Best Spicy Mint Chicken Recipes

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.

SPICY CHICKEN PEPERONATA WITH LIME AND MINT DRESSING

Steps:

• Whisk 4 tablespoons oil, lime juice, mint, and coriander in medium bowl. Season dressing with salt and pepper.
• Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.
• Return skillet to medium-high heat. Add bell peppers, poblano chile, and onion to same skillet; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables atop chicken. Drizzle with remaining dressing and serve.
• *Often called a pasilla; available at some supermarkets and at speciality food stores and latin markets.

SPICE RUBBED CHICKEN BREASTS W/ SPICY-COOL MINT SAUCE

Steps:

• Start by preparing the sauce. Grill the chili pepper, remove the skin & seeds (you may leave the seeds if you would like the sauce to be more spicy), and chop into pieces.
• Using a blender or food processor, process the mint, parsley, garlic, and chili pepper until combined.
• Add the honey, mustard, and olive oil. Blend until combined.
• Slowly add the water until you achieve your desired consistency. You may use more or less than 1/3 cup of water.
• Add salt & pepper to taste. Cool sauce until ready to serve.
• For the dry rub, combine the ground spices (paprika,cumin, coriander, fennel, mustard, ground pepper, and kosher salt) Trim fat from chicken breasts and rub each side of the breasts with olive oil.
• Pat on the dry rub to both sides of the breasts.
• Place on a hot grill (about 400 degrees). Cook for 10-15 minutes or until cooked through, flipping the breasts halfway through the cooking time.
• Serve w/ chilled mint sauce. Enjoy.

SPICY CHICKEN PEPERONATA WITH LIME & MINT DRESSING

Steps:

• Whisk 4 tbsp oil, lime juice, mint and coriander in a medium sized bowl. Salt & pepper to taste. Heat remaining 2 tbsp oil in large nonstick skillet and saute until brown on bottom, about 5 minutes. Turn chicken over and cook until it's just cooked through, about 5 minutes, transfer to platter or plate. Return skillet to med-high heat. Add bell peppers, poblano chile, onion, salt & pepper (optional). Toss until tender and just beginning to color, 4-5 minutes. Cover and cook about a minute. Mix in 2 tbsp dressing. Mound veggies atop chicken, top with dressing and serve.

SPICY CHICKEN PEPERONATA W/ LIME & MINT DRESSING

Steps:

• 1. Whisk 4 TBSP oil, lime juice, mint and coriander in medium bowl. Season dressing w/ salt & pepper 2. Heat remaining 2 TBSP oil in lg nonstick skillet over medium-high heat. 3. Sprinkle chicken w/ salt and pepper. Add to skillet & saute until brown on bottom, 6. Turn ck over. Reduce heat to medium-low. cover and cook until just cooked through, about 5 min. Txf to plate. 7. Return skillet to med-high heat. Add bell peppers, poblaon chile, & onipon to same skillet. 8. Sprinkle veggies w/ salt & pepper. Toss till tender & just beginning to color. 4-5 min. 9. Cover & cook 1 min. Mix in 2 TBSP dressing. Mound veggies top chicken.

SPICY MINT CHICKEN

Steps:

• Heat olive oil in a medium skillet over high heat. Add red onions and garlic and sauté until lightly browned about 1 ½ minutes. Add chicken and Serrano chili and stir fry 2 minutes. Add all remaining ingredients except mint sprigs and cook, stirring constantly, 3 minutes. Transfer to a platter, garnish with mint, and serve.