Our Recipes

Southwest Grilled Chicken with Cilantro

DifficultyBeginner

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Chicken legs

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

Chicken Ingredients
 3 1/2 lbs. bone-in, free run chicken breasts, legs or thighs
 1 tbsp. chili powder
 1 tbsp. ground cinnamon
 1 tbsp. brown sugar
 1 tsp. cocoa powder
 1/2 tsp. salt
 1/4 tsp. black pepper
 3 tbsp. olive oil
 1 tbsp. balsamic vinegar
Cilantro Butter
 ½ cup 1/2 cup butter, melted
 ¼ cup 1/4 cup cilantro, chopped
 2 tbsp 2 tbsp. white onion, minced

1

Mix all chicken ingredients (except chicken and cilantro butter ingredients) until well blended.

2

Spread the mixture evenly all over the chicken.

3

Grill chicken on medium heat for 30 mins, or until chicken is cooked through.

4

Mix all ingredients for the cilantro butter, and drizzle over chicken just before serving.

Ingredients

Chicken Ingredients
 3 1/2 lbs. bone-in, free run chicken breasts, legs or thighs
 1 tbsp. chili powder
 1 tbsp. ground cinnamon
 1 tbsp. brown sugar
 1 tsp. cocoa powder
 1/2 tsp. salt
 1/4 tsp. black pepper
 3 tbsp. olive oil
 1 tbsp. balsamic vinegar
Cilantro Butter
 ½ cup 1/2 cup butter, melted
 ¼ cup 1/4 cup cilantro, chopped
 2 tbsp 2 tbsp. white onion, minced

Directions

1

Mix all chicken ingredients (except chicken and cilantro butter ingredients) until well blended.

2

Spread the mixture evenly all over the chicken.

3

Grill chicken on medium heat for 30 mins, or until chicken is cooked through.

4

Mix all ingredients for the cilantro butter, and drizzle over chicken just before serving.

Southwest Grilled Chicken with Cilantro
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Discussion

5 comments

Donna says:

What are the ingred. for the cilantro butter?

Meridian Meats says:

Hi Donna,
My apologies for our error. The ingredients for the cilantro butter are the cilantro, butter and white onion. Thank you for noticing our mistake, we have changed it in our recipe above 🙂

Donna says:

Thanks, I enjoy your great recipes!!!

Peter says:

Should the chicken be skninless or with skin?

Meridian Meats says:

Hi Peter,
It is your preference, but we prefer bone-in, skin on with this recipe 🙂