GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT
This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.
Provided by Priya Krishna
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
- Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
- Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
- Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
- Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED CHICKEN WITH CILANTRO-MINT SAUCE
Don't let the chicken cook too long, or the paste will darken; serve with the sauce and steamed green beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 4
Steps:
- In a medium bowl, combine the cilantro-mint sauce and the oil. Arrange the chicken in a nonreactive dish. Spread the green paste all over each piece of chicken.
- Heat a well-oiled grill set over medium-high heat until very hot. Season chicken with salt and pepper. Cook until meat is cooked throughout, about 4 minutes per side. Serve.
MINT CHICKEN
A favorite family recipe that my Mom has made for hundreds of guests. Fresh lemon juice and mint leaves are a must! Serve over hot cooked white rice.
Provided by TXGIRLSX3
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
- Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 13.9 g, Cholesterol 34.2 mg, Fat 23.3 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.1 g, Sodium 301.8 mg, Sugar 0.7 g
INDIAN-SPICED CHICKEN KEBABS WITH CILANTRO-MINT CHUTNEY
Categories Chicken Poultry Appetizer Broil Marinate Yogurt Winter Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24
Number Of Ingredients 19
Steps:
- For chutney:
- Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
- For chicken:
- Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
- Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.
TANDOORI-STYLE CHICKEN WITH CILANTRO-MINT SAUCE
Grilled chicken cutlets are the perfect blank canvas for a flavorful marinade. This one uses yogurt, ginger, garlic and spices. The bright green sauce made from cilantro and mint is creamy and cooling from coconut milk and has a nice kick from fresh jalapeño.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the chicken: Preheat a grill to medium high and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot and garlic in a food processor. Add the garam masala, sweet paprika, turmeric and kosher salt; puree.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the yogurt mixture while you make the cilantro-mint sauce.
- Make the cilantro-mint sauce: Combine the cilantro, mint, coconut milk, jalapeño, lime juice, vegetable oil and 1/2 teaspoon kosher salt in the food processor. Puree until smooth.
- Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the cilantro-mint sauce.
BASIL-MINT CHICKEN THIGHS
You're going to love plunging fork first into this juicy grilled chicken bursting with the flavors of cilantro, basil, mint and chili pepper. Toss the extras in tacos or salads for quick meals. -Karen Naihe, Ewa Beach, Hawaii
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place chicken thighs in large resealable plastic bag. In a blender, combine the remaining ingredients. Cover and process until pureed. Add to bag. Seal and turn to coat. Refrigerate overnight., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4-6 inches from the heat for 3-4 minutes on each side or until a thermometer reads 170°-175°.
Nutrition Facts : Calories 202 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
MINT-CILANTRO CHICKEN
Number Of Ingredients 11
Steps:
- 1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 7 minutes. 2. Mix in the ginger-garlic paste, then add the chicken, salt, black pepper, and turmeric, and cook, stirring as needed, over medium heat for the first 2 to 3 minutes and then over medium heat until the chicken is almost cooked, about 15 minutes.3. Add the cilantro, mint, green chili pepper, and lemon juice and continue to cook until the chicken is tender and all the oil separates to the sides, about 20 minutes. Remove chicken pieces to a serving dish, garnish with black pepper, 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
DELICIOUS CILANTRO CHICKEN SALAD
This delicious and tasty chicken salad is seasoned with fresh chopped cilantro, lime juice, and poultry seasoning.
Provided by matchin
Categories Salad
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
- Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
- Cover and refrigerate for about 1 hour. Serve chilled.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 3.2 g, Cholesterol 53.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 98.1 mg, Sugar 1.2 g
CILANTRO-MINT SAUCE
Use this sauce to make our Grilled Chicken with Cilantro-Mint Rub.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Combine ingredients in the bowl of a food processor with 3 to 4 tablespoons water. Blend until well combined; the mixture should still have some texture.
MINT-CILANTRO CHICKEN
Number Of Ingredients 11
Steps:
- 1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 7 minutes. 2. Mix in the ginger-garlic paste, then add the chicken, salt, black pepper, and turmeric, and cook, stirring as needed, over medium heat for the first 2 to 3 minutes and then over medium heat until the chicken is almost cooked, about 15 minutes.3. Add the cilantro, mint, green chili pepper, and lemon juice and continue to cook until the chicken is tender and all the oil separates to the sides, about 20 minutes. Remove chicken pieces to a serving dish, garnish with black pepper, 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
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