Thursday, July 19, 2012

Blackened Cilantro Lime Chicken with Chunky Guacamole

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Hallo friends,

Tonight's dinner was a double whammy. Delicious and healthy. Good mexican food is very hard to find in Germany. In my entire 3 years in Germany I've only eaten at one legitimate mexican restaurant, Tortuga, in  Grafenw√∂hr. Though this recipe may not be considered authentic Mexican, it utilizes the ingredients (cilantro, lime, garlic) and flavors found in Mexican dishes.


Ingredients for Marinade
1/2 cup olive oil
1/2 cup white wine vinegar
1/3 cup honey (more or less to taste)
3-4 cloves of garlic, minced
About 1/3 cup of finely chopped cilantro (more or less depending on your love for cilantro)
juice of 1 lime squeezed
Cumin (I eyeball it. Just sprinkle some in and adjust to your liking)
Salt to taste

4-5 boneless, skinless chicken breasts

Serving size :4-6

Directions
1) Mix all ingredients together in a bowl. Adjust flavors to your liking.
2) Place chicken in a non reactive glass bowl or dish. (I prefer to not use gallon ziplocks for marinade because I think it affects the flavor). Poke the chicken breast in various places with a fork. Maybe 3-4 stabs on each side. (don't stab all the way through) This will allow the marinade to really soak into the chicken. Season each breast on both sides with salt and pepper.
3) Pour the marinade over the chicken, cover and chill in the refrigerator for at least 4 hours or overnight.
4) Heat a cast iron skillet over medium high heat and drizzle some olive oil in the pan. Once the pan is hot(I usually let it sit for 5min), add the chicken. Cook each side until blackened on the outside on cooked on the inside (about 8-10 min each side).
5) Let the chicken rest for 5-10 min before cutting.

I love that this recipe is versatile. You can adjust the marinade, cook on a grill instead, and even experiment with different meats. In the past I've done this with flank steak and it's delicious! I'd like to try it next time with shrimp and maybe even fish. Not sure if it would be too soggy for fish though. It can also be prepped ahead of time which is always nice.

Chunky Guacamole
1 white onion diced
3 tomatoes diced
3-4 cloves of garlic, minced
1 jalapeno diced (optional)
sprinkle of cumin
handful of cilantro chopped
juice of 1 lime
3 haas avocados

Serving size:4-6


Directions
1) Mix together in a bowl. Cover and chill for at least 2 hours, but no more than 24.
2) Before serving, add diced avocados. Mix well. Add salt to taste.
The recipe above I would call the skinny version. But if you want to be a little naughty....


Fry up some corn tortillas and add some freshly grated cheese.


To. Die. For.


Whether you go for the skinny version or decide to indulge, definitely squirt some siracha sauce all over!
Enjoy!
xoxo


Frau Wright

2 comments:

  1. Looks like lunch. Great job.

    Good luck with your new blog.

    Be well

    ReplyDelete
  2. OMG this looks fabulous! Can't wait to make it! Yummy!!

    ReplyDelete