Best Grilled Chicken Breasts With Green Pea And Mint Sauce Recipes

Grilled Honey Glazed Chicken with Green Pea and Mint Sauce image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/4 cup honey
3 tablespoons balsamic vinegar
4 whole bone-in chicken breasts
Olive oil, for grilling, optional
Salt and freshly ground black pepper
Green Pea and Mint Sauce, recipe follows
2 cups frozen peas, blanched and drained well
1/2 cup white wine vinegar
3 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, grilled or roasted, chopped
Salt and freshly ground black pepper
1/4 cup olive oil or canola oil
1 tablespoon honey

Steps:

Heat grill to medium. Whisk together the honey and balsamic vinegar in a small bowl. Brush the breasts on both sides with oil, if desired, and season with salt and pepper. Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through. Brush with the honey glaze during the last few minutes of cooking. Serve on a bed of sauce or with sauce drizzled over.
Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and taste for seasoning.
Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.

Grilled Chicken with Cilantro-Mint Sauce image

Provided by Martha Stewart

Number Of Ingredients 4

1 recipe Cilantro-Mint Sauce, made without the water
3 tablespoons vegetable oil, plus more for grill or grill pan
4 skinless, boneless chicken breasts, cut in half and each half cut into thirds
Course salt and freshly ground pepper

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.

Chicken Breasts in Garlic-Mint Marinade image

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).