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Skillet Chicken w/ Creamy Cilantro Lime Sauce

SciAggie
SciAggie Posts: 6,481
in Poultry
I don't even remember where I first saw this recipe (http://sallysbakingaddiction.com/2015/07/08/skillet-chicken-with-creamy-cilantro-lime-sauce/) , but I tried it tonight and highly recommend it. It was a simple straightforward cook. 




Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • bud812
    bud812 Posts: 1,869
    Looks good from here.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • SGH
    SGH Posts: 28,887
    Mighty fine looking grub. Solid cook :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    That looks delicious
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • stemc33
    stemc33 Posts: 3,567
    Agree with all posts above. Looks great. :plus_one: 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SciAggie
    SciAggie Posts: 6,481
    Thanks guys. I'm still getting to know my egg. It worked really well reducing the sauce. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Very nice!  I love that flavor combination.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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