Garlic-ginger chicken breasts with cilantro and mint

Garlic-ginger chicken breasts with cilantro and mint

from Ellen's kitchen, with thanks to the NYT, and Indian-ish


  • 8 garlic cloves, minced
  • 2 tbs minced fresh ginger
  • 1 tbs finely chopped fresh mint leaves
  • 1 tbs finely chopped fresh cilantro
  • 3 tbs fresh lemon juice (from 1 lemon)
  • 3 tbs and 1 tbs olive oil
  • 1 tbs ground coriander
  • 1 tsp ground tumeric
  • 1/2 tsp cayenne pepper
  • 3/4 tsp kosher salt
  • 4 boneless, skinless chicken breasts
Make the marinade: 
  • Add the garlic, ginger, mint, cilantro, lemon juice and 3 tbs oil to a large resealable bag.  Seal the bag and massage to combine the ingredients into a paste.  Add the coriander, tumeric, cayenne, and salt, and seal the bag.  Massage to combine.
  • chicken breast in marinade and seal the bag tightly.  Gently massage the marinade onto the chicken breast until each breast is coated.  Refrigerate at least 2 hours or overnight.
Cooking options:
  • BBQ 
  • Sous Vide and then brown in pan
  • Warm lidded skillet over medium-high.  Once pan quite hot, add oil, swirling to coat entire surface.  Reduce heat to medium, remove chicken from marinade and add to pain.  Cook breasts, undisturbed, until lightly golden underneath, 1-2 minutes, then flip and cook until lightly golden on other side, 1-2 minutes.  Reduce heat to low, cover, and cook for 10 minutes.  Turn off the heat and let the chicken sit, covered for 10-15 minutes.  Don't lift the lid, as you will let out the steam!  
  • internal temperature of chicken, to make sure at 165, slice, and garnish with sprigs of mint and cilantro, if desired.  
  • by self, with rice, in roti, or with various salads and chutneys.


Popular Posts