CHICKEN BREASTS IN GARLIC-MINT MARINADE
This is one of my signature recipes, made up one summer when I had an abundance of mint, including English Mint, Orange Mint, Ginger Mint, etc. Its at its best on the Barbeque. I'm often asked for the marinade recipe, and people are always amazed that the main herb is MINT! In my opinion, it is most underused in North America in main dishes.... Any way.... here it is
Provided by Merlebleu
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the mint, garlic, parsley and pepper in a food processor and coarsly chop.
- Add the olive oil and wine (or apple juice)
- Blend again. If you are using dried hot red pepper flakes, add it now, no need to chop it further.
- Place chicken breasts and marinade into a zippered plastic bag, shake it about, and allow to marinate at least 3 hours up to overnight.
- About 1/2 an hour prior to cooking, add 2 tbsp lemon juice. (Adding the lemon juice sooner, will add too much lemon flavor, and it will tend to "cook" portions of the chicken).
- Start cooking on medium on the BBQ, and reduce to low. You absolutely don't want it to dry out. Times will vary depending on your BBQ and the thickness of the breast. I use one of those BBQ saute pans with the holes in it, and it works better than directly on the grill. Feel free to pour the extra marinade over the breasts as they cook.
- I most often serve this with a wild rice and orzo pilaf, and fresh vegetables (such as asparagus or snow peas or sauteed yellow zucchini with red peppers, red onions and grape tomatoes, with a bit of that mint added at the end).
CURRY BARBECUED CHICKEN
Great flavor brought to prefection on the BBQ. Be sure to watch chicken carefully, smaller pieces will, of course, cook more quickly.
Provided by Annacia
Categories Curries
Time 44m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine cooking oil, lime zest and juice, onion, garlic, curry powder,salt, cumin, coriander, cinnamon and pepper.
- Place chicken in large zip lock bag and pour marinade over chicken.
- Chill 4 to 6 hrs, turning bag occasionally to coat evenly.
- Remove chicken pieces and reserve marinade.
- Place chicken, bone side down over medium-hot coals (or heat).
- Brush chicken with marinade frequently.
- Grill for about 25 minutes.
- Turn chicken over and grill 15 to 20 mins more, continuing to apply marinade.
- Garnish with lime slices and parsley.
Nutrition Facts : Calories 736.3, Fat 56.5, SaturatedFat 14, Cholesterol 212.8, Sodium 344.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.2, Protein 53
BBQ CHICKEN MARINADE
Mix up this kid-friendly marinade, pop it in the freezer with 1 1/2 pounds of chicken and you'll have dinner ready to go on a busy week where there's no time for meal planning.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the marinade: Combine the ketchup, sugar, vinegar, Worcestershire, cumin, paprika, garlic, 1/2 teaspoon salt and a few turns of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Remove the chicken from the bag and grill over indirect heat, covered, until cooked through, lightly charred and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
CURRY CHICKEN MARINADE
Change up your dinner routine with this warmly spiced marinade. You can use it on the spot-- or freeze with 1 1/2 pounds of chicken for a hands-off meal later.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
CURRIED LAMB BURGERS WITH GRILLED VEGETABLES AND MINT RAITA
Provided by Tony Rosenfeld
Categories Sandwich Yogurt High Fiber Backyard BBQ Lunch Mint Ground Lamb Curry Zucchini Summer Grill Grill/Barbecue Cilantro Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6
Number Of Ingredients 20
Steps:
- For raita:
- Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
- For burgers and vegetables:
- Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.
- Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.
- Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.
- Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.
- * Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.
CURRY MARINATED CHICKEN
Chicken marinated with low fat yoghurt great with chicken breasts or quarters
Provided by alisonbyers10
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove skin from chicken
- Mix all other ingredients in a bowl
- Place chicken in a large flat pyrex dish
- Cover chicken in marinade
- Cover and marinade in fridge for 4 to 24 hours
- Cook in oven gas mark 6/200c for an hour
- Serve with whatever you like such as rice, salad, veg curry
BAKED YOGURT-MINT CHICKEN CURRY
Number Of Ingredients 12
Steps:
- 1. Prepare the ginger-garlic paste. Then, in a small bowl, mix together the dried mint and fenugreek leaves, garam masala, and salt. Place the chicken in a large non-reactive bowl. Add 2 tablespoons ginger-garlic paste, half the spice mixture, and 1 cup yogurt. Mix well, making sure all the chicken pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.2. Heat the oil in an ovenproof saucepan over medium heat and cook the onion, stirring, until well-browned, about 10 minutes. Add the green chili peppers, the remaining ginger-garlic paste and the remaining spice mixture. Stir 1 minute, then add the remaining 1 cup yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until it comes to a vigorous boil.3. Preheat the oven to 350°F. Mix in the chicken, plus the marinade, and cook, stirring, about 5 minutes. Remove from the heat and cover, first with aluminum foil and then with the pan cover, to seal the pan.4. Place the pan on the center rack of the oven and bake about 50 minutes, or until the chicken is tender and the sauce smooth. Lightly swirl in the ground cardamom seeds and mint leaves, with parts of them visible as a garnish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CURRY GRILLED CHICKEN
"Chicken marinated in this fuss-free mixture comes out tender and tangy," informs Nancy Ode of Sherman, South Dakota. "Its mild curry flavor is equally good on pork," she assures, "but I marinate it for an hour or two longer for the best results."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a thermometer reads 179°.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 294mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.
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