The idea behind this dish started when I was infusing olive oil with cilantro to create dipping oil for bread.  After I infused the oil, I was about to throw away the wilted cilantro when the idea for using it to flavor chicken struck me.  As a result, we have cilantro themed dinners from time to time.

Cilantro Infused Olive Oil

Rinse, drain and pat dry 1 to 2 bunches of cilantro.  Pour 1 cup or so of virgin olive oil in a heavy sauce pan.  Place the cilantro in the pan and turn the burner to as low a setting as possible.  The idea here is to warm the oil enough to draw out the cilantro flavors and infuse them into the olive oil.  If you need to, occasionally turn the heat off to keep the temperature down.  Steep the cilantro for about 15 minutes.  This is not a science, so taste oil from time to time by spooning a little on a piece of bread.  Set aside to cool. 

Serve this oil with fresh, crusty bread and a crisp white wine while you are cooking the chicken.  

Cilantro-Key Lime Chicken

For this preparation, I use skin-on, ribs-in chicken breasts.  Divide the cilantro into equal portions for each chicken breast.  Slice key limes into thin coins, enough for 2 - 3 to for each chicken breast.

For each chicken breast, gently lift the skin from one edge of the breast to create a pocket.  Place 1 to 1 1/2 teaspoons of course salt (this is slightly smaller than rock salt, usually sold to fill salt mills), two to three slices of key lime and the cilantro into the pocket and place on a pan or plate ribs down.

Grill the chicken breast, starting rib side down.  Turn as necessary to cook evenly.  Do be aware you will have more flare-ups than usual because of the olive oil on the cilantro.  After the chicken is done, allow it to rest for about 5 minutes.  Remove the skin, cilantro and limes.  Wipe any remaining salt from the breast. 

I like to plate the chicken and garnish with lime zest and fresh cilantro sprigs. 

Wine Paring

Usually, I pair this with a crisp, limey New Zealand Sauvignon Blanc or a Loire Muscadet.  Some of the New Zealand labels I look for include Dog Point and Craggy Range, both from the Marlborough area.  The high acidity cuts through the olive oil to refresh the palate.  The citrus and grassy flavors of the wine help to marry the pairing. 

Enjoy,

Mike