Best 20 Mint Chicken Recipes

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Craving a refreshing and flavorful dish that tantalizes your taste buds? Look no further than mint chicken, a culinary delight that combines the zesty freshness of mint with the tender goodness of chicken. This delectable dish is perfect for a light meal, a flavorful addition to your dinner spread, or a creative lunch option. With its vibrant green hue and aromatic fragrance, mint chicken promises an explosion of flavors that will leave you craving more.

Let's cook with our recipes!

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE



Bobby Flay's Pan-Roasted Chicken With Mint Sauce image

Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have.

Provided by Sam Sifton

Time 40m

Yield 4 servings

Number Of Ingredients 16

4 bone-in, skin-on chicken breasts
Kosher salt to taste
2 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup fresh mint leaves
½ cup fresh parsley leaves
4 cloves garlic, peeled and roughlychopped
1 serrano chile, seeds removed androughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
Kosher salt and freshly groundblack pepper.

Steps:

  • Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
  • Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
  • Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
  • Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 55 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT



Garlic-Ginger Chicken Breasts With Cilantro and Mint image

This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.

Provided by Priya Krishna

Categories     dinner, easy, lunch, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

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
1/2 teaspoon red chile powder, like ground cayenne
3/4 teaspoon kosher salt
4 boneless, skinless chicken breasts (1/2 to 3/4 pound each)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD



Grilled Chicken, Red Onion, and Mint Kebabs with Greek Salad image

Categories     Chicken     Onion     Marinate     Mint     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
1 teaspoon dried mint
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons fresh lemon juice
1 bunch fresh mint
1 red onion, cut into 1-inch pieces
8 12-inch metal skewers
Greek Salad

Steps:

  • Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
  • Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.

MIDDLE EASTERN GRILLED CHICKEN PITA SANDWICHES WITH YOGURT MINT SAUCE



Middle Eastern Grilled Chicken Pita Sandwiches with Yogurt Mint Sauce image

Categories     Sandwich     Chicken     Dairy     Herb     Poultry     Marinate     Yogurt     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 17

For the marinade
1 cup plain yogurt
1/2 cup fresh lemon juice
1 garlic clove, minced and mashed to a paste with a pinch of salt
1/2 teaspoon dried thyme, crumbled
8 skinless boneless chicken thighs (about 1 1/2 pounds)
For the sauce
1/3 cup plain yogurt
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 teaspoons fresh lemon juice, or to taste
1 tablespoon finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh mint leaves, or to taste
1 small red onion, sliced thin
1 1/2 tablespoons olive oil
1 tomato, minced
1 tablespoon sesame seeds, toasted lightly
6 whole-wheat pita loaves

Steps:

  • Make the marinade:
  • In a bowl whisk together the yogurt, the lemon juice, the garlic paste, the thyme, and pepper to taste.
  • Arrange the chicken, pricked in several places with a fork, in one layer in a large shallow dish, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for at least 3 hours or, preferably overnight
  • Make the sauce:
  • In a bowl whisk together the yogurt, the garlic paste, the lemon juice, the parsley, the mint, and salt and pepper to taste.
  • On an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high eat grill the chicken (discard the marinade) turning it, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices. Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.

MINT CHICKEN



Mint Chicken image

A favorite family recipe that my Mom has made for hundreds of guests. Fresh lemon juice and mint leaves are a must! Serve over hot cooked white rice.

Provided by TXGIRLSX3

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 20m

Yield 4

Number Of Ingredients 6

2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 clove garlic, crushed
½ cup all-purpose flour
½ cup margarine
¼ cup fresh lemon juice
½ cup chopped fresh mint leaves

Steps:

  • In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
  • Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 13.9 g, Cholesterol 34.2 mg, Fat 23.3 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.1 g, Sodium 301.8 mg, Sugar 0.7 g

GRILLED CHICKEN WITH MANGO AND MINT-LIME DRESSING



Grilled Chicken with Mango and Mint-Lime Dressing image

Lime juice, garlic, and fresh mint come together in a lively dual-purpose dressing here. Half is used to marinate the chicken breasts, while the other half is tossed together with watercress, mango, and charred radishes for the salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 11

3 tablespoons fresh lime juice
1 tablespoon minced garlic
1/3 cup safflower oil, plus more for brushing
1/4 cup chopped fresh mint leaves, plus whole leaves for serving
Kosher salt and freshly ground pepper
4 boneless, skinless chicken-breast halves (about 1 1/2 pounds)
1 bunch radishes, preferably small
1 serrano chile
1 bunch watercress, tough lower stems removed
1 mango, peeled, pitted, and cut into sticks
6 ounces queso fresco or goat cheese, crumbled (1 cup)

Steps:

  • Preheat grill to medium-high. In a bowl, combine lime juice and garlic. Whisk in oil, then chopped mint; season with salt and pepper. Pound chicken to an even 1/2-inch thickness; transfer to a baking dish. Season with salt and pepper; toss with half of dressing. Let stand 10 minutes.
  • Brush grill grates with oil. Grill chicken, radishes, and serrano, flipping chicken once and turning vegetables occasionally, until chicken is just cooked through and radishes are charred in places, 6 to 8 minutes. Mince serrano; stir into remaining dressing. Serve chicken with radishes, watercress, and mango; drizzle with dressing and top with cheese and mint leaves.

BASIL-MINT CHICKEN THIGHS



Basil-Mint Chicken Thighs image

You're going to love plunging fork first into this juicy grilled chicken bursting with the flavors of cilantro, basil, mint and chili pepper. Toss the extras in tacos or salads for quick meals. -Karen Naihe, Ewa Beach, Hawaii

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken thighs (4 ounces each)
4-1/2 teaspoons lemon juice
4-1/2 teaspoons olive oil
1 tablespoon reduced-sodium soy sauce
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh mint leaves
1/4 cup fresh basil leaves
4 garlic cloves, minced
1 tablespoon fresh cilantro leaves

Steps:

  • Place chicken thighs in large resealable plastic bag. In a blender, combine the remaining ingredients. Cover and process until pureed. Add to bag. Seal and turn to coat. Refrigerate overnight., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4-6 inches from the heat for 3-4 minutes on each side or until a thermometer reads 170°-175°.

Nutrition Facts : Calories 202 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

CHICKEN SALAD WITH MANGO AND MINT



Chicken Salad with Mango and Mint image

Serve this Chicken Salad with Mango and Mint for a refreshing meal. When buying jicama, look for smooth, relatively unblemished roots with thin skin and juicy flesh. To peel the ginger, use the edge of a spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
3 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon honey
12 mint leaves, roughly chopped, plus sprigs for garnish
1-inch piece ginger, peeled and finely grated
2 whole boneless, skinless chicken breasts
6 ounces sugar snap peas, trimmed
4 cups well-washed and -dried arugula leaves
1/4 pound pea shoots
Coarse salt and freshly ground pepper
1 small jicama, peeled and julienned
1 small ripe mango, peeled, pitted and julienned
6 lavash flatbreads

Steps:

  • In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing until smooth. Set aside.
  • Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat, and simmer until cooked through, about 10 to 12 minutes. Transfer chicken to a medium bowl; allow to cool slightly. Shred chicken, and toss with all but 2 tablespoons of dressing. Set aside.
  • While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cool.
  • In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 tablespoons of dressing. Season with salt and pepper.
  • Add jicama and mango to chicken. Toss to combine. Season with salt and pepper. Cover each lavash with arugula mixture. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve.

YOGURT-MINT MARINATED CHICKEN



Yogurt-Mint Marinated Chicken image

Make and share this Yogurt-Mint Marinated Chicken recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 45m

Yield 5 serving(s)

Number Of Ingredients 9

5 bone-in skinless chicken breast halves
1 teaspoon coarse salt
1 tablespoon fresh lemon juice
1 cup plain low-fat yogurt
1/2 cup chopped of fresh mint
1 tablespoon minced fresh ginger
3 garlic cloves, minced
1 teaspoon garam masala
1/2 teaspoon chili powder

Steps:

  • Rinse chicken under cold water. Place in a large bowl and rub with salt and lemon juice. Set aside.
  • Blend remaining ingredients; toss well to mix and then coat chicken.
  • Seal bowl with plastic wrap and refrigerate for 24 hours.
  • Preheat oven to 400* F.
  • Place chicken on a foil-lined baking sheet and bake for 35 minutes.

Nutrition Facts : Calories 174.5, Fat 4, SaturatedFat 1.2, Cholesterol 78.5, Sodium 643.9, Carbohydrate 5.4, Fiber 0.8, Sugar 3.6, Protein 28.1

GREEK LEMON CHICKEN KABOBS WITH MINT MARINADE



Greek Lemon Chicken Kabobs With Mint Marinade image

Make and share this Greek Lemon Chicken Kabobs With Mint Marinade recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 39m

Yield 4 Breast halves, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1 (8 ounce) package small whole mushrooms
1/4 cup fresh lemon juice
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon finely chopped of fresh mint or 1 teaspoon dried mint
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 red onion, cut into wedges
hot cooked rice

Steps:

  • Cut chicken breast into 1 inch pieces.
  • Place chicken and mushrooms in zip-top plastic bag.
  • In a bowl, combine lemon juice, oregano, mint, salt, oil and garlic; mix well.
  • Add to bag with chicken and mushrooms; toss to coat.
  • Marinate for 10 minutes, turing once.
  • Thread chicken, mushrooms and onions evenly onto 8 metal skewers.
  • Place kabobs on grill over medium-high heat.
  • Cook uncovered for 10-14 minutes or until chicken is done; turning once.
  • Serve over hot cooked rice.

ALMOND-APRICOT CHICKEN WITH MINT PESTO



Almond-Apricot Chicken with Mint Pesto image

This delicious chicken dinner relies on sweet apricots, savory goat cheese, and crunchy almonds for its flavorful center.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 9

4 boneless, skinless chicken breasts, (6 ounces each)
1/2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 1/4-inch pieces (3 tablespoons)
Salt and fresh ground pepper
1/3 cup breadcrumbs
1 large egg, lightly beaten
1 tablespoon olive oil
Mint Pesto

Steps:

  • Preheat oven to 375 degrees. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.
  • In a small bowl, combine 1/4 cup almonds with the goat cheese and apricots. Stuff each breast with 1/4 of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • On a plate, combine breadcrumbs and remaining 1/4 cup almonds. Dip each breast into egg, then dredge in breadcrumb mixture.
  • Heat oil in a large nonstick skillet over medium heat. Cook chicken until golden, 3 to 4 minutes on each side. Transfer to oven; bake until cooked through, about 15 minutes. Serve hot with pesto on the side.

THAI STYLE WARM CHICKEN SALAD WITH CHILLI, MINT & LIME



Thai Style Warm Chicken Salad With Chilli, Mint & Lime image

This is a fabulous recipe which is very quick to put together and even quicker to eat! It's been in the recipe folder on my computer for a while so I can't remember where it originally came from. I have actually added a few salad leaves in the past so feel free to play around with it.

Provided by HappyBunny

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 chicken breasts
1 teaspoon vegetable oil
3 tablespoons fresh mint leaves
3 tablespoons fresh coriander leaves
sea salt
fresh ground pepper
2 tablespoons salted peanuts
1 lime, quartered
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil or 1 teaspoon vegetable oil
2 teaspoons sugar
4 small red shallots, sliced
1 small red chile, sliced
2 spring onions, finely sliced

Steps:

  • Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
  • For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
  • Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
  • At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.

CHICKEN BREASTS IN GARLIC-MINT MARINADE



Chicken Breasts in Garlic-Mint Marinade image

This is one of my signature recipes, made up one summer when I had an abundance of mint, including English Mint, Orange Mint, Ginger Mint, etc. Its at its best on the Barbeque. I'm often asked for the marinade recipe, and people are always amazed that the main herb is MINT! In my opinion, it is most underused in North America in main dishes.... Any way.... here it is

Provided by Merlebleu

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1/4 cup fresh Italian parsley (if using dried herbs, then use 4 tbsp of mint and 2 of parsley. I've only used the herbs I've dried )
3/4 cup of fresh mint, packed (I prefer English, orange or ginger Mint or any combination)
3 -4 cloves fresh garlic
1/4 teaspoon hot chili peppers, fresh (just a bit, you don't want it to overtake the other flavors) or 1/2 teaspoon dried chili pepper flakes
2 tablespoons olive oil
3/4 cup white wine, you can add more to make a thinner marinade if required (or for non-alcoholic, substitute 1/2 cup apple juice with 2 tbsp rice wine vinegar)
2 tablespoons lemon juice

Steps:

  • Put the mint, garlic, parsley and pepper in a food processor and coarsly chop.
  • Add the olive oil and wine (or apple juice)
  • Blend again. If you are using dried hot red pepper flakes, add it now, no need to chop it further.
  • Place chicken breasts and marinade into a zippered plastic bag, shake it about, and allow to marinate at least 3 hours up to overnight.
  • About 1/2 an hour prior to cooking, add 2 tbsp lemon juice. (Adding the lemon juice sooner, will add too much lemon flavor, and it will tend to "cook" portions of the chicken).
  • Start cooking on medium on the BBQ, and reduce to low. You absolutely don't want it to dry out. Times will vary depending on your BBQ and the thickness of the breast. I use one of those BBQ saute pans with the holes in it, and it works better than directly on the grill. Feel free to pour the extra marinade over the breasts as they cook.
  • I most often serve this with a wild rice and orzo pilaf, and fresh vegetables (such as asparagus or snow peas or sauteed yellow zucchini with red peppers, red onions and grape tomatoes, with a bit of that mint added at the end).

PORTUGUESE CHICKEN, LEMON AND MINT SOUP



Portuguese Chicken, Lemon and Mint Soup image

Provided by Emeril Lagasse

Time 2h

Yield 6 servings

Number Of Ingredients 12

2 wide strips lemon zest
4 sprigs mint, plus 1/4 cup chopped mint
1 stalk celery, roughly chopped
1 onion, roughly chopped
3 cloves garlic, crushed
4 sprigs parsley
1/4 teaspoon red pepper flakes, or to taste
4 quarts water or low-sodium chicken broth (or a combination)
1/4 cup white rice
Juice of 1/2 lemon (2 tablespoons) Kosher salt
Cayenne pepper
1 4-to-5-pound chicken, cut into pieces

Steps:

  • Combine the chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, red pepper flakes and water or broth in a large saucepan. Bring to a boil and skim off any foam. Reduce the heat to medium low and simmer, skimming as needed, 45 minutes, or until the chicken is tender.
  • Strain the stock through a fine sieve into a large bowl. Transfer the chicken to a plate to cool and discard the vegetable mixture. Return the stock to the saucepan over medium-low heat and simmer until it is slightly reduced and flavorful, about 30 minutes. Add the rice and simmer until tender, about 20 more minutes.
  • When the chicken is cool enough to handle, remove the skin, then remove the meat from the bones and tear it into bite-size pieces. Add to the stock and cook 3 to 4 minutes. Add the lemon juice, chopped mint, and salt and cayenne pepper to taste; cook 2 to 3 more minutes.

GRILLED JERK RUBBED CHICKEN WITH HABANERO-MINT GLAZE



Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

3 tablespoons ground coriander
3 tablespoons ground ginger
3 tablespoons light brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons kosher salt
2 tablespoons habanero powder
1 tablespoon dry thyme
2 teaspoons coarse black pepper
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground cloves
1 1/2 cups red wine vinegar
1 1/2 cups white wine vinegar
3 cups sugar
1 habanero chile, chopped
1/2 cup coarsely chopped fresh mint leaves
Salt
Chicken
2 pounds chicken thighs, legs and breasts, skin on and bone in
Canola oil

Steps:

  • Combine all ingredients in a medium bowl.
  • Place vinegar and sugar in a medium nonreactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 1/2 and is thick. Carefully transfer the mixture to a blender and add the habanero and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature.
  • Preheat grill to medium or heat grill pan over medium heat. Rub 1 side of each chicken with 2 tablespoons of the jerk rub and drizzle with canola oil. Grill, rub-side down for 3 to 4 minutes or until a crust has formed, brush with some of the Haberno-Mint Glaze and turn the chicken over and continue grilling for 7 to 8 minutes or until just cooked through. Brush with more of the glaze and serve immediately.

GRILLED CHICKEN WITH CILANTRO-MINT SAUCE



Grilled Chicken with Cilantro-Mint Sauce image

Don't let the chicken cook too long, or the paste will darken; serve with the sauce and steamed green beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 4

1 recipe Cilantro-Mint Sauce, made without the water
3 tablespoons vegetable oil, plus more for grill or grill pan
4 skinless, boneless chicken breasts, cut in half and each half cut into thirds
Course salt and freshly ground pepper

Steps:

  • In a medium bowl, combine the cilantro-mint sauce and the oil. Arrange the chicken in a nonreactive dish. Spread the green paste all over each piece of chicken.
  • Heat a well-oiled grill set over medium-high heat until very hot. Season chicken with salt and pepper. Cook until meat is cooked throughout, about 4 minutes per side. Serve.

GRILLED HONEY GLAZED CHICKEN WITH GREEN PEA AND MINT SAUCE



Grilled Honey Glazed Chicken with Green Pea and Mint Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/4 cup honey
3 tablespoons balsamic vinegar
4 whole bone-in chicken breasts
Olive oil, for grilling, optional
Salt and freshly ground black pepper
Green Pea and Mint Sauce, recipe follows
2 cups frozen peas, blanched and drained well
1/2 cup white wine vinegar
3 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, grilled or roasted, chopped
Salt and freshly ground black pepper
1/4 cup olive oil or canola oil
1 tablespoon honey

Steps:

  • Heat grill to medium. Whisk together the honey and balsamic vinegar in a small bowl. Brush the breasts on both sides with oil, if desired, and season with salt and pepper. Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through. Brush with the honey glaze during the last few minutes of cooking. Serve on a bed of sauce or with sauce drizzled over.
  • Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and taste for seasoning.
  • Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.

SPICY MINT CHICKEN



Spicy Mint Chicken image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 14

3 tablespoons oil
5 Thai chiles, chopped
2 cloves garlic, chopped
1 cup ground chicken
2 tablespoons oyster sauce
1 teaspoon fish sauce
1 teaspoon light soy sauce
1 teaspoon dark mushroom soy sauce
1 teaspoon sugar
3 serrano chiles, sliced
Pinch ground black pepper
2 cups Thai holy basil leaves (can substitute Thai sweet basil or Italian basil)
Cooked rice, for serving
1 cup mixed thinly sliced green and red bell peppers

Steps:

  • Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers.

CHICKEN SALAD WITH MINT AND FETA



Chicken Salad With Mint and Feta image

This is from Cooking Light magazine. This simple chicken salad is zesty with the flavors of mint, feta cheese, and lemon juice. It's great as is and also good served in a pita or on a bed of greens.

Provided by Engrossed

Categories     Lunch/Snacks

Time 10m

Yield 3/4 cup servings, 6 serving(s)

Number Of Ingredients 12

3 cups cooked boneless skinless chicken breasts, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup English cucumber, cubed
2 ounces feta cheese, crumbled (1/2 cup)
1/4 cup of fresh mint, chopped
1 1/2 tablespoons fresh oregano, chopped
2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
mint sprig, garnish (optional)

Steps:

  • Combine all ingredients except mint sprigs in a large bowl; toss gently to combine.
  • Garnish with mint sprigs if desired.

Nutrition Facts : Calories 164.1, Fat 5.9, SaturatedFat 2.4, Cholesterol 68.4, Sodium 262.9, Carbohydrate 3.1, Fiber 0.8, Sugar 1.2, Protein 23.6

ROAST CHICKEN THIGHS WITH PEAS AND MINT



Roast Chicken Thighs with Peas and Mint image

Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.

Provided by Aaron Crowder

Categories     Bon Appétit     Dinner     Chicken     Spring     Leek     Garlic     Lemon     White Wine     Wine     Pea     Mint     Soy Free     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

6 skin-on, bone-in chicken thighs (about 2 1/2 lb. total)
1 Tbsp. ground coriander
Kosher salt
2 Tbsp. extra-virgin olive oil
3 large leeks, white and pale green parts only, sliced 1/2" thick
4 garlic cloves, thinly sliced
5 (2x1") strips lemon zest
2 bay leaves
1/3 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 cup fresh (or frozen, thawed) peas
1 cup mint leaves, torn if large

Steps:

  • Preheat oven to 350°F. Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt.
  • Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more. Transfer chicken to a plate.
  • Pour out all but 2 Tbsp. fat from skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15-20 minutes. Transfer chicken to a plate.
  • If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed through, about 1 minute. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter.

Tips:

  • Choose the right chicken: For best results, use boneless, skinless chicken breasts or thighs. You can also use chicken tenders or strips.
  • Marinate the chicken: Marinating the chicken in a mixture of yogurt, herbs, and spices infuses it with flavor and helps tenderize it. Allow the chicken to marinate for at least 30 minutes, or up to overnight.
  • Cook the chicken properly: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can check the temperature using a meat thermometer.
  • Use fresh mint: Fresh mint is essential for this recipe. It adds a bright, refreshing flavor that complements the chicken perfectly.
  • Serve with your favorite sides: This dish can be served with a variety of sides, such as rice, potatoes, or vegetables.

Conclusion:

Mint chicken is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you prefer grilled, baked, or fried chicken, there is a mint chicken recipe out there for you. So next time you are looking for a new way to enjoy chicken, give mint chicken a try. You won't be disappointed!

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