Grilled Chicken with Coriander Cilantro Sauce
Elevate your next dinner with this vibrant and flavorful Grilled Chicken with Coriander Cilantro Sauce! Juicy, marinated chicken breasts are seared to perfection on the grill, capturing a smoky, charred essence that pairs beautifully with the refreshing zing of the herby sauce. The marinade, infused with garlic, cumin, and paprika, adds a hearty depth of flavor, while the sauce—a blend of fresh cilantro, parsley, lime juice, and Greek yogurt—brings a creamy, citrusy finish. Perfect for busy weeknights or weekend barbecues, this dish is easy to prepare, packed with protein, and served with a side of healthful indulgence. Impress your family or guests by garnishing with extra cilantro and pairing with roasted vegetables or rice for a complete and satisfying meal.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup fresh coriander leaves (cilantro)
- 0.5 cup fresh parsley leaves
- 2 tablespoons lime juice
- 1 tablespoon honey
- 0.25 cup plain Greek yogurt
- 2 tablespoons water
Instructions
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, ground cumin, paprika, 1 teaspoon of salt, and black pepper. Mix well to create a marinade.
Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is evenly coated. Cover or seal and refrigerate for at least 30 minutes (up to 2 hours for stronger flavor).
While the chicken marinates, prepare the coriander cilantro sauce. In a food processor or blender, combine the fresh coriander leaves, parsley leaves, lime juice, honey, Greek yogurt, 1/2 teaspoon of salt, and 2 tablespoons of water. Blend until smooth. Set aside.
Preheat a grill or grill pan to medium-high heat. If using a grill, lightly oil the grates with the remaining 1 tablespoon of olive oil to prevent sticking.
Remove the chicken from the marinade and pat it dry with paper towels to remove excess moisture. Place the chicken on the grill, cooking for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Transfer the chicken to a plate and let it rest for 5 minutes before serving.
Drizzle the coriander cilantro sauce generously over the grilled chicken or serve it on the side as a dipping sauce. Garnish with additional fresh coriander leaves if desired. Serve warm.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 4238 mg | 184% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 24.0 g | ||
| Protein | 229.4 g | 459% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2324 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
