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Name: Cilantro-Lime Chicken
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6
Cuisine: peru
Ingredients: 1 cup cilantro leaves; 1 cup mint leaves; 1/4 cup tarragon leaves; 1/2 cup oil; 1/3 cup soy sauce; 1/4 cup lime juice; 3 tablespoon Cider Vinegar; 5 cloves garlic; 1 jalepeno sliced; 2 tablespoon chopped fresh ginger; 1 teaspoon Dried oregano; 1 teaspoon Ground cumin; 3 lbs Chicken; 1/3 cup Mayonnaise

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INGREDIENTS

1 cup cilantro leaves
1 cup mint leaves
1/4 cup tarragon leaves
1/2 cup oil
1/3 cup soy sauce
1/4 cup lime juice
3 tablespoon Cider Vinegar
5 cloves garlic
1 jalepeno sliced
2 tablespoon chopped fresh ginger
1 teaspoon Dried oregano
1 teaspoon Ground cumin
3 lbs Chicken
1/3 cup Mayonnaise

INSTRUCTIONS

Preheat oven to 375 degrees F. Place wire rack in rimmed baking sheet lined with foil. Arrange chicken on rack. discarding marinade in bag; bake 30 minutes. Increase oven temperature to 450 degrees F. Roast another 15 to 20 minutes or until chicken is cooked (165 degrees F).

Whisk mayonnaise into reserved marinade. Serve chicken with green sauce.

Note: I have made without tarragon, used chicken breasts and grilled and often do not add mayonaise.

NOTES

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Cilantro-Lime Chicken

1 cup cilantro leaves
1 cup mint leaves
1/4 cup tarragon leaves
1/2 cup oil
1/3 cup soy sauce
1/4 cup lime juice
3 tablespoon Cider Vinegar
5 cloves garlic
1 jalepeno sliced
2 tablespoon chopped fresh ginger
1 teaspoon Dried oregano
1 teaspoon Ground cumin
3 lbs Chicken
1/3 cup Mayonnaise

In food processor, puree herbs with oil, soy sauce, lime juice, vinegar, garlic, chile, ginger, oregano, cumin, and 1 teaspoon salt until smooth. Transfer 3/4 cups to small bowl; set aside. Transfer remaining marinade to gallon size resealable plastic bag; add chicken. Seal bag, tossing to coat, and refrigerate at least 5 hours or up to overnight.
Preheat oven to 375 degrees F. Place wire rack in rimmed baking sheet lined with foil. Arrange chicken on rack. discarding marinade in bag; bake 30 minutes. Increase oven temperature to 450 degrees F. Roast another 15 to 20 minutes or until chicken is cooked (165 degrees F).
Whisk mayonnaise into reserved marinade. Serve chicken with green sauce.

Note:  I have made without tarragon, used chicken breasts and grilled and often do not add mayonaise.

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Nutrition

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Serving Size: 1 Serving (572g)
Recipe Makes: 6 Servings

Calories: 1249
Calories from Fat: 1002 (80%)

Amt Per Serving		% DV

	Total Fat 111.3g	148 %
	Saturated Fat 19.9g	99 %
	Monounsaturated Fat 34.1g
	Polyunsanturated Fat 47g
Cholesterol 174.8mg		54 %
Sodium 286.6mg		10 %
Potassium 1678.9mg		44 %
Total Carbohydrate 17g		5 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 12.2g
Protein 49.1g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1249

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