Best 2 Roasted Bone In Chicken Breasts With Jalapeño Cilantro Sauce Recipes

Roasted bone-in chicken breasts are a flavorful and succulent dish that is perfect for a weeknight meal or a special occasion. The juicy chicken is complemented by a creamy and tangy jalapeño cilantro sauce, which adds a delightful spicy kick to the dish. To create this delicious meal, you will need a few simple ingredients and some basic cooking skills. Here, we will provide you with a step-by-step guide to making roasted bone-in chicken breasts with jalapeño cilantro sauce, ensuring that you can enjoy this flavorful and satisfying dish in the comfort of your own home.

Here are our top 2 tried and tested recipes!

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Peruvian Roasted Chicken With Spicy Cilantro Sauce image

Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

Provided by Melissa Clark

Categories dinner, easy, weekday, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24

Ingredients

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

Steps:

For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
Carve the chicken and serve with the sauce and lime wedges on the side.

ROASTED CHICKEN BREAST WITH CHEDDAR-JALAPENO QUESADILLA AND SPICY BLACK BEAN SAUCE

Roasted Chicken Breast with Cheddar-Jalapeno Quesadilla and Spicy Black Bean Sauce image

Provided by Food Network

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 12

Ingredients

4 skinless chicken breasts
Olive oil, for sauteing
4 (8-inch) flour tortillas
8 ounces grated cheddar cheese
4 tablespoons sliced pickled jalapenos
1 can cooked black beans
3 tablespoons pickled jalapenos
2 plum tomatoes canned
2 teaspoons ground cumin
Salt and pepper
Water, to cover
1 tablespoon chopped garlic

Steps:

Saute chicken in olive oil over medium high heat for 3 to 5 minutes on each side. Lay tortillas flat on a clean dry surface. Add 2 ounces of cheddar and 1 tablespoon of jalapeno to each tortilla. Fold to form and 1/2 moon and heat griddle until crisp in a non stick pan.
In a sauce pot add the black beans, pickled jalapenos, tomatoes, cumin, salt and pepper, water and garlic. Bring to a boil and allow to simmer for 3 to 5 minutes. Pour into a blender and process until smooth. Serve hot.
To serve cut the tortilla in half and place in the center of the serving plates. Add a spoonful of black beans and the sliced chicken breast on top.

Tips:

Choose the right chicken breasts: Look for bone-in, skin-on chicken breasts that are about the same size so they cook evenly.
Season the chicken generously: A good blend of salt, pepper, and paprika will give the chicken a flavorful crust.
Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
Make the jalapeño cilantro sauce while the chicken is roasting: This will give the sauce time to develop its flavors.
Serve the chicken with the jalapeño cilantro sauce and your favorite sides: Roasted vegetables, mashed potatoes, or rice are all great options.

Conclusion:

This recipe for roasted bone-in chicken breasts with jalapeño cilantro sauce is a delicious and easy way to enjoy chicken. The chicken is juicy and flavorful, and the sauce is tangy and refreshing. This dish is perfect for a weeknight dinner or a special occasion.