Cooking On The Q with Shelli Garlic Chicken Breasts

Cooking On The Q with Shelli!

Garlic Chicken Breasts with Cilantro, Ginger, and Mint

Ingredients:

10-12 garlic cloves

2 inches of ginger, peeled and minced

1 tablespoon of fresh mint, chopped

1 tablespoon of cilantro, chopped

Juice from 1 whole lemon

4 tablespoons of olive oil

1 tablespoon ground coriander

1 teaspoon ground turmeric

1/2 teaspoon ground cayenne

1/2 teaspoon kosher salt

4 boneless chicken breasts

Preparation:

Mix all ingredients in a bowl, (except the chicken), and reserving 1 tablespoon of olive oil.

Stir until it becomes a paste.

Rub the paste on both sides of the chicken breasts.

Put all chicken in a ziplock bag.

Put the remaining paste into the bag, spread over the chicken.

Marinate in the refrigerator 4 hours to overnight. I like to flip the bag every two hours.

Cooking directions:

Heat your cast iron pan (with lid) over medium-high heat.

Once the pan is heated, add the tablespoon of oil.

Reduce to medium.

Take the chicken from the bag and add to the pan.

Cook, undisturbed, for 1-2 minutes, until lightly golden.

Flip and repeat.

Reduce to low, cover, and cook for 10 minutes.

Turn off the heat. If electric, move to a cold burner.

Let the breasts steam, covered, for 10-12 minutes. Do not lift the lid!

Check the temperature. Needs to be 165 degrees.

Slice into strips and serve.

Tune in next Monday morning at 6:40 am for another segment of Cooking on The Q With Shelli on “The Jim Kerr Rock & Roll Morning Show” on Q104.3‪!


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