THIS TASTY GARLIC-GINGER CHICKEN WITH CILANTRO + MINT IS FOOL-PROOF
Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style.
Provided by Priya Krishna
Number Of Ingredients 19
Steps:
- Make the marinade: In a medium bowl, mix the garlic, ginger, mint, cilantro, olive oil, and lemon juice into a paste
- In a small bowl, mix together the coriander, turmeric, red-chile powder, amchur, and salt, then add the mixture to the garlic-ginger paste and stir well to combine
- Transfer the marinade to a large resealable bag
- Make the chicken: Place the chicken breasts in the marinade and seal the bag tightly
- Use your hands to gently massage the marinade onto the chicken breasts, making sure to evenly coat each breast
- Refrigerate the chicken for 2 hours
- Warm a large 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 add it to the pan
- Cook the breasts, undisturbed, until they turn lightly golden on one side, 1 to 2 minutes, then flip to cook for 1 to 2 minutes, until they start to become golden on the second side
- Reduce the heat to low, cover, and cook the chicken for 10 minutes without 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 for 15 minutes, depending on the thickness of the breasts
- Don't lift the lid, or you'll release the hot steam that cooks the chicken
- Check to make sure the breasts are cooked through - there should not be any pink in the middle and, if you have a meat thermometer, the chicken should register at least 165°F
- Place the chicken on a cutting board and slice each breast into strips
- Garnish with mint and cilantro
DIRTY P'S GARLIC-GINGER CHICKEN THIGHS
Steps:
- Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.
- Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.
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
CILANTRO CHICKEN WITH GINGER
This recipe comes from the little info card packed with the cilantro. It calls for skin on chicken legs, but you do what you use what you want. It is baked one and a half hours in the oven.
Provided by threeovens
Categories Chicken Thigh & Leg
Time 1h40m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Combine olive oil, soy sauce, ginger, cilantro and jalapeno in a small bowl.
- Place chicken legs in a single layer in a baking dish; pour mixture over chicken and turn to coat.
- Place garlic cloves between the chicken in the baking dish; add 1/4 cup water and cover with aluminum foil.
- Cook in oven for 1.5 hours; remove foil for the last 10 minutes of cooking to crisp the skin.
- The garlic should have roasted and can be squeezed over the chicken if desired.
GINGER CHICKEN WITH MINT
An absolutely delicious chicken recipe. This appeared in one of our Local Newspapers. Takes very little time to make.
Provided by William Uncle Bill
Categories Chicken Breast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- In a large frying pan, heat oil on medium heat.
- Add sliced onions and saute'until translucent, about 5 minutes.
- Add garlic and saute' for 1 more minute.
- Remove onion and garlic into a dish and set aside.
- Cut chicken into bite size pieces and add to frying pan; stir-fry for 2 minutes.
- Add soy sauce, ginger, mint and basil leaves and cook for 1 minute.
- Add mushrooms, green onions and sambal oelek.
- Return onions and garlic to the pan and continue cooking until chicken is tender, about 3 minutes; stirring occasionally.
- When chicken is just cooked, add rice vinegar, sugar and fish sauce; stir well and cook for 2 minutes.
- Remove from heat.
- Serve immediately over cooked rice of your choice.
- NOTE: Sambal Oelek is a hot Chili Sauce and is available in most major supermarkets in the Asian Food Section.
Nutrition Facts : Calories 677.9, Fat 19.4, SaturatedFat 3.3, Cholesterol 263.3, Sodium 1268.4, Carbohydrate 12.6, Fiber 1.9, Sugar 4.5, Protein 107.7
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- In a medium bowl, mix together the garlic, ginger, mint, cilantro, oil and lemon juice into a paste. In a small bowl, mix together the coriander, turmeric, red chile powder, amchur and salt, then add this mixture to the garlic-ginger paste and stir well to combine. Transfer the marinade to a large, resealable bag.
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