Garlic-Ginger Chicken With Cilantro and Mint

I have a dinner party coming up - a birthday celebration - and was looking for new ideas.  Then I saw an article from Bon Appetit magazine called, "The Best Chicken Recipes That Have Made It Into Our Hall of Fame."  While there was nothing that popped for this specific dinner, I did see many I wanted to try.  Garlic-Ginger Chicken with Cilantro and Mint is at the top of the list. It's going on the menu next week and I'll come back here and add my notes.

What drew me to this one in particular? It has an exotic mix of spices, so I knew it would be very different than anything else I make. The one I've never heard of that I'm going to have to really search for is amchur (dry mango powder), but I think they'll have it at the local international store. 

The prep and cooking is surprisingly easy.  I would prefer if I could bake it instead of cooking in a pan on top of the stop and may play with prep in the future, but for the first time out I'll do it exactly the way they say. 

Next, I love the way it is presented. Instead of big slabs of chicken breast plopped onto your plate, you have lovely colourful slices artfully arranged on a platter with a beautiful drizzle. I love that there isn't a set serving portion. People can choose how many slices they want to eat.

The only downside is that cilantro does have it's naysayers - a genetic thing where it tastes like soap to them. I have a few friends who are not fans.  Oh well, I'll just have to choose wisely if I serve it for a get-together. But in my house we're all cilantro eaters so the first time around this isn't a problem.

Be sure and check back as I'll be adding my notes after making it this coming week. AND if you give it a try before me, be sure and comment on this post with your thoughts. 

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Garlic-Ginger Chicken With Cilantro and Mint
Published November 2019

Ingredients -

8 garlic cloves, finely chopped
3 Tbsp. fresh lemon juice (from about 1 lemon)
2 Tbsp. finely chopped fresh ginger
3 Tbsp. plus 1 tsp. extra-virgin olive oil
1 Tbsp. finely chopped cilantro leaves, plus more for garnish
1 Tbsp. finely chopped mint leaves, plus more for garnish
1 Tbsp. ground coriander (freshly ground is best)
1 tsp. amchur (dry mango powder)
1 tsp. ground turmeric
¾ tsp. kosher salt
½ tsp. red chili powder
4 skinless, boneless chicken breasts (½–¾ lb. each)

Directions - 

Combine garlic, lemon juice, ginger, Olive oil, 1 Tbsp. cilantro, and 1 Tbsp. mint,  coriander, amchur, turmeric, salt, and chili powder in a blender or magic bullet and pulse until it becomes a well-combined paste. Transfer marinade to a large resealable bag. Place chicken breasts in marinade and seal bag tightly. Using your hands, gently massage marinade onto chicken, making sure to evenly coat each breast. The original recipe said let sit 2 hours, but  I let them marinate overnight.

I decided to cook mine on the BBQ on medium heat until done, and they turned out fabulous. However, I wanted to include the original stove top instructions in case you didn't have a BBQ or the weather was not good. (Original recipe instructions - Heat a large skillet over medium-high. Once pan is quite hot, add remaining 1 tsp. oil, swirling pan to coat the entire surface. Reduce heat to medium. Remove chicken from marinade and cook, undisturbed, until lightly golden on one side, 1–2 minutes. Flip chicken and continue to cook until golden brown on the other side, 1–2 more minutes. Reduce heat to low, cover, and cook (without peeking!) 10 minutes. Remove pan from heat and let chicken sit, covered, 10–15 minutes, depending on thickness of the breasts. Don’t uncover, or you’ll release the hot steam that cooks the chicken.)

Check to make sure the breasts are cooked through—there shouldn't be any pink in the middle, and if you have an instant-read thermometer, the chicken should register 165°. Transfer chicken to a cutting board and slice into strips. Transfer to a platter. Garnish with cilantro and mint.