Pollo: Cilantro Lime Chicken

Cilantro Lime Chicken

Cilantro Lime Chicken

After we’re done with big city life you can bet that Alex and I will live on a nice piece of land and raise some happy chickens. I’ll name my egg-laying hens Pancha and Lupe and Nena. We’ll call the rooster Vato. And then there’ll be the chickens that we just call Almuerzo (lunch).  The ultimate free-range chickens: gown, butchered and plucked in our own back yard.

But until that day I’m stuck buying 99 cents a pound chicken quarters at the grocery store because they’re the most affordable and most flavorful chicken around.  Free range or not, chicken quarters skin-on yield a delicious main course with leftovers that you can turn into tacos or tostadas in a cinch.

Ingredients:
5 limes (juiced and the zest of one)
1 teaspoon dried cilantro or 1/4 c. fresh chopped cilantro
1 teaspoon salt
5 pieces of chicken (quarters)

Combine lime juice, lime zest, cilantro and salt. Rinse chicken and pat dry. Place in ceramic dish or ziplock freezer bags. Pour marinade over chicken. Marinate in fridge for 8 hours.

Place chicken in large cast iron pan or glass baking dish. Cover with foil. Bake at 375 for 1 hour covered. Uncover, baste and salt, broil for 15 minutes (in order to brown the skin). (*Tip: The chicken is cooked when the juices run clear).

Cool for 10 minutes. Serve.

Comments
15 Responses to “Pollo: Cilantro Lime Chicken”
  1. Pookette says:

    I wasn’t sure about how lime-y it was – but oh man, my Pookie loved it and has requested it over and over again. It’s what’s for lunch this weekend! Thanks so much for this!! 🙂

    • gabriellemarielopez says:

      Pookette! I am so glad you and Pookie enjoyed it, especially enough to make it over and over! Isn’t it an esay recipe? xogabriela

  2. Eliana says:

    Lime and cilantro – so delicious and so latino. Absolutely love this recipe 🙂 I could seriously add cilantro and lime to just about anything and be a happy camper.

  3. duodishes says:

    This will always be one of the fave flavors for chicken. A splash of tequila in the marinade never hurt either. 🙂

  4. mjsinabq says:

    Hi Gabrielle – your Dad told me about your blog two days ago when he came to take measurements for some work. I love it…your pictures are wonderful and I’m going to try this dish in the next few days. I’m off to Sunflower Market which is now on San Mateo in place of the former Wild Oats to pick up the ingredients. I hope mine turns out as yummy looking as yours, but it appears as if you have far more ability in the kitchen than I do, even though I’ve been at it far longer.

    I may get brave and make your beet and mango salad too, as it looks really refreshing for these hot days. Must say I admire your tenacity living in NYC without AC.

  5. Gaby says:

    This looks so delicious… I love your blog… so happy I found it!

  6. Lisa says:

    Bienvenidos a Nueva York! I just discovered you via Matt Armendariz and I look forward to reading about your Manhattan kitchen adventures!

    • gabriellemarielopez says:

      Thanks for the warm welcome, Lisa! I’m having a great time in my tiny Harlem kitchen cooking up a Mexican/New Mexican storm. Also, thank you for the tip regarding where to purchase a molcajete since all of my heavy kitchenware had to stay on the West Coast.

  7. SinoSoul says:

    nice and simple recipe but.. i’m certain this won’t change my mind against “baking” chicken. Inevitably, the chicken ends up dryer than it needs to be…

    • gabriellemarielopez says:

      The chicken is surprisingly moist- the keys to moist meat are using dark meat, leaving the skin on and keeping the chicken covered with foil until the last 15 minutes of browning. Hope it works for you!

  8. Chez US says:

    I was looking for a cilantro chicken recipe & followed some internet crumbs over here … great site! I love it! Keep up the wonderful job, we will be dining over here, very often!

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