Chicken Cilantro!

Chicken Cilantro

Chicken cilantro is another family favorite and perfect for any gathering. When you bake this chicken, the garlic cilantro and parsley combination renders an incredible aroma! You’ll have people asking what you’re cooking and how soon they can eat! Make sure you have enough sauce to go with each serving, because your guests will want more. Serve it with your favorite rice and steamed vegetables.

Skill level: Intermediate
Click here to view Slideshow, Share, & Comment
Chicken Cilantro
Serves 8
Velvet Edition: “Vintage” Recipe
Write a review
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
  1. 1 bunch parsley, washed, stems removed, dried and chopped
  2. 2 bunches cilantro, washed, stems removed, dried and chopped
  3. 5 lbs chicken tenderloin (see note #1 below)
  4. 15 garlic cloves crushed (see note #2 below)
  5. ¾ cup vegetable oil
  6. ½ cup lemon juice
  7. 1 tablespoon chicken bouillon
  8. 1 teaspoon salt
  9. ½ teaspoon black pepper
  10. ½ teaspoon red pepper
  11. ¼ teaspoon all spice (optional )
  12. ¼ cup water
  13. 1 – 2 tablespoons mayonnaise (regular or low fat)
  1. In a 4 or 5 quart saucepan, heat the vegetable oil on medium heat.
  2. Add the crushed garlic and stir until the garlic starts to sizzle. (see note #3 below)
  3. Add the chopped parsley and cilantro to the garlic.
  4. Continue to mix for about a minute or two.
  5. You’ll see that the color of the parsley and cilantro will change color.
  6. At this point, add the lemon juice, chicken bouillon, salt, black pepper, red pepper, all spice and water to the mixture.
  7. Bring to a boil and turn the heat off.
  8. Set aside to cool.
  9. Heat oven to 400 degrees.
  10. Add the mayonnaise to the garlic cilantro mixture.
  11. Add the chicken and mix together so the chicken is fully coated with the sauce.
  12. Line a large baking pan with foil for easy clean up.
  13. Place baking pan in the center of the oven.
  14. Bake uncovered for 1 hour.
  15. Half way through the baking, remove the pan from the oven.
  16. Flip the tenderloins over and place the pan back into the oven.
  17. Continue to cook until golden brown.
  18. Remove from the oven and serve.
♣ Notes
  1. 1. I prefer using tenderloin rather than chicken breast because they are more moist. If you prefer to use chicken breast, you will need to cut each breast up into 3 long strips to make sure that the chicken is fully cooked.
  2. 2. You might find that this is a lot of garlic. But garlic enhances the flavors of the cilantro and parsley.
  3. 3. Be careful not to overcook the garlic, otherwise it will burn.
Velvet Edition

Click on the first image below to view a step by step slideshow:



Leave a Reply

Your email address will not be published. Required fields are marked *