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!