Breasts with Jalapeño Cilantro Sauce is a delicious and flavorful dish that is perfect for any occasion. The chicken is juicy and tender, with a crispy skin and a zesty sauce that adds a touch of spice. The combination of flavors and textures makes this dish a winner. Whether you're hosting a dinner party or simply looking for a tasty meal, this recipe is sure to impress. So next time you're in the kitchen, give this recipe a try and enjoy a delightful culinary experience.