Ingredients:
- 8 garlic cloves, minced
- 1 1/2 teaspoon powdered ginger
- 1 tablespoon finely chopped fresh mint leaves
- 3 tablespoons lemon juice
- 3 tablespoons plus 1 teaspoon saute olive oil
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne
- ¾ teaspoon kosher salt
- 4 boneless, skinless chicken breasts (½ to ¾ pound each)
Directions:
- Step 1
Make the marinade: Add the garlic, ginger, mint, 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, cayenne and salt, and seal the bag. Shake or massage to combine. - Step 2
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. - Step 3
Warm a large lidded skillet over medium-high heat. Once the pan is 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. - Step 4
Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). 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. - Step 5
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.
