Best Chicken Breasts In Garlic Mint Marinade 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

GARLIC CHICKEN BREASTS

Steps:

• Mix olive oil, lime juice, garlic, salt, and black pepper in a bowl or resealable bag; add chicken. Marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Transfer chicken from marinade to a shallow baking pan. Discard remaining marinade. Season chicken breasts with salt and black pepper.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

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.