Minty Boozy Chicken Recipes

MINT CHICKEN

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.

BOOZY BOURBON CHICKEN MARINADE

Steps:

• Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade.

BOOZY BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish.
• In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder.
• Mix together and pour mixture over chicken.
• Cover dish and place in refrigerator.
• Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover.
• Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

BOOZY CHICKEN DIANE

Steps:

• This goes together quickly, so have all of the ingredients assembled before beginning to cook.
• Place chicken breast halves between sheets of waxed paper.
• Pound slightly with a mallet to thin a little.
• Sprinkle with salt and black pepper.
• Heat the oil and butter together in a skillet.
• Cook chicken over medium high heat for approximately.
• 4 minutes on a side.
• Do not over cook.
• Transfer to a warm serving platter.
• Add chives or green onion, garlic, lime or lemon juice, brandy or cognac, parsley and mustard to the pan.
• Cook 15 to 30 seconds, whisking constantly.
• Whisk in chicken broth.
• Stir until sauce is smooth.
• Pour over the warm, plated chicken breasts& serve immediately.

SPICY MINT CHICKEN

Steps:

• Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers.

MINTY YOGURT CHICKEN

Steps:

• Slash the chicken flesh at regular intervals with a sharp knife and place in a bowl.
• Mix together the honey, lemon juice, yogurt, salt and pepper and half the mint.
• Spoon the marinade over the chicken and leave to marinate for 30 minutes.
• Line the broiler pan with foil and cook the chicken under a medium-hot broiler until thoroughly cooked and golden brown, turning the chicken occasionally during cooking.
• Sprinkle with the remaining mint and serve.

CHICKEN WITH LEMON, CUMIN, AND MINT

Steps:

• 1. Stir together the zest, lemon juice, lemon oil, 1 tablespoon of the mint, half the garlic, the paprika, cumin, salt, and pepper with a fork, in a large bowl. Add the chicken and turn to coat. Let stand at room temperature for 30 minutes, turning occasionally.
• 2. Preheat the broiler. Place the chicken on the broiler pan and broil 4 to 5 inches from the heat, turning once, for about 5 minutes on each side, or until golden brown and just cooked through.
• 3. Transfer the chicken to a platter, garnish with the lemon wedges, sprinkle with the remaining 1 tablespoon mint and garlic, and serve.
• To make 1 cup lemon oil, put a cup of extra virgin olive oil, olive oil, grapeseed oil, or vegetable oil in a jar with 3 tablespoons of finely grated lemon zest. Cover tightly and refrigerate for at least 3 weeks, shaking occasionally. Pour through a strainer and transfer to a jar. Discard the zest and refrigerate the oil.

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE

Steps:

• Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
• Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
• Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
• Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.

MINTY, BOOZY CHICKEN

Steps:

• 1 Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a skillet over medium heat. Add the minced onion, garlic, cumin, salt, and pepper; reduce the heat to low, and sauté about 10 minutes, until the onion softens. Transfer mixture to a blender; add the mint and cilantro, zests, juices, and rum; and purée. Reserve 1/2 cup of the purée; use the rest to marinate the chicken for a few hours in the refrigerator. 2 Preheat oven to 400°F. Melt the remaining butter with the remaining oil in a large ovenproof skillet over medium heat. Add the chicken pieces, working in batches if necessary, and brown both sides, about 10 minutes. 3 When nicely browned, transfer chicken pieces with tongs to a plate. In the same skillet, cook the sliced onion gently for a few minutes, until slightly softened. Return chicken to skillet, skin side down, salt and pepper liberally, and pour marinade over. Transfer skillet to oven; bake 30 minutes. 4 Using tongs, flip each piece over, return to oven, bake 30 minutes more, or until chicken-especially thighs, if you're using them-is fully cooked. Remove chicken; transfer to a serving platter. Pour reserved 1/2 cup purée into pan and mix it with a spatula. Pour this sauce over chicken. Serve with lime wedges and a small bowl of salt to pass around.