Best Grilled Chicken With Mint Orange And Chile Chutney Recipes

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

Ingredients

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).

CHRIS' GRILLED ORANGE CHICKEN

Chris' Grilled Orange Chicken image

This is a chicken recipe that my family absolutely loves. It is chicken breast marinated in lime juice, orange juice, lemon juice, mint, and honey. It is very tender and the chicken is very moist.

Provided by CLHARTMAN

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 8h40m

Yield 4

Number Of Ingredients 6

Ingredients

4 skinless, boneless chicken breast halves
¼ cup lemon juice
¼ cup lime juice
3 cups orange juice
¼ cup crushed fresh mint leaves
2 tablespoons honey

Steps:

Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 30.7 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 79.5 mg, Sugar 24.9 g

GRILLED CHICKEN LEGS WITH MINT-ORANGE SAUCE

Grilled Chicken Legs With Mint-Orange Sauce image

I found this recipe in an old Eating Well magazine, and made a few modifications. It was a big summer dinner hit

Provided by SaffronMeSilly

Categories Chicken Thigh & Leg

Time 30m

Yield 8 chicken legs, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

8 chicken legs
1 tablespoon olive oil
1/2 teaspoon basil
1/2 teaspoon tarragon
1/2 teaspoon parsley
1 teaspoon grated orange peel
1/4 cup orange juice
3 tablespoons honey
1 tablespoon vinegar, plus
1 teaspoon vinegar
1 teaspoon cornstarch
1/4 cup chopped of fresh mint (or 2 tsp dried mint)

Steps:

In a large ziplock bag, coat chicken legs with oil, basil, tarragon, and parsley. Shake well to coat chicken.
Preheat grill to 400 (or medium-low heat). Cook chicken for 15 to 20 minutes or until cooked through. (note that if the chicken was frozen, there will be some blood left in the meat even if it is completely cooked). Turn the chicken legs several times to make sure it cooks evenly.
In a small sauce pan combine orange peel, orange juice, honey, and 1 tbsp vinegar. Bring to boiling, whisking constantly (note that that spraying a tablespoon with cooking spray will make the honey slide off easier).
Meanwhile, combine cornstarch and 1 tsp vinegar in a small bowl.
Once orange mixture is boiling, add cornstarch mixture, and continue to stir until mixture thickens.
Remove from heat and stir in mint.
Serve chicken with mint-orange dipping sauce on the side.

Nutrition Facts : Calories 716.5, Fat 44, SaturatedFat 11.9, Cholesterol 277.2, Sodium 266.8, Carbohydrate 15.9, Fiber 0.5, Sugar 14.2, Protein 61

GRILLED CHICKEN WITH MINT, ORANGE, AND CHILE CHUTNEY

Grilled Chicken with Mint, Orange, and Chile Chutney image

Categories Chicken Poultry Picnic Low Fat Quick & Easy Summer Grill/Barbecue Gourmet

Yield Makes 4 servings

Number Of Ingredients 3

Ingredients

4 skinless boneless chicken breast halves (1 1/2 lb)
2 teaspoons olive oil
Accompaniment:mint, orange, and chile chutney

Steps:

Prepare grill for cooking.
Pat chicken dry, then brush with oil and season with salt and pepper.
Grill on a rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. Transfer to a cutting board and let stand, covered, 5 minutes.
Dip each chicken breast into chutney to coat and serve with remaining chutney.