Garlic-Ginger Chicken Breasts With Cilantro and Mint

Garlic-Ginger Chicken Breasts With Cilantro and Mint is a flavorful dish that combines aromatic spices with fresh herbs to create a delicious meal.

Why Make This Recipe

This recipe is perfect for those looking to add zest and freshness to their chicken dishes. The blend of garlic, ginger, mint, and cilantro not only enhances the flavor but also offers health benefits with its antioxidant properties.

How to Make Garlic-Ginger Chicken Breasts With Cilantro and Mint

Ingredients:

8 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon finely chopped fresh mint leaves, plus more for garnish
1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons plus 1 teaspoon olive oil
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon amchur (dry mango powder), optional
½ teaspoon red chile powder, like ground cayenne
¾ teaspoon kosher salt
4 boneless, skinless chicken breasts (½ to ¾ pound each)

Instructions:

Make the marinade: In a large resealable bag, combine garlic, ginger, mint, cilantro, lemon juice, and 3 tablespoons olive oil. Seal the bag and massage to form a paste. Add coriander, turmeric, amchur (if using), red chile powder, and salt. Seal and shake to combine.
Marinate the chicken: Place chicken breasts in the bag with marinade, seal tightly, and massage gently to coat each breast. Refrigerate for at least 2 hours or overnight.
Cook the chicken: Heat a large lidded skillet over medium-high heat. Add 1 teaspoon olive oil and swirl to coat. Reduce heat to medium, remove chicken from marinade (shake off excess), and add to the pan. Cook undisturbed until lightly golden, 1-2 minutes per side.
Cover and cook: Reduce heat to low, cover the skillet, and cook chicken for 10 minutes without lifting the lid. Turn off heat and let chicken sit covered for 10-15 minutes to finish cooking through.
Serve: Check chicken for doneness (no pink in the middle, or 165°F with a meat thermometer). Slice each breast into strips, garnish with additional mint and cilantro, and serve hot.

How to Serve Garlic-Ginger Chicken Breasts With Cilantro and Mint

Serve this dish hot, garnished with fresh mint and cilantro leaves. It pairs well with steamed rice, naan bread, or a fresh salad.

How to Store Garlic-Ginger Chicken Breasts With Cilantro and Mint

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove until heated through.

Tips to Make Garlic-Ginger Chicken Breasts With Cilantro and Mint

Ensure the chicken breasts are evenly coated with the marinade for maximum flavor.
Adjust the spice levels to your preference by increasing or decreasing the amount of red chile powder.
For a richer flavor, marinate the chicken overnight.

Variation

For a different twist, substitute chicken thighs for chicken breasts. Thighs can add more moisture and flavor to the dish.

FAQs

1. Can I use powdered ginger instead of fresh? Yes, you can use powdered ginger if fresh is not available. Start with 1 teaspoon of powdered ginger for this recipe.

2. What can I substitute for amchur (dry mango powder)? If you don’t have amchur, you can use a splash of mango juice or leave it out altogether. It adds a tangy flavor but is optional.

3. How can I make this dish spicier? Increase the amount of red chile powder or add a pinch of cayenne pepper to the marinade for extra heat.