Make it Naked

Cilantro-Ginger Chicken (on a stick!) with Avocado-Lime Dipping Sauce

It’s February 1st. If I were a good food blogger with my life in order, I’d be posting heart-shaped things (No really, click that link. I’m proud of those) or chocolate-covered things and helping you come up with the perfect meal for your Valentine but instead I’m going to tell you that you have less than 12 hours to make this before the Super Bowl and I promise, it’s worth it. just takes a few things This is completely last minute, so I’ll save all the chatter and just get to what you really need to know. I was originally thinking of posting chicken wings because really, is there a more classic Super Bowl food? But I hate chicken wings so instead, I made a healthy version and put it on a stick. Chicken on a stick > Chicken on a bone. the rub I coated chicken with a blend of cilantro, ginger, scallions and jalapeño, baked it and served it with an avocado, lime dipping sauce. I had every intention of serving this tomorrow but like most things in this house, it didn’t last that long. So if you’re all set for tomorrow and don’t feel like rushing to the store, no worries, it’ll make for a great dinner any other night of the week. I went ahead and tested that out for you tonight. Enjoy. baked   Cilantro-Ginger Chicken (on a stick!) with Avocado-Lime Dipping Sauce (serves 4-6) (inspired by Martha) For the chicken: Ingredients: 1.25 lbs boneless chicken thighs 1 cup cilantro, stems removed 1 jalapeno, seeded if desired and roughly chopped 4 scallions, roughly chopped 2 cloves garlic Juice of 1 lime 1/2 teaspoon kosher salt 2 oz ginger, peeled and roughly chopped 2 tablespoons extra virgin olive oil 8-10 wooden skewers Directions:

  1. Preheat oven to 350. Cover a baking sheet with foil and grease (I used olive oil). Set aside.
  2. In a food processor add the cilantro, jalapeno, scallions, garlic, lime juice, salt, ginger
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    and oil. Process until smooth, scraping sides as needed. It will be a paste-like consistency.

  3. If needed, cut the chicken thighs length-wise to make strips. I only had to do this for a few mine. Weave onto the skewers and set on greased baking sheet.
  4. Using your hands (or a spoon if you don’t want to get messy. But I’d really suggest using your hands) rub the thighs with the cilantro paste. Coat well.
  5. Bake the chicken for about 30 minutes or until cooked through. Remove from oven and serve warm.

For the dip: Ingredients: 3/4 cup cilantro 2 cloves garlic Juice of 2 limes 1/2 teaspoon kosher salt 1/8 cup extra virgin olive oil 1 avocado Directions:

  1. In a food processor, blend cilantro, garlic, lime juice, salt and oil until fully combined.
  2. Add the avocado and blend until a smooth consistency. Scrape down sides as needed. Serve with chicken sticks and enjoy!

grab one   Notes:

  1. I used chicken thighs because I prefer dark meat but I’m sure chicken tenders or breasts would work fine here.
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Posted on February 1, 2014

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