Garlic-Ginger Chicken Breasts With Cilantro and Mint
- Total Time
- 35 minutes, plus marinating
- Rating
- Comments
- Read comments
Ingredients
- 8garlic cloves, minced
- 2tablespoons minced fresh ginger
- 1tablespoon finely chopped fresh mint leaves, plus more for garnish
- 1tablespoon finely chopped fresh cilantro leaves, plus more for garnish
- 3tablespoons fresh lemon juice (from 1 lemon)
- 3tablespoons plus 1 teaspoon olive oil
- 1tablespoon ground coriander
- 1teaspoon ground turmeric
- 1teaspoon amchur (dry mango powder), optional
- ½teaspoon red chile powder, like ground cayenne
- ¾teaspoon kosher salt
- 4boneless, skinless chicken breasts (½ to ¾ pound each)
Nutritional analysis per serving (4 servings)
461 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 65 grams protein; 484 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
- Step 2
Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
- Step 3
Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
- Step 4
Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don’t lift the lid, or you’ll release the hot steam that finishes cooking the chicken.
- Step 5
Check to make sure the breasts are cooked through: There shouldn’t be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.
Private Notes
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Comments
Dear NYT cooking Eds, recipe sounds delicious. One request: can you please advocate a different marination technique, one that doesn't require adding yet another chicken-juice soiled, never-recycled zip plastic bag to our trash? Couldn't the chicken be tightly wrapped in parchment 'en papillote' and left to marinade in the fridge in a bowl? Or, simply marinated in a small bowl and covered snugly with a cut-out parchment blanket?
The bowl you suggested (just large enough to hold the chicken+marinade should do just fine - this is what Indian cooks used in the pre-plastic era. Use your hand to massage the mixture before covering (with cling wrap or parchment) and refrigerating. Variants of this recipe use about 1/2 cup whole-milk regular yoghurt as part of the marinade.
I actually made this dish and it was everything I hoped it would be exceeding my expectations. Thank you soooo much! The lectures on plastic bags were so redundant without any “thanks” to PK for the hard work of securing this delicious recipe!
Super delicious BUT two important notes: 1. Cook time is not very well thought out in the instructions. I used regular-sized boneless breasts and it took a lot longer to reach doneness. Like, twice the time over low and twice the time steaming under the lid. I'm thinking the instructions were written with smaller breast pieces in mind. 2. There is nothing in the instructions about spooning pan drippings over the slices when you serve it--do it! So, so good!
Saw this on CBS Mornings & made it tonight - it is delicious! I served it with The NY Times coconut rice recipe & snow peas with sesame seeds, and my husband raved. Leftovers will be added to ramen for lunches. Thank you!
Outstanding! Loved this dish. although I did cut the chicken breasts into smaller pieces to get more marinade spread throughout. Anf I squeezed lime juice over the finished dish. The bits and the liquid from the bottom of the pan… mmmmm… PS to the person who complained about the recommendation to use a plastic bag for marinating: I just mixed the marinade in a medium-sized bowl and was able to easily coat the chicken in there as well, and leave it in the fridge.