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Recipe : Grilled Cilantro Citrus Chicken with Spicy Cranberry Sauce

Ingredients:-

For spicy cranberry sauce:

  • 150 grams, Del Monte cranberries
  • 3 to 4 nos, garlic cloves
  • 2 nos, green chillies
  • 1 teaspoon, red chili powder/flakes
  • 3 tablespoons, lemon juice
  • 1 teaspoon, lemon zest
  • 1 tablespoon, butter
  • ½ tablespoon, sugar
  • 2½ cup of water

For Grilled Cilantro Citrus Chicken:

  • 4 boneless chicken breasts
  • 2 tablespoons, melted butter
  • 1½ tablespoons, minced garlic
  • 3 tablespoons, lemon juice
  • 3 tablespoons, orange juice
  • ½ tablespoon, lemon zest
  • 1 teaspoon, minced green chilies
  • ½ cup, cilantro(coriander leaves), finely chopped
  • Salt and pepper to taste

Method:-

For Spicy Cranberry Sauce:

  • Soak the cranberries in 1½ cup of hot water.  Cover and keep it aside for 1½ to 2 hours.
  • Add soaked cranberries,  green chilies, garlic into a blender and blend it to a fine paste. Transfer the cranberry paste into a wide bottom pan. 
  • Add another cup of hot water, red chili flakes, lemon juice, lemon zest and a tablespoon of butter.  Bring it to a boil. 
  • Cook until it reaches the sauce consistency.
  •  Add sugar and mix well. 
  • Cook for another couple of minutes and take it off the heat.  Keep it aside.

For Grilled Cilantro Citrus Chicken:

  • In a bowl, combine melted butter, lemon juice, lemon zest, garlic, orange juice, green chili, cilantro, salt and pepper to taste and mix well.
  • Add the chicken breasts to the prepared marinade, cover and keep it aside for 30 minutes.
  • Heat grill pan.  Coat the pan with butter and grill the marinated chicken breasts from both the sides until nicely brown and done.  Take it off the pan.
  • To serve, place the grilled chicken on the platter.  Top it with the spicy cranberry sauce and serve it along with the roasted veggies and some more cranberry sauce on the side.

NOTE:  The consistency of the sauce is totally your choice to keep it too thick or free flowing.  If you prefer to preserve this sauce then add ½ tablespoon of vinegar along with the sugar and cook it for 3 to 4 minutes.  Cool and transfer it to a clean airtight jar and preserve it under refrigeration easily for 3 weeks.

 

BY: Del monte

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