Mint Cilantro Chicken Recipes

THIS TASTY GARLIC-GINGER CHICKEN WITH CILANTRO + MINT IS FOOL-PROOF

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

GRILLED CHICKEN WITH CILANTRO-MINT SAUCE

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.

TANDOORI-STYLE CHICKEN WITH CILANTRO-MINT SAUCE

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.

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

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.