A mouthwatering paste prepared with cilantro, mint, and other different spices is applied over chicken breast meat. You might also use a mixture of chicken legs and breasts. Although this recipe is meant to be baked, a grill can also be used. accompanied by hot onion rings.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup finely chopped fresh cilantro
- ½ cup finely chopped fresh mint leaves
- 1 tablespoon ginger garlic paste
- 1 tablespoon lemon juice
- 1 tablespoon green chile paste
- 1 tablespoon salt
- 1 pound skinless, boneless chicken breast halves – cut into chunks
Instructions
- In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
- Preheat the oven broiler. Lightly grease a baking dish.
- Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 0 g |
| Protein | 24 g |
| Saturated Fat | 1 g |
| Sodium | 1966 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Prepared it exactly as the recipe said. Came out amazing! Everyone enjoyed it!
Made it exactly as written but it was WAY too salty. I would recommend cutting the salt down to 1 teaspoon.
I waited too long to make this. Everyone thoroughly enjoyed. I couldn’t find chile paste, so I substituted curry paste instead. Next time I will reduce the salt.
Everything just meshed together so well. The chicken was tender and juicy!
VERY VERY GOOD! I agree with some of the other reviews- too much salt, 1-2 tsp should be good, although we used Fish Sauce for a more Asian taste. Didn’t have Ginger-Garlic so used 4 cloves and about 1 Tbl of fresh ginger- will double the amount since we like things spicer. Also used Sambal Olek in place of green chilies and will up those amounts also. Threaded on skewers and broiled for 5 minutes per side. Served with rice and snow peas. YUM!!
We couldn’t find green chili paste and substituted green curry paste. But the recipe was awesome. My husband loved it and I will definitely be rotating this recipe into the cycle.
Served with coconut rice.
I did not have mint but my family still loved it. It was so fast and easy to make! I’ll surely try it on the BBQ this summer!
Loved this chicken. I will say I made a few changes just using what I had on hand. I don’t like mint so I just used all cilantro, and used fresh lime instead of lemon. Used a bit of powdered ginger and garlic instead of paste, and a can of green chilies. Threw it all in a blender and then poured it over the chicken to marinate. My family loved it… Will definitely make this again.
Very very good but I made some substitutions: chicken thigh instead of breast (more tender), half the salt and chili paste and it still seemed too salty so will cut out more next time. Otherwise, easy and tasty!
Maybe because I had a head cold I didn’t think this was very flavorful. My husband said it was. I will try it again but may add more spice.
In my small blender, I put fresh chopped garlic, ginger, and garlic hot sauce plus a tiny bit of Mae Ploy sweet chili sauce with the cilantro to form a paste. I left it on boneless chicken thigh pieces for several hours. Then I followed the cooking instructions. The result was chicken that was both delicious and juicy.
By chance I was given some Vietnamese mint during the week, thus I replaced normal mint. Was fantastic with the coriander. Used a couple of birds eye chillies instead of paste and added a little peanut oil to the marinade. Used a healthy sprinkle of good sea salt as opposed to a tablespoon. Was tempted to use soy sauce in marinade but glad I didn’t. The garlic and ginger are essential. Thighs better than breast if using a grill/bbq. I would never broil a recipe like this. Needs the caramelise factor. Family loved it. Will def do again.
What is cilantro and where do I get it
Excellent recipe. Make a few cuts on the chicken which will get the marinade. Also add a tablespoon of oil and curd . This will make the chicken really soft Asim Nagree from Mumbai
7/2009 Great flavor!!!!!!!!!!!!!! Like others I subbed red chili paste for the green (only used 1/2 TBS) and minced garlic and powdered ginger for the paste. First time using mint on my chicken and this was very good! 11/2015. I’ve made this so many times I’ve lost count. Today was the first time I broiled it vs grilling. Worked great. I subbed freshed minced jalapeño, garlic and ginger for the pastes. This is so darn good.
Absolutely delicious! Wasn’t able to find ginger garlic paste or green chili paste,so we used 6 cloves of garlic,about an inch of fresh ginger root and 2 seeded jalapenos, ran everything in the food processor until it was almost pasty (takes awhile). Will be making this over and over – I’m thinking this method would be extra-tasty with pork
this was very tasty! i don’t keep ginger garlic paste in my house so i used 1.5 tsp each minced fresh ginger and garlic.. glad i read the reviews.. i only used 1 tsp salt.. didn’t have green chile paste so i used some curry paste i had in the fridge as another reviewer did.. added 1/4 cup of water to the mix as it was pretty dry.. cooked at 350 for 40 min’s.. we really enjoyed this.. ty for the recipe
The smell was amazing and I was excited to try it. I tried half with coconut milk and half without. With the milk is definitely better. My chicken turned out very dry and little bland, so I will have to experiment a bit more. Good starting flavor for sure.
Wow! I cannot believe how incredible this tasted. I swapped lime juice for lemon juice, used fresh garlic and ginger instead of the paste, and fresh serrano pepper instead of the paste. So delicious! So easy.
very easy…