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Marinated chicken breast with mint

Marinated chicken breast with mint

Marinated chicken breast inspired from Turkish kitchen.

A few months ago I made shish kebab and someone asked me if I can leave to marinate meat in onion juice longer. My answer was intuitive no. This week I did some tests on larger pieces of meat (chicken breast halves until 250 gr piece) and I was confirmed as a marinade taste changes after about 5 hours. So stick to the recommended 1-2 hours marinating meat cubes (for skewers) and 3-4 hours for larger cuts. I also noticed that the big difference is in better to use a less sting onions, be as sweet, do not sting the eyes when you cut.

Chicken flavored with mint, chili and butter I served with a large salad of carrots and chickpeas.

Ingredients for Marinated chicken breast with mint:
  • 1 chicken breast (about 400-500 grams; without skin)
  • 1 cube of butter
  • salt, black pepper, chili flakes, crushed dried mint
Marinate:
  • 2 large onions (sweet)
  • 3 wire of parsley
  • One thread of mint
  • 1/4 teaspoon of turmeric
  • 3 tablespoons juice of lemon
  • 1 tablespoon of oil
For Salad:
  • 250g of carrots
  • 250g of boiled chickpeas
  • several threads of parsley and mint leaves
  • 2 tablespoons of oil
  • 1 tablespoon of lemon juice
  • 1/4 teaspoon of powdered ginger
  • 1/8 teaspoon of ground cumin
  • salt
Preparation For Marinated chicken breast with mint:
  1. Separate chicken breasts into the two lobes.
  2. Put the onions in the blender with a little salt and mix until it becomes paste. If the robot fails to mix properly add 3-4 tablespoons of water. Put onion purée in a cheesecloth and squeeze the juice out of it over the chicken.
  3. Add turmeric, oil, lime juice and chopped of mint and parsley. Mix well and put them in the fridge between 3-4 hours.
  4. Pull chicken from marinade. On the bench grinder black pepper, sprinkle some salt, chili flakes after your taste and finely crushed dried mint (or dried oregano). Rolling the chicken in these spices to be everywhere covered. Let it stand 30 minutes at room temperature.
  5. Heat the oven to 200 C.
  6. Heat a grill pan (no oil, if you don’t have a grill pan you can use a cast iron pan) at the maximum heat for 5 minutes. Give heat to medium and place the chicken in pan. You can put many pieces in the pan without being cramped.
  7. Fried chicken 2 minutes on each side.
  8. Move the pan in the oven and allow chicken to bake another 10-12 minutes.
  9. Pull the chicken to a the plate and go over it with a cube of butter. Cover with aluminum benefits and let stand 5 minutes.
  10. For salad mix the grated carrot and chickpeas. Sprinkle a little salt for the  taste. Add chopped greens. Mix the oil with the lemon juice, cumin and ginger and pour over vegetables.
  11. Serve warm chicken breasts salad with greens and rice eventually.
Marinated chicken breast with mint (2)
Onion puree in gauze
Marinated chicken breast with mint (3)
We squeeze the onion
Marinated chicken breast with mint (4)
Chicken in marinade
Marinated chicken breast with mint (5)
Chest with spices
Marinated chicken breast with mint (6)
Fry chicken on the first part
Marinated chicken breast with mint (7)
Turn and then we put it in the oven

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