Chicken Breasts In Garlic Mint Marinade Recipes

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GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT



Garlic-Ginger Chicken Breasts With Cilantro and Mint image

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

8 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon finely chopped fresh mint leaves, plus more for garnish
1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons plus 1 teaspoon olive oil
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon amchur (dry mango powder), optional
1/2 teaspoon red chile powder, like ground cayenne
3/4 teaspoon kosher salt
4 boneless, skinless chicken breasts (1/2 to 3/4 pound each)

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

CHICKEN BREASTS IN GARLIC-MINT MARINADE



Chicken Breasts in Garlic-Mint Marinade image

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

4 boneless skinless chicken breasts
1/4 cup fresh Italian parsley (if using dried herbs, then use 4 tbsp of mint and 2 of parsley. I've only used the herbs I've dried )
3/4 cup of fresh mint, packed (I prefer English, orange or ginger Mint or any combination)
3 -4 cloves fresh garlic
1/4 teaspoon hot chili peppers, fresh (just a bit, you don't want it to overtake the other flavors) or 1/2 teaspoon dried chili pepper flakes
2 tablespoons olive oil
3/4 cup white wine, you can add more to make a thinner marinade if required (or for non-alcoholic, substitute 1/2 cup apple juice with 2 tbsp rice wine vinegar)
2 tablespoons lemon juice

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).

LEMON GARLIC MARINADE FOR CHICKEN



Lemon Garlic Marinade for Chicken image

I'm not sure where I got this recipe but it is very good. I usually throw some chicken breasts in a ziploc bag and add this marinade and then freeze. All I have to do for a quick meal is thaw and toss on the grill. This makes enough marinade for about 1-1.5 pounds of chicken breasts. Cooking time reflects marinating time.

Provided by JillAZ

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

2 cloves garlic, minced
4 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 tablespoons lemon juice, fresh preferred
1/8 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts

Steps:

  • Place chicken breasts in a large ziploc bag.
  • Mix first five ingredients together and pour over chicken.
  • Marinate at least one hour, longer if possible.
  • Cook chicken as desired.
  • I prefer to grill mine.
  • This is wonderful served on a caesar salad.

GREEK LEMON CHICKEN KABOBS WITH MINT MARINADE



Greek Lemon Chicken Kabobs With Mint Marinade image

Make and share this Greek Lemon Chicken Kabobs With Mint Marinade recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 39m

Yield 4 Breast halves, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1 (8 ounce) package small whole mushrooms
1/4 cup fresh lemon juice
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon finely chopped of fresh mint or 1 teaspoon dried mint
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 red onion, cut into wedges
hot cooked rice

Steps:

  • Cut chicken breast into 1 inch pieces.
  • Place chicken and mushrooms in zip-top plastic bag.
  • In a bowl, combine lemon juice, oregano, mint, salt, oil and garlic; mix well.
  • Add to bag with chicken and mushrooms; toss to coat.
  • Marinate for 10 minutes, turing once.
  • Thread chicken, mushrooms and onions evenly onto 8 metal skewers.
  • Place kabobs on grill over medium-high heat.
  • Cook uncovered for 10-14 minutes or until chicken is done; turning once.
  • Serve over hot cooked rice.

YOGURT-MINT MARINATED CHICKEN



Yogurt-Mint Marinated Chicken image

Make and share this Yogurt-Mint Marinated Chicken recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 45m

Yield 5 serving(s)

Number Of Ingredients 9

5 bone-in skinless chicken breast halves
1 teaspoon coarse salt
1 tablespoon fresh lemon juice
1 cup plain low-fat yogurt
1/2 cup chopped of fresh mint
1 tablespoon minced fresh ginger
3 garlic cloves, minced
1 teaspoon garam masala
1/2 teaspoon chili powder

Steps:

  • Rinse chicken under cold water. Place in a large bowl and rub with salt and lemon juice. Set aside.
  • Blend remaining ingredients; toss well to mix and then coat chicken.
  • Seal bowl with plastic wrap and refrigerate for 24 hours.
  • Preheat oven to 400* F.
  • Place chicken on a foil-lined baking sheet and bake for 35 minutes.

Nutrition Facts : Calories 174.5, Fat 4, SaturatedFat 1.2, Cholesterol 78.5, Sodium 643.9, Carbohydrate 5.4, Fiber 0.8, Sugar 3.6, Protein 28.1

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